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Low Carb Cheeseburger Vegetable Soup
We are having a snow filled winter here in Virginia. This Louisiana girl doesn’t know what all this white stuff is that keeps falling from the sky. Thankfully, I don’t have much reason to leave the house when it snows so I get to stay warm and cook for my family.
I love cooking this Low Carb Cheeseburger Vegetable Soup on a snow day when it has all morning to simmer. Soup is the perfect winter meal.
Soup can be a lunch or dinner during the winter months to warm and satisfy you. Bone broths are so full of nutrients that keep you and your family healthy during the sick months. Broths are also one of the 4 foods that all kids should be eating! This is one that your kids will want to eat two bowls full of. What kid can resist cheese?
Cheeseburger soup is full of all the cheese and meat that you would expect from a cheeseburger with all the vegetables that you love from a vegetable soup. It is the perfect combination. You can adjust the vegetables that your family loves the most. We found some local squash this past week, so it was just the right vegetable to include in this low carb soup.
I like to add a little glucomannan into my soup to thicken it with no added carbs and staying gluten free. I buy mine off of amazon. You can probably also find it in your local health food store (or use xanthan gum or another thickener if you like).
- coconut oil for browning meat and vegetables
- 1 pound of ground meat
- 2 onions chopped
- about 5 yellow squash, cut into small pieces
- 1 cup of shredded carrots
- 2 large cans of tomatoes, undrained
- 3 cups of beef broth
- ⅓ cup of heavy whipping cream
- 1 cup of shredded cheddar cheese (more for topping)
- 2 tsp of salt
- 1 tsp of pepper
- 1 tsp of red pepper flakes
- 2 tablespoons of Italian seasoning
- 1 tsp of garlic powder
- 1 tsp of cumin powder
- ½ tsp of glucomannan (optional)
- Heat your coconut oil in your heavy soup pot.
- Brown your meat.
- Add your chopped onions and cook until translucent.
- Next, add in your carrots and squash, tomatoes, broth, and seasoning.
- Let simmer for 1 hour.
- Add in your heavy whipping cream and cheese and stir to combine and cook an additional hour.
- Sprinkle the glucomannan on top over soup and mix in well to thicken your soup.
- I like to let my soup cook for a good 3 hours to get the flavors really combined together.
- Serve with additional cheese on top.
I hope you enjoy this Low Carb Cheeseburger Vegetable Soup as much as we do.
What are your favorite vegetables to add into a low carb soup?
P.S. Looking for a way to help your kids get more Fruits and Veggies in their diet WITHOUT them complaining about it? Check out this helpful little trick I use daily!
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This looks good and soup is the perfect lunch or dinner in the winter. Thanks for sharing this recipe with us at the #WWDParty – Happy Valentine’s Day.
It was so nice during this snowy week we have had.
Hi Angela,
Thanks for linking up to Wellness Weekend (and your comment about this soup–you were right, the event is for vegan-only recipes). 🙂 If you have any posts with actual recipes that are vegan and sugar-free, please do link up! They can be any recipes, not just from the past week. 🙂
Thank you so much! I have a cookie recipe I wanted to share. I’m sorry I wasn’t thinking straight this morning. Thanks for understanding.
Hi Angela! I’m stopping in from Let’s Get Real today. I’ve already printed out this recipe to include with my meal plan. If I call it cheeseburger soup maybe I can get my little guy to eat vegetables. He eats healthy foods, but avoids all vegetables. He drives me nuts! However, I’ve gotten tricky and he eats more vegetables than he thinks he does. Can’t wait to try this!
You can cut up your vegetables even smaller and hide it under the cheese… don’t tell my daughter, haha. I hope you love it as much as we do!
This looks and sounds SO good!! Thanks so much for linking up with us at the MaMade Blog Hop! Don’t forget to stop back next week to link up again and see if you’ve been featured! 🙂 Have a great week!
This looks so yummy! Now I just need some snow to have the perfect day to make it for:)
Yes! Exactly, this is the Perfect snow day soup.
This looks good. I have never used glucomannan. I will have to look into this. always trying to find good thickeners since what I used to use is no longer an option for GF members of the family.
This is a featured post for this next Heaing With Food Friday. Thanks for posting.
Oh wow! thank you so much Jennifer. I think you can leave it out and it would be okay. I like a little thicker soup, so the glucomannan works well for me. I just started using it (about 3 months ago). It really is nice because it doesn’t have to be heated to thicken. thanks again for stopping by!
[…] Low Carb and Gluten Free Cheeseburger Vegetable Soup by Grassfed Mama […]
[…] Low Carb Cheeseburger Soup from Grassfed Mama […]
Looks lovely.Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!
Thanks for checking out my recipe. I’m heading to link up my newest dessert.
Thanks for linking up with the Let’s Get Real party last week. I hope you’ll join us again this week.
Thank you Gaye!
Thank you Joyce! I’m a soup fan too!
[…] Low-Carb Cheeseburger Vegetable Soup […]
Does anyone know how many carbs the Cheeseburger Vegetable Soup has per serving. It looks soooooo good.
[…] too (tupperware how I love thee) and this week I cooked up a batch of soup for myself (it’s a new recipe to me but it sounded easy and tasty) but there ended up being so much of it that I’m planning to […]
[…] 7.) Low Carb Cheeseburger Vegetable Soup […]
What is the CARB count etc for this recipe pls.
I made it & it was wonderful.
Oh thank you!!! I’m pretty sure when I calculated it, it was 10 carbs or less per serving (of a large bowl)
Is this soup ok to make the night ahead and then just reheat when you are ready to eat it or is it best to eat freshly cooked? I am wanting to make it for my book club I am hosting and wondered what would be best. Thanks! Lisa
I think it actually gets better the next day!
Does any one know how many carbs in one serving or the total carbs.
When I calculated them for myself, it was less than 10 grams (not counting fiber)
Silly question maybe, but how do you keep the heavy cream from separating without making a rue?
By the way, it is delicious!
I didn’t notice any issues with it separating when I was making it, but maybe I got lucky? Let me know if you know a better way to prepare it! I’m always looking for any edge, 🙂
When you say 2 large cans of tomatoes – are you talking about the 28oz cans?
That’s what I have typically done Jen, thanks for commenting, and I hope it turns out wonderful for you!!