Keto Cheeseburger Soup (Low-Carb, High Flavor!)
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!
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.