Low Carb Cheesy Hamburger Soup

Heat 2 tbsp olive oil in a large pot over medium heat.
Add the diced onion and cook for about 5 minutes, until translucent.
Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened.

Add the ground beef to the pot. Break it up with a spoon and cook until browned and fully cooked. Drain any excess fat if necessary.

Pour in the beef broth and the diced tomatoes (with their juice). Stir to combine and bring the mixture to a simmer.

Reduce the heat to low and stir in the Italian seasoning, heavy cream, and shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy.

Season the soup with salt and pepper to taste. Let it simmer on low for an additional 10-15 minutes, stirring occasionally.

Protein Swap: Substitute the ground beef with ground turkey, chicken, or pork for a different flavor.
Add Heat: Spice it up with diced jalapeños, red pepper flakes, or a dash of hot sauce.
More Veggies: Add spinach, kale, or zucchini for extra nutrients. Stir them in during the last few minutes of cooking.
Thicker Texture: Blend a portion of the soup using an immersion blender and return it to the pot to thicken.
Cheese Options: Try using Monterey Jack, Gouda, or a combination of cheeses for a unique twist.

Low-Carb Options: Pair with roasted vegetables, a side of cauliflower rice, or low-carb garlic bread.
For Non-Low-Carb Guests: Serve with crusty bread, crackers, or in a bread bowl for a fun presentation.