Keto Cheeseburger Soup
Cheeseburger soup without the potatoes or flour: browned ground beef, onion, carrot, celery and riced cauliflower simmered in beef broth, then thickened with heavy cream and sharp cheddar and topped with diced pickles and tomato. 6g net carbs a 1 1/2-cup serving.
Equipment
- Large pot or Dutch oven
- Box grater
Ingredients
For the soup
- 2 tbsp butter
- 1/2 cup onion finely chopped
- 1/2 cup carrot shredded
- 1/2 cup celery finely diced
- 2 cloves garlic minced
- 1 lb ground beef 85/15
- 4 cups beef broth reduced-sodium if you can
- 12 oz frozen riced cauliflower no need to thaw
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded from an 8 oz block
To serve
- 1/3 cup dill pickles diced
- 1 small tomato diced
Instructions
Make the soup
- Soften: Melt the butter in a large pot over medium heat. Cook the onion, carrot and celery about 5 minutes until soft, then add the garlic and cook 1 minute.
- Brown: Add the ground beef and cook 7-8 minutes, breaking it up, until browned with no pink left. Spoon off the fat.
- Simmer: Add the beef broth, frozen riced cauliflower, basil, parsley, salt and pepper. Bring to a boil, then lower the heat and simmer 10 minutes until the cauliflower is tender.
- Finish: Turn the heat to low. Stir in the heavy cream, then the sharp cheddar cheese a handful at a time until melted and smooth. Do not let it boil. Season to taste.
Serve
- Serve: Ladle into bowls and top with the diced dill pickles and tomato.
Notes
Keep the heat low for the cheese: a boil after the cheddar goes in can make the soup grainy.
Thicker soup: blend about 1 cup of it and stir it back in.
Nutrition is for 1 of 6 servings (about 1 1/2 cups) with the toppings, regular beef broth and the beef counted raw before draining. Reduced-sodium broth lowers the sodium a lot.
Storage: up to 4 days in the fridge. Reheat gently without boiling. To freeze, freeze it before adding the cream and cheese.