Low Carb Beef & Tomato Soup
A hearty and comforting soup made with lean ground beef, rich tomatoes, and savory spices, perfect for a low carb lifestyle.
Ingredients
Main Ingredients
- 1.5 lb lean ground beef use lean beef to reduce fat
- 0.5 medium yellow onion, diced
- 1 tbsp dried basil
- 1 tsp dried oregano leaves
- 1 tsp garlic powder
- 6 cups chicken broth
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 tsp brown sugar substitute (optional)
- 8 oz lupini pasta can be substituted for zucchini noodles
- 8 oz cream cheese, softened and cubed use alternatives if dairy-free
Instructions
Preparation
- Heat a large pot or dutch oven over medium heat. Add the ground beef, diced onion, and a pinch of salt and pepper. Cook for 4-5 minutes, breaking the meat into small pieces until it’s no longer pink (160°F (71°C)) and the onions become translucent. If desired, drain any excess grease.
- Stir in the dried basil, oregano, garlic powder, chicken broth, crushed tomatoes, tomato sauce, and brown sugar substitute (if using). Bring this mixture to a gentle simmer.
- Once the soup is simmering, add the lupini pasta and cook until it’s just al dente, about 4-6 minutes.
- Remove the pot from the heat and add the cubed cream cheese. Stir until the cream cheese melts and is fully incorporated into the soup.
- Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a splash of chicken broth to restore consistency. Soup freezes well for up to three months.