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Cheeseburger Soup {Keto / Low Carb}

Normally, I'm not a huge fan of cauliflower. I don't think cauliflower mashed potatoes are good and in my opinion, cauliflower should never ever be in pizza. However, when you saute it in butter and add it to soup with a yummy ground beef/cheesy base the flavors merge all together, and the result is absolutely delicious. This soup is very filling, and it made enough for leftovers this week for lunch as well.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 491
Author: Kasey Trenum


  • 1 lb ground beef
  • 1/2 of a small onion diced
  • 2 garlic cloves minced
  • 3 Tablespoons butter
  • 1 12 oz frozen riced cauliflower
  • 3 cups chicken broth
  • 1 1/4 cup heavy whipping cream
  • 3 cups shredded cheddar cheese freshly shredded (not prepackagede
  • 1 tsp basil
  • 1 tsp parsley
  • 1/2 tsp pink salt
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg
  • 3/4 tsp Xanthan Gum


  • Cook riced cauliflower in microwave according to package directions.
  • Brown ground beef drain and set aside. (I brown mine in advance and freeze in 1 lb portions.)
  • In a large saucepan saute onion and minced garlic in one tablespoon of butter until translucent.
  • Add the other 2 tablespoons of butter and the riced cauliflower to the onion/garlic mixture and saute for 5 minutes stirring so that it doesn't stick.
  • Add ground beef, chicken broth, heavy whipping cream, and spices.
  • Bring soup mixture to a boil, reduce heat to low and simmer for 20 minutes.
  • Add cheddar cheese a cup at a time, stirring with a whisk so that it melts evenly.
  • Once the cheese is melted, add the Xanthan Gum so that the soup thickens.
  • Cover and simmer for 5 minutes to allow the soup to thicken.
  • Serve!


Calories: 491kcal | Carbohydrates: 3g | Protein: 21g | Fat: 43g