Description
A hearty, creamy, and flavorful low-carb cheeseburger soup that’s perfect for a comforting and filling meal without the extra carbs.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 oz cream cheese
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional: chopped pickles and cooked bacon for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, celery, and bell pepper. Cook until soft.
- Add garlic and cook for another minute.
- Add ground beef and cook until browned. Drain excess grease if needed.
- Stir in the beef broth and bring to a simmer.
- Add cream cheese and stir until melted and fully incorporated.
- Pour in the heavy cream and add cheddar cheese. Stir until cheese is melted.
- Season with paprika, salt, and pepper.
- Simmer for 10-15 minutes until soup is thickened.
- Serve hot, topped with chopped pickles or bacon if desired.
Notes
- Use full-fat dairy for a richer, keto-friendly soup.
- You can add cauliflower rice for more texture while keeping it low carb.
- This soup stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg