It’s winter here in Canada, and with temperatures below zero, we of course we had to make some delicious soup to warm ourselves up. Our choice this time: keto beer cheese soup! and it was TO DIE FOR.
I can’t even express how delicious it is. If anyone’s been to Jack Astor’s in Canada, they have the best Beer and Cheddar Soup – and this one tasted just like it! I was super happy to figure out a copycat recipe, let me tell you! The key to this was using 3 different kinds of cheese.
One thing that I changed around to make it more a more keto beer cheese soup, was to use a low carb beer instead of Rickard’s Red, which is what the original recipe called for. To be honest, it didn’t really make a huge difference in the taste so I consider this a win!
There are a ton of keto friendly beers, so I recommend using one that’s lighter in colour. The darker the beer, the higher the carbs. For this recipe, I used a tall boy of Bud light (473ml).
It is a bit tedious though – one thing I’d recommend would be to reduce and simmer the beer while you prepare the soup base.
Oh! One more thing. Make sure to use 1 tsp of xanthan gum as directed. I actually used 2 tsp because it didn’t thicken up quickly, but it was too much in my opinion. I think only a tsp is needed.
A keto beer and cheddar soup that will blow your mind. Delicious and super easy to make. Only 4 carbs per serving!
- 1/2 cup (100g) butter
- 1 tbsp minced garlic
- 1 tsbp dried onion
- pinch of thyme
- 1 tsp xanthan gum
- 1 (473ml) can low carb beer
- 1/2 tsp rosemary
- 1 3/4 cup (440ml) half and half or single cream
- 1 1/2 cups (350ml) chicken broth
- 2 cups (200g) shredded cheddar
- 1 cup (100g) asiago cheese - shredded
- 12 tbsp grated parmesan cheese
- salt and pepper
- In a deep pot, add in the butter, garlic, onion, thyme and rosemary. Turn on medium-low heat.
- In a second pot over medium-low heat, add in the beer and bring to a simmer. Cook until it has reduced by almost a half.
- Once the butter has melted in your main pot, stir in the xanthan gum.
- Pour in the half and half and bring to a simmer.
- Add in 1/2 of your parmesan cheese, little by little, stirring until it has mixed in. It may thicken up quite a bit.
- Continue to add in 1/2 of the cheddar cheese, little by little, stirring until it has melted and mixed in before adding more.
- Once the cheese has melted and mixed in and the beer has reduced, pour the beer into the main pot.
- Whisk until it has been incorporated. It may seem thick and lumpy but keep stirring, it will eventually smooth out.
- Stir in the chicken broth.
- Once the chicken broth has been mixed in, it should still be a bit thick.
- Add in the rest of the cheese, little by little, whisking until it has melted and mixed in before adding more.
- Add some hot sauce if you'd like! and enjoy!
This makes approximately 10 servings.
Nutritional Information per serving:
- CALS: 303
- FAT: 25g
- CARBS: 4
- FIBRE: 0.1
- NET CARBS: 3.9
- PROTEIN: 12.7