Introduction & Inspiration
Whenever I crave a hearty, cozy meal without straying from my low-carb goals, this Low Carb Cheeseburger Soup always hits the spot. It’s rich, creamy, packed with beefy flavor, and has just the right amount of cheesy goodness. I love how comforting it feels while still being light enough to fit into a healthy eating plan.
Nostalgic Appeal
Cheeseburgers have always been a comfort food staple for me, reminding me of backyard cookouts and easy weekend dinners. Transforming that nostalgic flavor into a cozy soup is pure genius, giving me all those familiar tastes in a bowl. Every spoonful brings the warmth of melted cheese, juicy beef, and smoky bacon, just like a classic cheeseburger.
Homemade Focus
Making this soup at home allows me to use real, high-quality ingredients without unnecessary carbs or additives. I love being able to choose good ground beef, real cheddar cheese, and fresh cream for the creamiest, richest flavor. Homemade versions always feel fresher, more nourishing, and so much more satisfying than anything pre-made.
Flavor Goal
The goal for this Low Carb Cheeseburger Soup was to create a bold, cheesy, savory soup that feels hearty without feeling heavy. The beef had to be juicy and flavorful, the cheese perfectly melty, and the bacon crispy and smoky. Every bite needed to deliver a rich balance of meatiness, creaminess, and just a touch of tang from mustard and tomato paste.
Ingredient Insights
Thick-cut bacon is key for a hearty, smoky base and a crunchy garnish that ties everything together. Butter adds richness and helps brown the beef evenly, bringing out deeper flavors. Lean ground beef keeps the soup hearty but not greasy, the perfect meaty foundation. Cream cheese makes the broth silky and smooth, adding luxurious creaminess without being overpowering. Tomato paste and French mustard add a little tang and depth, mimicking that classic cheeseburger taste. Garlic powder and paprika add warm, savory notes, while salt and black pepper enhance all the flavors. Beef stock and heavy cream create a luscious broth that’s rich without being too thick. Shredded cheddar cheese melts beautifully into the soup, creating cheesy pockets of goodness. Chopped parsley adds a fresh, vibrant finish that balances the richness.
Essential Equipment
A Dutch oven or heavy-bottomed pot is perfect for browning the beef and simmering the soup evenly. A sturdy wooden spoon helps break up the beef and stir all the ingredients easily. A ladle is essential for serving up generous, hearty portions without losing any of the delicious broth.
List of Ingredients with Measurements
6 thick-cut bacon strips, chopped
2 tbsp unsalted butter
1 lb lean ground beef
4 oz cream cheese
2 tbsp tomato paste
1 tbsp French mustard
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 cups beef stock
1/4 cup heavy cream
1 cup shredded cheddar cheese
For Garnish:
Chopped parsley
Step-by-Step Instructions
Step 1: Cook the Bacon
Heat a Dutch oven or heavy pot over medium-high heat. Add the chopped bacon and cook until browned and crispy, about 5-8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
Step 2: Brown the Beef
Add the butter to the pot and let it melt. Add the ground beef and break it apart with a spatula. Cook for about 7-8 minutes until browned and no longer pink.
Step 3: Add Flavorings
Stir in the cream cheese, tomato paste, mustard, garlic powder, paprika, salt, and black pepper. Mix thoroughly until everything is well combined and the cream cheese has melted into the beef.
Step 4: Build the Broth
Pour in the beef stock and heavy cream. Stir well and bring the mixture to a gentle simmer for 2-3 minutes.
Step 5: Add the Cheese
Stir in the shredded cheddar cheese gradually. Let the soup simmer for another 5-7 minutes until the cheese is fully melted and the soup has thickened slightly.
Step 6: Finish the Soup
Stir in most of the cooked bacon, saving a little for garnish. Let the soup cool and thicken slightly for 7-8 minutes before serving.
Step 7: Garnish and Serve
Ladle the soup into bowls and sprinkle with the remaining bacon and chopped parsley. Serve hot and enjoy every cheesy, comforting spoonful.
Troubleshooting
If the soup looks too thin, let it simmer uncovered for a few more minutes to thicken naturally. If the cream cheese clumps, make sure to stir it in gradually and allow it to melt fully before adding liquids. If the soup tastes too salty, add a splash of heavy cream or beef stock to balance it out.
Tips and Variations
Use ground turkey or ground chicken instead of beef for a lighter version. Add sautéed mushrooms or cauliflower rice for extra bulk and nutrients. Top with a dollop of sour cream or extra shredded cheddar for even more indulgence.
Serving and Pairing Suggestions
Serve this Low Carb Cheeseburger Soup with a crisp green salad or roasted veggies for a complete meal. Pair it with keto-friendly breadsticks or a slice of low-carb garlic bread for a cozy, satisfying dinner. A glass of sparkling water with lemon or a dry white wine pairs beautifully with the rich flavors.
Nutritional Information
This soup is packed with healthy fats, plenty of protein, and minimal carbs, making it perfect for keto and low-carb diets. Fresh parsley adds brightness and a pop of color without adding extra carbs. Every spoonful provides a rich, comforting experience without sacrificing your healthy goals.
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Low Carb Cheeseburger Soup
Description
This Low Carb Cheeseburger Soup is rich, creamy, and packed with all the bold flavors you love in a cheeseburger. Perfect for keto and low-carb diets, this easy one-pot soup is hearty, satisfying, and ready in under an hour!
Ingredients
6 thick-cut bacon strips, chopped
2 tbsp unsalted butter
1 lb lean ground beef
4 oz cream cheese
2 tbsp tomato paste
1 tbsp French mustard
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 cups beef stock
1/4 cup heavy cream
1 cup shredded cheddar cheese
For Garnish:
Chopped parsley
Instructions
Step 1: Cook the Bacon
Heat a Dutch oven or heavy pot over medium-high heat. Add the chopped bacon and cook until browned and crispy, about 5-8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
Step 2: Brown the Beef
Add the butter to the pot and let it melt. Add the ground beef and break it apart with a spatula. Cook for about 7-8 minutes until browned and no longer pink.
Step 3: Add Flavorings
Stir in the cream cheese, tomato paste, mustard, garlic powder, paprika, salt, and black pepper. Mix thoroughly until everything is well combined and the cream cheese has melted into the beef.
Step 4: Build the Broth
Pour in the beef stock and heavy cream. Stir well and bring the mixture to a gentle simmer for 2-3 minutes.
Step 5: Add the Cheese
Stir in the shredded cheddar cheese gradually. Let the soup simmer for another 5-7 minutes until the cheese is fully melted and the soup has thickened slightly.
Step 6: Finish the Soup
Stir in most of the cooked bacon, saving a little for garnish. Let the soup cool and thicken slightly for 7-8 minutes before serving.
Step 7: Garnish and Serve
Ladle the soup into bowls and sprinkle with the remaining bacon and chopped parsley. Serve hot and enjoy every cheesy, comforting spoonful
Recipe Summary and Q&A
Today, I shared my delicious Low Carb Cheeseburger Soup recipe, perfect for cozy nights and healthy eating. We crisped up bacon, browned beef, melted cheeses, and built a rich, creamy broth full of classic cheeseburger flavors. Can you make it ahead? Absolutely — it reheats beautifully and tastes even better the next day. Can you freeze it? Yes — just cool completely before freezing in airtight containers. This is the kind of hearty, feel-good soup that satisfies cravings without knocking you off track!