Keto Cheeseburger Soup

Keto Cheeseburger Soup

This soup is amazing! It made me a very pleased mother to know that my family enjoyed such a nutritious supper. My family liked it. Additionally, it was simple to clean up, which gave me more time to spend with my family—always a plus!

Time Spent: 35 minutes Menu: Soup Country of origin: America 8 servings; 482 kilocalories


1 lb. of ground beef

Diced half of a tiny onion

2 minced garlic cloves

3 teaspoons of butter

1 12 oz. bag cauliflower rice(frozen)

1 1/4 cups heavy whipping cream to 3 cups of chicken broth

3 cups freshly shredded cheddar cheese (not prepackaged)

3 oz. softened Philadelphia Cream Cheese

1 teaspoon basil

1 teaspoon of parsley

Pink salt, 1/2 tsp.

Black pepper, 1/2 teaspoon

12 teaspoon nutmeg


As directed on the package, microwave riced cauliflower.

Drain and set aside cooked ground beef. (I brown mine ahead of time and portion it out into 1 pound chunks.)

One tablespoon of butter should be used to sauté the onion and minced garlic in a big pot until they become transparent.

The remaining 2 tablespoons of butter, the riced cauliflower, and 5 minutes of stirring to prevent sticking are added to the onion/garlic mixture.

Add ground beef, heavy whipping cream, chicken stock, and seasonings.

After coming to a boil, simmer the soup mixture for 20 minutes.

Stirring with a whisk will help the cheddar cheese melt evenly as you add it, a cup at a time.

Stir in the softened cream cheese(after the cheese has melted) to thicken the soup.

To further thicken the soup, I blended roughly 1 cup of it using an immersion blender. For five minutes, simmer. Ladder the soup as it thickens.




No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *