Cheddar Cheese Soup Atkins Recipes

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CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

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

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

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



Cheddar Cheese Soup image

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

1/2 cup chopped onion
1/2 cup butter
2/3 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon salt
4 cups whole milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded cheddar cheese
3/4 to 1 cup chicken broth
Minced chives, optional

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 (ATKINS)



Cheddar Cheese Soup (Atkins) image

Atkins website.This basic cheese soup recipe is low in carbs and high in protein, making it a great vegetarian meal-but it's tasty enough to appeal to confirmed carnivores. It also lends itself to many variations. Cooked broccoli and bacon bits make tasty add ins.

Provided by Michelle Rogers

Categories     Lunch/Snacks

Time 20m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter
1 shallot, minced
2 1/2 cups lower sodium vegetable broth
1 tablespoon cornstarch (Atkins, ThickenThin not or Starch)
1 1/2 cups heavy cream
8 ounces cheddar cheese, shredded (2 cups)
2 teaspoons paprika
1/2 teaspoon salt

Steps:

  • 1. Melt butter in a large saucepan over medium heat. Add shallot and sauté until soft, about 3 minutes. Add stock and bring to a simmer. Whisk in thickener; cook until mixture thickens, about 2 minutes.
  • 2. Add cream and simmer, stirring occasionally, until hot. Slowly whisk in cheese until melted and thoroughly combined. Stir in paprika and salt and serve.
  • Variations:.
  • Jalapeño Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding one seeded and minced jalapeño with the shallot. Season with Tabasco sauce to taste just before serving.

CHEDDAR CHEESE SOUP



Cheddar Cheese Soup image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons butter
1 tablespoon olive oil
4 carrots, peeled and diced
2 green bell peppers, seeded and diced
3 tablespoons all-purpose flour
1/2 cup powdered milk
3 cups vegetable stock
1/2 cup sherry
2 cups grated cheddar cheese
1 1/2 cups milk
1/2 tablespoon paprika
1/2 cup finely chopped parsley
Salt and pepper

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.

CHEESE SOUP



Cheese Soup image

Provided by Alton Brown

Time 1h5m

Yield about 1 1/2 quarts (about 4 servings)

Number Of Ingredients 15

2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper

Steps:

  • Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
  • Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
  • Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

NEW ENGLAND CHEDDAR CHEESE SOUP



New England Cheddar Cheese Soup image

Another classic from Larry Forgione. Have been asked for this recipe so many times that I finally decided to post it. Its a wonderful Autumn soup and smoked cheddar makes it really good. I use English mustard and have'nt actually done it with the chives, although I often fry/ grill some rashers of bacon until crisp then chop them and add them when serving the soup.

Provided by Lou van

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/2 tablespoon unsalted butter
2 onions, diced
2 medium potatoes, peeled and sliced
1 tablespoon garlic, minced
6 cups chicken stock
2 cups double cream
1/4 teaspoon dry English-style mustard
1 1/2 cups grated mature cheddar cheese
1 dash Tabasco sauce (to taste)
1 dash Worcestershire sauce
salt (to taste)
fresh ground black pepper (to taste)
1/4 cup chopped fresh chives or 1/4 cup oooked bacon, crumbled

Steps:

  • Melt butter in a large saucepan over a low heat.
  • Add onions, potatoesand garlic, cook, stirring until onions are translucent (make sure they don't brown).
  • Add stock and bring to the boil.
  • Reduce the heat and simmer for 12 to 15 minutes or until the potatoes are tender.
  • Transfer soup to a food processor or blender and process until smooth (in batches if necessary).
  • Pour cream into a saucepan, stir in the mustard (mix well) and bring to the boil.
  • Reduce heat and simmer for about 4 minutes.
  • Slowly add the grated cheese, stirring to melt.
  • Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
  • Sprinkle with chives or bacon and serve.

Nutrition Facts : Calories 555.9, Fat 42.7, SaturatedFat 25.6, Cholesterol 148.1, Sodium 555.4, Carbohydrate 27.8, Fiber 2.2, Sugar 6.2, Protein 16.7

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