Low Carb Creamy Cheese Soup
Indulge in the comforting richness of this Low Carb Creamy Cheese Soup, a hearty and flavorful dish perfect for chilly evenings or anytime you crave a creamy indulgence without the carbs. This recipe combines the wholesome goodness of cauliflower, fresh aromatics like onion, celery, and garlic, and is infused with velvety cheddar and Parmesan cheeses for that ultimate cheesy appeal. The base of low-sodium chicken broth and heavy cream ensures a silky texture, while hints of paprika and black pepper elevate the flavor profile. Ready in under 45 minutes, this soup is not only quick but also ideal for keto and low-carb lifestyles. Garnished with fresh parsley for a pop of color and brightness, it's best served piping hot as a soul-soothing meal or a starter to impress.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 small head Cauliflower, roughly chopped
- 1 medium Onion, finely chopped
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 4 cups Chicken broth, low sodium
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and diced celery, sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic to the pot and sauté for another minute until fragrant.
Add the chopped cauliflower to the pot, stirring to combine with the other vegetables.
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook until the cauliflower is very tender, about 15 minutes.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Add the heavy cream to the pot and stir to combine.
Gradually add the shredded cheddar cheese and grated Parmesan cheese, stirring continuously until the cheese is melted and the soup is smooth.
Season the soup with salt, black pepper, and paprika.
Simmer for another few minutes, stirring occasionally, until the soup is thickened and heated through.
Remove from heat and garnish with freshly chopped parsley.
Serve hot and enjoy your creamy, cheesy low-carb soup.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.3 g | 339% | |
| Saturated Fat | 164.8 g | 824% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 6849 mg | 298% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.0 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3587 mg | 276% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2854 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
