Best 5 Cheddar Cheese Soup Atkins Recipes
Indulge in the rich and flavorful Cheddar Cheese Soup, a culinary delight that caters to your low-carb and Atkins diet needs. This velvety smooth soup, crafted with a symphony of wholesome ingredients, offers a delightful balance of textures and flavors that will tantalize your taste buds. Discover the art of creating this comforting soup with three distinct yet equally satisfying recipes. Whether you prefer the simplicity of a stovetop preparation, the convenience of a slow cooker, or the hands-off approach of an Instant Pot, we have a recipe tailored to your preferences. Embark on a culinary journey and savor the delectable Cheddar Cheese Soup, a symphony of flavors that will warm your soul and nourish your body.
Here are our top 5 tried and tested recipes!
ATKINS FRIENDLY BROCCOLI CHEDDAR SOUP
I noticed that there are not very many Atkins recipes here on JAP.. So here is one of my favs. I have modified a recipe to make it Atkins friendly and oh so yummy!!! So enjoy, and eat up!!!
Provided by ashley gore
Categories Other Appetizers
Time 55m
Number Of Ingredients 9
Steps:
- 1. Saute onion and garlic in butter until onion is soft.
- 2. Add chicken broth, salt, pepper, and broccoli. Bring to a boil, cover and simmer 45 mins or until broccoli is soft.
- 3. Next, add heavy cream... then add the shredded cheddar. Mix well, if you would like to thicken it up turn up the heat and add a tablespoon of cornstarch. Stir constantly for a few minutes. Still not thick enough? Add another tablespoon or so to reach desired consistency.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CHEDDAR CHEESE SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
CHEDDAR CHEESE SOUP
My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.
Nutrition Facts :
CHEDDAR CHEESE SOUP
My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.
Provided by Mrs.Habu
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in the oil for 5 minutes or until onions begin to soften.
- Stir in the potatoes, carrots, squash, black pepper, and turmeric.
- Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
- Stir in the buttermilk (or milk) and the cheese.
- Puree the soup in a blender or food processor.
- Gently reheat.
- Add salt to taste and serve.
Tips:
- Use high-quality ingredients: This will make a big difference in the flavor of your soup. Use sharp cheddar cheese, fresh vegetables, and a flavorful broth.
- Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch.
- Add the cheese gradually: This will help prevent it from clumping.
- Season the soup to taste: Add salt, pepper, and other spices to your liking.
- Serve the soup immediately: It's best when it's hot and fresh.
Conclusion:
This Atkins cheddar cheese soup is a delicious and easy-to-make low-carb meal. It's perfect for a quick lunch or dinner, and it can also be served as an appetizer or snack. With its creamy texture, sharp cheddar flavor, and hearty vegetables, this soup is sure to be a hit with everyone who tries it.
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