I’m sharing my Easy Low Carb Cheeseburger Soup, made in one pot in about 30 minutes with a clever low-carb swap and a little bacon to keep prep minimal.

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I’ll be blunt, some nights I want a burger without the whole outing, so I made a bowl that hits that spot. I tossed ground beef and a little bacon into a pot and the result surprised me.

This Easy Low Carb Cheeseburger Soup feels like a guilty cheat but it’s totally on the low carb train, even sounds like a Keto Cheeseburger Soup when you tell people. There’s a sly comfort to it that isn’t sappy or cloying, more like a delicious lie you keep telling yourself.

It’s quick, weirdly satisfying, and makes you wonder why soup couldn’t always be this fun.

Ingredients

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Ground beef provides protein and iron, gives hearty, savory flavor and meaty texture.
Cauliflower adds bulk and fiber with few carbs, so it keeps soup light.
Sharp cheddar brings tang, lots of fat and calcium, melts into rich gooeyness.
Cream cheese makes broth creamy, adds fat and silky mouthfeel, mild tang.
Heavy cream ups richness and calories, gives velvety finish and better mouthfeel.
Bacon gives smoky saltiness and crisp bits, adds fat, little protein.
Onion and garlic add sweet and pungent aromatics, boost flavor without many carbs.
Worcestershire and mustard give tang and umami, little carbs, big flavor punch.

Ingredient Quantities

1 pound ground beef

4 slices bacon, chopped optional

1 medium yellow onion, diced

2 cloves garlic, minced

2 cups cauliflower florets, chopped small

4 cups beef broth

1 cup heavy cream (240 ml)

4 ounces cream cheese, softened

1 1/2 to 2 cups shredded sharp cheddar cheese, divided

1 tablespoon worcestershire sauce

1 teaspoon yellow mustard

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

2 green onions, thinly sliced

How to Make this

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1. If using bacon, chop 4 slices and cook them in a large pot over medium heat until crisp, then scoop most of the bacon out and set aside, leaving the fat in the pot; if not using bacon just skip to step
2.

2. Add 1 pound ground beef to the pot with the bacon fat, break it up and brown it over medium-high heat until no pink remains; drain a little fat if there’s a ton but leave some for flavor.

3. Toss in 1 medium yellow onion diced and 2 cloves garlic minced, cook 2 to 3 minutes until soft and fragrant, don’t let the garlic burn.

4. Add 2 cups cauliflower florets chopped small and 4 cups beef broth, bring to a simmer and cook about 8 to 10 minutes until the cauliflower is tender but not mushy.

5. Reduce heat to low, stir in 4 ounces cream cheese (softened) until smooth, then pour in 1 cup heavy cream and stir to combine.

6. Add 1 tablespoon Worcestershire sauce, 1 teaspoon yellow mustard, and 1/2 teaspoon smoked paprika, mix well so the soup has that cheeseburger flavor.

7. Stir in 1 1/2 cups shredded sharp cheddar cheese until melted and silky, keeping any extra cheddar for topping; taste and season with salt and black pepper to your liking.

8. Fold the reserved cooked bacon back into the pot, saving a little for garnish if you want a prettier bowl.

9. Ladle into bowls, sprinkle with remaining shredded cheddar and 2 green onions thinly sliced, let the soup sit a minute so the cheese sets a bit, then dig in.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (about 6 qt), that’ll be your main cooking vessel
2. Cutting board and a chef’s knife, for chopping bacon, onion and cauliflower
3. Wooden spoon or heatproof spatula to break up the beef and stir the soup
4. Measuring cups and spoons for broth, cream, and seasonings
5. Slotted spoon or small strainer to remove/drain excess fat if needed
6. Box grater for shredding sharp cheddar (unless you buy pre shredded)
7. Rubber spatula to soften and scrape in the cream cheese
8. Ladle plus bowls and soup spoons for serving

FAQ

How many carbs are in a serving? Roughly 6 to 8 grams net carbs per serving assuming this makes 4 servings. I added up the cauliflower, onion, cream and small amounts from garlic and worcestershire sauce so it's an estimate, but it's a good ballpark for low carb plans.

Can I make this in a slow cooker or Instant Pot? Yep. Brown the beef, onion and garlic first, then transfer to the slow cooker and cook on low 3 to 4 hours. For Instant Pot brown on Saute, add the rest and pressure cook 5 minutes with a quick release. Add cream and cheeses off heat so they melt smooth.

Can I freeze the soup? You can, but freeze before you add the heavy cream and shredded cheese for best texture. Freeze up to 3 months, thaw in fridge, reheat gently and then stir in the cream, cream cheese and cheddar.

How do I keep the dairy from curdling? Don't boil after adding cream or cheese. Take the pot off the heat, stir in the cream cheese and heavy cream to temper them, then add shredded cheddar slowly while stirring until melted. If you heat too fast the dairy can separate.

Can I swap the ground beef for something else? Sure – ground turkey or chicken works fine, just brown it well and maybe bump up the salt and seasoning because white meat can be milder. For vegetarian use mushrooms or plant-based crumbles and swap beef broth for a rich vegetable broth.

How can I make the soup thicker without carbs? Simmer longer to reduce it, mash some cauliflower pieces with a spoon, or use a tiny pinch – about 1/8 to 1/4 tsp – of xanthan gum whisked in cold before adding. You can also add a bit more cream cheese for extra body.

Easy Low Carb Cheeseburger Soup Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken for a leaner soup, or use ground pork or Italian sausage if you want a richer flavor. If you pick turkey, add a bit more salt cause it’s milder.
Cauliflower florets: use chopped broccoli, riced cauliflower for a smoother texture, or diced rutabaga or turnip if you want a low carb but firmer bite.
Heavy cream (1 cup): use half and half or whole milk for a lighter soup, or full fat canned coconut milk for dairy free, expect a subtle coconut note and slightly thinner body.
Shredded sharp cheddar: substitute Colby Jack, Monterey Jack or gouda for similar melt and flavor. For dairy free use a melty plant based shred and add extra cream cheese to keep it creamy.

Pro Tips

– Use real, freshly shredded cheddar not the pre-shredded bag stuff. The pre-shredded has anti-caking stuff so it melts grainy and oily, shredded from a block melts silky and way better.

– Brown the beef until it gets some color, dont just stir it until it loses pink. Those browned bits are where the flavor lives, just dont burn them. If the pot is crowded brown in batches.

– Soften and warm the cream cheese before adding, and keep the heat low when you add cream. If you dump cold cheese or crank the heat it can separate or get grainy. If it starts to look curdled, take it off the heat and whisk gently until smooth.

– Don’t overcook the cauliflower, otherwise the soup turns mushy and bland. Chop it small for even cooking, or roast the florets on a sheet for a deeper, nuttier flavor before adding.

– If the soup is too thin, simmer it down a bit or blend a cup of the soup and stir it back in to thicken naturally. To make the flavors pop at the end add a tiny splash of vinegar or a squeeze of lemon, then taste and salt if needed.

Easy Low Carb Cheeseburger Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Easy Low Carb Cheeseburger Soup, made in one pot in about 30 minutes with a clever low-carb swap and a little bacon to keep prep minimal.

Servings

servings

Calories

561

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven (about 6 qt), that’ll be your main cooking vessel
2. Cutting board and a chef’s knife, for chopping bacon, onion and cauliflower
3. Wooden spoon or heatproof spatula to break up the beef and stir the soup
4. Measuring cups and spoons for broth, cream, and seasonings
5. Slotted spoon or small strainer to remove/drain excess fat if needed
6. Box grater for shredding sharp cheddar (unless you buy pre shredded)
7. Rubber spatula to soften and scrape in the cream cheese
8. Ladle plus bowls and soup spoons for serving

Ingredients

1 pound ground beef
4 slices bacon, chopped optional
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups cauliflower florets, chopped small
4 cups beef broth
1 cup heavy cream (240 ml)
4 ounces cream cheese, softened
1 1/2 to 2 cups shredded sharp cheddar cheese, divided
1 tablespoon worcestershire sauce
1 teaspoon yellow mustard
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
2 green onions, thinly sliced

Directions

If using bacon, chop 4 slices and cook them in a large pot over medium heat until crisp, then scoop most of the bacon out and set aside, leaving the fat in the pot; if not using bacon just skip to step
Add 1 pound ground beef to the pot with the bacon fat, break it up and brown it over medium-high heat until no pink remains; drain a little fat if there's a ton but leave some for flavor.
Toss in 1 medium yellow onion diced and 2 cloves garlic minced, cook 2 to 3 minutes until soft and fragrant, don't let the garlic burn.
Add 2 cups cauliflower florets chopped small and 4 cups beef broth, bring to a simmer and cook about 8 to 10 minutes until the cauliflower is tender but not mushy.
Reduce heat to low, stir in 4 ounces cream cheese (softened) until smooth, then pour in 1 cup heavy cream and stir to combine.
Add 1 tablespoon Worcestershire sauce, 1 teaspoon yellow mustard, and 1/2 teaspoon smoked paprika, mix well so the soup has that cheeseburger flavor.
Stir in 1 1/2 cups shredded sharp cheddar cheese until melted and silky, keeping any extra cheddar for topping; taste and season with salt and black pepper to your liking.
Fold the reserved cooked bacon back into the pot, saving a little for garnish if you want a prettier bowl.
Ladle into bowls, sprinkle with remaining shredded cheddar and 2 green onions thinly sliced, let the soup sit a minute so the cheese sets a bit, then dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.