Servings
6 servings (about 1½ cups each)
Prep Time
10 minutes
Cook Time
4–6 hours (low)
Total Time
About 4 hours 10 minutes
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 works best for keto)
- 1 medium cauliflower, cut into small florets
- 1 small onion, finely chopped
- 4 cups low-sodium beef broth
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
Seasonings & Fats
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt, to taste
- Black pepper, to taste
Instructions
-
Brown the Beef
Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat. -
Sauté Aromatics
Add onion and garlic to the skillet with the beef. Sauté for about 2 minutes until fragrant. -
Slow Cook
Transfer the beef mixture to the crockpot. Add cauliflower florets, beef broth, thyme, salt, and black pepper. Stir gently. -
Cook
Cover and cook on LOW for 4–6 hours (or HIGH for 2–3 hours), until cauliflower is very tender. -
Make It Creamy
Stir in cream cheese and heavy cream until smooth and well combined. -
Add Cheese
Add shredded cheddar cheese and cook for another 15 minutes on LOW, stirring until melted. -
Serve
Ladle into bowls and serve warm. Garnish with parsley, green onions, or bacon bits if desired.
Additional Notes
- Texture tip: Use an immersion blender for a partially or fully smooth soup.
- Meal prep friendly: This soup thickens as it cools and reheats beautifully.
-
Storage:
- Fridge: up to 4 days in an airtight container
- Freezer: up to 2 months (cool completely before freezing)
Variations
- Spicy: Add red pepper flakes or diced jalapeños
- Protein swap: Use ground turkey or chicken
- Extra richness: Add a tablespoon of butter at the end
- Crunch: Top with crispy bacon or keto croutons
Nutrition (Approx. per serving)
- Calories: ~320 kcal
- Protein: ~20g
- Net Carbs: ~7g
- Fat: ~25g
