Listen, I know the feeling. Sometimes you’re craving that massive, drippy, glorious cheeseburger, but you just can’t face the bun or the side of fries, especially when you’re sticking to keto macros. Well, folks, I’ve bottled that exact feeling! This unbelievably rich and creamy Keto Cheeseburger Soup tastes so authentic, you’ll swear you’re eating a burger right out of a bowl. Seriously, this recipe completely conquered my need for cheesy comfort food when I first went low carb. It’s high in fat, packed with beef and bacon flavor, and it hits every single sweet spot without spiking your blood sugar. Trust me, you want this in your dinner rotation immediately!
Why This Keto Cheeseburger Soup Is Your New Favorite Keto Comfort Food
If you are looking for the absolute best keto comfort food out there, stop searching! This soup is the answer. It’s the hearty hug you need after a long day, and the best part? It tastes exactly like a bacon cheeseburger that got magically transformed into the creamiest soup you’ve ever had.
Here’s why I stand by it:
- Unbeatable Rich Flavor: Thanks to the bacon fat and sharp cheddar.
- Ultra Fast Prep: Only 15 minutes to chop everything up!
- Keto-Approved Macros: Super low in net carbs, which lets you relax about macros.
- Incredible Texture: It’s incredibly satisfying and high in fat.
It’s the perfect dish to remind you that eating low carb doesn’t mean missing out on classics. You can see more of our favorite recipes like this one over at best keto comfort food!
Essential Ingredients for Your Keto Cheeseburger Soup
Alright, let’s look at what you need to pull off this miracle: a ground beef keto soup that tastes like the real deal! I’ve listed everything below, but pay attention to the prep notes—they matter for texture. Don’t skimp on the bacon, that’s where all the initial flavor comes from!
You’ll need:
- 1 pound ground sirloin beef (or chuck if you want it fattier!)
- 4 slices bacon, chopped (don’t you dare use turkey bacon here, seriously)
- 1 medium yellow onion, chopped small
- 2 stalks celery, chopped finely
- 4 cups beef broth (good quality is key!)
- 1 teaspoon dried mustard powder
- 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper
- 1/2 teaspoon salt (we’ll adjust this later, promise)
- 8 ounces cream cheese, cubed—make sure it’s room temperature-ish
- 1 cup heavy cream (full fat only, we’re not messing around)
- 2 cups shredded sharp cheddar cheese (sharpness is non-negotiable for that burger bite!)
- 1/4 cup sour cream (This is totally optional, but it gives a lovely little tang we love.)
- 2 tablespoons chopped fresh parsley, just for the pretty finish.
If you’ve made things like my keto cheesy broccoli casserole, you know how important good cheese is. These core items are what make this soup sing. Grab them and let’s get cooking!
Ingredient Notes and Low Carb Substitutions for Keto Cheeseburger Soup
Okay, this is important: we are making Keto Cheeseburger Soup, not ‘low-carb-ish’ soup. That means absolutely zero flour, cornstarch, or mysterious thickening packets! If you use those, you’ll ruin the whole keto vibe. We rely entirely on the magic of full-fat dairy to get that classic thick texture. That’s why the cream cheese and heavy cream are non-negotiable stars here.
When it comes to the beef, the recipe calls for ground sirloin, which is lean, but since we are aiming for a high fat low carb soup, feel free to swap that out for ground chuck, say 80/20. That extra fat renders out during the bacon cooking phase and gives the base soup incredible depth, kind of like we do when we make keto taco soup.
Tips for Achieving the Perfect High Fat Low Carb Soup Texture
You might worry about thickness since we’re skipping the flour, but don’t you stress! The cream cheese and heavy cream are the backbone of this rich keto cream soup recipe. If you want it even thicker—almost spoon-coating—I have a trick I always share. Take one cup of the finished soup (minus most of the bacon bits) right before you add the final cheese. Blend that cup until it’s perfectly smooth, then pour it back in. Wow! That simple step creates a velvety texture that feels indulgent every time.
How to Prepare This Easy Keto Soup Recipe Step-by-Step
Okay, let’s get this fantastic low carb cheeseburger soup in a pot! This goes together so quickly, which is why I constantly recommend this as an easy keto soup recipe for busy weeknights. First, you need to cook that chopped bacon in your biggest pot over medium heat until it gets nice and crisp. Scoop the bacon out onto a paper towel for later—you want that rendered fat, that’s your flavor gold! Next, toss in your ground sirloin. Cook it until it’s all browned up, making sure to break it apart while you stir. You might need to drain some grease here, depending on your beef.
Now, add your chopped onion and celery right into the pot with the beef. Let those cook down for about 5 to 7 minutes until they soften up and you can smell them—that’s when you know they’re ready for seasoning! Sprinkle in the mustard powder, garlic powder, salt, and pepper. Let that cook for just one minute until it smells amazing. Then, pour in all four cups of beef broth and bring it up to a gentle simmer for about ten minutes so all those beefy flavors really marry together.
Reduce the heat way down. This is crucial! Lower the heat before adding the cream cheese cubes. Stir constantly, and I mean *constantly*, until that cream cheese is completely melted and smooth. Slowly stream in the heavy cream. Remember: do not let this boil after the cream is in, or you risk splitting the soup! Once it’s warm, take it off the heat entirely and whisk in the shredded cheddar until everything is smooth and luscious. If you want that extra zing, stir in the sour cream now. See? Perfect keto soup, zero fuss!
Making Keto Cheeseburger Soup a Quick Weeknight Keto Soup
Honestly, this recipe is basically cheating on busy nights. I can’t stress enough how fast this comes together! With only 15 minutes of prep time and 30 minutes on the stove, this truly qualifies as a fantastic quick weeknight keto soup. You can have this amazing cheeseburger casserole alternative on the table in under 45 minutes total.
My trick for getting it done that fast, especially when I’m rushing home from work, is all about mise en place. Before I even turn the stove on, I chop all my bacon, onion, and celery and shred my cheddar cheese. When everything is ready right beside the pot, it’s just a matter of dumping and stirring. Check out more fast dinner ideas over at quick weeknight keto soup!
Serving Suggestions for Your Bacon Cheeseburger Soup Keto
Now that you’ve got this glorious, thick bacon cheeseburger soup keto masterpiece, you can’t just eat it plain! We need toppings—the things that make a cheeseburger fun. Since we are staying strictly low carb, we skip the soggy croutons. My favorite way to serve this is loaded up like a deluxe patty!
First, sprinkle on that reserved, crispy bacon we saved earlier. Then, go for tang! A small shower of finely chopped dill pickles is absolutely necessary—it mimics that perfect burger relish. If you are really feeling adventurous, you can even do a tiny drizzle of sugar-free ketchup or mustard right on top before you add the fresh parsley garnish. For texture, you HAVE to try baked cheese crisps (they melt right in your mouth!) or even crushed pork rinds instead of bread. It makes this cheesy keto dinner idea feel like a full meal. You can find even more crazy bacon ideas for topping at keto bacon wrapped asparagus bundles!
Storage and Reheating Instructions for Homemade Keto Soup
One of the best things about a big pot of homemade keto soup is having leftovers! This soup is fantastic the next day. You can absolutely store it in the fridge; airtight containers work best. I usually make enough to last us about three or four days. When you reheat it, remember the cream and cheese are the heroes here, and we don’t want them getting grainy.
Please, please, please—do not boil it hard! Heat it slowly on the stovetop over low to medium-low heat, stirring often until it’s warm through. If you have to use the microwave, use short bursts and stir between each one. Boiling can cause the cream cheese and cheddar to separate, and we worked way too hard for that texture contrast!
If you want to freeze it, that’s doable too, but skip the sour cream if you plan on freezing the batch. You can always stir that in fresh when you reheat it later. Check out more tips for storing your batches at homemade keto soup!
Frequently Asked Questions About Keto Cheeseburger Soup
Is this Keto Cheeseburger Soup truly low in carbohydrates?
Absolutely! This recipe was designed from the ground up to keep things extremely low carb. If you look at the nutrition chart, it only lists 6 total carbohydrates per serving, and since we have 1 gram of fiber, that means you are looking at just 5 net carbs! That’s fantastic, especially for a creamy dinner. It’s super satisfying without any of the carb worries associated with regular chowders. It makes it a perfect starter for an evening meal.
Can I make this a no potato keto soup?
Yes, you don’t even have to think about it! This recipe is naturally a no potato keto soup—and we skip all the other starchy fillers too, like carrots or corn. Most classic cheeseburger soups use flour or potatoes to bulk them up, but we definitely aren’t doing that here. Our thickness comes entirely from blending the veggies slightly and, of course, all that gorgeous cream cheese and cheddar. It proves you can have a thick, hearty flavor without any hidden starches!
What is the best ground beef to use for this cheesy keto dinner idea?
That’s a great question because the beef fat content really impacts the overall richness—we are trying to nail those cheesy keto dinner ideas, after all! While the main recipe lists ground sirloin, which is a little leaner, I honestly prefer using an 80/20 ground chuck when I make this. Why? Because that extra fat renders out during the initial cooking steps, mixing with the bacon grease, and it just adds a deeper, more satisfying beef flavor base to the whole soup. If you use sirloin, just be careful to drain off any excess fat before adding your vegetables so it doesn’t get completely greasy!
Nutritional Estimate for Keto Cheeseburger Soup
Whew! After all that deliciousness, you might be wondering what exactly you just put into your body. I’ve included the estimates below, but remember, these numbers are always just a guideline, you know? They change slightly depending on the brand of cheddar you splurge on or exactly how much bacon grease you decide to leave in the pot. I always aim for the highest quality ingredients, but you should treat this like a snapshot, not a scientific measurement!
Here is the general breakdown, based on the recipe yielding 6 servings:
- Serving Size: 1.5 cups
- Calories: 550
- Fat: 48g
- Protein: 28g
- Total Carbohydrates: 6g
- Fiber: 1g
- Net Carbs: 5g
- Sugar: 3g
See? Super satisfying, high in fat, packed with protein, and the net carbs are practically invisible. That’s why this Keto Cheeseburger Soup works so beautifully for keeping you full and on track!
Print
Keto Cheeseburger Soup
- Total Time: 45 min
- Yield: 6 servings
- Diet: Low Fat
Description
A rich, creamy soup that tastes like a cheeseburger, made without high-carb ingredients.
Ingredients
- 1 pound ground sirloin beef
- 4 slices bacon, chopped
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 4 cups beef broth
- 1 teaspoon dried mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 8 ounces cream cheese, cubed
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup sour cream (optional, for tang)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the ground sirloin to the pot and cook, breaking it up with a spoon, until browned. Drain off excess grease if necessary.
- Add the chopped onion and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the mustard powder, garlic powder, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the beef broth. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to combine.
- Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely into the broth.
- Stir in the heavy cream. Heat gently, but do not allow the soup to boil after adding the cream.
- Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until the soup is smooth and fully incorporated.
- If using, stir in the sour cream for extra tang. Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls. Garnish each serving with the reserved crispy bacon and fresh parsley.
Notes
- For a thicker soup without carbs, you can blend about 1 cup of the finished soup with a small amount of cream cheese and then stir the mixture back into the pot.
- Use high-quality sharp cheddar for the best flavor.
- Serve with keto-friendly toppings like chopped dill pickles or a drizzle of sugar-free ketchup/mustard if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 48
- Saturated Fat: 25
- Unsaturated Fat: 23
- Trans Fat: 1
- Carbohydrates: 6
- Fiber: 1
- Protein: 28
- Cholesterol: 130
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