Keto cheeseburger soup is the perfect low-carb dish to warm you up on a cold day. It’s creamy, cheesy, extra filling and just the kind of soup that leaves you with a smile on your face.
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Delicious comfort food without carbs is not that easy to achieve, but this keto cheeseburger soup is proof that it’s still possible.
The rich, cheesy broth and smoky burger flavor make this soup taste just like your favorite cheeseburger in a bowl, just without all the carbs.
I make the broth extra creamy and cheesy with a mix of low-fat cream cheese, cheddar, half-and-half and sour cream.
The result is a soup so comforting and satisfying you might find yourself reaching for a second bowl.
Why you’ll love this keto cheeseburger soup
- Rich and comforting flavors — tastes just like a cheeseburger in a bowl!
- Only 8 grams of carbs per serving
- The creamy broth is outrageously delicious, and you’ll enjoy every slurp!
What you’ll need
Onion — Sautéing an onion in a bit of olive oil sets an excellent flavor base for the soup.
Bacon lardons — I like to use smoked bacon lardons or pancetta in this soup to achieve that typical cheeseburger smoky flavor.
You can use your favorite here or skip it altogether if you’re not looking for a bacon cheeseburger soup.
Ground beef — I typically use 90/10 ground beef in this soup as I don’t want things to get too greasy. Any ground meat would work here, though.
Tomato paste + Worcestershire sauce — For that extra boost of flavor.
Cream cheese — I used light Philadelphia cheese here. It helps if it’s softened before adding it to the pot so it melts quicker.
Cheddar cheese — Any sharp, low-fat cheddar cheese works well in this soup.
Half and half (single cream) — You can also use heavy cream (double cream) if you’d like the broth to be even creamier.
Sour cream — It’s best for the sour cream to be at room temperature to avoid the risk of curdling.
How to make keto cheeseburger soup
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes or until the onions are translucent.
Add the bacon lardons and cook for another minute, then add the ground beef to the pot. Break it apart with a spoon and cook until it's browned and no longer pink.
Stir in the crushed garlic, oregano, and basil. Cook for about 1 minute until fragrant.
Add the beef or chicken stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Lower the heat and stir in the cream cheese and cheddar cheese. Keep stirring until the cheeses are fully melted and incorporated into the soup.
Slowly pour in the half and half and sour cream, stirring continuously. Heat the soup until it's warm but not boiling (to prevent curdling).
Adjust the seasoning to taste and serve hot, with some extra cheese or a bit of fresh parsley on top if you like.
Helpful tips for the best low carb cheeseburger soup
- Slowly pour in the half and half and sour cream while stirring to ensure a smooth and creamy texture. This prevents the dairy from curdling. You can also temper the dairy by mixing in some of the soup then adding everything back to the pot.
- Since the chicken stock, cheddar cheese and bacon are already salty, it’s best only to add extra salt to the soup at the end after you’ve had a chance to taste it.
- If you prefer a thicker soup, mix a small amount of cornstarch with cold water and stir it into the soup towards the end of cooking. This will help thicken the soup without adding extra carbs.
Substitutions and variations
- Instead of lean ground beef, you can use ground turkey, chicken, or even ground pork. For a vegetarian version, use plant-based ground meat alternatives.
- Other cheese varieties like mozzarella, Monterey Jack, or pepper jack also work in this recipe.
- Add extra vegetables to boost the nutritional content and flavor of the soup. Options include diced bell peppers, cauliflower florets, spinach, or broccoli. Be mindful of the carb content of certain vegetables if you're following a strict keto diet.
Leftovers and storage
- Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
- To reheat the soup, gently warm it on the stovetop over low to medium heat, stirring occasionally. Alternatively, you can reheat individual servings in the microwave, stirring halfway through to ensure even heating.
- This soup freezes well; once cooled, portion it into freezer-safe containers and freeze for up to 3 months. To thaw, transfer the soup to the refrigerator overnight and reheat as instructed above.
If you liked this keto cheeseburger soup recipe, you might also like some of my other delicious low-carb recipes:
- Keto Coconut Curry Chicken
- Keto Beef Stroganoff
- Chicken Bhuna Curry
- Chicken Saag (Chicken Spinach Curry)
- Broccoli Feta Soup
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 5 ounces (150 g) smoked bacon lardons
- 1 pound (450 g) lean ground beef
- 2 large garlic cloves, crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 5 cups (1.25 liters) low-sodium beef or chicken stock
- 3.5 ounces (100 g) low-fat cream cheese
- 3.5 ounces (100 g) low-fat cheddar cheese
- 1 cup half and half (single cream)
- ½ cup sour cream
- A handful of fresh parsley, roughly chopped
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes or until the onions are translucent.
- Add the bacon lardons and cook for another minute, then add the ground beef to the pot. Break it apart with a spoon and cook until it's browned and no longer pink.
- Stir in the crushed garlic, oregano, and basil. Cook for about 1 minute until fragrant.
- Mix in the tomato paste and Worcestershire sauce and cook for another 1-2 minutes.
- Add the beef or chicken stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Lower the heat and stir in the cream cheese and cheddar cheese. Keep stirring until the cheeses are fully melted and incorporated into the soup.
- Slowly pour in the half and half and sour cream, stirring continuously. Heat the soup until it's warm but not boiling (to prevent curdling).
- Adjust the seasoning to taste and serve hot, with some extra cheese or a bit of fresh parsley on top if you like.
Amount Per Serving: Calories: 509Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 135mgSodium: 487mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 31g
Nutritional information is an estimate provided by an online nutrition calculator.