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Creamy Queso Soup

Creamy Queso Soup: Comforting Keto Delight for Cozy Nights

Indulge in a rich and creamy queso soup that's keto-friendly and customizable—perfect for a warm feast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Keto
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Beef or Sausage Main protein source; substitute with mushrooms for a vegetarian option.
  • 1 medium Onion Adds sweetness and depth; yellow or white onions are great substitutes.
  • 1 medium Green Bell Pepper Provides a fresh crunch; swap for red or yellow bell peppers if preferred.
  • 2 cloves Minced Garlic Boosts overall flavor; fresh garlic is best.
  • 1 teaspoon Onion Powder Enhances flavor; feel free to omit if using fresh onion.
  • 1 teaspoon Garlic Powder Adds depth of garlic flavor; substitute with fresh garlic.
  • 1 teaspoon Cumin Infuses warmth and earthiness; replace with taco seasoning if desired.
  • 4 cups Beef or Vegetable Broth Forms the soup base; adjust with water for lower sodium.
For the Creamy Texture
  • 8 ounces Cream Cheese Creates a luscious, creamy texture; Neufchâtel is a good lower-fat substitute.
  • 1 can Mild Green Chiles Adds mild heat; adjust spice level with jalapeños.
  • 2 cups Shredded Cheddar Cheese Provides rich flavor; Monterey Jack can be used.
  • 2 tablespoons Cornstarch Optional, for thickening; omit for a thinner soup.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy Queso Soup
  1. In a large Dutch oven, heat over medium heat and add the ground beef or sausage. Cook for 5–7 minutes, breaking it apart with a spatula until browned and cooked through. Drain excess grease.
  2. With the Dutch oven still on medium heat, add chopped onion and bell pepper to the pot. Sauté for 5–6 minutes until soft and fragrant. Stir in minced garlic for an additional minute.
  3. Sprinkle in cumin, onion powder, and garlic powder, stirring well. Pour in the broth and cover; let it simmer on low for about 10 minutes.
  4. Reduce the heat to low and add softened cream cheese and shredded cheddar into the pot. Whisk until fully melted and creamy.
  5. If you prefer a thicker consistency, mix cornstarch with water until smooth, stir into the soup, and let it simmer for an additional 2–3 minutes.
  6. Ladle the soup into bowls and personalize with additional toppings like cheese, fresh tomatoes, or avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Ensure to soften the cream cheese for easier blending. Adjust spices to your taste and store in an airtight container for up to 3-4 days.

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