Indulge in the ultimate comfort food for those cold winter days with our nourishing keto cheesesteak soup. This low-carb meal reminiscent of the classic Philly cheesesteak sandwich warms your body and satisfies your taste buds with its irresistible flavors. Get ready for a soup experience that will leave you craving more.
The soup is packed full of protein and amazing flavors. Red onions, mushrooms, roast beef, and bell peppers combine well together and are complemented perfectly by the creamy cheese broth.
The look of this soup once served is nothing short of spectacular. Picture a steaming bowl filled to the brim with savory goodness, topped with a slice of provolone cheese. As you dig in, the cheese melts to create a delectable, golden-brown topping that clings to your spoon.
Is there anything more inviting and mouth watering than a great soup recipe? Each spoonful of this delicious soup is a stunning blend of flavors; the tender beef, sautéed onions, mushrooms, and bell peppers work together magnificently. The combination of textures, from the hearty meat to the creamy broth, can only be described as culinary gold. Everybody who has made this soup absolutely loves it—we know you will too!
Embrace the joy of savoring this yummy keto-friendly soup, which effortlessly combines the beloved flavors of a classic Philly cheesesteak into a comforting bowl. Whether you’re seeking a hearty lunch or a satisfying dinner, this recipe delivers. We’re sure you’ll love every spoonful.
Yields 6 servings of Keto Cheesesteak Soup
The Preparation
- 3 tablespoon butter
- 1/2 medium red onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 4 ounce cremini mushrooms, thinly sliced
- salt and pepper, to taste
- 16 ounce deli-sliced roast, coarsely chopped
- 3 cups beef broth
- 1/2 cup cream cheese, softened
- 1/4 cup heavy cream
- 4 ounce provolone cheese, sliced
The Execution
1. Gather and prep all ingredients.
2. Melt butter in a medium-sized pot over medium heat. Once hot, add the onions and sauté until tender but not browned, about 3-4 minutes. Add in the peppers, mushrooms and sprinkle with salt and pepper. Cook another 3-4 minutes, stirring occasionally, until tender.
3.Add in the roast beef, then stir through to combine. Add the broth and bring to a simmer. Once simmering, reduce heat slightly and cook for 10 minutes.
4. Remove about 1/4 of the hot broth from the pot and optionally add to a blender with the cream cheese and heavy cream. Blend until cream cheese is thoroughly incorporated.
If not using a blender, whisk the cream cheese and cream into the soup until combined with the broth.
5. Re-pour the mixture from the blender into the pot, then stir to combine.
6. Set the broiler to high. Pour the soup into ramekins or oven-safe bowls, then top each with a slice of provolone. Set on a baking sheet, and broil for 2 to 4 minutes, or until the cheese is melted and bubbling.
7. Serve and enjoy!
This makes a total of 6 servings of Keto Cheesesteak Soup. Each serving comes out to be 338 calories, 24.5g fat, 4.1g net carbs, and 24.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3.00 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 2.00 ounce red onion | 25 | 0.1 | 5.8 | 0.8 | 5 | 0.8 |
| 5.00 ounce green bell pepper | 28 | 0.2 | 6.6 | 2.4 | 4.2 | 1.2 |
| 4.00 ounce mushrooms | 32 | 0.6 | 6 | 2.5 | 3.5 | 2.5 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 16.00 ounce deli-sliced roast beef | 522 | 16.7 | 2.9 | 0 | 2.9 | 84.5 |
| 3.00 cup beef broth | 121 | 3.8 | 0 | 0 | 0.1 | 19.7 |
| 0.50 cup cream cheese | 397 | 39.4 | 4.8 | 0 | 4.8 | 7.1 |
| 0.25 cup heavy cream | 202 | 21.4 | 1.6 | 0 | 1.6 | 1.7 |
| 4.00 ounce provolone cheese | 398 | 30.2 | 2.4 | 0 | 2.4 | 29 |
| totals | 2030 | 147.1 | 30.1 | 5.7 | 24.5 | 146.8 |
| Per serving (/6) | 338 | 24.5 | 5 | 1.0 | 4.1 | 24.5 |
Keto Cheesesteak Soup
Ingredients
- 3 tablespoon butter
- ½ medium red onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 4 ounce cremini mushrooms thinly sliced
- salt and pepper to taste
- 16 ounce deli-sliced roast beef coarsely chopped
- 3 cups beef broth
- ½ cup cream cheese softened
- ¼ cup heavy cream
- 4 ounce provolone cheese sliced
Instructions
- Gather and prep all ingredients.
- Melt butter in a medium-sized pot over medium heat. Once hot, add the onions and sauté until tender but not browned, about 3-4 minutes. Add in the peppers, mushrooms and sprinkle with salt and pepper. Cook another 3-4 minutes, stirring occasionally, until tender.
- Add in the roast beef, then stir through to combine. Add the broth and bring to a simmer. Once simmering, reduce heat slightly and cook for 10 minutes.
- Remove about 1/4 of the hot broth from the pot and optionally add to a blender with the cream cheese and heavy cream. Blend until cream cheese is thoroughly incorporated.
- If not using a blender, whisk the cream cheese and cream into the soup until combined with the broth.
- Re-pour the mixture from the blender into the pot, then stir to combine.
- Set the broiler to high. Pour the soup into ramekins or oven-safe bowls, then top each with a slice of provolone. Set on a baking sheet, and broil for 2 to 4 minutes, or until the cheese is melted and bubbling.
- Serve and enjoy!
