Low Carb Cheeseburger Soup

Ever had one of those days when you’re desperately craving a juicy cheeseburger but your low-carb conscience is wagging its finger at you? Well, put down that lettuce wrap and listen up! I’ve got a game-changer that’ll satisfy your fast food cravings without the carb guilt trip: Low Carb Cheeseburger Soup. It’s basically like someone liquified a cheeseburger (in the best possible way) and made it diet-friendly. Intrigued? You should be!

Why This Recipe is Awesome

Let’s be real here—most low-carb recipes taste like sad diet food that makes you question your life choices. Not this one. This cheeseburger soup is the unicorn of keto recipes: it’s ridiculously delicious, super filling, and won’t kick you out of ketosis. Plus, it’s basically foolproof. I once made this while on a conference call AND helping my kid with homework, and it still turned out amazing. If that’s not kitchen magic, I don’t know what is.

Oh, and did I mention it reheats like a dream? Make a big batch Sunday and boom—lunch sorted for half the week. Your coworkers will be side-eyeing their sad salads with envy.

Ingredients You’ll Need

• 1 lb ground beef (the fattier the better—this is not the time for that 96% lean nonsense)
• 4 slices bacon, chopped (because everything’s better with bacon, duh)
• 1/2 cup onion, diced (tears are part of the process, embrace them)
• 2 cloves garlic, minced (vampire protection included at no extra charge)
• 2 cups beef broth (store-bought is fine, no judgment here)
• 1 cup heavy cream (your arteries won’t like it, but your taste buds will throw a party)
• 8 oz cream cheese, softened (the brick kind, not that whipped stuff)
• 2 cups shredded cheddar cheese (pre-shredded works but freshly shredded melts better—just saying)
• 1 tbsp Dijon mustard (the fancy yellow stuff)
• 2 dill pickles, finely chopped (the secret weapon!)
• Salt and pepper to taste (be generous, we’re not making hospital food)
• Optional garnishes: extra bacon bits, cheese, chopped pickles, a tiny dollop of ketchup (the only acceptable use of ketchup IMO)

Step-by-Step Instructions

1. Prep your protein stars. In a large pot or Dutch oven, cook the chopped bacon until crispy. Remove about half for garnish (if you can resist eating it all immediately) and leave that glorious bacon fat in the pot.
2. Beef it up. Add the ground beef to the bacon fat and brown it until no pink remains. Break it up while cooking—we want crumbles, not a meat island floating in soup later.
3. Veg time. Toss in the diced onions and cook until they’re translucent (about 3-4 minutes). Add the garlic and cook for another 30 seconds until fragrant. Don’t burn the garlic unless you want your kitchen to smell like disappointment.
4. Create the soup base. Pour in the beef broth and bring to a simmer. Let it bubble away for about 5 minutes, allowing all those flavors to get friendly with each other.
5. Make it creamy. Lower the heat and add the heavy cream. Cut the cream cheese into chunks and drop them in, stirring until completely melted. This might take a few minutes—patience, grasshopper.
6. Cheese please! Gradually add the shredded cheddar, stirring constantly until melted and smooth. If you dump it all in at once, you’ll end up with the dreaded cheese clump situation. Nobody wants that.
7. Flavor bomb time. Stir in the Dijon mustard and chopped pickles. These are what transform this from “cream soup with beef” to “OMG this tastes like a cheeseburger!”
8. Season and simmer. Add salt and pepper to taste, then let the whole thing simmer on low for about 10 minutes for the flavors to meld. The longer it simmers, the better it gets (within reason—don’t leave it overnight or anything).
9. Serve it up! Ladle into bowls and top with reserved bacon bits and any other garnishes your heart desires.

Common Mistakes to Avoid

Let’s talk about ways to not mess up this masterpiece:

Rushing the cheese melting process. Impatience leads to lumpy soup, and lumpy soup leads to sadness. Keep the heat low and stir constantly when adding dairy, or you’ll end up with something resembling chunky cheese lava.

Skipping the pickles. I know it sounds weird, but they’re the secret ingredient that makes this taste like an actual cheeseburger. Leave them out and you’ll be left wondering why your soup tastes “fine” instead of “mind-blowing.”

Using low-fat dairy. This is not the time for your diet dairy products. Low-fat cream cheese and milk will give you a sad, watery mess instead of a rich, creamy soup. Embrace the fat—it’s keto, remember?

Forgetting to season properly. Bland soup is just hot wet food. Don’t be afraid of salt and pepper. Taste as you go!

Alternatives & Substitutions

Need to switch things up? I got you:

Ground turkey can replace beef if you’re trying to cut back on red meat. It won’t have quite the same “burger” flavor, but it’s still tasty. Add a bit more seasoning to compensate.

No cream cheese? In a pinch, you can use 8 oz of sour cream plus an extra 1/2 cup of shredded cheese. The texture will be slightly different, but still delicious.

Dairy-free folks: Sorry, but this might not be the recipe for you. This soup is basically a dairy delivery system with meat. You could try coconut cream and dairy-free cheese, but FYI, it’ll taste more like “tropical beef soup” than cheeseburger.

Spice it up: Add a diced jalapeño with the onions or stir in some hot sauce at the end for a spicy “jalapeño cheeseburger” vibe.

Going fancy: Want to feel posh? Add some sliced mushrooms when cooking the onions and call it a “mushroom swiss burger soup” (just sub some of the cheddar for swiss cheese).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! It actually tastes even better the next day when all the flavors have had time to get cozy with each other. Reheat gently on the stovetop or microwave at 70% power to avoid the dairy separating.

Will this freeze well?
Ehhh, I wouldn’t recommend it. Dairy-heavy soups tend to get weird and grainy when frozen and thawed. If you must freeze it, expect to need to blitz it with an immersion blender to fix the texture when reheating.

How long will this keep in the fridge?
About 3-4 days, stored in an airtight container. If it lasts that long—in my house, it’s usually gone in 24 hours flat.

Is this really keto-friendly?
With about 7g net carbs per serving, it’s definitely keto-approved! Just don’t serve it with bread or crackers, obviously. A side salad makes a nice complement if you need something crunchy.

Can I make this in a slow cooker?
Sure thing! Brown the meat and bacon first, then transfer everything except the dairy to the slow cooker. Cook on low for 4 hours, then stir in cream, cream cheese, and cheddar during the last 30 minutes. Just keep an eye on it and stir occasionally so the cheese doesn’t stick to the sides.

My soup isn’t thick enough. Now what?
Patience, young Jedi. It will thicken as it cools slightly. Still too thin? Mix 1/4 tsp xanthan gum with 1 tsp water and stir it in. No xanthan gum? Let it simmer uncovered for a bit longer to reduce.

Final Thoughts

There you have it—a soup that thinks it’s a cheeseburger and doesn’t care what anyone else thinks. This recipe has saved me from many a fast food drive-thru impulse, and my skinny jeans are eternally grateful.

The beauty of this soup is that it feels indulgent while keeping you on track with your low-carb goals. It’s comfort food that doesn’t require a side of guilt or a nap afterward (although the nap is still optional and highly recommended).

So go on, whip up a batch of this magical concoction and bask in the glory of having your cheeseburger and eating it too—spoon by delicious spoon. And remember, if anyone judges your soup that tastes like a fast food item, they’re just jealous they didn’t think of it first!