Recipes, Soups

Keto Loaded “Baked Potato” Soup

Thick, creamy, and a low-carb alternative to Baked Potato Soup!

Loaded baked potato soup is prime comfort food, but it’s also loaded with calories. My lightened-up version swaps the potatoes for cauliflower while keeping all of the comforting appeal. Roasting the cauliflower takes this soup to the next level. Topped with all your favorite fixings, there’s nothing potato soup can do that this soup can’t.

Ingredients

  • 2 heads cauliflower, cut into florets
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 6 sprigs thyme, divided
  • 4 slices bacon
  • 1/2 large onion, chopped
  • 1 celery stalk, diced 
  • 4 cloves garlic, minced
  • 1/4 cup Scout and Cellar Dove Hunt Dog Chardonnay
  • 6 cup low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 1/2 cup heavy cream
  • 2 Tbsp. sour cream
  • crispy bacon, crumbled
  • cheddar cheese
  • sliced scallions or green onion

Instructions

Preheat the oven to 425°. 

Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.

Bake until cauliflower is golden and tender, about 20 minutes.

In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.

Add onion and celery to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.

Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf, all seasonings and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes. 

Remove bay leaf and thyme sprigs from soup. Let the mixture cool slightly then carefully pour it into a blender. Cover that center opening with a towel, holding your hand over the towel, and process the soup mixture on low at first (gradually increasing the speed) until completely smooth, 1 to 2 minutes. 

Pour the smooth soup back into the Dutch oven on the stovetop. 

Whisk in the heavy cream and sour cream.

Set it over medium heat to let it warm through, about 5 minutes. Taste and adjust seasonings, adding more salt and pepper, if needed

Serve warm with cheddar, chopped bacon, and chives.

Recipes, Soups

Thai Crispy Tofu Soup

The broth is simmered with ginger and lemongrass and topped with crispy tofu, peanuts, scallions and cilantro.

This flavorful and versatile soup is inspired by some of my favorite Thai flavors – ginger & lemongrass with coconut milk and crispy pan-fried tofu. If you are not a coconut milk fan, use a one cup of heavy cream or not a tofu fan, use cooked chicken chunks. Either way this soup is so cozy, comforting and fragrant and it comes together incredibly quickly. 

The ginger and lemongrass pack this broth full of flavor that is mellowed out a bit by the sweet flavor and creamy coconut milk. The crispy tofu, wild rice, and herbs make it a delicious meal that gets even better as the flavors mingle together overnight. Just remember the rice will soak up some of the broth in the frig, so keep the cooked rice in a separate container.

Where can I find fresh lemongrass?
I have actually been able to find it at Publix or my favorite market in Tampa, Sanwa. Lemongrass is usually near the fresh herbs. You can also look at an Asian market. But don’t worry if you can not find it, you can always use the zest of one lemon. 

I love adding toppings to each bowl of soup! In this recipe, I added chopped peanuts for a little crunch, scallions and cilantro. 

Can’t wait for you guys to try it!

Ingredients

  • 2 teaspoon coconut oil, divided
  • 1 package of extra firm tofu or 1 lb. chicken breast, diced
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and chopped 
  • 1 bunch scallions, chopped and divided into two piles
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
  • 3 cups vegetable broth or water
  • 1 can full fat coconut milk or heavy cream
  • zest and juice on 1 lime

Toppings

  • Cilantro
  • Peanuts
  • 4 cups cooked wild or white rice

Instructions:

Cut tofu into cubes and place them in a medium sized bowl. If using chicken, dice. 

Whisk soy sauce, honey, and sesame oil together in a small bowl. 

In a large dutch oven or soup pot heat 1 teaspoon coconut oil over medium heat. 

Pour soy sauce mixture over cubed tofu, or chicken  and toss to make sure each piece is evenly coated. 

Add tofu/chicken to the hot pan and brown on all sides, about 15 minutes. 

Remove the tofu/chicken from the pan and set aside.

Heat the remaining 1 teaspoon coconut oil. 

Add onion and carrot and cook until soft and fragrant. 

Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. 

Add the broth and coconut milk and bring the mixture to a boil. 

Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from the pan and toss it. 

Season the soup broth with salt and pepper to taste and add the lime zest and juice. 

Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu/chicken, scallions, cilantro, and peanuts. 

Recipes, Soups

Keto Friendly Taco Soup

Warm, cozy, easy winter soup that is rich with delicious Mexican flavors. 

This soup is the perfect way to enjoy tacos without the added carbs! 

I’m all about quick and easy one-bowl meals this time of year and this taco soup is at the top of the list. It’s made with my favorite taco ingredients and loaded with mildly spicy & zesty flavors that will keep you coming back for more.

It comes together quickly, with simple ingredients, and minimal effort. You will have a delicious dinner on the table in less than 30 minutes. Oh and this meal is totally affordable… you can get everything for under $20. 

Looking for a wine pairing?

Scout & Cellar 2019 ETNICO CHARDONNAY will pair beautifully with this spicy and zest soup. ETNICO Chardonnay is bright and refreshing with lemon zest, underripe pear, and a touch of pineapple balanced by white flowers and a hint of herbs with a zesty texture.

Ingredients

  • 1 lb ground beef 
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 1 bell pepper, diced (I used red but green works good too)
  • 1 (10 oz) can diced tomatoes 
  • 8 oz cream cheese (I used low fat and cut into fours, it helps it melt faster)
  • 1 Taco seasoning packet
  • Zest and juice of one medium sized lime
  • Salt and pepper to taste
  • 2 cups beef broth

Optional toppings:

sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime

Instructions

Add olive oil to a large pot, brown beef, remove meat from pot and discard liquid. 

In the same pot, saute onion, and garlic over medium-high heat for 7-8 minutes.

Add the bell pepper, diced tomatoes and saute until pepper and tomatoes are soft and tender.

Add the lime zest taco seasoning packet and stir to combine. 

Add lime juice and cream cheese, until cream cheese is melted and mixed through.

Add beef back to the pot and stir to combine. 

Pour in beef broth and reduce heat to low-medium. 

Simmer for 15-20 minutes.