Keto Cheeseburger Soup Recipe – Cozy, Creamy, and Low-Carb

This keto cheeseburger soup brings all the flavors of a classic burger—beefy, cheesy, and satisfying—into a spoonable comfort meal. It’s rich without feeling heavy, simple to make, and perfect for busy weeknights. You get the taste of a burger with none of the bun, keeping carbs low and flavor high.

It reheats well, scales easily, and feels like a hug in a bowl.

Keto Cheeseburger Soup Recipe - Cozy, Creamy, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) ground beef (80/20 works best for flavor)
• 2 tablespoons butter (or olive oil)
• 1 small onion, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• 2 cups cauliflower florets, small bite-size pieces
• 4 cups beef broth (low-sodium preferred)
• 1 cup heavy cream
• 1 teaspoon Dijon mustard (or yellow mustard for classic burger vibes)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons cream cheese (softened; helps with silky texture)
• Optional toppings: chopped dill pickles, crumbled bacon, sliced green onions, a drizzle of sugar-free ketchup or mustard, red pepper flakes

Method

 

1. Brown the beef: Heat a large pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it up with a spatula, until browned with crispy edges. Season with a pinch of salt and pepper. Drain excess fat if needed, leaving about a tablespoon for flavor.
2. Sauté the aromatics: Add butter, onion, and celery to the pot. Cook 3–4 minutes until the onion is translucent and fragrant. Stir in the minced garlic and cook 30 seconds more.
3. Add the cauliflower and spices: Toss in the cauliflower florets, smoked paprika, onion powder, garlic powder, and another pinch of salt and pepper. Stir to coat the vegetables in the seasonings and beef drippings.
4. Pour in broth and simmer: Add the beef broth and bring to a gentle boil. Reduce heat and simmer 10–12 minutes until the cauliflower is tender but not mushy.
5. Stir in cream and cheeses: Lower the heat to medium-low. Add the heavy cream, cream cheese, and mustard. Stir slowly until the cream cheese melts and the soup looks creamy.
6. Melt the cheddar: Sprinkle in the shredded cheddar a handful at a time, stirring continuously so it melts smoothly. Avoid boiling at this stage to prevent separation. Taste and adjust seasoning with salt and pepper.
7. Finish and serve: Let the soup gently simmer 2–3 minutes to thicken slightly. Ladle into bowls and top with chopped pickles, bacon, or green onions. Serve hot.

What Makes This Special

This soup blends smoky browned beef, cheddar, and a creamy base to mimic a cheeseburger in the best way. It uses low-carb vegetables for texture and a clean ingredient list you can feel good about. The seasoning is simple and familiar: salt, pepper, garlic, and paprika with a touch of mustard for that classic burger profile.

Even better, it’s a one-pot meal.

Minimal cleanup, straightforward steps, and dependable results. Add optional toppings like pickles and bacon, and you’ve got a weeknight star that tastes like takeout but fits your goals.

What You’ll Need

• 1 pound (450 g) ground beef (80/20 works best for flavor)
• 2 tablespoons butter (or olive oil)
• 1 small onion, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• 2 cups cauliflower florets, small bite-size pieces
• 4 cups beef broth (low-sodium preferred)
• 1 cup heavy cream
• 1 teaspoon Dijon mustard (or yellow mustard for classic burger vibes)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons cream cheese (softened; helps with silky texture)
• Optional toppings: chopped dill pickles, crumbled bacon, sliced green onions, a drizzle of sugar-free ketchup or mustard, red pepper flakes

Instructions

1. Brown the beef: Heat a large pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it up with a spatula, until browned with crispy edges.
   

   Season with a pinch of salt and pepper. Drain excess fat if needed, leaving about a tablespoon for flavor.

2. Sauté the aromatics: Add butter, onion, and celery to the pot. Cook 3–4 minutes until the onion is translucent and fragrant.
   

   Stir in the minced garlic and cook 30 seconds more.

3. Add the cauliflower and spices: Toss in the cauliflower florets, smoked paprika, onion powder, garlic powder, and another pinch of salt and pepper. Stir to coat the vegetables in the seasonings and beef drippings.
4. Pour in broth and simmer: Add the beef broth and bring to a gentle boil. Reduce heat and simmer 10–12 minutes until the cauliflower is tender but not mushy.
5. Stir in cream and cheeses: Lower the heat to medium-low.
   

   Add the heavy cream, cream cheese, and mustard. Stir slowly until the cream cheese melts and the soup looks creamy.

6. Melt the cheddar: Sprinkle in the shredded cheddar a handful at a time, stirring continuously so it melts smoothly. Avoid boiling at this stage to prevent separation.
   

   Taste and adjust seasoning with salt and pepper.

7. Finish and serve: Let the soup gently simmer 2–3 minutes to thicken slightly. Ladle into bowls and top with chopped pickles, bacon, or green onions. Serve hot.

Keeping It Fresh

Refrigerate: Store in an airtight container for up to 4 days.

The flavors deepen after a day, making it great for meal prep.

Reheat gently: Warm on the stovetop over low heat, stirring often. If it’s too thick, add a splash of broth or cream to loosen. Avoid boiling to keep the dairy from splitting.

Freeze smart: This soup freezes well for 2–3 months, but dairy can slightly change texture.

For best results, freeze before adding the cheddar and heavy cream, then add them when reheating. If freezing fully finished soup, thaw overnight and reheat slowly with a little extra cream.

Benefits of This Recipe

• Low-carb, high-satiety: Protein, fat, and fiber-rich veggies keep you full without a carb crash.
• One pot, easy cleanup: Straightforward steps and minimal dishes.
• Customizable: Swap veggies, adjust spices, and tweak toppings to match your taste and macros.
• Meal-prep friendly: Stores well and tastes even better the next day.
• Comfort food appeal: All the cheeseburger flavor you crave, in a cozy bowl.

Pitfalls to Watch Out For

• Curdled dairy: Adding cheese over high heat can split the soup. Keep the heat low and add cheese gradually.
• Watery flavor: Under-seasoning or using weak broth leads to bland results.
  

  Taste as you go and use a flavorful broth.

• Mushy cauliflower: Overcooking the florets can make the texture dull. Simmer just until tender.
• Grease overload: Very fatty beef can make the soup oily. Drain excess fat, leaving just enough for flavor.
• Carb creep: Ketchup, onions, and certain broths can add hidden carbs.
  

  Choose sugar-free condiments and low-carb broth.

Variations You Can Try

• Bacon Double Cheeseburger: Crisp 4–6 slices bacon first, crumble, and stir into the soup. Use some of the bacon fat to sauté the onions.
• Mushroom Swiss: Swap cheddar for Swiss and add 1 cup sliced mushrooms with the onions. Finish with a splash of Worcestershire (check carbs).
• Jalapeño Popper: Add diced jalapeños and an extra ounce or two of cream cheese.
  

  Top with extra cheddar and a few pickled jalapeño slices.

• Pickle Lovers: Stir in 2–3 tablespoons finely chopped dill pickles and a teaspoon of pickle juice at the end for tang.
• Vegetable Boost: Add chopped zucchini or riced cauliflower for more body. Keep total volume similar to maintain texture.
• Turkey or Chicken: Use ground turkey or chicken for a lighter version. Add a touch more fat (butter or olive oil) for richness.

FAQ

Is this soup truly keto?

Yes.

It’s built around low-carb vegetables, full-fat dairy, and beef. Net carbs per serving will vary based on brands and portions, but it typically lands in a keto-friendly range when portioned sensibly.

Can I make it without dairy?

You can approximate it. Use coconut cream for the heavy cream and a dairy-free cheddar alternative.

The flavor and texture won’t be identical, but it will still be rich and comforting.

How do I thicken the soup without flour?

Rely on the cheeses and cream cheese for body. You can also simmer a bit longer to reduce, or blend a small portion of the soup and stir it back in for thickness.

What cheese works best?

Sharp cheddar gives the most classic cheeseburger taste. For a smoother melt, shred your own cheese from a block.

Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the aromatics first, then add everything except the cheeses and cream to the slow cooker. Cook on low 4–6 hours.

Stir in cream, cream cheese, and cheddar during the last 15–20 minutes on low.

How can I add more protein?

Use 1.25–1.5 pounds of ground beef, or add cooked chopped bacon or diced cooked chicken. Adjust seasoning and broth slightly to keep the balance right.

What can I serve with it?

Try a simple side salad with olive oil and vinegar, roasted green beans, or a quick slaw. If you’re not strict keto, a low-carb almond flour biscuit pairs nicely.

Wrapping Up

This keto cheeseburger soup recipe checks all the boxes: hearty, flavorful, and weeknight-easy.With simple ingredients and flexible add-ins, it’s the kind of meal you’ll make on repeat. Keep the heat gentle when adding dairy, taste as you go, and customize the toppings to make it your own. Cozy, low-carb comfort is just one pot away.