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Keto cheeseburger soup overflowing in a white bowl offers a comforting and quick meal solution for low-carb diets.

Keto Cheeseburger Soup Bliss

This Keto Cheeseburger Soup recipe delivers all the comforting flavors of a classic cheeseburger in a warm, low-carb soup. Quick and easy to make, it's perfect for satisfying cravings while staying on track with your keto goals, customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle juice optional
  • Salt and pepper to taste
  • Optional toppings: Cooked bacon, diced pickles, shredded lettuce, diced tomatoes, sour cream, avocado

Equipment

  • Large pot or Dutch oven
  • Mixing Spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Ladle
  • Bowls

Method
 

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
  2. Add the diced onion and minced garlic to the pot with the ground beef. Sauté for 3-5 minutes, or until the onion is softened and translucent.
  3. Pour in the beef broth and bring to a simmer.
  4. Reduce the heat to low and add the softened cream cheese to the pot. Stir until the cream cheese is completely melted and incorporated into the broth.
  5. Add the shredded cheddar cheese to the pot and stir until melted and smooth.
  6. Stir in the heavy cream, mustard, and pickle juice (if using). Season with salt and pepper to taste.
  7. Let the soup simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
  8. Ladle the soup into bowls and top with your favorite cheeseburger toppings.

Notes

For best results, use 80/20 ground beef and soften the cream cheese before adding it to the soup. Be careful not to overcook the cheddar cheese to prevent it from becoming stringy. This soup can be stored in the refrigerator for up to 3-4 days. To reheat, warm on the stovetop or in the microwave. Get creative with toppings to customize your soup!