Keto cheeseburger soup is everything good about a cheeseburger in a warm, comforting bowl – browned ground beef, sharp cheddar, and a creamy broth that simmers ready in about 50 minutes. Cauliflower stands in for the bun, keeping the whole pot low-carb without losing any of the richness. It is the ultimate bowl for a chilly evening, and it tastes even better the next day.
Imagine all the savory, cheesy goodness of a classic cheeseburger, transformed into a warm, comforting bowl of soup. That’s exactly what you get with this incredible Keto Cheeseburger Soup! While it’s a low-carb spin on the classic, it doesn’t skimp on flavor. It’s rich, creamy, and packed with hearty ground beef and cheddar cheese, making it the ultimate comfort food for a chilly evening. The best part? It’s incredibly easy to whip up on a weeknight and tastes even more amazing the next day!
Ingredients
• yield: 6 servingsprep time: 10 minutescook time: 40 minutes
• 2 tablespoons / 28g (0.99 oz) salted butter
• ½ cup / 50g (1.76 oz) diced celery
• ¼ cup / 40g (1.41 oz) diced onions
• 1 clove garlic, minced
• 1 pound / 450g (15.9 oz) ground beef
• 3 cups / 720ml vegetable broth
• 1 12-ounce / 340g (12 oz) bag frozen cauliflower florets
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 2 cups / 226g (8 oz) shredded cheddar cheese
• 1 cup / 240ml heavy whipping cream
• Salt and ground black pepper, to taste
Instructions
1. In a large stockpot or Dutch oven, melt the butter over medium heat. Add the diced celery, onions, and minced garlic. Sauté until the celery has softened and the onions are translucent and fragrant.
2. Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it is fully browned. If there is excess grease, carefully drain it from the pot.
3. Pour in the vegetable broth and add the frozen cauliflower, dried basil, and dried parsley. Increase the heat to bring the soup to a boil, then immediately reduce the heat to a steady simmer. Cook for about 25 minutes, or until the cauliflower is fork-tender.
4. Reduce the heat to the lowest setting to prevent the soup from curdling. Slowly stir in the shredded cheddar cheese and heavy whipping cream. Continue to stir gently until the cheese is completely melted and the soup is smooth and creamy.
5. Taste the soup and season generously with salt and freshly ground black pepper. Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Nutrition InformationServing: 1 serving | Calories: 550kcal | Carbohydrates: 8g (0.28 oz) | Protein: 35g (1.23 oz) | Fat: 42g (1.48 oz) | Net Carbs: 6g. (0.21 oz) Please note that is an estimate and may vary based on the exact used.
Pro Tips
• for the Best Soup
• For a thicker, creamier consistency, use an immersion blender to partially blend the soup after the cauliflower is tender but before adding the cheese and cream.
• Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy texture.
• Elevate the cheeseburger flavor by topping your bowl with crumbled bacon, diced dill pickles, and a sprinkle of sesame seeds.
• For a spicier version, add a pinch of red pepper flakes or a dash of your favorite hot sauce along with the other dried herbs.
FAQ
Q: How do I store and reheat this soup
A: Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently until hot. Avoid boiling the soup, as high heat can cause the cream and cheese to separate.
Q: Why is my cheeseburger soup grainy
A: A grainy texture is usually caused by two things: using pre-shredded cheese with anti-caking agents or overheating the soup after adding the dairy. For a perfectly smooth and creamy soup, shred your own cheese from a block and add it with the cream over the lowest possible heat.
Q: Can I use a different kind of meat
A: Certainly! While ground beef gives it the classic cheeseburger flavor, you can easily substitute it with ground turkey, ground chicken, or even ground sausage for a different taste profile.
Q: Is this Keto Cheeseburger Soup gluten-free
A: Yes, based on the ingredients listed, this recipe is naturally gluten-free. However, always double-check the label on your vegetable broth to ensure it is certified gluten-free, as some brands may contain hidden gluten.
Pro Tips
- Shred the cheddar from a block yourself – pre-shredded cheese carries anti-caking agents that stop it melting smoothly and leave the soup grainy.
- Partially blend the soup with an immersion blender once the cauliflower is tender but before the cheese and cream go in, for a thicker, creamier body.
- Brown the beef fully and drain any excess grease before adding the broth so the soup stays rich instead of oily.
- Top each bowl like a real cheeseburger: crumbled bacon, diced dill pickles, and a sprinkle of sesame seeds.
- For a spicier pot, add a pinch of red pepper flakes or a dash of hot sauce with the dried herbs; leftovers keep in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
Is this cheeseburger soup keto-friendly?
Yes – about 6g net carbs per serving (8g total carbs) with 42g of fat and 35g of protein, thanks to cauliflower replacing the usual potatoes.
Can I make it ahead of time?
Absolutely – it tastes even more amazing the next day. Store it in an airtight container in the refrigerator for up to 5 days and reheat gently.
Why is my soup grainy?
Pre-shredded cheese is the usual culprit – anti-caking agents keep it from melting smoothly. Shred from a block and add the cheese over the lowest heat for a silky finish.
What toppings work best?
Crumbled bacon, diced dill pickles, and sesame seeds lean into the cheeseburger theme, and all of them keep the bowl keto-friendly.
Recipe card below.
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Keto Cheeseburger Soup
Ingredients
Method
- In a large stockpot or Dutch oven, melt the butter over medium heat.
- Add the diced celery, onions, and minced garlic.
- Sauté until the celery has softened and the onions are translucent and fragrant.
- Add the ground beef to the pot.
- Cook, breaking it apart with a spoon, until it is fully browned. If there is excess grease, carefully drain it from the pot.
- Pour in the vegetable broth and add the frozen cauliflower, dried basil, and dried parsley. Increase the heat to bring the soup to a boil, then immediately reduce the heat to a steady simmer.
- Cook for about 25 minutes, or until the cauliflower is fork-tender.
- Reduce the heat to the lowest setting to prevent the soup from curdling. Slowly stir in the shredded cheddar cheese and heavy whipping cream.
- Continue to stir gently until the cheese is completely melted and the soup is smooth and creamy.
- Taste the soup and season generously with salt and freshly ground black pepper.
- Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy texture.
