Delicious and Nutritious Keto Soup Recipes with Ground Beef

For those following a ketogenic diet, finding satisfying and flavorful meals can sometimes be a challenge. Soups are an excellent option, offering warmth, hydration, and a convenient way to pack in nutrients. Ground beef, a versatile and protein-rich ingredient, can be the star of many keto-friendly soup recipes. This article explores a variety of keto soup recipes featuring ground beef, providing detailed instructions and helpful tips for creating delicious and healthy meals.

Queso Keto Taco Soup

This Queso Keto Taco Soup is a game-changer for low-carb dinners. Simmered with ground beef, tangy tomatoes, and melted cheese, it’s like your favorite queso dip transformed into a hearty, spoonable meal. Whether you’re using an Instant Pot or slow cooker, this creamy, zesty soup will quickly become a staple in your keto meal rotation.

Ingredients:

• Ground Beef: The rich, savory, and protein-rich foundation of the soup.
• Rotel Tomatoes (or diced tomatoes with green chilis): Adds a tangy and spicy flavor.
• Cream Cheese: Adds fat and a rich, creamy texture, making the soup similar to an authentic queso dip.
• Beef Broth: The backbone of your soup’s flavor.
• Taco Seasoning: A simple mix of chili powder, cumin, paprika, onion powder, and a few other spices.
• Heavy Cream

Step-by-Step Instructions:

1. Brown the Ground Beef: In a large pot over medium heat, toss in the ground beef and diced onion. Brown it all up, breaking the meat into small chunks as it cooks. This usually takes about 8-10 minutes. Once it’s nicely browned, drain off the excess grease.
2. Add Cream Cheese: Add the cream cheese to your beef and onion mixture. Mix it in well, breaking up any large chunks.
3. Combine Ingredients: Add in the rest of your ingredients - the Rotel tomatoes (or diced tomatoes with green chilies), beef broth, heavy cream, and taco seasoning. Give it all a good stir to combine.
4. Simmer: Let the soup simmer, but don’t boil.
5. Taste and Adjust: If you think the soup needs more heavy cream, beef, or seasonings, adjust the amount of ingredients you use.

Tips and Variations:

• Swap the Beef: Use ground chicken, ground turkey, or even pork.
• Soften the Cream Cheese: Pop the cream cheese in the microwave for a few seconds or leave it at room temperature until soft.
• Add Toppings: Jalapenos, avocado, and fresh cilantro.

Slow Cooker Instructions:

To get the best results, start by adding the drained browned ground beef, diced onion, beef broth, diced tomatoes, and spices. Let it slow cook for 2 hours on high or 4 hours on low. Then, stir in the softened cream cheese and heavy cream during the last hour.

Instant Pot Instructions:

Brown the ground beef and onions in the sauté setting, then drain the excess fat. Next, toss in the beef broth, Rotel tomatoes, and your favorite spices. Cook on high pressure for 5 minutes, followed by a natural pressure release (NPR) for another 5 minutes. After that, pop the lid off and stir in the softened cream cheese and heavy cream. Switch the Instant Pot back to the sauté function and let it simmer for 5-10 minutes to meld all those tasty flavors.

Serving Suggestions:

Pair this delicious taco soup with a simple leafy garden salad, avocado salad, or some fresh salsa for a perfect match. And if you’re in the mood for dipping, go for low-carb tortillas or crunchy pork rinds.

Read also: Easy Low-Carb Cheese Crackers

Dairy-Free Option:

Use dairy-free cream cheese and coconut cream instead of cream cheese and heavy cream.

Storage Instructions:

When you have leftovers, you can freeze them for later. Thaw the soup in the fridge overnight when you’re ready to eat it. As you reheat it, use a whisk to stir it well. This helps bring the soup back together. If it still seems a bit grainy, blending it for a few seconds can make it creamy again.

Keto Cheeseburger Soup

Thick, creamy, cheesy, and loaded with tender beef, Keto Cheeseburger Soup is one of those recipes that just puts a smile on your face. This soup is low in net carbs, and it’s an easy fix that’s perfect for lunch or dinner. On the table in about 30 minutes, this keto soup recipe is too good to pass up! Loaded with flavor but low in net carbs, this hearty and satisfying soup has all the flavors of a cheeseburger, minus the bun! It’s a thick and chunky soup, and it’s well-balanced so it’s not just melted cheese in a bowl.

Key Ingredients:

• Ground Beef: Provides the hearty base and protein for the soup.
• Cream Cheese: Gives the soup a lovely, thick, and velvety texture.
• Sharp Cheddar Cheese: Adds a cheesy edge. You could use either white or yellow sharp cheddar, or for a milder cheese flavor, try marble cheese, Monterey jack, or muenster. To spice it up, add some pepper jack, and feel free to mix and match with the cheese to personalize this soup just how you like it.
• Beef Broth: Adds depth of flavor to the soup.
• Onions, Celery, and Garlic: Aromatic vegetables that enhance the overall taste.
• Spices: Seasonings to bring out the cheeseburger flavor.

Cooking Instructions:

1. Brown the Ground Beef: Brown the ground beef in the bottom of a Dutch oven, skillet, or soup pot. If there’s not enough fat in your ground beef, add a tablespoon or two of avocado oil.
2. Sauté Vegetables: Add the finely diced onions, celery, and garlic. Cook until the onions are softened and translucent.
3. Add Spices: Add the spices and cook an additional minute until they’re fragrant.
4. Simmer: Spoon out any excess fat, then add the beef broth and heat the soup to a boil. Simmer for 15 minutes with a lid on.
5. Add Cheese: Turn the heat off and add the cream cheese, breaking it up so that it melts into the hot broth. Stir well. Turn the heat up for a minute or two if your cream cheese isn’t melting. Add the shredded cheddar cheese and stir until melted.
6. Finish: Add the heavy cream and heat the soup over low heat until it is heated through. Turn the heat off and whisk in the sour cream.

Serving and Topping Ideas:

• Shredded sharp cheddar
• Thinly sliced green onions
• Diced or sliced pickle

Tips and Variations:

• Meat Options: 80/20 ground beef is a good pick for this recipe, but you could switch things up by using ground chicken, ground turkey, or even pork. Or, go exotic with ground buffalo, ostrich, or venison.
• Sodium Control: Cheese is inherently salty. Control the sodium in this soup by using low or no-sodium added beef broth, and check for seasoning before adding any salt.
• Sour Cream: The sour cream adds a bit of acidity which helps to balance out the cheese, but you can skip this if you don’t have any on hand.

Storage and Freezing:

My favorite way to freeze saucy and soupy recipes is by using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!

Can I make this cheeseburger soup with pickles?

Yes! Love pickles? Add half a cup of diced and drained pickles to the broth before simmering the soup, to give it a lovely bit of crunch and extra flavor.

Read also: Keto Calorie Counting: A Detailed Guide

Keto Hamburger Soup

This low-carb keto hamburger soup is loaded with ground beef and your favorite low-carb vegetables in a rich and flavorful tomato-based broth. It is super easy, a crowd favorite, and can be made on the stovetop or Instant Pot.

Ingredients:

• Avocado Oil
• Onion, Celery, Garlic, and Beef Broth
• Ground Beef
• Bell Peppers And Carrot
• Sea Salt, Ground Pepper, Oregano
• Tomato Paste
• Petite Diced Tomatoes
• Balsamic Vinegar (optional)

Stovetop Instructions:

1. Add the oil to a large pot or dutch oven and heat over medium heat. Once hot, add the diced onion and celery. Allow them to cook for about 5 minutes, stirring occasionally, or until the veggies are tender.
2. Add the garlic and cook until fragrant, around 30 seconds. Then, add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain off fat if desired.
3. Add all the remaining ingredients except the balsamic vinegar. This includes beef broth, bell peppers, carrot, sea salt, pepper, oregano, tomato paste, and petite diced tomatoes.
4. Bring to a boil. Reduce the heat, then cover and simmer for 15 to 20 minutes or until the veggies are tender.
5. Stir in the balsamic vinegar if using. Taste and adjust the seasonings and salt as needed. If the soup tastes "flat," - it needs more salt! If the soup is too thick, add more broth as needed. Top with shredded cheese if desired, and serve hot.

Instant Pot Instructions:

1. Press the Saute button on your Instant Pot and add the avocado oil. Once hot, add the diced onion and celery. Allow them to cook for about 5 minutes, stirring occasionally, or until the veggies are tender.
2. Add the garlic and cook until fragrant, around 30 seconds. Then, add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Then, press the "Cancel" button.
3. Add all the remaining ingredients except the balsamic vinegar. This includes the beef broth, bell peppers, carrots, sea salt, pepper, oregano, tomato paste, and petite diced tomatoes.
4. Secure the lid and turn the venting valve to "Sealing". Then press the "Pressure Cook/Manual" button and adjust the time to 10 minutes.
5. Once the cooking cycle has completed, quickly release the pressure valve and remove the lid when it's safe to do so. Add the balsamic vinegar if using. Taste and adjust the seasonings and salt as needed. If it tastes "flat" - it needs more salt! If the soup is too thick, add more broth as needed. Top with shredded cheese if desired, and serve hot.

Tips and Variations:

• Feel free to change the veggies to whatever you prefer; green beans, cauliflower, broccoli, mushrooms, and spinach are great additions!
• If you're short on time, replace the veggies with a bag of low-carb frozen veggies.
• No ground beef? No problem! Substitute with leftover, cooked chicken or turkey.

Storage Instructions:

Leftovers can be stored in the fridge for 3 to 5 days or frozen in a freezer-safe container for up to 3 months. I recommend freezing in individual-sized portions for easy thawing and re-heating 👍

Keto Vegetable Beef Soup

This recipe uses onions, red bell peppers, carrots, zucchini, and red cabbage, but this is not set in stone. You could use some mixture of Daikon radishes, kale, green cabbage, summer squash, eggplant, soybeans, spinach, asparagus, bok choy, broccoli, Brussel sprouts, cauliflower, celery, celery root, collard greens, parsley, endive, butternut squash, escarole, kohlrabi, mushrooms, mustard greens, okra, pumpkin, radicchio, scallions, spaghetti squash, green beans, tomatoes, turnips, and hot peppers.

Ingredients:

• Beef
• Low Carb Vegetables

Cooking Instructions:

To make this low carb beef soup, you'll need to pressure cook the beef in an Instant Pot and cook the vegetables and broth in a soup pot on the stovetop. And you'll be searing the meat in a frying pan on the stove first, to seal in the juiciness.

Keto Tuscan Soup

This keto Tuscan soup includes diced tomatoes, onion, chopped kale, fresh parsley and zucchini for a good serving of veggies. Grass-fed ground beef for protein and fat.

Read also: Magnesium Supplements for Keto

Ingredients:

• Grass-fed ground beef
• Diced tomatoes
• Onion
• Chopped kale
• Fresh parsley
• Zucchini
• Olive oil
• Minced garlic
• Cayenne, paprika, red pepper flakes, Italian seasoning, salt and black pepper
• Broth
• Dried oregano
• Parmesan
• Lemon juice (optional)

Cooking Instructions:

1. In a large pot (either a heavy-bottomed soup pot or Dutch oven), heat the olive oil and add in the onion. Sauté, then add the minced garlic and ground beef. Cook to brown.
2. Add the cayenne, paprika, red pepper flakes, Italian seasoning, salt and black pepper. When the meat is done, pour in the canned tomatoes and broth. Add the dried oregano and fresh parsley.
3. Mix in the zucchini and cook for a couple of minutes. Ladle into serving bowls and squeeze fresh lemon juice (optional) over each serving.
4. After stirring in the chopped kale and parmesan, taste the soup and adjust to your liking with salt and pepper.

Tips and Variations:

• If you're opting to use Italian sausage instead of beef, then you'll only need dried oregano, red pepper flakes, and salt and pepper (omit the cayenne, paprika and Italian seasonings).
• Feel free to play around with this keto Tuscan soup recipe by adding in your own veggies or using fresh tomatoes and herbs instead of canned/dried.

Creamy Beef and Cabbage Soup

This Creamy Beef and Cabbage Soup is sure to be a new staple in your home.

Key Ingredients:

• Ground beef
• Cabbage
• Bone broth
• Dairy-free cream cheese
• Onions
• Carrots
• Celery
• Garlic
• Parsley
• Pepper

Cooking Instructions:

1. Drizzle the oil into the pot and add in your onion, carrots, and celery. Add in the salt and garlic, parsley, and pepper.
2. Crumble in the ground beef and keep mixing and crumbling until it’s browned.
3. Add in the cabbage and cover for 4-5 minutes until it’s nice and tender. Open the lid and mix it in with the ground beef.
4. Pour in the bone broth and mix well. Bring it to a boil over medium heat. Then lower the heat to medium-low and cover the pot.

Tips and Variations:

• For LOW HISTAMINE use, homemade pressure cooked bone broth or veggie stock! Use the Kite Hill Cream Cheese (almonds not cashews) or make the cauliflower cream.

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