Description
A rich and creamy low-carb soup that captures all the flavors of a classic cheeseburger without the carbs. Perfect for a cozy keto-friendly meal.
Ingredients
Scale
For the Crust:
- For the soup base:
- 1 lb ground beef (80/20 blend)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 4 cups beef broth
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 tbsp Worcestershire sauce
- 1 tsp mustard powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- For garnish:
- 1/2 cup diced pickles
- 1/4 cup diced tomatoes
- 1/4 cup crispy bacon bits
- 1/4 cup shredded lettuce
Instructions
1. Prepare the Crust:
- 1. In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- 2. Add diced onions and minced garlic to the pot. Sauté for 2-3 minutes until onions are translucent.
- 3. Pour in beef broth and bring to a simmer. Let cook for 5 minutes.
- 4. Reduce heat to low and stir in heavy cream and softened cream cheese until fully melted and smooth.
- 5. Gradually add shredded cheddar cheese, stirring continuously until melted and well incorporated.
- 6. Mix in Worcestershire sauce, mustard powder, smoked paprika, salt, and pepper. Simmer for 10 minutes.
- 7. Serve hot, garnished with diced pickles, tomatoes, bacon bits, and shredded lettuce for a true cheeseburger experience.
Notes
For a thicker soup, simmer longer to reduce. For extra cheesiness, add more cheddar. Store leftovers in the fridge for up to 3 days.