Keto Cheeseburger Soup (Thick and Creamy Low-Carb Comfort)

This is one of my favorite soups to make, and it comes up a lot because I wrote an entire cookbook on keto soups. This keto cheeseburger soup gives you every reason you love a cheeseburger, minus the bun, in a bowl that actually holds up as dinner.

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I keep this one balanced instead of just melting a block of cheese into broth and calling it soup. Sour cream at the end adds the acidity that keeps it from tasting one-note.

This is a meal-prep regular for me, and it tastes even better the next day once the flavors settle.

Chef Jenn’s Take on Cheeseburger Soup

Most cheeseburger soup recipes are just melted cheese dumped into broth, and the result tastes flat and one-dimensional after the first few spoonfuls. It is rich, sure, but rich is not the same thing as balanced.

I build this one with two cheeses instead of one. Cream cheese goes in first for a velvety base, then sharp cheddar for the flavor edge cream cheese alone does not have. The last move is whisking in a spoonful of sour cream off the heat, right at the end. That small hit of acidity is what keeps the whole pot from tasting like a cheese sauce with beef in it, instead of an actual soup.

Ground beef ratio matters more than people expect too. I use 80/20 on purpose here. Leaner beef leaves the soup thinner and less satisfying, and this dish is built to be thick, not brothy. If you want it even thicker, let it sit for a few minutes off the heat before serving.

What You’ll Love About Cheeseburger Soup

• It tastes like an actual cheeseburger in soup form, not just melted cheese with beef floating in it.
• It makes great leftovers for lunch through the week, and it actually tastes better on day two.
• The two-cheese base plus a hit of sour cream keeps it from tasting flat or one-note by the last bowl.

Ingredients

• Ground beef – I use 80/20 in this recipe.
• Onion
• Celery
• Garlic – Fresh is best!
• Spices: dried oregano, dried parsley, dried basil
• Beef broth or beef stock – Look for low or no-sodium added beef broth (you can use chicken broth for a milder flavor).
• Cream cheese
• Cheddar cheese
• Heavy whipping cream
• Sour cream

How To Make Keto Cheeseburger Soup

Scroll down for the full recipe card with exact measurements and printable instructions.

Brown the ground beef in the bottom of a Dutch oven, skillet, or soup pot. If there’s not enough fat in your ground beef, add a tablespoon or two of avocado oil

Add the finely diced onions, celery, and garlic. Cook until the onions are softened and translucent. Add the spices and cook an additional minute until they’re fragrant.

Spoon out any excess fat, then add the beef broth and heat the soup to a boil. Simmer for 15 minutes with a lid on.

Turn the heat off and add the cream cheese, breaking it up so that it melts into the hot broth. Stir well. Turn the heat up for a minute or two if your cream cheese isn’t melting.

Add the shredded cheddar cheese and stir until melted. Add the heavy cream and heat the soup over low heat until it is heated through.

Turn the heat off and whisk in the sour cream. Top with your favorite cheeseburger garnishes and enjoy this low carb cheeseburger soup!

Make It A Meal

I like something fresh on the side to cut through how rich this soup is. My Keto Caprese Salad or my Keto Greek Salad both work well next to a bowl.

For something warm instead, my Air Fryer Spaghetti Squash with Parmesan rounds out the meal nicely.

Storage

Store in an airtight container in the fridge for up to 4 days. It tastes even better the next day once the flavors settle. This freezes well in individual portions. Thaw overnight in the fridge and reheat gently on the stove, since high heat can make the dairy separate.

Frequently Asked Questions

I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:

• Thick and luscious Salmon Chowder
• Grilled veggies – I love how versatile this recipe is!
• This amazing cauliflower dish
• Meaty sausage Parmigiana