Creamy Italian Sausage Soup (keto)

I didn’t feel like going to the store or ordering in, so I had to come up with something with materials on hand… This is the product of those efforts, and it is delicious.

Look at that soupy goodness!

That which you must acquire:

  • 2 Tbs butter
  • 3 cloves garlic, minced
  • 1 cup onion, diced
  • 1 lb bulk Italian Sausage (spicy or regular)
  • 6 cups chicken broth
  • 4 oz cream cheese
  • 1 can (10 oz) Rotel diced tomatoes & chilis
  • 1 Tsp dried basil
  • 1 Tsp dried oregano
  • 1 Tsp dried thyme
  • 1 bay leaf
  • 2 Tbs soy sauce
  • 1 cup heavy cream (whipping cream)
  • 1 1/2 cups grated smoked gouda
  • Salt to taste.

Let us begin…

1) Okay, first thing we want to do is melt the butter over medium-high heat in a heavy soup pot and throw in the garlic. Cook it until it’s fragrant, which should be about 30 – 45 seconds.

2) Toss in the diced onion and the sausage and cook it up until the onions are soft and the sausage is brown (about 7 minutes, or so).

3) Pour in about 4 – 5 cups of the broth and add in the Rotel, basil, oregano, thyme, the bay leaf, and the soy sauce.

4) Using a blender (I use an immersion blender, easier to clean), mix the cream cheese in the remaining broth to make a creamy/milky looking substance. Once mixed, pour it into the soup pot.

5) Bring everything to a good simmer and pour in the heavy cream. Then, stir in the gouda slowly to melt it into the soup.

6) Let everything cook at a low simmer for about 20 minutes to meld the flavors and then, if you think it needs it, add salt to taste (mine needed just a heavy pinch).

Now… Enjoy.

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