Low-Carb Beef Queso Soup
Prep time: 
Cook time: 
Total time: 
Yield: 12 servings
Low-Carb Beef Queso Soup is rich, cheesy, and packed with flavor and nutrition.
  • 2 lbs/907 g grass-fed 85% lean ground beef
  • 3 medium onions, diced
  • 4 large stalks celery, diced
  • 1 lb/450 g zucchini (about 2 medium), diced
  • 1 small red bell pepper, diced
  • 8 large cloves garlic, crushed
  • 3 cups (710 ml) low-sodium beef stock
  • 1 (14.5 oz/411 g) can no-salt-added diced tomatoes
  • 1 (6 oz/170 g) can tomato paste
  • 1 cup (240 ml) heavy cream
  • 4 teaspoons taco spice mix
  • 2 teaspoons Worcestershire sauce
  • 8 oz/227 g cream cheese, at room temperature, cut into cubes
  • 12 oz/340 g shredded cheddar cheese
  • Salt and black pepper, to taste
  • Fresh cilantro, for serving (optional)
  1. Preheat a large, deep skillet (or a 5-quart pot) over medium-high to high heat. Once hot, add the beef, onion, and celery and cook until the meat is browned, about 10 minutes, stirring occasionally.
  2. Add the zucchini, bell pepper, and garlic, and cook until the vegetables start to soften, about 3 minutes, stirring occasionally.
  3. Add the beef stock, diced tomatoes, tomato paste, cream, taco spice mix, and Worcestershire sauce. Bring to a simmer, and then whisk in the cream cheese a little at a time until fully incorporated. Whisk in the cheddar a handful at a time until fully melted.
  4. Taste and add salt and black pepper as desired. Serve garnished with cilantro if desired.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/low-carb-beef-queso-soup/