Easy Keto Cheeseburger Soup (Low Carb)

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When you’re craving comfort food that’s warm, cozy, and low-carb, this Easy Keto Cheeseburger Soup Recipe delivers with all the flavors of a cheeseburger without the bun. 

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This delicious soup is rich, hearty, and packed with ground beef, creamy broth, and melty cheese in every spoonful. Best of all, it comes together quickly with simple ingredients, making it great for busy weeknights.

• Prep time: 10 minutes
• Cooking time: 20 minutes
• Servings: 4 to 6
• Prep level: Beginner +

Laura Belle’s Ingredient Notes

The best part about this hearty soup is how easy it is to customize. In the ingredient notes below, you’ll find helpful swaps and variations so you can use what you have on hand or adjust the flavors to your taste.

• Ground meat: I prefer lean ground beef because it adds richness and depth to the broth. For a lighter option, use ground turkey or chicken.
• Broth: Beef broth builds a rich, savory base. Use a lower-sodium broth or beef stock for better control of the overall salt content. For a lighter flavor, you can substitute chicken stock or broth.
• Cream cheese: Gives the soup its creamy texture. Use full-fat block cheese for the best results. It melts better and more smoothly than half-fat or low-fat. For a little tang, you can swap for full-fat sour cream.
• Montreal steak seasoning (the secret ingredient): Instead of measuring out several spices, it does all the work in one scoop. It typically includes salt, garlic, onion, black pepper, paprika, and other savory spices, giving the soup a bold burger flavor. I use it when making hamburger patties and absolutely love it.
• Heavy cream: Keeps the soup keto-friendly and adds extra richness. Half-and-half can work if you’re not strictly keto.
• Shredded cheese: Sharp cheddar cheese gives the soup that classic cheeseburger flavor. For the smoothest texture, shred cheese from a block rather than using pre-shredded cheese. Popular cheese options: Pepper Jack, Monterey Jack, and American cheese.

Step-by-Step Instructions

In a large pot or Dutch oven over medium-high heat, add the ground beef. Cook until the beef is browned, breaking up the meat with a wooden spoon or chopper as it cooks. Drain the meat, discarding any excess liquid, and set aside.

Add the butter and let it melt. Then add the chopped onions and cook until soft.

Next, reduce the heat to medium and pour in the beef broth. Stir in the cream cheese until it is fully melted and blended into the broth. Using a wooden spoon to break it into smaller pieces as it softens helps it melt more smoothly.

Pour in the heavy cream, Worcestershire sauce, tomato paste, Montreal Steak Seasoning, and garlic powder (if using). Stir to combine. Keep the soup on low heat so the dairy stays smooth.

Add in the shredded cheese and let it melt, creating a rich velvety texture. Slowly add the cooked ground beef back into the soup. Let the soup simmer before serving.

See the recipe card below for complete measurements and cooking times.

Even though this soup is hearty on its own, a few sides make it feel like a complete meal. Roasted Brussels sprouts, steamed broccoli, or a chopped green salad are great sides. Keto garlic bread or cheese sticks from Life Currents are delicious, crunchy extras.

Laura Belle’s Tips

1. Brown the beef well – Letting the beef brown by itself builds a deeper flavor.
2. Use block cheese – Freshly shredded cheese melts better and prevents a grainy soup texture.
3. Simmer gently – Keep the soup at a low simmer after adding dairy to prevent curdling.
4. Adjust thickness easily – If the soup is too thick, add a splash of broth. If you want it thicker, let it simmer a few extra minutes.

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Yield: 4 to 6

Easy Keto Cheeseburger Soup – Low Carb

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A cozy low-carb soup that is rich, creamy, and packed with ground beef and melted cheese. Ready in about 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 to 1.5 pounds ground beef
• 2 tablespoons butter or olive oil
• 1/2 cup chopped onion (1 small onion)
• 3 cups beef broth
• 4 ounces of full-fat cream cheese at room temperature
• 2 tablespoons tomato paste
• 1 tablespoon Montreal steak seasoning (or 1 teaspoon each of garlic powder and paprika, 1/2 teaspoon each of black pepper, and salt)
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder (optional)
• 3/4 cup heavy cream
• 2 cups fresh shredded cheddar cheese (plus a bit extra for topping)
• Optional garnish: bacon pieces, diced tomatoes, sliced green onions, chopped pickles, or a drizzle of Dijon mustard

Instructions

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook until browned, breaking up the meat with a wooden spoon or chopper for approximately 7-8 minutes. Drain the meat, discarding any excess liquid, and set aside.
3. Add the butter. Once melted, add the chopped onions and cook for 3-4 minutes or until soft.
4. Lower the heat to medium and pour in the beef broth. Stir in the cream cheese until it is completely incorporated, breaking it up with a wooden spoon as it melts.
5. Lower the heat. Pour in the heavy cream, Worcestershire sauce, tomato paste, Montreal Steak Seasoning, and garlic powder (if using). Stir to combine. Keep the soup on low heat so the dairy stays smooth.
6. Gradually stir in the shredded cheese until it melts into the soup, creating a rich velvety texture.
7. Slowly add the cooked ground beef back into the soup. Stir until fully combined.
8. Let the soup simmer for about 5-7 minutes so the flavors can develop.
9. Serve and enjoy: Taste and adjust seasoning if needed. Ladle the soup into individual bowls and top with extra cheese, crispy bacon pieces, green onions, or diced pickles if desired.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 963Total Fat: 82gSaturated Fat: 43gUnsaturated Fat: 38gCholesterol: 232mgSodium: 2223mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 43g

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