Low-Carb Cheeseburger Soup – An Easy Keto Dinner Recipe

Low-Carb Cheeseburger Soup is a great way to enjoy the flavor of a classic cheeseburger without all the carbohydrates.

When you are on a Keto or low-carb diet, eating standard hamburger buns are out of the question. And although you can get your cheeseburger fix by ordering a burger without the bun, this is another option to get that craving satisfied.

However, many cheeseburger soup recipes call for the addition of diced potatoes. Unfortunately, although potatoes are a vegetable, they are also full of carbohydrates.

Therefore, to keep this recipe low-carb and Keto friendly, I have replaced the diced potatoes with cauliflower rice. Although you could just skip the potatoes all together, the cauliflower rice adds a nice texture and thickens the soup up nicely.

And for those who are worried about tasting the cauliflower, don’t worry! With all of the flavors that are happening in this soup, you don’t taste the cooked cauliflower rice at all!

Low-Carb Cheeseburger Soup

INGREDIENTS

• Ground beef
• Onion, diced
• Garlic cloves, minced
• Unsalted butter
• Frozen cauliflower rice
• Chicken broth
• Half and half
• Finely shredded cheddar cheese
• Cream Cheese, softened
• Italian seasoning
• Salt
• Ground black pepper

Optional Garnish Ingredients

• Diced pickles
• Diced onions
• Crumbled bacon
• Shredded cheese

More About The Ingredients

1. Ground Beef

I prefer to use lean ground beef, at least a 90/10 mix. And as always it is best to choose grass fed and finished ground beef whenever possible.

However, if you want to make this low-carb cheeseburger soup recipe even healthier, use ground turkey or ground chicken instead. Just be sure to add a little extra virgin olive oil to the pan when you cook it so that it does not stick.

Another healthy alternative for those who are vegetarian is to use plant based crumbles in place of the meat in this recipe. Again, just be sure to use a little oil when cooking.

2. Cauliflower Rice

Although you can make Homemade Cauliflower Rice, frozen cauliflower rice is easy to find in most grocery stores.

Bags of the riced cauliflower are found in the freezer section with the other frozen vegetables. However, you can often find fresh cauliflower rice in the cut and prepared refrigerated produce section as well.

3. Half and Half

For those who are reading this recipe from outside of the United States, half and half is an equal mixture of half cream and half milk. However, if you can’t find half and half, use heavy whipping cream instead.

4. Shredded Cheese

As always, it is best to shred your own cheese rather than using store-bought, packaged shredded cheese. This is because the pre-shredded cheese contains an anti-coating agent that prevents the cheese from clumping together.

However, this coating makes it more difficult for the shredded cheese to melt. Therefore, it is recommended that you purchase a block of cheddar cheese and shred it right before adding it to your low-carb cheeseburger soup.

Although, I am also a realist and know that sometimes it is much more convenient and easier to dump in a bag of the cheese that you bought at the grocery store. And that is okay too! Just understand that the melted cheese may be a little stringy.

5. Cream Cheese

You will only need 1/2 of a bar of a standard size cream cheese block. Sometimes you can find smaller packages of cream cheese that are sold in 4 ounce sections.

However, if you end up using half of the cream cheese bar and need a great recipe for the remaining bar, be sure to make this Mini Cheeseball recipe. Just be sure to serve it with celery sticks so that you can stay on your Keto diet!

6. Garnish Ingredients

Although the garnish ingredients are optional, I highly suggest using them to top your soup. The diced dill pickles add such great flavor to the soup, that I promise that you will think you are eating an actual cheeseburger!

And of course, everything is better with bacon!

COOKING INSTRUCTIONS

The first step in making this low-carb cheeseburger soup is to cook the cauliflower rice according to package directions. Then set it aside while you brown the meat.

Add the ground beef and diced onions in a large sauce pan and cook until the beef is no longer pink. Then add the minced garlic and cook for 1 minute. Drain the meat mixture and set aside.

Now, using the same sauce pan that you cooked the ground beef in, add the butter and the riced cauliflower and saute for 2-3 minutes.

Then add the ground beef mixture, chicken broth, half and half, Italian seasoning, salt & pepper to the pot and stir.

Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.

Next, add half of the shredded cheddar cheese, stirring until it melts. Then add the remaining cheese and stir until it is well incorporated.

Divide the softened cream cheese into 4 sections, then add all 4 sections to the pot and stir until melted. The cream cheese will make the soup nice and creamy, however it also helps the soup thicken.

Continue to cook the soup until the desired consistency is reached.

Thicken The Low-Carb Cheeseburger Soup

If you want your soup thicker, here is an optional step. Use a blender to blend a portion of the ingredients together.

Do this by removing 1 cup of the soup and blend it together in a high powdered blender. Or stick an immersion blender directly into the pot and blend until the desired consistency is reached.

Serve warm and garnish with bacon, diced pickles, cheese and/or diced onions.

Enjoy! Mary

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