My husband is adamant that this is the best soup he has ever had in his life. And I have to say, this is an easy recipe to make. It literally tastes like a deconstructed cheeseburger. But it is bursting with umami. I think the nature of a cheeseburger combined with the coconut aminos and fish sauce creates the intense comfort in this soup. I personally love the dill pickles. If you don’t like pickles, you may want to leave them out. This is such a great cold snow day soup but also keeps so well for lunches for the week.
My almost 3 year old daughter also guzzled this soup down. She kept asking for more. And she is not the pickiest eater but she doesn’t always like foods like this. I think most kids would love this soup. It is very filling and high in fat so its a great lunch meal for anyone who is eating low carb. It also freezes very well. Go order some souper cubes and you can have this delicious soup in the freezer for those days when you didn’t have time to meal prep. The macros are excellent coming in at 4.4 g net carbs, 24 g fat, and 41 g protein with just 412 cal.
I can’t stress enough how easy this recipe comes together. It has become a favorite in our meal prep rotation, the husband is asking for it every week. And you most likely have a lot of these ingredients in your fridge, freezer and pantry. If you aren’t Keto and want to lighten this yup, you can decrease the heavy cream or use half and half and try cutting the amount of cheese down a little bit. I use 85% lean ground beef but if you used 93% lean you might be able to cut some calories there. You might even be able to get away with ground turkey or chicken because of the rich flavors in this soup.
4 cups beef stock
14.5oz can diced tomatoes
1/2 cup chopped dill pickles
2 tbsp dijon mustard
2 tbsp Worcestershire sauce
2 tbsp coconut aminos or keto compliant soy sauce
1 tsp Keto compliant fish sauce (if you have it on hand)
1 tsp sea salt
1/2 tsp black pepper
2 lb ground beef
1 onion, diced
4 cloves garlic, minced
2 cups shredded cheddar cheese
1 cup heavy cream
8 sliced bacon, cooked and diced
In a large dutch oven, brown the ground beef over medium heat. Add in the onions and garlic when it is about halfway cooked through. Continue cooking until no pink remains.
Stir in the beef stock, tomatoes, pickles, dijon, Worcestershire, soy sauce, sea salt, black pepper. Bring this to a boil and reduce the heat. Allow the soup to simmer for 30 minutes.
Pour in the heavy cream and add the cheddar cheese. Simmer for 20 more minutes, stirring as needed.
Serve with bacon sprinkled on top.
This recipe makes about 10 cups of soup. Each cup has 412 calories, 24g fat, 5.6g carb, 1.2g fiber, 41g protein.