Keto Cheeseburger Soup
A creamy, low-carb version of classic cheeseburger soup, packed with ground beef and cheese, perfect for a hearty meal any time.
Ingredients
Main Ingredients
- 1 pound ground beef Use 80/20 or 93% lean for a lighter version
- 1 medium onion, diced Onions have more carbs than other veggies
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano For extra flavor
- 1 teaspoon dried basil
- 4 cups low-sodium beef broth
- 8 ounces cream cheese, softened Mix with other ingredients to create a creamy texture
- 1 cup shredded cheddar cheese For a cheesy flavor
- 1 cup heavy cream
- ½ cup sour cream Add for creaminess
Instructions
Cooking
- Begin by browning 1 pound of ground beef in a heavy pot or Dutch oven over medium-high heat. Drain any extra fat.
- Add 1 diced onion, 1 diced celery stalk, and 2 minced garlic cloves to the pot. Cook for about 5 minutes until they are soft.
- Stir in 1 teaspoon of dried oregano and 1 teaspoon of dried basil for extra taste.
- Pour in 4 cups of low-sodium beef broth and let it simmer gently.
- In another bowl, mix 8 ounces of softened cream cheese and add it to the pot. Stir until it’s fully melted.
- Add 1 cup of shredded cheddar cheese to boost the cheeseburger taste. Mix until it’s melted.
- Finish with 1 cup of heavy cream, then whisk in 1/2 cup of sour cream for creaminess.
- Simmer for another 5-10 minutes while stirring now and then.
- Serve hot and enjoy the rich flavors and creamy texture.
Notes
Store leftovers in airtight containers for up to 3-4 days in the refrigerator, or freeze for up to 2-3 months for best taste.