Keto Cheeseburger Soup
A warm, cozy cheeseburger-inspired soup that is low-carb and keto-friendly, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Gives good flavor; leaner is fine if drained
- 1 medium onion, diced
- 2 cloves garlic, minced (or 1 tsp jarred)
- 4 cups beef broth Low-sodium if watching salt
- 1 cup heavy cream Use half-and-half for a lighter finish
- 1 cup shredded cheddar cheese Sharp for more flavor
- 1 tbsp Worcestershire sauce
- 1 tsp salt Adjust to taste
- 1/2 tsp black pepper
- 1 cup cauliflower florets About half a small head
- 2 green onions sliced For garnish
Instructions
Preparation
- Heat a large pot over medium and add the ground beef. Break it apart and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.
- Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the beef broth and stir in Worcestershire sauce, salt, and black pepper. Bring the mixture to a boil.
Cooking
- Reduce heat to a simmer and add the cauliflower florets. Simmer uncovered for 8–10 minutes, or until the cauliflower is tender when pierced with a fork.
- Lower the heat and stir in the heavy cream, then add the shredded cheddar a handful at a time, stirring until fully melted and the soup is smooth. Do not boil after adding dairy to prevent curdling.
- Taste and adjust seasoning. Ladle into bowls and garnish with sliced green onions. Serve immediately.
Notes
For best results, brown the beef well and use freshly shredded cheese for smoother melting. To make it faster, consider pre-cut cauliflower florets and pre-shredded cheese.
Per serving: 5g net carbs, 20g protein, 36g fat, 426 calories. Calculated from the ingredient list.