Why You’ll Love This Low Carb Cheeseburger Soup
- It’s the ultimate comfort food, reimagined. We’re talking about that deep, savoury satisfaction of a cheeseburger, but in a form that’s warm, spoonable, and perfect for any time you need a little culinary hug. It’s cozy without being heavy in a starchy way.
- It’s incredibly versatile and forgiving. Don’t have sharp cheddar? Use a blend of Monterey Jack and a little parmesan. Want a bit of heat? A dash of hot sauce or some diced jalapeños will do the trick. This soup is a fantastic canvas for your personal burger-topping preferences.
- It comes together in one pot. From browning the beef to simmering the soup, everything happens in a single Dutch oven or large pot. That means maximum flavour with minimal cleanup—a true win in my book.
- It’s a fantastic make-ahead meal. The flavours meld and deepen beautifully overnight, making it an excellent option for meal prep. Just reheat gently on the stove, adding a splash of broth if it’s thickened up too much.
Ingredients & Tools
- 1 tbsp avocado oil or olive oil
- 1 lb ground beef (80/20 is ideal for flavour)
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 4 cups beef broth (use a good-quality one!)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened and cubed
- 1 tbsp tomato paste
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- ½ cup dill pickles, finely chopped, plus more for garnish
- To taste: sea salt and black pepper
- For garnish: cooked and crumbled bacon, extra shredded cheese, sliced green onions
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife for prepping the veggies.
A quick note on the ingredients—using a full-fat beef broth really makes a difference here, as it forms the deep, savoury base of the soup. And don’t skip the tomato paste and mustard; they’re the secret weapons that give this soup its unmistakable “burger” flavour profile.
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why two kinds of cheese? The cream cheese is our secret for an ultra-creamy, velvety base that doesn’t rely on flour, while the sharp cheddar delivers that classic, tangy cheeseburger punch. Together, they create a luxurious texture and deep flavour.
- Don’t rush the browning. When you cook the ground beef, take the time to really get some good colour on it. Those browned bits at the bottom of the pot are pure flavour gold—we’ll deglaze the pot with the broth later to capture every last bit.
- Dice your veggies evenly. You’ll want your onion and celery to be a similar, small dice. This isn’t just for looks; it ensures they cook at the same rate and distribute their flavour evenly throughout every spoonful.
- Have your ingredients ready to go. This soup comes together quickly once you start adding the liquids and cheeses. Having your broth measured, cream cheese cubed, and cheddar shredded before you start cooking makes the process smooth and stress-free.
How to Make Low Carb Cheeseburger Soup
Step 1: Heat the avocado oil in your Dutch oven or large pot over medium-high heat. Add the ground beef, breaking it up with your wooden spoon. Cook until well-browned, about 5-7 minutes. You’re not just cooking it through here—you’re building flavour. Season generously with salt and pepper as it cooks. Once browned, use a slotted spoon to remove the beef from the pot, leaving the drippings behind.
Step 2: Reduce the heat to medium and add the diced onion and celery to the pot. Sauté them in the beef drippings (and a little more oil if the pot seems dry) until they’ve softened and the onion is becoming translucent, about 5 minutes. You’ll notice the most wonderful aroma starting to build. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn.
Step 3: This is where the magic happens. Push the veggies to the side and add the tomato paste directly to the hot surface of the pot. Let it cook for about 30 seconds to a minute, until it darkens slightly and smells sweet. This quick caramelization deepens its flavour immensely. Then, stir the tomato paste into the vegetables.
Step 4: Return the browned beef to the pot. Pour in the beef broth, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot—this is called deglazing, and it’s a crucial step for flavour. Stir in the mustard and smoked paprika. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes to allow the flavours to meld.
Step 5: Time for the creamy elements. Reduce the heat to the lowest possible setting. Stir in the heavy cream. Now, add the cubed cream cheese and shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and incorporated before adding the next. The trick is to keep the heat low to prevent the cheese from seizing or the soup from breaking. You’ll end up with a gloriously smooth and creamy base.
Step 6: Finally, stir in the finely chopped dill pickles. Taste the soup and adjust the seasoning—you’ll likely need more salt and pepper. Let it heat through for another 2-3 minutes. The soup should be thick, creamy, and steaming hot. Ladle it into bowls and get ready to add your favourite burger toppings as garnish.
Serving Suggestions
Complementary Dishes
- A simple side salad with a tangy vinaigrette — The crisp, acidic greens cut through the richness of the soup perfectly, creating a wonderfully balanced meal.
- Oven-baked cheese crisps or pork rinds — These add a fantastic, satisfying crunch that mimics the texture of croutons without the carbs, making each bite more interesting.
- Sautéed garlicky mushrooms — If you’re a fan of mushroom Swiss burgers, this is the ultimate pairing, adding an earthy, umami depth to your bowl.
Drinks
- A crisp, cold lager or pale ale — It’s the classic burger companion for a reason! The carbonation and slight bitterness cleanse the palate between rich, cheesy spoonfuls.
- Sparkling water with a squeeze of lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the savoury, creamy soup.
- A bold Zinfandel or Syrah — The jammy, fruit-forward notes in these red wines stand up beautifully to the robust beef and cheese flavours.
Something Sweet
- A few fresh raspberries or strawberries — Their natural sweetness and slight tartness are a light, palate-cleansing finish that doesn’t feel heavy.
- A square of very dark chocolate (85% cacao or higher) — The bitterness of the chocolate provides a sophisticated and satisfying end to the meal.
- A small bowl of sugar-free vanilla chia pudding — It’s cool, creamy, and offers a gentle sweetness that contrasts nicely with the savoury soup.
Top Mistakes to Avoid
- Mistake: Adding cheese over high heat. This is the number one way to end up with a grainy, broken soup. Cheese hates rapid heat. Always add it off the heat or on the lowest possible setting, and stir patiently until it’s fully melted.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the bottom of the pot are pure, concentrated flavour. When you add the broth, make sure you scrape them all up—it makes a world of difference.
- Mistake: Using pre-shredded bagged cheese. These cheeses are often coated with anti-caking agents like potato starch, which can prevent them from melting smoothly into your soup. Taking a minute to shred your own cheese from a block is well worth the effort.
- Mistake: Not tasting before serving. The saltiness of broth and cheese can vary so much. Always, always give your soup a final taste and adjust the seasoning with salt and pepper. This simple step elevates it from good to incredible.
Expert Tips
- Tip: Brown the beef in batches. If you’re doubling the recipe, avoid overcrowding the pot. Crowding steams the meat instead of browning it. Cooking in two batches ensures you get that delicious, caramelized crust on every piece.
- Tip: Let the cream cheese soften. Taking the cream cheese out of the fridge about 30 minutes before you start cooking will make it blend into the soup much more easily, resulting in a perfectly smooth texture.
- Tip: Make it your own burger. Think of this as a base recipe. Love bacon? Cook some crispy bacon first and use the fat to sauté the veggies. Prefer a Big Mac style? Add a little sugar-free ketchup and a pinch of onion powder. The possibilities are endless.
- Tip: Thicken it up if you like. If you prefer an even thicker soup, you can create a slurry by whisking a tablespoon of xanthan gum with two tablespoons of cold water, then stirring it into the simmering soup. A little goes a long way!
FAQs
Can I make this soup ahead of time?
Absolutely, and it might even taste better the next day! Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. When reheating, do so gently over low heat on the stovetop, stirring frequently. You may need to add a splash of beef broth or cream to loosen it up, as it will thicken upon standing.
Can I freeze Low Carb Cheeseburger Soup?
I don’t recommend freezing this particular soup. Cream-based soups with a high dairy content can separate and become grainy when thawed and reheated. The texture just isn’t the same. It’s so quick to make that it’s truly best enjoyed fresh or stored in the fridge for a few days.
What can I use instead of ground beef?
Ground turkey or chicken would work well for a lighter version, though the flavour will be less robust. For a plant-based option, try using crumbled tempeh or a meatless ground substitute. Just be sure to adjust your seasonings, as you may need a bit more smoked paprika or a dash of Worcestershire sauce (check for sugar if strict low-carb) to boost the umami.
Is there a way to make this dairy-free?
You can, but the character of the soup will change significantly. For the cheese, try using a blend of store-bought vegan cheddar and cream cheese. For the cream, full-fat canned coconut milk is your best bet for richness. Be aware that it will impart a slight coconut flavour, which might work surprisingly well with the “burger” spices.
My soup turned out a bit greasy. What happened?
This can happen if your ground beef had a particularly high fat content. An easy fix for next time is to brown the beef, then drain off most of the excess fat before proceeding with the recipe. If you’ve already made it, you can try skimming the top with a spoon, or carefully laying a paper towel on the surface for a second to absorb some of the oil.
Low Carb Cheeseburger Soup
Craving a cheeseburger but want something cozier? This Low Carb Cheeseburger Soup has all the savory beef & melty cheese of your favorite burger in a rich, velvety bowl. Easy one-pot recipe!
Ingredients
Ingredients
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1 tbsp avocado oil or olive oil
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1 lb ground beef (80/20 is ideal for flavour)
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1 medium yellow onion (finely diced)
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2 celery stalks (finely diced)
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3 cloves garlic (minced)
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4 cups beef broth (use a good-quality one!)
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1 cup heavy cream
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2 cups shredded sharp cheddar cheese
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4 oz cream cheese (softened and cubed)
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1 tbsp tomato paste
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1 tbsp yellow mustard
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1 tsp smoked paprika
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½ cup dill pickles (finely chopped, plus more for garnish)
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sea salt and black pepper (To taste)
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cooked and crumbled bacon (For garnish)
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extra shredded cheese (For garnish)
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sliced green onions (For garnish)
Instructions
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Heat the avocado oil in your Dutch oven or large pot over medium-high heat. Add the ground beef, breaking it up with your wooden spoon. Cook until well-browned, about 5-7 minutes. You're not just cooking it through here—you're building flavour. Season generously with salt and pepper as it cooks. Once browned, use a slotted spoon to remove the beef from the pot, leaving the drippings behind.01
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Reduce the heat to medium and add the diced onion and celery to the pot. Sauté them in the beef drippings (and a little more oil if the pot seems dry) until they've softened and the onion is becoming translucent, about 5 minutes. You'll notice the most wonderful aroma starting to build. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn.02
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This is where the magic happens. Push the veggies to the side and add the tomato paste directly to the hot surface of the pot. Let it cook for about 30 seconds to a minute, until it darkens slightly and smells sweet. This quick caramelization deepens its flavour immensely. Then, stir the tomato paste into the vegetables.03
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Return the browned beef to the pot. Pour in the beef broth, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot—this is called deglazing, and it's a crucial step for flavour. Stir in the mustard and smoked paprika. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes to allow the flavours to meld.04
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Time for the creamy elements. Reduce the heat to the lowest possible setting. Stir in the heavy cream. Now, add the cubed cream cheese and shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and incorporated before adding the next. The trick is to keep the heat low to prevent the cheese from seizing or the soup from breaking. You'll end up with a gloriously smooth and creamy base.05
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Finally, stir in the finely chopped dill pickles. Taste the soup and adjust the seasoning—you'll likely need more salt and pepper. Let it heat through for another 2-3 minutes. The soup should be thick, creamy, and steaming hot. Ladle it into bowls and get ready to add your favourite burger toppings as garnish.06
