Go Back

Keto Cheeseburger Soup – Comforting, Creamy, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground beef: 85% lean works well for flavor and texture.
  • Onion: Yellow or white, finely chopped.
  • Garlic: Fresh minced for depth.
  • Cauliflower florets: Fresh or frozen, to replace potatoes.
  • Beef broth: Look for low-sodium to control seasoning.
  • Heavy cream: For a silky, rich base.
  • Cream cheese: Softened; helps thicken without starch.
  • Cheddar cheese: Sharp cheddar, freshly shredded melts best.
  • Mustard: Yellow or Dijon to echo classic burger flavor.
  • Tomato paste: A small spoonful adds body and that “ketchup-y” vibe without the sugar hit.
  • Dill pickles + pickle juice: Chopped pickles and a splash of juice for tang.
  • Butter or olive oil: For sautéing.
  • Seasonings: Salt, black pepper, smoked paprika, and a pinch of chili powder or cayenne (optional).
  • Optional toppings: Crumbled bacon, chopped scallions, extra shredded cheddar, or a drizzle of sugar-free ketchup.

Method
 

  1. Sauté the aromatics. In a large pot or Dutch oven over medium heat, warm 1 tablespoon butter or oil. Add the chopped onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  2. Brown the beef. Add ground beef, breaking it up with a spoon. Season with salt, pepper, and smoked paprika. Cook until browned and no longer pink, about 6–8 minutes. If needed, drain excess fat, leaving a bit for flavor.
  3. Add cauliflower and broth. Stir in cauliflower florets, beef broth, tomato paste, and a small pinch of chili powder if you like heat. Bring to a simmer and cook 10–12 minutes until the cauliflower is tender.
  4. Make it creamy. Reduce heat to low. Stir in cream cheese until fully melted and smooth. Slowly pour in heavy cream, stirring constantly to prevent curdling. Do not boil once dairy is added.
  5. Stir in cheese and burger extras. Add shredded cheddar, mustard, chopped dill pickles, and a teaspoon or two of pickle juice. Stir until the cheese melts and the soup thickens slightly. Taste and adjust salt and pepper.
  6. Finish and serve. Let the soup sit over low heat for 2–3 minutes to marry flavors. Ladle into bowls and top with bacon, more cheddar, or scallions if you like.