Description
Low carb cheeseburger soup is a creamy, comforting, and hearty dish that captures all the flavors of a classic cheeseburger—without the bun. It’s perfect for keto and low-carb diets while still being incredibly satisfying.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tablespoon olive oil (if needed)
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 2 cups cauliflower florets, chopped small
- 1 small carrot, shredded (optional)
- 3 cups beef broth
- 1 teaspoon mustard
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Optional toppings: crumbled bacon, chopped pickles, shredded cheese
Instructions
- In a large pot over medium heat, brown the ground beef. Drain excess grease if needed and set aside.
- In the same pot, add olive oil (if needed), then sauté the diced onion and garlic until softened.
- Stir in cauliflower and shredded carrot (if using). Cook for 5 minutes, stirring occasionally.
- Add the beef back to the pot. Stir in beef broth, mustard, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the cream cheese and stir until melted and fully incorporated.
- Stir in cheddar cheese and heavy cream. Continue cooking on low until the cheese is melted and the soup is creamy.
- Adjust seasoning if needed and serve hot with optional toppings.
Notes
- Use pre-riced cauliflower for quicker prep.
- Make it extra cheesy by adding more shredded cheese before serving.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg