Keto Beer Cheese Soup Recipe
Make keto beer cheese soup next time you’re craving a creamy, cheesy comfort food dish. This gluten-free, low-carb version will remind you of the classic dish but only has 4 g net carb per serving. It’s an easy one pot recipe you can make in 30 minutes for lunch or serve as a side with dinner. If you need a holiday dish - look no further. Everyone will love this!
Servings: 6
Calories: 384kcal
Equipment
- 1 3-quart sauce pot or larger
Ingredients
- 1 tablespoon butter
- 1 medium yellow onion diced
- 1 small red bell pepper diced
- 1 clove garlic minced
- 3 cups chicken broth
- 1 (12-ounce) low-carb beer
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon celery salt
- ½ teaspoon ground black pepper
- 2 teaspoon xanthan gum
- 2 cups shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 1 tablespoon green onion minced for garnish
Instructions
- Warm the butter in the bottom of a 3 or 4-quart pot over medium-high heat. Add the chopped onion and bell pepper, then sauté for 2 minutes until soft. Next, add the garlic and continue cooking for 60 seconds until fragrant.
- Pour in broth, beer, and cream. Season with mustard, paprika, salt, and pepper. Bring the liquid to a simmer. Sprinkle xanthan gum evenly over the top of the soup, then stir, and mix well.
- Add the cheese, one handful at a time, while stirring briskly in between. Let the cheese melt completely each time before adding more. Otherwise, you risk it clumping up or sticking to the bottom of the pot.
- Serve warm with bacon and green onion garnish.
Notes
Store leftovers in an airtight container in the fridge for three to five days. Reheat over low heat. Best not to freeze, but if you need to, review the post text above for my best tips.
Nutrition
Calories: 384kcal | Carbohydrates: 6g | Protein: 14g | Fat: 34g | Saturated Fat: 17g | Sodium: 1149mg | Fiber: 2g | Net Carbohydrates: 4g
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