Keto Cheeseburger Soup

Deliciously thick and cheesy, this Keto Cheeseburger Soup is perfect for rainy days and cool evenings at home.

I am such a big fan of soup! I could eat a bowl every single day for lunch, even in the heat of summer, though there is nothing quite as satisfying as a hot bowl of soup on a chilly winter day.

This Low Carb Hamburger Soup is one of my absolute favourites, with its tomatoey goodness, but today I bring you a different sort of hamburger soup. This Keto Cheeseburger Soup is super thick, almost like a chowder, and is creamy and cheesy!

My kids love this soup as well, it’s one way to sneak in some extra veggies without complaint! I hope you love this Keto Cheeseburger Soup as much as we do!

Ingredients

Scroll down to the recipe card for ingredient measurements.

• ground beef
• onion
• celery
• garlic
• unsalted butter
• canned organic tomatoes
• dried parsley
• dried basil
• yellow mustard
• worcestershire
• sea salt
• ground black pepper
• chicken stock
• heavy whipping cream
• cheddar cheese
• cauliflower

How to make Keto Cheeseburger Soup

Heat a soup pot on medium high heat with butter. Chop the onion and celery and add it to the soup pot once the butter has melted. Cook until the onion and celery are both soft. Peel the garlic and either mince it finely or push it through a garlic press, then set it aside.

Add the ground beef and cook, stirring often to break the beef into small chunks, until the ground beef is no longer pink. Drain the grease if necessary and then push everything to the side of the soup pot. In the open space, add the garlic and ground black pepper. Stir the garlic/pepper around and cook until fragrant, about 1 minute, and then mix it into the beef.

Mix in the parsley, basil, mustard, worcestershire and salt, then pour in the tomatoes and chicken stock. Bring the soup to a boil, reduce to a simmer and cook for 20 minutes.

In the meantime, set up a double boiler with a steamer top. Add an inch of water to the bottom pot and bring it to a boil. Wash the cauliflower and chop into bite sized pieces, then place in the steamer top section once the water is boiling. Steam for 10 minutes, until just fork tender, then puree using an immersion blender until smooth.

After the soup has simmered for 20 minutes, pour in warmed heavy whipping cream and mix in 1 cup of the shredded cheddar cheese.

Stir well and then continue to cook on a low simmer for 10 minutes. Mix in the cauliflower puree until fully combined, divide into 5 bowls, top with the remaining shredded cheddar cheese and serve hot!

Expert Tips

1. We use cauliflower puree to make the soup even thicker, however, if you would like to skip it to save on carbs, the soup is still very tasty without it. Each bowl would have 4.6 g net carbs if the soup was made without cauliflower puree and divided into 5 bowls.
2. Warm the cream before adding it to the simmering soup. If it is added cold, there is a chance it could break, causing your soup to curdle.
3. This Keto Cheeseburger Soup is very filling. It can easily be divided into 6 bowls instead of 5, making each bowl 6.4 g net carbs.

Low carb breads for your Keto Cheeseburger Soup

• Dinner Rolls
• Cheesy Flatbread
• 90 Second Keto Bread
• Tomato Basil Flatbread
• Biscuits with Cheddar

Here are some other low carb soups you might like

• Instant Pot Chicken Taco Soup
• Slow Cooker Beef Vegetable
• Chili
• Cauliflower Chowder with Bacon and Cheddar
• Instant Pot Chicken Vegetable Soup

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Keto Cheeseburger Soup

Deliciously creamy, super thick and cheesy, this Keto Cheeseburger Soup is perfect for rainy days and cool evenings at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course, Soup

Cuisine Canadian, Low Carb

Servings 5 bowls

Calories 482 kcal

Ingredients

  

1x2x3x

• 1 lb ground beef
• 1 tbsp unsalted butter
• 3 stalks celery
• 1 small onion
• 3 cloves garlic
• ½ tsp ground black pepper
• 14 oz can organic diced tomatoes
• 2 tbsp yellow mustard
• 1 tbsp worcestershire
• ½ tsp sea salt
• 2 tsp dried basil
• 2 tsp dried parsley
• 4 cups low sodium chicken stock
• ¾ cup heavy whipping cream warmed
• 1 ½ cups cheddar cheese shredded
• ½ head cauliflower about 3 cups chopped

Instructions

 

Equipment Needed

• Soup pot
• Cutting board & Knife
• Double boiler with steamer top
• Immersion blender
• Cheese grater

Directions

• Heat a soup pot on medium high heat with butter. Chop the onion and celery and add it to the soup pot once the butter has melted. Cook until the onion and celery are both soft. Peel the garlic and either mince it finely or push it through a garlic press, then set it aside.
• Add the ground beef and cook, stirring often to break the beef into small chunks, until the ground beef is no longer pink. Drain the grease if necessary and then push everything to the side of the soup pot. In the open space, add the garlic and ground black pepper. Stir the garlic/pepper around and cook until fragrant, about 1 minute, and then mix it into the beef.
• Mix in the parsley, basil, mustard, worcestershire and salt, then pour in the tomatoes and chicken stock. Bring the soup to a boil, reduce to a simmer and cook for 20 minutes.
• In the meantime, set up a double boiler with a steamer top. Add an inch of water to the bottom pot and bring it to a boil. Wash the cauliflower and chop into bite sized pieces, then place in the steamer top section once the water is boiling. Steam for 10 minutes, until just fork tender, then puree using an immersion blender until smooth.
• After the soup has simmered for 20 minutes, pour in warmed heavy whipping cream and mix in 1 cup of the shredded cheddar cheese. Stir well and then continue to cook on a low simmer for 10 minutes. Mix in the cauliflower puree until fully combined, divide into 5 bowls, top with the remaining shredded cheddar cheese and serve hot!

Notes

Expert Tips

1. We use cauliflower puree to make the soup even thicker, however, if you would like to skip it to save on carbs, the soup is still very tasty without it. Each bowl would have 4.6 g net carbs if the soup was made without cauliflower puree and divided into 5 bowls.
2. Warm the cream before adding it to the simmering soup. If it is added cold, there is a chance it could break, causing your soup to curdle.
3. This Keto Cheeseburger Soup is very filling. It can easily be divided into 6 bowls instead of 5, making each bowl 6.4 g net carbs.

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Deduct fibre from the total carbs to get 7.6 g net carbs per bowl. 

Nutrition

Serving: 1bowlCalories: 482kcalCarbohydrates: 9.8gProtein: 32.8gFat: 22gSodium: 751mgFiber: 2.2g

Keyword keto cheeseburger soup, low carb cheeseburger soup

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