Craving a warm, comforting, and cheesy soup without the guilt of carbs? Look no further! This keto beer cheese soup recipe delivers all the flavor and satisfaction of the classic dish while keeping the carb count low. Perfect for football season, chilly winter days, or any time you need a dose of creamy, cheesy goodness. This gluten-free, low-carb version will remind you of the classic dish but only has 4g 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. This recipe is versatile and can be adapted to various preferences and dietary needs.
What Makes This Soup Keto-Friendly?
Traditional beer cheese soup often contains ingredients high in carbohydrates, such as potatoes, flour (used as a thickening agent in a roux), or is served with bread. This keto version cleverly replaces these elements with low-carb alternatives, allowing you to enjoy the rich flavors without derailing your ketogenic diet.
The secret lies in:
- Low-Carb Beer: Choosing the right beer is crucial. Opt for a light beer with a lower carb content. Michelob Ultra, with only 2.6 grams of net carbs per 12 oz bottle, is a popular choice. Other options include Budweiser Select 55 (1.9g carbs), Budweiser Select (3.1g carbs), Corona Light (5g carbs), Miller 64 (2.4g carbs), and Miller Light (3.2g carbs).
- Thickening Agents: Instead of a traditional roux (flour and butter), this recipe uses cream cheese and cheddar cheese to achieve a creamy texture. For a thicker soup, you can add a small amount of xanthan gum or tempered egg yolks.
- Vegetables: The recipe incorporates low-carb vegetables like onions, bell peppers, and garlic for flavor and nutrients. Some variations also include broccoli, adding even more nutritional value.
Ingredients You'll Need
Here's a breakdown of the ingredients you'll need to create this delectable keto beer cheese soup:
- Fats:
- Butter: Used for sautéing the vegetables and adding richness to the soup.
- Bacon: Cooked and crumbled bacon adds a smoky, savory flavor.
- Vegetables:
- Onion: Diced onion forms the base of the flavor profile.
- Bell Pepper: Diced bell pepper adds sweetness and color.
- Garlic: Minced garlic provides a pungent aroma and flavor.
- Optional: Broccoli: For a broccoli cheese soup variation.
- Optional: Carrot & Celery: For a more complex flavor, consider adding diced carrot and celery.
- Dairy:
- Cream Cheese: Adds creaminess and helps thicken the soup.
- Cheddar Cheese: The star of the show! Use freshly grated cheddar cheese for the best melting and flavor.
- Heavy Cream: Contributes to the soup's richness and creamy texture.
- Optional: Half-and-Half: Can be used in addition to or in place of heavy cream for a slightly lighter soup.
- Liquids:
- Chicken Broth: Forms the base of the soup. Bone broth can also be used.
- Low-Carb Beer: Provides the signature beer flavor.
- Seasonings:
- Dijon Mustard: Adds a tangy depth of flavor.
- Soy Sauce or Coconut Aminos: Enhances the savory notes.
- Paprika: Adds a touch of smokiness and color.
- Celery Salt: Contributes to the overall savory flavor.
- Salt and Pepper: To taste.
- Optional: Cayenne Pepper: For a touch of heat.
- Thickening Agent (Optional):
- Xanthan Gum: A keto-friendly thickening agent. Use sparingly to avoid a gummy texture.
- Garnish (Optional):
- Chives or Green Onions: For a fresh, herbaceous finish.
Step-by-Step Instructions: Stovetop Method
Here's how to make keto beer cheese soup on the stovetop:
Read also: Easy Low-Carb Cheese Crackers
- Prep the Ingredients: Dice the onion and bell pepper, mince the garlic, and shred the cheddar cheese. Cook the bacon until crispy, then crumble it.
- Sauté the Vegetables: In a stock pot or Dutch oven, melt the butter over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Season the vegetables with salt and pepper.
- Add Liquids and Seasonings: Pour in the chicken broth and beer. Stir in the Dijon mustard, soy sauce (or coconut aminos), paprika, celery salt, and cayenne pepper (if using). Bring the mixture to a simmer.
- Thicken the Soup (Optional): If using xanthan gum, whisk it with a small amount of hot soup in a separate bowl to create a slurry. This prevents clumping. Pour the slurry back into the soup and stir well.
- Melt the Cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each handful is completely melted before adding more. This will ensure a smooth and creamy soup.
- Adjust Consistency: If the soup is too thick, add a little more chicken broth or heavy cream until it reaches your desired consistency.
- Finish and Serve: Stir in the crumbled bacon. Ladle the soup into bowls and garnish with chives or green onions, if desired.
Instant Pot Instructions
For a quicker and even easier method, use an Instant Pot:
- Sauté: Select the "Sauté" function on the Instant Pot. Melt 2 tablespoons of butter, then add the bratwurst (if using) and brown on all sides. Remove the bratwurst and set aside. Add the remaining butter to the pot, then add the onions and sauté until tender. Add garlic and cook for 2 minutes until fragrant. Turn the "Sauté" setting off.
- Pressure Cook: Add the bratwurst back to the pan and pour beer over the top. Cover and cook until the bratwurst is cooked through. Remove the bratwurst and set aside. Add chicken broth and broccoli (if using) to the pot. Secure the lid and set to "High Pressure" for 1 minute. Allow a natural pressure release for 5-7 minutes, then quick release the remaining pressure.
- Blend and Thicken: Remove ¾ of the broccoli (if used) with a slotted spoon and set aside. Use an immersion blender to blend the remaining broccoli in the pot until smooth. Turn the pot on "Sauté Low." Whisk in xanthan gum (if using) until there are no clumps.
- Melt Cheese: Stir in the cheeses and allow to melt. Slowly whisk in half and half until blended.
- Finish: Add the sliced bratwurst and remaining broccoli back into the pot. Add salt and pepper and stir. Heat until the soup reaches your desired temperature, stirring frequently. The soup will thicken slightly as it cools.
- Serve: Ladle into bowls, adjust seasoning, and sprinkle with additional cheese if desired.
Slow Cooker Instructions
For a hands-off approach, use a slow cooker:
- Combine Ingredients: To the slow cooker, add the sausage (if using), beef stock, beer, carrot (if using), celery (if using), onion, garlic, red pepper flakes, sea salt, and pepper.
- Cook: Cook on low for 6-8 hours or high for 3-4 hours.
- Finish: Add the heavy cream, cream cheese, and cheddar cheese. Stir until the cream cheese is melted and there are no longer any clumps. Using a whisk will help this process along. Taste to see if more salt and pepper is desired.
Tips for the Perfect Keto Beer Cheese Soup
- Use Freshly Grated Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
- Don't Boil After Adding Cheese: High heat can cause the cheese to separate and become stringy.
- Adjust Thickness to Your Liking: Add more chicken broth or heavy cream for a thinner soup, or more cheese for a thicker soup.
- Tempering Cream: To prevent curdling, especially when using heavy cream, temper it by gradually adding small amounts of the hot soup to the cream before adding the cream to the entire pot.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
- Get Creative with Toppings: Experiment with different toppings, such as chopped green onions, crispy bacon bits, or a dollop of sour cream.
Serving Suggestions
This keto beer cheese soup is delicious on its own, but it also pairs well with:
- Low-carb bread or crackers: For dipping.
- A side salad: To balance the richness of the soup.
- Steamed vegetables: Such as green beans or broccoli.
- Grilled chicken, pork, or beef: As a hearty main course.
- Keto Cheddar Biscuit Bombs With Beer Cheese Sauce: For an ultimate keto comfort food experience.
- Easy Cast Iron Keto Focaccia Bread: For a tasty and keto-friendly dipping option.
Storage and Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-5 days.
- Reheating: Reheat gently over low heat on the stovetop, stirring occasionally. Avoid boiling, as this can cause the cheese to separate. You can also microwave individual portions.
- Freezing: While freezing is possible, the texture of the soup may change upon thawing, particularly the cheese. If you plan to freeze the soup, consider freezing the base without the cheese and adding the cheese after thawing and reheating.
Nutritional Information
The nutritional information for this keto beer cheese soup will vary depending on the specific ingredients and amounts used. However, a typical serving contains approximately:
- Calories: 297kcal
- Carbohydrates: 5g
- Protein: 14g
- Fat: 24g
To obtain the most accurate nutritional information, calculate it using your preferred nutrition calculator with the actual ingredients and amounts you use.
Read also: Keto Calorie Counting: A Detailed Guide
Variations
- Broccoli Cheese Soup: Add chopped broccoli florets to the soup during the last 15 minutes of cooking time.
- Spicy Beer Cheese Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup.
- Bacon Beer Cheese Soup: Increase the amount of bacon or add bacon to the soup base.
- Sausage Beer Cheese Soup: Add cooked and crumbled sausage to the soup.
- Vegetarian Beer Cheese Soup: Omit the bacon or sausage and use vegetable broth instead of chicken broth.
Is Beer Cheese Soup Keto?
The answer is yes, if you make a low-carb version! By using low-carb beer, avoiding high-carb thickeners, and incorporating keto-friendly ingredients, you can enjoy a delicious and satisfying beer cheese soup without breaking your diet.
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