Keto Cheeseburger Soup

A Cozy, Flavor-Packed Bowl of Comfort

There’s something undeniably comforting about a warm bowl of soup, and this Keto Cheeseburger Soup takes that to the next level. I gave it a try and let me tell you—it’s an absolute game-changer! 

Packed with hearty flavors from seasoned ground beef, creamy cheddar, and perfectly tender vegetables, this soup is both satisfying and energizing. Whether you’re looking for a filling meal on a cold day or a way to enjoy those iconic cheeseburger flavors with a low-carb twist, this dish has you covered.

Is Cheeseburger soup Keto-Friendly?

Traditional cheeseburger soups often rely on ingredients like potatoes and flour to achieve their creamy, hearty texture. But in this keto version, we’ve swapped the potatoes for cauliflower and the flour for xanthan gum, making it a low-carb powerhouse without compromising on flavor or texture. 

Cauliflower adds a nutritious element, while the xanthan gum ensures the soup is beautifully thickened. This recipe not only supports your keto goals but also provides a great balance of protein and fats from the ground beef, cream cheese, and cheddar.

Ingredients and Their Role in the Recipe

• Ground Beef: The star ingredient, providing protein and rich, savory flavor.
• Unsalted Butter: Adds a silky base for sautéing the vegetables while enhancing richness.
• Onion, Garlic, Celery, and Carrot: A classic combination that builds layers of flavor in the soup.
• Cauliflower Florets: A low-carb alternative to potatoes that keeps the soup hearty and keto-friendly.
• Beef Broth: Deepens the soup’s savory flavor while serving as the base.
• Heavy Cream: Provides creaminess and the signature cheeseburger soup richness.
• Shredded Cheddar Cheese: Melts into the soup for a sharp, cheesy kick.
• Cream Cheese: Enhances the creaminess and complements the cheddar perfectly.
• Paprika and Mustard Powder: Adds warmth and depth to the flavor profile.
• Xanthan Gum: A low-carb thickener that gives the soup a velvety texture.
• Salt and Black Pepper: Essential seasonings to enhance the overall flavor.
• Chopped Green Onions or Chives: A fresh, vibrant garnish to brighten the dish.

Instructions 

Step 1: Mince the veggies in small pieces.	Step 2: Add a little butter in the pan and cook the ground beef until it is brown and crumbled. Place it aside.
Step 3: Add the rest of the butter and the veggies. Stir-fry them until soft.	Step 4: Add the cauliflower and cook for 2-3 minutes, then add the broth, heavy milk and cream cheese. Cook together for a little and add all listed ingredients. Continue with cooking until the cauliflower florets are soft.

Cooking Tips for the Best Cheeseburger Soup

Making this soup is straightforward, but a few tips can ensure perfection every time.

• Cook on Low to Medium Heat: Avoid high heat to prevent the cream and cheese from curdling or burning. A gentle simmer allows all the flavors to meld beautifully.
• Incorporate Xanthan Gum Slowly: Sprinkle the xanthan gum while stirring constantly to avoid clumps and achieve a smooth, thick consistency.
• Don’t Skip the Sautéing Step: Cooking the vegetables in butter before adding liquids enhances their natural sweetness and boosts the overall flavor.
• Customize the Texture: If you prefer a smoother soup, blend part of it with an immersion blender before adding the beef back in.

Storage Tips for Maximum Freshness

Making a big batch of this soup is a great idea—it’s perfect for meal prep! Here’s how to store it properly:

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stovetop over low heat to avoid separation.
• Freezing: This soup freezes beautifully. Portion it into freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove.
• Hot Storage in Jars: If you’re planning to store the soup while it’s still hot, ladle it into sterilized jars and seal tightly. The residual heat will create a vacuum seal, helping preserve the soup for a couple of days in the fridge.

Try my Chicken Chipotle Soup!

Ingredients

• 1 lb (450 g) ground beef
• 2 tablespoon (30 g) unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 medium celery stalk, finely diced
• 1 medium carrot, finely diced
• 2 cups (480 ml) beef broth
• 1 cup (240 ml) heavy cream
• 1 ½ cups (170 g) shredded cheddar cheese
• 1 cup (100 g) cauliflower florets, diced into small pieces (as a potato substitute)
• 2 oz (60 g) cream cheese
• ½ teaspoon paprika
• ½ teaspoon mustard powder
• Salt and black pepper, to taste
• ½ teaspoon xanthan gum (as a flour substitute)
• ¼ cup (15 g) chopped green onions or chives, for garnish

Instructions

1. Cook the Ground Beef
   • Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks. Remove the cooked beef from the pot and set aside, draining any excess grease.
2. Sauté Vegetables
   • In the same pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot. Cook until softened and fragrant, about 5–7 minutes.
3. Add Cauliflower
   • Stir in the diced cauliflower and cook for another 2–3 minutes.
4. Simmer the Soup Base
   • Pour in the beef broth, heavy cream, paprika, and mustard powder. Bring the mixture to a gentle simmer and cook until the cauliflower is tender, about 10 minutes.
5. Thicken the Soup
   • Add the cream cheese and shredded cheddar cheese, stirring until melted and incorporated. Sprinkle the xanthan gum over the soup while stirring constantly to thicken. Let it simmer for another 5 minutes.
6. Add the Beef
   • Return the cooked ground beef to the pot and stir well. Simmer for 2–3 more minutes to heat everything through.
7. Season and Serve
   • Taste and adjust the seasoning with salt and black pepper as needed. Ladle the soup into bowls and garnish with chopped green onions or chives.