This is a lower carb version of a soup my family loves. I used vegetable gum thickeners instead of flour, used lowcarb beer, used half and half instead of milk and increased the cheese for additional thickness. You could make it even lower carb by substituting something else for the carrots, but my family likes the carrots, so I kept them. I'm afraid I don't know the actual carb count.

If you don't have any vegetable gum thickeners (like xanthan) then I think you could probably skip them all together and increase the cheese, but I didn't try that, so I don't know for sure!)

Cheese and Ale Soup

Makes about four 1 cup servings

2/3 cup shredded carrots (shredded cauliflower would be lower carb)
1/4 cup chopped onions
1 tbl. butter
1/3 t. vegetable thickener, like xanthan (I used ThickenThin not/Starch)
2 1/2 cups half and half
dash of salt and pepper
3 cups shredded sharp cheddar cheese (12 oz.)
1/2 cup low carb beer (This will add less than 1 carb to the entire recipe)

1. Saute vegetables in a small skillet.

2. While that is happening, heat the half and half in a saucepan. Heat it up to a low boil and vigorously mix in your thickener so it dissolves. (I used an electric stick blender, which makes it very easy, but you can also just wisk it by hand. I keep my thickener in a salt shaker and just shake it across the top of the hot liquid, which also makes it easier to dissolve) Give it some time to thicken up but, the milk does not have to be really thick, because the cheese will do the rest of the thickening. Back the heat down to a simmer and:

4. Add your seasonings to the milk.
5. Add your sauteed vegetables to the milk.
6. Gradually add in your cheese, stirring as you do, until it is all dissolved.
7. Sit in your lowcarb beer.

This makes a very rich and creamy soup. If you can afford the carbs, a stronger flavored beer will enhance the flavor. It's nice served with a salad and a piece of lowcarb toast.