Keto Low-Carb Cheesy Beef & Cabbage Soup Recipe
This Keto Low-Carb Cheesy Beef & Cabbage Soup combines savory ground beef, tender cabbage, garlic, tomatoes, and a rich, creamy cheddar broth. Cream cheese and heavy cream create a satisfying texture without flour or potatoes. With approximately 9 g net carbohydrates per serving, it's a hearty option for keto lunches and dinners. Prepare it in one pot and enjoy convenient leftovers throughout the week.
Ingredients
- 680 g 1½ lb 85/15 ground beef
- 1 tablespoon unsalted butter
- 1 medium yellow onion 100 g, diced
- 3 celery stalks 120 g, chopped
- 4 garlic cloves minced
- 500 g approximately 1 lb green cabbage, chopped
- 1 can 14.5 oz / 411 g plain diced tomatoes
- 6 cups 1.42 L low-sodium beef broth
- 113 g 4 oz full-fat cream cheese, softened
- 120 ml ½ cup heavy whipping cream
- 170 g approximately 1½ cups shredded sharp cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 1 tablespoon Worcestershire sauce optional
Instructions
- Chop the cabbage, dice the onion, chop the celery, and mince the garlic. Allow the cream cheese to soften before cooking.
- Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 7–9 minutes, breaking it apart until browned and thoroughly cooked to 160°F (71°C).
- Drain excess rendered fat, leaving approximately 1 tablespoon in the pot.
- Add butter, onion, and celery. Sauté for 4–5 minutes until softened.
- Add minced garlic and cook for another 30–45 seconds, stirring continuously.
- Stir in smoked paprika, Italian seasoning, black pepper, and salt. Add diced tomatoes and optional Worcestershire sauce. Cook for approximately 2 minutes.
- Pour in beef broth and add chopped cabbage. Bring to a gentle boil, then reduce heat to medium-low.
- Partially cover and simmer for 15–20 minutes until the cabbage is tender but still holds its shape.
- Reduce heat to low. Add softened cream cheese in small pieces, whisking gently until incorporated.
- Pour in heavy cream and gradually add shredded cheddar, stirring until the cheese melts and the broth becomes creamy.
- Simmer gently for another 2–3 minutes if necessary. Avoid vigorous boiling after adding dairy.
- Taste and adjust the seasoning. Remove from heat, rest for 3–5 minutes, and serve warm.