- 1/4 cup Chopped Onion
- 2 tbs Butter
- 1/4 cup Chopped Celery
- 2 tbs Soy Flour
- 1/4 tsp Dry Mustard
- 1 pinch Nutmeg
- 1 pinch Pepper
- 3 cups Chicken Stock
- 1 1/2 cup Heavy Cream
- 1 cup Water
- 1 1/2 cup Cheddar Cheese
- 1 touch Worcestershire Sauce
The Best Keto Cheddar Soup
There’s nothing better on a cold Winter’s day than ladling hot, creamy soup into a bowl. The world slows down when you breathe in those wonderful aromas and your body relaxes when taking the first sip. It’s a truly wonderful feeling, curling up with hot food, knowing the bitter air is blowing outside. It’s also another exciting moment, where you realize Christmas is on the way. Everyone’s favorite time of the year, full of happiness, family, and love.
It’s homemade soup, however, that always has the best flavor. That same satisfaction never seems to come from opening a tin. So, we’ve put together the best keto cheddar soup recipe, that will warm you up on even the coldest of days.
This soup uses basic store cupboard ingredients, such as cream and cheese, but has some special additions. A pinch of nutmeg gives the soup an extra warm kick, which is complemented by the Worcestershire Sauce. The chicken stock helps bind the ingredients together to give it a hearty finish. It’s an extremely easy recipe to follow, where the most difficult task is chopping the vegetables. What’s more, it takes only 30 minutes to make, where 20 minutes is spent leaving the ingredients to simmer.
An ultimate comfort food, keto cheddar soup is the perfect weeknight family meal. As this particular recipe feeds six adults, you may even have some left over for dinner on another night. Not to mention, if you’re feeling confident, you can mix it up by adding additional ingredients. Different types of cheeses and meats, such as bacon, work well, and adding extra veggies helps keeps the kids healthy. Side dishes can also include a warm piece of buttered crusty bread or even garlic bread. Overall, this dish is sure to become a well-loved family favorite!
In a heavy saucepan, first melt the butter for that you need about 2 minutes, after start to cook onion and celery for 5 minutes or until become tender, but do not be brown. Mix the flour, mustard, nutmeg and pepper and continue to cook for 2-3 minutes.
Mix with chicken stock and boil for about 20 minutes. Pour and smooth in blender. Next add the water and heavy cream and leave almost to be boil.
Put the cheddar cheese, and stir constantly till the cheddar come melted. When is almost ready just add a pinch of Worcestershire sauce and salt. Enjoy.