Cheddar Cheese Soup
With Vegetables - Low Carb Soup Recipe
This taste-tested and approved Cheddar Cheese Soup Recipe with vegetables is rich, creamy, satisfying and will warm you up on a cool winter day. Serve this soup with a crisp green salad and crusty rolls for a delicious dinner.
If you're a carb counter, you'll love this soup. Just skip the bread.
When I have a new recipe I want to make, I ask the restaurant guests to participate in a taste-testing. They are always eager to help out and enjoy being involved in the effort to please them.
I appreciate their comments and often adjust a recipe based on their feedback. This low carb soup recipe as presented received rave reviews from the guests.
You can also vary this soup recipe by using Swiss cheese or American cheese but my favorite is using a quality cheddar cheese.
Cheddar Cheese Soup With Vegetables
Delicious Low Carb Soup Recipe
Preparation time: 20 minutes. Serves 6
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Carbs: About 15 grams of carbohydrates per serving, assuming 6 servings. Substitute cauliflower for the potatoes and the carbs are reduced to 12 grams. |
Cooking Conversion Table
Ingredients:
1/4 cup butter
6 tablespoons flour
1/4 teaspoon white pepper
1/2 cup white wine (optional but adds good flavor)
5 cups chicken stock or 5 cups water and 5 teaspoons chicken bouillion
1/4 medium onion, chopped
1/2 cup of celery, chopped
1 very small carrot, thinly sliced
1/4 medium green pepper, seeded and diced
2 teaspoons garlic, minced
1 1/2 cups potatoes, diced (or use sliced cauliflower)
2 cups heavy cream heated over low heat (do not boil)
1/2 teaspoon dry mustard (optional but very good)
2 - 2 1/2 cups shredded cheddar cheese of good quality for the best flavor
Cayenne pepper or Tabasco to taste or use a few chopped crush red chilies
6 slices of bacon, fried crisp and crumbled
Instructions:
Melt the butter in a small saucepan and add the flour and white pepper and cook until smooth (this is a "roux")
Cook roux another 1-2 minutes but do not allow it to brown
Remove from heat and set aside
In another small sauce pan, reduce the wine over medium heat until 1/4 cup remains and then add dry mustard, stir and set aside
Place vegetables in a 3-4 quart soup pot, add chicken stock and cook until the vegetables are crisp tender (about 5-6 minutes)
Add half of the butter/flour mixture (roux) to the cooked vegetables, stirring with a wire whisk until thickened (use remaining roux only if needed for desired thickness)
Slowly add heated cream while stirring, until soup is correct consistency
Remove from the heat and add the cheese a little at a time while stirring and the cheese is melted
Add the reduced wine and stir to combine
Correct seasoning (taste before adding salt as cheese is already salty)
Add half the crumbled bacon to the soup and stir again
Ladle the soup into bowls and garnish each bowl of soup with more bacon crumbs
Enjoy your Cheddar Cheese Soup with vegeables and the company of those you share it with!
Donna
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