Healthy Keto Cauliflower Hamburger Soup Recipe
Healthy Keto Cauliflower Hamburger Soup combines lean ground beef, tender cauliflower, garlic, herbs, and cheddar in a creamy, low-carb broth. It delivers an estimated 30 grams of protein per serving and uses cauliflower instead of potatoes or flour to create a hearty texture. Easy to prepare in one pot and convenient for leftovers, it's a comforting dinner option for keto-style and high-protein meal plans.
Ingredients
- 1½ pounds 680 g ground beef, preferably 90% lean
- 1 medium head cauliflower about 1½ pounds (680 g) before trimming, cut into florets
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 teaspoons olive oil as needed
- 4 cups 960 ml lower-sodium beef broth
- 1 cup 240 ml water
- 4 ounces 113 g cream cheese, softened
- ½ cup 120 ml heavy cream
- 1 cup about 4 ounces or 113 g shredded sharp cheddar
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 1 bay leaf optional
- Chopped parsley or sliced green onions optional
Instructions
- Cut the cauliflower into bite-sized florets. Dice the onion, mince the garlic, and measure the broth, water, cream, and cheeses.
- Heat a large soup pot over medium-high heat. Add the ground beef and cook for 7–9 minutes, breaking it into small crumbles, until browned and cooked to 160°F (71°C). Drain excess grease if needed.
- Reduce the heat to medium. Add up to 2 teaspoons olive oil if the pot is dry, followed by the onion. Cook for 4–5 minutes until softened, then add the garlic and cook for 30–60 seconds.
- Stir in the smoked paprika, thyme, oregano, black pepper, and salt. Add the beef broth, water, and optional bay leaf, scraping up the browned bits from the bottom.
- Add the cauliflower. Bring the soup to a gentle boil, reduce the heat, and simmer for 12–15 minutes until the florets are fork-tender but still hold their shape.
- In a small bowl, whisk the softened cream cheese with a ladleful of hot broth until smooth. Stir the mixture back into the pot, then add the heavy cream over low heat.
- Add the shredded cheddar gradually, stirring until melted. Avoid boiling the soup after adding dairy.
- If a thicker broth is desired, blend a small portion of the cooked cauliflower and broth and stir it back into the pot. Add a little extra broth or water if the soup is too thick.
- Remove the bay leaf, taste, and adjust the seasoning. Serve hot with optional parsley or green onions.