Craving comfort food without the carbs? This Keto Cheeseburger Soup delivers all the bold, cheesy, savory flavors of your favorite burger—minus the bun! Loaded with ground beef, smoky bacon, and a rich, creamy broth made with cheddar, cream cheese, and sour cream, this low-carb soup is as hearty as it is delicious. Whether you’re following a keto diet or just looking for cozy low carb soups, this Keto Bacon Cheeseburger soup is a total win. Perfect for chilly nights and satisfying enough for a full dinner recipe the whole family will love. You won’t believe it’s only 8g of carbs per serving!
Why You’ll Love This Keto Cheeseburger Soup Recipe
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Tastes like a cheeseburger in a bowl – Smoky, beefy, cheesy goodness in every bite.
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Low in carbs – Only 8g net carbs per serving, making it ideal for any keto meal plan.
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Quick and easy – Made in one pot, ready in about 30 minutes.
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Great for leftovers – It stores and reheats beautifully, making meal prep a breeze.
Ingredients You’ll Need To Make Keto Cheeseburger Soup
Here’s everything you need to make this mouthwatering Keto Cheeseburger Soup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 oz bacon lardons or chopped pancetta
- 1 lb ground beef (90/10 is ideal)
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil (or 1 tsp Italian seasoning)
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 cups chicken stock (or beef stock for a deeper flavor)
- 4 oz cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup half-and-half (or heavy cream for a richer texture)
- ½ cup sour cream, room temperature
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
How to Make Keto Cheeseburger Soup
1. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add diced onions and cook for 4-5 minutes until soft and translucent.
2. Brown the Meat
Add the bacon lardons and cook for 1-2 minutes until lightly crisp. Add ground beef and break it apart with a spoon. Cook until browned and no longer pink.
3. Build the Flavor
Stir in minced garlic, oregano, and basil. Let the aromatics bloom for about a minute, then mix in tomato paste and Worcestershire sauce. Cook for another 1-2 minutes.
4. Simmer the Soup
Pour in the chicken stock, stir well, and bring everything to a boil. Reduce the heat and let it simmer gently for 10–15 minutes.
5. Add the Creamy Elements
Lower the heat and stir in the softened cream cheese and shredded cheddar. Stir until fully melted and smooth. Slowly add the half-and-half and sour cream, stirring constantly. Heat gently (do not boil) until the soup is creamy and heated through.
6. Season and Serve
Taste and adjust with salt and pepper. Ladle the soup into bowls and top with more shredded cheese or fresh parsley if desired.
Tips for the Perfect Low-Carb Cheeseburger Soup
- Prevent curdling: Make sure your sour cream is at room temperature and avoid boiling after adding dairy.
- Go thicker: For a creamier soup, blend a portion of the soup or add xanthan gum or a tiny bit of cornstarch slurry.
- Taste before salting: Bacon, stock, and cheese all contain salt—season at the end to avoid over-salting.
Variations & Substitutions
- Meat Swap: Use ground turkey, chicken, or pork.
- Cheese Choices: Try pepper jack, mozzarella, or Monterey Jack for different flavor profiles.
- Add Veggies: Bell peppers, cauliflower, spinach, or broccoli work great while still keeping it low-carb.
- Make it spicy: Add red pepper flakes or diced jalapeños for heat.
Storing and Reheating Keto Cheeseburger Soup
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stove over medium-low heat, stirring often. Microwave in 1-minute intervals, stirring between each.
Serving Suggestions
This Keto Cheeseburger Soup pairs beautifully with:
- A crisp side salad with avocado
- Keto garlic bread or almond flour biscuits
- A dollop of sour cream and extra shredded cheese on top
- Chopped pickles or mustard drizzle for a cheeseburger-style finish!
More Keto Recipes to Try
If you’re loving this soup, here are more delicious Keto Recipes to explore:
- Savory Keto Breakfast Cookies
- Keto Olive Bread: A Flavor-Packed Low-Carb Delight
- Keto Big Mac Smash Burgers
Conclusion
This Keto Cheeseburger Soup is the ultimate low-carb comfort food. With bold, cheesy flavors and a creamy, rich texture, it’s the kind of meal that makes you forget you’re even on a diet. Whether you’re making it for a cozy night in, meal prepping for the week, or feeding the whole family, it’s bound to become a keto staple.
Give this recipe a try and let me know how it turned out! Tag your bowl of cheeseburger goodness on Instagram @foodandtips and drop your favorite keto soup toppings or variations in the comments below. Happy cooking!
Keto Cheeseburger Soup (Low-Carb, High Flavor!)
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 4 oz bacon lardons or chopped pancetta
- 1 lb ground beef 90/10 is ideal
- 2 cloves garlic minced
- ½ tsp dried oregano
- ½ tsp dried basil or 1 tsp Italian seasoning
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 cups chicken stock or beef stock for a deeper flavor
- 4 oz cream cheese softened
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup half-and-half or heavy cream for a richer texture
- ½ cup sour cream room temperature
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add diced onions and cook for 4-5 minutes until soft and translucent.
- Brown the Meat: Add the bacon lardons and cook for 1-2 minutes until lightly crisp. Add ground beef and break it apart with a spoon. Cook until browned and no longer pink.
- Build the Flavor: Stir in minced garlic, oregano, and basil. Let the aromatics bloom for about a minute, then mix in tomato paste and Worcestershire sauce. Cook for another 1-2 minutes.
- Simmer the Soup: Pour in the chicken stock, stir well, and bring everything to a boil. Reduce the heat and let it simmer gently for 10–15 minutes.
- Add the Creamy Elements: Lower the heat and stir in the softened cream cheese and shredded cheddar. Stir until fully melted and smooth. Slowly add the half-and-half and sour cream, stirring constantly. Heat gently (do not boil) until the soup is creamy and heated through.
- Season and Serve: Taste and adjust with salt and pepper. Ladle the soup into bowls and top with more shredded cheese or fresh parsley if desired.
Notes
- Prevent curdling: Make sure your sour cream is at room temperature and avoid boiling after adding dairy.
- Go thicker: For a creamier soup, blend a portion of the soup or add xanthan gum or a tiny bit of cornstarch slurry.
- Taste before salting: Bacon, stock, and cheese all contain salt—season at the end to avoid over-salting.
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