yield: 6 servings
prep time: 10 minutes
cook time: 40 minutes
Though this soup doesn’t really taste like a cheeseburger, it is hearty and delicious, and it’s just as good or even better the next day. It is a keto spin on a cheeseburger soup that I made for years.
• 2 tablespoons salted butter
• ½ cup diced celery
• ¼ cup diced onions
• 1 clove garlic, minced
• 1 pound ground beef
• 3 cups vegetable broth
• 1 (12-ounce) bag frozen cauliflower florets
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 2 cups shredded cheddar cheese
• 1 cup heavy whipping cream
• Salt and ground black pepper
1. Melt the butter in a stockpot over medium heat. Add the celery, onions, and garlic, and cook until the celery is tender and the onions are translucent.
2. Add the ground beef to the pot and cook until it is browned, crumbling the meat with a large spoon as it cooks. Drain the fat, if necessary.
3. Add the broth, cauliflower, basil, and parsley to the pot. Bring to a boil, then reduce the heat to maintain a simmer and cook, stirring occasionally, until the cauliflower is tender, about 25 minutes.
4. Turn the heat down to the lowest setting and stir in the cheese and cream. Continue stirring until the cheese is melted.
5. Season to taste with salt and pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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