Low-Carb Cauliflower Cheese Soup
"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 corn starch 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. But with experimenting, I found that only one tablespoon of corn starch 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 corn starch, see the tips at the end of the recipe.)..."
INGREDIENTS
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1 large head cauliflower (about 7 inches in diameter), broken or chopped up into roughly equal florets
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1 medium onion (about 4 oz), chopped
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5 cloves garlic - pressed, grated, or minced fine
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4 cups chicken stock or broth, or 4 cups water with chicken base such as Better Than Bouillon
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3 bay leaves
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1 tsp dried thyme or 1 tablespoon fresh thyme
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pinch cayenne or other hot pepper
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1/2 teaspoon paprika (optional, but adds a nice rosy color)
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salt and pepper to taste
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1/2 cup heavy cream
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1/2 lb cheddar cheese (white preferred)
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1 tablespoon corn starch
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1 tablespoon yellow or brown mustard
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