keto cheeseburger soup

Cheeseburger Soup is your favorite classic American comfort food in soup form! Top it with bacon, tomatoes and pickles like a burger and enjoy. Make this soup the next time you’re craving a burger.

Cheeseburger Soup

olive oil

yellow onion, (diced)

carrot,

green bell pepper, (diced)

celery sticks, (sliced)

garlic, (minced)

beef

basil

sweet red paprika

oregano

½ teaspoon salt, (to taste)

½ teaspoon fresh ground pepper, (to taste)

tomato paste

(8-ounces) cream cheese,

cheddar cheese

milk

cheddar cheese, (for garnish, optional)

Chopped fresh parsley, (for garnish)

Heat olive oil in a dutch oven or stock pot over medium-high heat.

Add onions, carrots, green pepper, celery sticks, and garlic; cook for 3 minutes, occasionally stirring.

Add beef; season with basil, paprika, oregano, salt, and fresh ground pepper.

Continue to cook for 5 minutes, or until browned. Don’t break up the ground meat too much; the chunkier texture of the ground beef in the soup will add more to that taste and texture of a cheeseburger.

Stir in tomato paste.

Add cream cheese and shredded cheddar cheese; stir until cheese is completely melted.

Stir in the broth and milk; bring mixture to a boil.

Reduce heat and simmer for 5 more minutes.

Remove from heat. Taste for seasonings and adjust accordingly.

Sprinkle with freshly shredded cheese.

Garnish with parsley and serve.

Keto Low-Carb Cheeseburger Soup is a quick and easy one-pot dinner recipe. The ingredients include ground beef, cheddar cheese, cauliflower, and cream cheese. Load it up with crunchy bacon, pickles, and tomatoes if you wish. This healthy hamburger recipe is perfect for meal prep and leftovers.

Keto Low-Carb Cheeseburger Soup

beef (I use organic, grass-fed.)

salt and pepper

onions

unsalted butter

cauliflower

chicken broth

worcestershire sauce

garlic powder

Italian Seasoning

mustard

heavy cream

oz cream cheese

xanthan gum (Optional for thickening)

In a large soup pot, I use a Dutch oven, brown the ground beef on medium-high heat with salt and pepper to taste.

Use a meat chopper to break down the ground beef. Cook for 3-4 minutes or until the beef is no longer pink. Drain the excess fat and set the beef aside.

Add the butter and onions to the pot on medium-high heat. Cook until the onions are translucent and fragrant and the butter has melted.

Add in the chicken broth, cauliflower, worcestershire sauce, garlic powder, Italian Seasoning, dried mustard and stir. Cover the pot and reduce the heat to medium. Cook for 15 minutes until the cauliflower is soft and can be pierced with a fork.

Uncover the pot and add the cooked ground beef, heavy cream, cream cheese, and shredded cheese. Stir.

For thick soup: Scoop out a couple of tablespoons of the soup and add it to the bowl with the xanthan gum. Stir the mixture until its thick and no longer clumpy, then add the mixture back to the pot. Stir the soup. This will thicken up the soup.

Cooked bacon, diced tomatoes, shredded cheese, chopped pickles.

Topping Ideas

https://embed.mediavine.com/videos/vlld7rm9zeooqcsjpw6r

A delicious recipe for keto cheeseburger soup that features two types of mushrooms, cheese made is made in slow cooker.

Keto Cheeseburger Soup

white onion, finely chopped (1/2 cup)

garlic

mushrooms

beef broth

sun-dried tomatoes chopped into bit sizes

sea salt

black pepper

onion powder

red chili flakes (optional)

cheese

cream cheese

sour cream

red onion

Hass avocado

parsley

Crispy bacon pieces

In a large skillet, brown the ground beef,...

In a large skillet, brown the ground beef, onion, and garlic over medium-high heat.

Add sliced mushrooms; cook, until mushrooms are tender...

Add sliced mushrooms; cook, until mushrooms are tender and brown.

Next, add the now browned beef and mushroom...

Next, add the now browned beef and mushroom mix into the slow cooker.

Add the beef broth, dry spices, the sundried...

Add the beef broth, dry spices, the sundried tomato pieces and allow to simmer on low for several hours in a crockpot or set to high for 1 hour. To make on the stovetop refer to the instructions in the notes below.

Half an hour before serving stir in the...

Half an hour before serving stir in the cream cheese, heavy cream, and shredded cheddar cheese, and cook until everything melts and is fully incorporated.

Make sure to stir occasionally to ensure that...

Make sure to stir occasionally to ensure that everything is well combined.

Taste and adjust the seasoning if necessary.

Serve in a bowl and top with any...

Serve in a bowl and top with any of your favorite low-carb toppings.

Store leftovers in the refrigerator for up to...

Store leftovers in the refrigerator for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/kvw2skuioi1wtxvimvwk.mp4

This cheeseburger soup recipe has everything you love about a juicy cheeseburger but in a bowl of soup.

Made with basic ingredients this is a good soup that even a picky eater will enjoy. With only 3.9 net carbs per serving, it's a low-carb
cheeseburger soup recipe that is perfect for busy weeknights.
Make it part of your meal prep rotation and keep your carb count low with this amazing soup! The best part is that instructions are included in the recipe card for making it in a slow cooker or on the stovetop giving you flexibility.

This cheeseburger soup recipe takes just 30 minutes to throw together and everything cooks in one pot! It's an easy, cheesy comfort food that your whole family will love - and it's made without VELVEETA! 

One Pot Macaroni Cheeseburger Soup

tablespoons butter

yellow onion, diced

carrots

celery

garlic,

flour

elbow macaroni

oz. sharp cheddar cheese, shredded

teaspoon white balsamic vinegar

Kosher salt

cracked pepper

sesame seed buns, diced into 1 inch pieces

green onion,

cheddar cheese,

Heat oven to 400 degrees. Place sesame seed bun cubes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for 10 minutes or until crispy on the outside.

Heat a large pot over medium heat. Add ground beef, 1 teaspoon oregano, 1 teaspoon thyme, and a couple pinches of salt and pepper. Brown the beef, crumbling with a spatula until cooked through. Remove from pan and set aside.

Heat butter in the same large pot over medium heat (no need to wipe it out or drain the grease).

Add onion, carrots, celery, and a large pinch of salt and pepper. Turn heat to medium-high and cook, stirring occasionally for 10 minutes.

Reduce heat to medium and add garlic, the remaining 1 teaspoon oregano, and the remaining 1 teaspoon thyme, and cook for another minute.

Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

Add a splash of chicken broth to deglaze the pot, scraping all the yummy bits off the bottom. Stir in the remaining chicken broth and macaroni noodles along with another pinch of salt and pepper.

Turn heat to medium-high, and bring to a simmer.

Once it begins to simmer, turn heat to low and simmer for 5-7 minutes or pasta is al dente. Stir occasionally to prevent noodles from sticking to the bottom of the pot.

Remove soup from heat. Stir in heavy cream and shredded cheese.

Add cooked ground beef back into the pot. Heat the soup over medium heat for a couple minutes, until the beef is heated through. Season to taste with salt and pepper.

Serve soup with sesame seed bun croutons and garnish with green onions and shredded cheddar cheese and enjoy!

No surprise here that our daughter loved this soup! It's made with all of her favorite ingredients! Thanks for another great recipe.

Keto cheeseburger soup is a comforting low carb, high fat lunch or filling weeknight dinner recipe. It&#39;s a one pot, no fuss dish that&#39;s ready in 30 minutes from start to finish. Popular with kids and adults alike.

onion (chopped (60 grams))

garlic (minced)

1.1 lb ground beef (500 grams)

tinned chopped tomatoes (240 grams)

tomato puree

Dijon mustard

tsp salt

tsp black pepper

cream cheese (80 grams)

shredded cheddar or monterey jack cheese (170 grams)

heavy cream (80 grams)

cherry tomatoes (38 grams)

Heat the oil in a dutch oven or non stick soup pan. Fry the onion and garlic for 2 - 3 minutes until soft and translucent.

Add the ground beef and bacon and cook for a further 4 - 6 minutes until browned. Option to drain the fat if using a high fat content beef.

Stir in the chopped tomatoes, tomato puree, Dijon mustard, beef stock, salt and pepper. Bring to the boil, then reduce to a simmer and cook for about 15 minutes until thick.

Add the cream cheese, 1 + 1/4 cup of cheddar and 2 tbsp chopped parsley. Mix well until the cheese melts. Stir in the heavy cream and take off the heat. Adjust the seasoning to taste.

Top 5 keto cheeseburger soup recipes from across the web

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Keto Low-Carb Cheeseburger Soup

Keto Cheeseburger Soup

One Pot Macaroni Cheeseburger Soup

Keto Cheeseburger Soup

Top 5 keto cheeseburger soup recipes from across the web

The most viewed keto cheeseburger soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheeseburger Soup

Keto Low-Carb Cheeseburger Soup

Keto Cheeseburger Soup

One Pot Macaroni Cheeseburger Soup

Keto Cheeseburger Soup

The most viewed keto cheeseburger soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine