Name: Keto Cheeseburger Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 cup heavy cream; 4 oz cream cheese; 2 cups shredded cheddar cheese; 1 tsp dried basil; 1 tsp dried parsley; Salt and pepper, to taste

This Keto Cheeseburger Soup brings together all the comforting flavors of a classic cheeseburger—minus the bun. It’s rich, cheesy, and full of seasoned ground beef in a creamy, savory broth that makes sticking to a low-carb lifestyle easy and delicious.

Why You’ll Love This Recipe

I love how this soup captures the essence of a cheeseburger in every spoonful. It’s quick to make, only takes one pot, and uses simple ingredients I usually have on hand. The creamy texture and cheesy flavor make it feel indulgent, even though it fits perfectly into a keto diet. Whether I’m looking for a hearty lunch or a cozy dinner, this soup always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
chopped onion
minced garlic
beef broth
heavy cream
cream cheese
shredded cheddar cheese
dried basil
dried parsley
salt and pepper

Directions

I start by browning the ground beef in a large pot over medium heat. Once it’s cooked, I drain any excess fat.
I add the chopped onion and minced garlic to the pot and sauté until the onion softens.
Next, I pour in the beef broth and stir in the dried herbs. I bring everything to a boil.
I reduce the heat and stir in the cream cheese until it’s fully melted.
I add the heavy cream and shredded cheddar, stirring until the cheese melts and the soup is smooth and creamy.
I season it with salt and pepper, then let it simmer for about 10 minutes before serving.

Servings and Timing

This recipe makes 6 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I have it on the table in around 30 minutes.

Variations

I like to swap in ground turkey or chicken for a lighter version.
If I want more texture, I add diced zucchini or riced cauliflower.
Sometimes I mix in a little mustard or chopped dill pickles for that classic burger tang.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I do so gently over medium heat on the stove, stirring often. If it’s too thick, I just add a splash of broth or water to loosen it up.

FAQs

Can I freeze this soup?

I don’t recommend freezing it because the dairy can separate and change the texture. It’s best eaten fresh or within a few days from the fridge.

What kind of cheese works best?

I stick with sharp cheddar for bold flavor, but mild cheddar or a mix of cheeses works too.

Can I make it dairy-free?

Yes, I can try using dairy-free cream cheese and unsweetened almond or coconut cream, but it might slightly change the flavor.

What can I use instead of cream cheese?

If I’m out of cream cheese, I use a little extra heavy cream and shredded cheese to maintain the creamy texture.

Is this soup really filling?

Yes, the combination of ground beef, cheese, and cream makes it very satisfying and perfect for a full meal.

Conclusion

This Keto Cheeseburger Soup is one of my favorite low-carb comfort foods. It’s quick, hearty, and full of flavor without being complicated. Whether I’m cooking for myself or feeding the whole family, it always delivers that comforting cheeseburger taste in a bowl.