Dive into creamy keto cheeseburger soup with ground beef, cheddar, bacon, and cream cheese. Low-carb, full of flavor, and ready in 35 minutes!
You know how sometimes you just need a cheeseburger? But then life happens—maybe it’s raining, or you’re just not in the mood to deal with grilling. That’s where this keto cheeseburger soup comes in. It’s like all the best parts of a cheeseburger got together for a cozy night in.
The first time I made this, I wasn’t even planning on soup. I was craving something hearty, but also keto-friendly because, let’s be honest, the struggle to find low-carb comfort food is real. And then, like magic, this soup happened. It’s rich, creamy, and hits all the right notes without the bun. Even my family (who are definitely not keto) went back for seconds—and that’s saying something!
Why You’ll Love This keto cheeseburger soup Recipe?
- Low-Carb & Satisfying: With under 6 net carbs per serving, it’s perfect for those on keto or just cutting carbs.
- Quick Dinner Fix: Ready in 35 minutes, it’s faster than waiting for takeout.
- Cheeseburger Vibes: It’s got bacon, beef, cheese—basically all the essentials of a cheeseburger in a bowl.
- Make It Your Own: Add spice, veggies, or swap proteins. It’s endlessly adaptable.
Ingredient Notes:
Before we dive in, let’s talk about the MVPs of this dish:
- Bacon: Cook it until it’s crispy. Those little smoky bits? Pure gold in this soup.
- Ground Beef: Stick with 80/20 for that juicy flavor. Lean beef works too, but it’s not the same.
- Cheddar Cheese: Freshly shredded is the way to go. Pre-shredded has those pesky anti-caking agents that mess with the melt.
- Cream Cheese: The unsung hero of this soup. It’s what makes it silky smooth.
- Beef Broth: Low-sodium is a good choice if you like to control the saltiness.
- Spices: Garlic powder, onion powder, paprika—classic burger flavors that tie everything together.
How To Make keto cheeseburger soup?
Step 1: Cook the Bacon
Start with the bacon because, well, it’s bacon. Cook it in a Dutch oven or large pot until it’s crispy, then set it aside. Don’t toss all the grease, though—keep about a tablespoon in the pot. Trust me, that smoky flavor is what dreams are made of.
Step 2: Brown the Beef
In that same pot (because who needs more dishes?), cook the ground beef with diced onions and minced garlic. The goal is to get the beef browned and the onions nice and soft. Drain any extra grease, but don’t stress if there’s a little left—it’s all flavor.
Step 3: Build the Base
Here’s where things get exciting. Stir in the tomato paste, mustard, Worcestershire sauce, and all those spices. Add the beef broth and drained diced tomatoes. Bring it to a simmer and let the flavors mingle for about 10 minutes.
Step 4: Get Creamy
Lower the heat and stir in the cream cheese and shredded cheddar. Keep stirring until everything melts into a rich, creamy soup. Toss in that crispy bacon from earlier—it’s the grand finale of flavor!
Step 5: Serve It Up
Ladle the soup into bowls, sprinkle on extra cheddar or bacon if you’re feeling fancy, and enjoy. It’s hearty, satisfying, and feels like a warm hug in soup form.
Want To Save This Recipe?
Storage Options:
This soup stores like a champ! Keep it in an airtight container in the fridge for up to 3 days. When reheating, do it gently over low heat to keep the cheese from separating. Add a splash of broth if it’s looking a little thick. Freezing isn’t the best option, though—cheese and cream don’t freeze well, and the texture can get funky.
Variations and Substitutions:
- Protein Swap: Ground turkey or chicken are great alternatives if you’re not feeling beef.
- Cheese Options: Switch up the flavor with Monterey Jack or even Gouda.
- Veggie Add-Ins: Diced zucchini or cauliflower rice make great low-carb additions.
- Spice It Up: Love a kick? Add cayenne pepper or a splash of hot sauce.
What to Serve with keto cheeseburger soup?
- Side Salad: A crisp, fresh salad balances the richness of the soup.
- Keto Bread: Perfect for dunking, because who doesn’t love a good dunk?
- Pickles: It might sound weird, but trust me—a little tangy crunch on the side works wonders.
Frequently Asked Questions:
Can I make this soup ahead of time?
Definitely! The flavors get even better after sitting for a day. Just reheat gently to keep it creamy.
Is this soup spicy?
Not at all, but you can easily spice it up with some chili flakes or jalapeños.
Can I freeze this soup?
I wouldn’t recommend it. The cheese and cream don’t freeze well and can separate when thawed.
There you have it—keto cheeseburger soup that’s everything you love about comfort food without the carbs. I’d love to hear how you make it your own! Drop your tweaks or toppings in the comments below—I’m always looking for new ideas.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
keto cheeseburger soup
Ingredients
- 5 slices bacon
- 2 pounds ground beef
- ½ cup onion chopped
- 1 tablespoon garlic minced
- 1 can 15 ounces diced tomatoes, drained
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 32 ounces beef broth
- 3 tablespoons tomato paste
- 2 teaspoons mustard
- 8 ounces cream cheese
- 1 cup cheddar cheese shredded
Instructions
Cook the Bacon:
- In a large saucepan or Dutch oven, cook the bacon over medium heat until it becomes crisp. Remove the bacon and place it on a plate lined with paper towels. Retain one tablespoon of the bacon grease in the pot.
Brown the Ground Beef:
- Add the ground beef, chopped onion, and minced garlic to the same pot. Cook until the beef is browned and the onion becomes tender. Drain excess grease and return the mixture to the pot.
Build the Soup Base:
- Stir in the tomato paste, mustard, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix well to coat the beef evenly.
Add Liquid Ingredients:
- Pour in the beef broth and drained diced tomatoes. Stir to combine. Bring the soup to a gentle simmer and allow it to cook uncovered for 10 minutes, allowing the flavors to meld.
Incorporate the Cheese:
- Reduce the heat to low. Gradually add the cream cheese and shredded cheddar cheese, stirring continuously until fully melted and the soup achieves a smooth and creamy consistency.
Add Bacon:
- Crumble the cooked bacon and stir it into the soup. Allow the soup to simmer for an additional 2–3 minutes to enhance the flavor.
Serve:
- Ladle the soup into bowls and garnish with additional shredded cheese or crumbled bacon if desired. Serve warm and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
