Keto Cheeseburger Soup Recipe

I never thought a Keto Cheeseburger soup could exist with so few carbs. Ground beef, sharp cheddar, cream cheese, heavy cream and beef broth combine with tomato paste and a splash of pickle juice to recreate burger elements. I keep it low carb and protein forward for quick weeknight dinners.

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I wasn’t sure a soup that tastes like a burger could actually hit the spot, but this Keto Cheeseburger Soup does it every time. I brown 1 lb ground beef with a medium yellow onion and garlic, then let beef broth and a little tomato paste simmer in to deepen the flavor.

Heavy cream and softened cream cheese make the base rich and silky, and shredded sharp cheddar folds in until the whole pot gets beautifully cheesy. It feels like a cheeseburger spooned into a bowl, yet keeps you in the Low To No Carb Meals lane so it’s perfect for Keto Cheeseburger cravings or a fast Keto Beef Soup on a busy night.

I keep it simple, sometimes topping with chopped bacon and a sprinkle of green onion, sometimes a few chopped dill pickles for that tang. If you like high protein meals that still taste indulgent, give this a try, you might be surprised how fast it disappears.

Why I Like this Recipe

1) I love that it actually tastes like a cheeseburger in soup form, with that savory beef and sharp cheddar combo that hits the spot every time.
2) I like that it fits my keto stuff so I can eat something rich and comforting without feeling guilty, and the cream cheese makes it super filling.
3) I enjoy the little tang from pickles and pickle juice, it makes the whole thing pop and keeps it from being too one note.
4) I like that it’s easy to make and makes great leftovers, you can stretch it over a couple meals and it still tastes awesome.

Ingredients

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Ground beef: high protein low carbs, adds iron and savory fat for hearty soup
Yellow onion: small carbs and fiber sweet when cooked adds depth and savory balance
Heavy cream: very high fat creamy texture almost no carbs, makes soup velvety and rich
Cream cheese: adds tang and creaminess more fat than protein helps thicken the base
Sharp cheddar: provides melty cheese flavor adds protein and calcium gives that cheeseburger taste
Dill pickles: tangy sour hit tiny carbs cuts richness and mimics burger flavor
Tomato paste: small amount adds umami and slight sweetness minimal carbs boosts depth

Ingredient Quantities

- 1 lb (450 g) ground beef, 85% lean

- 1 medium yellow onion, finely chopped

- 2 cloves garlic, minced

- 2 tbsp butter or olive oil

- 4 cups (960 ml) beef broth

- 1 cup (240 ml) heavy cream

- 4 oz (115 g) cream cheese, softened

- 2 cups (200 g) shredded sharp cheddar cheese

- 2 tbsp tomato paste

- 1 tbsp Dijon or yellow mustard, your choice

- 1 tbsp Worcestershire sauce

- 1 tsp garlic powder

- 1 tsp onion powder

- 1/2 tsp smoked paprika

- Salt and black pepper, to taste

- 2 tbsp chopped dill pickles or pickle relish, optional

- 1 tbsp pickle juice, optional (adds burger tang)

- 4 slices cooked bacon, chopped, for topping (optional)

- 2 green onions, thinly sliced, for garnish (optional)

How to Make this

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1. If using bacon, fry the 4 slices until crisp, chop and set aside. In a large heavy pot heat the 2 tbsp butter or olive oil over medium heat.

2. Add the finely chopped onion and cook until soft and translucent, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

3. Add the 1 lb ground beef, break it up with a spoon and brown it through. Sprinkle in the 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and season with salt and black pepper as it cooks. Drain excess grease if it looks too oily but leave a little for flavor.

4. Stir in the 2 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor.

5. Pour in the 4 cups beef broth, add the 1 tbsp Dijon or yellow mustard and 1 tbsp Worcestershire sauce, scrape up any browned bits from the bottom and bring to a gentle simmer. Let simmer about 8 to 10 minutes to meld flavors.

6. Lower the heat and stir in the 1 cup heavy cream and the 4 oz softened cream cheese (cut into pieces so it melts faster). Whisk gently until the cream cheese is fully incorporated and the soup is smooth. Dont let it boil hard.

7. Remove from higher heat and slowly add the 2 cups shredded sharp cheddar, stirring until melted and silky. If the soup gets too thick thin with a splash more broth or cream.

8. If you like that classic burger tang, stir in the 2 tbsp chopped dill pickles or pickle relish and the 1 tbsp pickle juice now. Taste and adjust salt and pepper.

9. Ladle into bowls and top with the chopped bacon and the thinly sliced green onions. Serve hot and enjoy that cheeseburger vibe in soup form.

Equipment Needed

1. Large heavy pot (4 to 6 qt)
2. 10 to 12 inch skillet or frying pan (for bacon or optional browning)
3. Wooden spoon or heatproof spatula (for breaking up and stirring beef)
4. Slotted spoon or slotted spatula (to remove bacon or drain fat)
5. Chef knife
6. Cutting board
7. Measuring cups (1 cup and 1/4 cup set)
8. Measuring spoons (tsp and tbsp)
9. Whisk (for smoothing cream cheese into soup)
10. Rubber spatula (to scrape tomato paste and cream cheese)
11. Box grater or pre-shredded cheese bag (if shredding cheddar yourself)
12. Small bowl or plate and paper towels (to drain and rest cooked bacon)
13. Ladle and soup bowls for serving

FAQ

Q: Can I make this in a slow cooker? A: Yes. Brown the beef, onion and garlic first, then put everything except the heavy cream and shredded cheese into the slow cooker. Cook on low 4 to 6 hours, then stir in cream, cream cheese and cheddar the last 20 to 30 minutes until melted and smooth.

Q: How do I thicken or thin the soup? A: To thicken, simmer uncovered longer, mash a few beef pieces, or whisk in a very small pinch of xanthan gum (start with 1/8 to 1/4 tsp). To thin, add beef broth a little at a time until you get the texture you want.

Q: Can I freeze leftovers? A: You can, but diary textures change. For best results freeze before adding heavy cream and shredded cheese, or accept some separation and reheat slowly while whisking. Store in freezer safe containers up to 3 months, thaw overnight in the fridge.

Q: Any good low carb swaps or dairy free options? A: For dairy free try full fat canned coconut milk and a dairy free cream cheese, though flavor will be different. For lower calories you can cut the cream a bit and add more broth, but that will make it less rich and less “cheeseburger” like.

Q: How do I make it more like a real cheeseburger? A: Add chopped dill pickles or a splash of pickle juice, extra mustard or Worcestershire, and top with crumbled bacon, shredded cheddar and sliced green onion. You can also fold in a handful of sautéed diced cauliflower for potato like bites.

Q: How should I store and reheat it safely? A: Keep in an airtight container in the fridge 3 to 4 days. Reheat gently on the stove over medium low heat, stirring so the cheese stays smooth, and bring to a simmer. Reheat until steaming hot, about 165 F if you use a thermometer.

Keto Cheeseburger Soup Recipe Substitutions and Variations

Ground beef (1 lb)
- Ground pork or a pork and beef mix, same cook time and fattiness so the soup stays rich
- Ground turkey dark meat, it’s leaner so add 1 tbsp butter or olive oil to up the fat
- Ground chicken thigh, milder flavor, you’ll want to boost seasoning with salt and smoked paprika
Heavy cream (1 cup)
- Full fat coconut milk, use the same amount, will add a subtle coconut note but keeps it low carb
- Half and half plus 2 tbsp butter, mix together to approximate cream (1 cup total)
- Softened cream cheese thinned with a bit of beef broth, about 3/4 cup cream cheese plus 1/4 cup broth for similar richness
Cream cheese (4 oz)
- Mascarpone, same amount, gives a silkier, slightly sweeter finish
- Neufchatel, lower fat alternative, same amount but soup will be a touch less rich
- Full fat Greek yogurt, use about 3/4 cup and stir in off the heat to avoid curdling
Shredded sharp cheddar (2 cups)
- Colby Jack or Monterey Jack, both melt great and work cup for cup
- Gruyere, a nutty swap, use same volume for a deeper flavor
- Mexican cheese blend, milder but melts well, keep the same amount

Pro Tips

1) Brown the beef like you mean it. Dont crowd the pan or the meat will steam instead of getting those browned bits that make the whole thing taste beefy. If you see a lot of grease, drain most of it but leave a little for flavor. When you add broth, scrape up all the stuck bits, that stuff is pure flavor.

2) Treat the cream cheese and cheddar gently. Cut the cream cheese into small cubes and let the cream be warm, then add on low heat so it melts smooth. Add the cheddar off the direct heat and stir until silky. Use freshly shredded cheddar if you can, pre-shredded has weird stabilizers and can turn grainy.

3) Start small with the pickle tang and taste. A little pickle relish or a teaspoon of pickle juice goes a long way, so add it bit by bit. If it gets too sharp, a pinch of sugar or a splash more cream will calm it down. Same with mustard or Worcestershire, add then taste.

4) Fix texture and leftovers like a pro. If the soup gets too thick, thin with hot broth or a splash of cream, not cold liquid. If it separates or looks grainy, whisk over low heat or blitz briefly with an immersion blender to smooth it out. Leftovers reheat gently on low, stirring so the cheese doesnt seize.

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

978

kcal

Equipment: 1. Large heavy pot (4 to 6 qt)
2. 10 to 12 inch skillet or frying pan (for bacon or optional browning)
3. Wooden spoon or heatproof spatula (for breaking up and stirring beef)
4. Slotted spoon or slotted spatula (to remove bacon or drain fat)
5. Chef knife
6. Cutting board
7. Measuring cups (1 cup and 1/4 cup set)
8. Measuring spoons (tsp and tbsp)
9. Whisk (for smoothing cream cheese into soup)
10. Rubber spatula (to scrape tomato paste and cream cheese)
11. Box grater or pre-shredded cheese bag (if shredding cheddar yourself)
12. Small bowl or plate and paper towels (to drain and rest cooked bacon)
13. Ladle and soup bowls for serving

Ingredients

1 lb (450 g) ground beef, 85% lean
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp butter or olive oil
4 cups (960 ml) beef broth
1 cup (240 ml) heavy cream
4 oz (115 g) cream cheese, softened
2 cups (200 g) shredded sharp cheddar cheese
2 tbsp tomato paste
1 tbsp Dijon or yellow mustard, your choice
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp chopped dill pickles or pickle relish, optional
1 tbsp pickle juice, optional (adds burger tang)
4 slices cooked bacon, chopped, for topping (optional)
2 green onions, thinly sliced, for garnish (optional)

Directions

If using bacon, fry the 4 slices until crisp, chop and set aside. In a large heavy pot heat the 2 tbsp butter or olive oil over medium heat.
Add the finely chopped onion and cook until soft and translucent, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
Add the 1 lb ground beef, break it up with a spoon and brown it through. Sprinkle in the 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and season with salt and black pepper as it cooks. Drain excess grease if it looks too oily but leave a little for flavor.
Stir in the 2 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor.
Pour in the 4 cups beef broth, add the 1 tbsp Dijon or yellow mustard and 1 tbsp Worcestershire sauce, scrape up any browned bits from the bottom and bring to a gentle simmer. Let simmer about 8 to 10 minutes to meld flavors.
Lower the heat and stir in the 1 cup heavy cream and the 4 oz softened cream cheese (cut into pieces so it melts faster). Whisk gently until the cream cheese is fully incorporated and the soup is smooth. Dont let it boil hard.
Remove from higher heat and slowly add the 2 cups shredded sharp cheddar, stirring until melted and silky. If the soup gets too thick thin with a splash more broth or cream.
If you like that classic burger tang, stir in the 2 tbsp chopped dill pickles or pickle relish and the 1 tbsp pickle juice now. Taste and adjust salt and pepper.
Ladle into bowls and top with the chopped bacon and the thinly sliced green onions. Serve hot and enjoy that cheeseburger vibe in soup form.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.