Today I present to you the easiest, cheesiest, most delicious #soup ever, and the perfect remedy for a chilly Winter day – Keto/Low Carb Cheeseburger Soup.
It’s made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. That’s it!
First, cook the ground beef until no longer pink, drain. Cook the bacon until crispy, drain on paper towels and set aside while you sauté the onions, garlic and zucchini.
Add the cooked ground beef back in to the pot and stir together.
Pour in the beef broth and cream and seasonings and stir together.
Bring to a boil and then reduce the heat and simmer for about 20 minutes over medium-low heat.
Add the shredded cheese in one cup at a time, stirring constantly to melt the cheese into the creamy broth, beef and veggies mixture.
Let the soup cook on low heat for another 5 minutes or so until the cheese is completely melted, add a little no starch thickener or corn starch to thicken it up to your liking. Serve hot, immediately and DEVOUR.
It’s super creamy and cheesy and there’s no guilt because it’s super low carb/high fat which of course is great on #Keto and #Atkins and all the other #LCHF diets out there. This my friends, is Winter Comfort Food in a bowl…filling, satisfying and absolutely deeee-lissshh!
This Keto/Low Carb Cheeseburger soup is the perfect Winter remedy - made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. Delish!
Ingredients
- 1 pound ground beef
- 3-4 slices of bacon
- 2 tablespoons olive oil
- 1/2 sweet onion, chopped
- 1 tablespoon garlic, minced
- 1 zucchini, thin sliced into quarter moons
- 3 cups beef broth
- 1 1/4 cup heavy cream
- 3 cups shredded cheese (Cheddar and Monterey Jack)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Everglades Heat or Tony Chaceres Creole seasoning
- Pink Himalayan sea salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon No Starch Thickener (or corn starch)
Instructions
- Brown ground beef until cooked through, drain and set aside.
- Cook bacon slices until crispy, drain and set aside.
- Heat olive oil in a large Dutch oven over medium heat and saute onions, garlic and zucchini about 5-7 minutes until soft and translucent.
- Add cooked ground beef, bacon, beef broth, cream and dried spices and salt and pepper.
- Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
- Add the shredded cheese into the soup one cup at a time, stirring often to melt into the soup.
- Once cheese is thoroughly melted, add the No Starch thickener or corn starch into the soup and cook a few more minutes until thickened to your liking.
- Serve hot immediately, and devour!
Notes
Note: If you're not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you're really craving a fully loaded cheeseburger in soup form.
Note: If you’re not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you’re really craving a fully loaded cheeseburger in soup form.
Whatever your heart desires, it’s the weekend. Enjoy! xx, Kristen
#spon