Name: Keto Cheeseburger Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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; Chopped green onions; Diced tomatoes; Chopped pickles

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Introduction

This Keto Cheeseburger Soup is a rich, creamy, and satisfying dish that captures all the flavors of your favorite cheeseburger in a comforting bowl. It’s perfect for low-carb diets and makes an easy, delicious meal any day of the week.

A white bowl filled with a creamy, light orange soup, dotted with visible chunks of ground meat, melted cheese, chopped green onions, and small pieces of red tomatoes; a spoon is lifting a scoop of the thick soup, showing layers of melted yellow cheese, cooked ground meat, and bits of red tomatoes, all with a smooth, creamy texture. Photo taken with an iphone --ar 4:5 --v 7

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
1¾ cups freshly shredded cheddar cheese
Chopped green onions (optional, for garnish)
Diced tomatoes (optional, for garnish)
Chopped pickles (optional, for garnish)

Instructions

Step 1: 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.
Step 2: Add the diced onion and cook for about 5 minutes until softened and translucent.
Step 3: Stir in the minced garlic, dried mustard, salt, and black pepper. Cook for 1–2 minutes until fragrant.
Step 4: Add Worcestershire sauce and beef broth. Bring to a gentle simmer, then reduce heat to medium-low and cook for 10 minutes.
Step 5: Lower the heat and stir in the heavy cream and cream cheese. Cook until the cream cheese is fully melted and the mixture is smooth.
Step 6: Add the shredded cheddar cheese, stirring until it melts and the soup becomes creamy.
Step 7: Ladle the soup into bowls and garnish with green onions, diced tomatoes, pickles, or extra cheddar cheese as desired. Serve warm and enjoy.

Tips & Variations

For extra flavor, add a splash of hot sauce or smoked paprika when adding spices.
Use sharp cheddar for a bolder taste or mix in some Monterey Jack for creaminess.
To keep it keto-friendly, avoid adding starchy toppings like croutons.
Try substituting beef broth with bone broth for added nutrients and depth.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. If the soup thickens too much during storage, thin with a little extra beef broth or water when reheating.

How to Serve

A creamy soup served in white bowls, each bowl showing a smooth light beige base with visible small bits of ground meat, green onions, and red bell pepper pieces mixed in. The soup is topped with a few bright yellow shredded cheese strips, small diced red tomatoes, chopped green onions, small brown bacon bits, and two overlapping slices of green pickles with a dash of black pepper on top. One bowl is placed in the center with a second partially visible below it. The bowls sit on a white marbled surface next to fresh green onions, ripe red tomatoes, a halved red onion, a white container with a gold spoon, and a dish with more shredded cheese. In the top left, there is a white pot filled with the same creamy soup, with a ladle resting inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can substitute the ground beef with chopped mushrooms or a plant-based meat alternative and use vegetable broth instead of beef broth to make a vegetarian version.

Is this soup freezer-friendly?

This soup can be frozen, but the texture may change slightly due to the dairy. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.