Recipe courtesy of Beth Lipton
Keto Loaded "Baked Potato" Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 350
- Total Fat
- 26 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 65 milligrams
- Sodium
- 1390 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 3 grams
- Protein
- 25 grams
- Sugar
- 3 grams
- Total: 1 hr 50 min
- Active: 1 hr
Ingredients
1 small head cauliflower, cut into florets (about 3 cups)
1 bunch radishes, trimmed and quartered (about 1 1/4 cups)
1 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground black pepper
6 slices uncured bacon, chopped
1 large yellow onion, chopped (about 2 cups)
2 ribs celery, chopped (about 1/2 cup)
3 cloves garlic, minced (about 1 tablespoon)
4 cups low-sodium chicken broth
1 tablespoon unsalted butter
4 ounces Cheddar cheese, shredded (about 1 cup)
Hot sauce, optional
2 tablespoons minced fresh chives, for serving, optional
Sour cream, for serving, optional
Directions
- Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
- In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
- Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
- Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
- Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g