Keto Cheeseburger Soup
I don’t know about you, but whenever I’m cutting out carbs, one of the things that I crave the most is a big juicy cheeseburger. So I decided to take inspiration from those flavors and create a creamy, cheesy, totally delicious bowlful of soup that brings all the satisfaction just without the bread bun!
This keto cheeseburger soup comes together in one pot and it’s one of my favorite low carb dinners right now. Ground beef is browned first to build flavor, then simmered with broth and seasonings before being finished with cream, cream cheese, and cheddar. An easy weeknight wonder that I just know you’re going to love!
Don’t miss more of my keto favorites, like my keto chicken pizza crust, keto cashew chicken, keto chaffles, keto brownies, and keto peanut butter cookies!
Ingredients
There’s a printable recipe card at the bottom of this post!
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Olive oil: Just enough to get the beef browning nicely without sticking.
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Lean ground beef: Keeps the soup hearty but not overly greasy. Draining excess fat helps the broth stay rich, not heavy.
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Yellow onion: Adds that classic cheeseburger flavor base once softened.
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Garlic: Brings savory depth without overpowering the soup.
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Dried mustard: A small amount goes a long way here, adding that unmistakable cheeseburger-style tang.
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Salt & black pepper: Simple seasoning that builds flavor layer by layer.
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Worcestershire sauce: Adds umami and depth, giving the soup that burger vibe.
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Beef broth: Creates the savory base while keeping things keto-friendly.
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Heavy whipping cream: Adds richness and gives the soup its creamy texture.
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Cream cheese: Helps thicken the soup and makes it extra smooth and comforting.
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Cheddar cheese: Freshly shredded melts best and gives the soup its classic cheeseburger flavor.
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Bacon: Adds smoky, salty contrast that takes the soup up a notch.
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Green onions, tomatoes & pickles (optional): These toppings are where the cheeseburger inspiration really shines. Add them to taste for crunch and freshness.
How To Make Keto Cheeseburger Soup
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Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 7–10 minutes, breaking it up as it browns. Drain off any excess grease.
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Add the onion and cook for about 5 minutes, until softened and translucent.
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Stir in the garlic, dried mustard, salt, and black pepper. Cook for 1–2 minutes, until fragrant.
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Add the Worcestershire sauce and broth, then bring everything to a gentle simmer. Reduce the heat to medium-low and cook for 10 minutes.
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Lower the heat and stir in the heavy cream and cream cheese, cooking until the cream cheese is fully melted and smooth.
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Add the cheddar cheese and crumbled bacon, stirring until the cheese is melted and the soup is creamy.
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Ladle into bowls and garnish with green onions, tomatoes, pickles, and extra cheddar if desired. Serve warm and enjoy.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often. If the soup thickens as it sits, add a splash of broth or cream to loosen it back up. Freezing isn’t recommended, as dairy-based soups can separate once thawed.
Recipe Notes
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If you can, grate the cheddar from a block. Freshly shredded cheese melts more smoothly than pre-shredded and helps prevent a grainy texture.
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Once the dairy is added, keep the heat low and stir gently to avoid curdling.
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Drain off any excess grease after browning the beef so the soup stays rich, not greasy.
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Let the cream cheese soften slightly before adding it, as it will melt more evenly into the broth.
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Taste and adjust seasoning at the end, especially since cheeses and bacon can vary in saltiness.
Variations
Swap the ground beef for ground sausage, turkey, or chicken depending on what you have in your kitchen and what you prefer. Add chopped cauliflower florets for extra texture and volume while still keeping things low carb. You can also switch out the cheddar for Monterey Jack for a slightly milder, creamier flavor. For a little heat, garnish with sliced jalapeños or a pinch of cayenne pepper.
Serving Ideas
Serve this soup with a simple mixed greens salad, an arugula salad with lemon and Parmesan, or a Caesar salad without croutons for something fresh on the side. It also pairs well with keto garlic bread or Parmesan crisps for dipping. For a heartier plate, add a side of bacon-wrapped asparagus, roasted broccoli, or cauliflower to round out the meal.
Keto Cheeseburger Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon dried mustard
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 teaspoons Worcestershire sauce
- 3 cups beef broth
- 1 cup heavy whipping cream
- 8 ounces cream cheese
- 1 ¾ cups freshly shredded cheddar cheese
- ¼ cup crumbled bacon
- Chopped green onions optional for garnish
- Diced tomatoes optional for garnish
- Chopped pickles optional for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 7–10 minutes, breaking it up as it browns. Drain off any excess grease.
- Add the onion and cook for about 5 minutes, until softened and translucent.
- Stir in the garlic, dried mustard, salt, and black pepper. Cook for 1–2 minutes, until fragrant.
- Add the Worcestershire sauce and broth, then bring everything to a gentle simmer. Reduce the heat to medium-low and cook for 10 minutes.
- Lower the heat and stir in the heavy cream and cream cheese, cooking until the cream cheese is fully melted and smooth.
- Add the cheddar cheese and crumbled bacon, stirring until the cheese is melted and the soup is creamy.
- Ladle into bowls and garnish with green onions, tomatoes, pickles, and extra cheddar if desired. Serve warm and enjoy.
This soup is proof that comfort food and low carb can actually coexist, and you can still enjoy all your favorite flavors whilst following keto! It’s rich, filling, and packed with familiar cheeseburger ingredients, making it perfect for chilly nights or anytime you want something cozy without overthinking dinner. If you’re craving something warm and satisfying, this one hits the spot! If you’ve tried it, be sure to let me know what you think. Leave your thoughts in the comments below and tag me on Instagram @slimmingviolet.
