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.
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