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Low-Carb Cauliflower Cheese Soup

Low-Carb Cauliflower Cheese Soup

Low-Carb Cauliflower Cheese Soup By Laura Dolson Updated on September 20, 2019 Servings: 8 (1 cup each) Nutrition Highlights (per serving) 209 calories 16 g fat 9 g carbs 10 g protein ​ I've tried making this soup (and broccoli cheese soup) off and on over the years, but I was never totally satisfied with the result. Most recipes have cornstarch or flour, which, of course, I wanted to avoid. It seemed that if I put in enough cheese for the soup to really taste cheesy, it was kind of gloppy and tending to separate upon reheating. With experimenting, I found that only one tablespoon of cornstarch can stabilize a whole half-pound of cheese, and adds just a little less than a gram of carb per cup. (If you don't want to use even this much ​cornstarch, see the tips at the end of the recipe.) ​ Ingredients

  • 1 large head cauliflower (about 7 inches in diameter, broken or chopped up into roughly equal florets)

  • 1 medium onion (chopped)

  • 5 cloves of garlic (pressed, grated, or minced fine)

  • 4 cups (chicken stock or broth or 4 cups water with chicken base such as Better Than Bouillon)

  • 3 bay leaves

  • 1 teaspoon thyme (dried or 1 tablespoon fresh thyme)

  • 1 pinch cayenne (or other hot pepper)

  • Optional: 1/2 teaspoon paprika (adds a nice rosy color)

  • Salt and pepper to taste