Description
This low carb cheeseburger soup is a creamy, hearty, and satisfying dish packed with ground beef, cheddar cheese, and vegetables. It delivers all the flavors of a cheeseburger without the bun – perfect for keto and low carb diets.
Ingredients
Units
Scale
- 1 lb ground beef
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 small cauliflower head, chopped into small florets
- 3 cups beef broth
- 1 teaspoon mustard (yellow or Dijon)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup cream cheese (optional, for extra creaminess)
- Chopped pickles, bacon bits, or green onions for garnish (optional)
Instructions
- In a large pot over medium heat, brown the ground beef. Drain excess fat and set aside.
- In the same pot, melt butter and sauté onion, garlic, and celery for 3–4 minutes until softened.
- Add cauliflower, beef broth, mustard, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until cauliflower is tender.
- Return the beef to the pot. Stir in heavy cream and cream cheese (if using). Cook until cream cheese melts.
- Gradually add shredded cheddar cheese, stirring until fully melted and soup is creamy.
- Adjust seasoning if needed. Serve hot with desired garnishes.
Notes
- For added flavor, top with crispy bacon and a few chopped pickles to mimic a classic cheeseburger.
- Store leftovers in the fridge for up to 4 days. Reheat gently on the stovetop.
- Use ground turkey or chicken as a leaner option.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg