Creamy Keto Cheeseburger Soup

Creamy Keto Cheeseburger Soup captures all the flavors of a classic cheeseburger in a rich, spoonable, low-carb bowl. Juicy 80/20 ground beef simmers with tender cauliflower florets, onion, garlic, and beef broth before being enriched with heavy cream, cream cheese, and freshly shredded cheddar for a luxuriously creamy texture. Chopped dill pickles and a splash of pickle juice add a tangy bite that perfectly balances the richness, while optional toppings like bacon, extra cheese, and mustard bring true cheeseburger vibes. With hearty protein, satisfying fats, and just a few net carbs per serving, this comforting soup is ideal for chilly weeknights, work lunches, or easy keto-friendly entertaining.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword cauliflower soup, creamy keto soup, gluten free, ground beef soup, keto cheeseburger soup, low carb cheeseburger soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 520kcal

Equipment

large soup pot
large skillet
Cutting board
Chef's knife
Wooden Spoon
ladle

Ingredients

For the soup

1 1/2 pounds 80/20 ground beef
2 tablespoons unsalted butter
1/2 cup yellow onion finely diced
3 cloves garlic minced
4 cups cauliflower florets cut into small bite-size pieces
4 cups beef broth low sodium
1 teaspoon smoked paprika
1 teaspoon dried mustard
1 1/2 teaspoons kosher salt plus more to taste
1/2 teaspoon black pepper freshly ground
4 ounces cream cheese softened and cut into cubes
1 1/2 cups heavy whipping cream
2 cups shredded sharp cheddar cheese freshly shredded, divided
1/2 cup dill pickles finely chopped, plus more for topping
2 tablespoons dill pickle juice
1 tablespoon Worcestershire sauce sugar free

For optional toppings

4 slices bacon cooked and crumbled
1/2 cup shredded sharp cheddar cheese for serving
2 tablespoons yellow mustard for drizzling
2 tablespoons sliced green onions for garnish

Instructions

Place a large soup pot over medium heat and add the ground beef, breaking it up with a wooden spoon as it cooks.
Cook the beef until it is browned and no longer pink, then spoon off most of the excess grease if desired, leaving a thin coating in the pot for flavor.
Add the butter and diced onion to the pot with the browned beef and cook, stirring often, until the onion is soft and translucent, about five minutes.
Stir in the minced garlic and cook until fragrant, about thirty seconds, taking care not to let it burn.
Add the cauliflower florets, beef broth, smoked paprika, dried mustard, salt, and black pepper to the pot and stir to combine everything well.
Bring the soup up to a gentle boil, then reduce the heat to a simmer and cook uncovered until the cauliflower is tender but not mushy, about ten to twelve minutes.
Reduce the heat to low and stir in the cream cheese cubes, mixing until the cream cheese is fully melted and incorporated into the broth.
Pour in the heavy whipping cream and Worcestershire sauce and stir until the soup looks smooth and creamy without boiling.
Remove the pot from the heat and gradually sprinkle in the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is velvety.
Stir in the chopped dill pickles and pickle juice, then taste the soup and adjust salt and pepper as needed to balance the richness and tanginess.
Return the pot to very low heat if needed and warm gently, avoiding a boil, until the soup reaches your desired serving temperature and thickness.
Ladle the cheeseburger soup into bowls and top with crumbled bacon, extra shredded cheddar, a drizzle of yellow mustard, chopped pickles, and sliced green onions if using.
Serve the soup hot and enjoy immediately, or cool completely and store for meal prep, reheating gently over low heat with a splash of broth or cream as needed to loosen.

Notes

For the lowest carbs, choose dill pickles without added sugar and a sugar free Worcestershire sauce. If you prefer a thicker soup, let it simmer uncovered for a few extra minutes after adding the cream and cheese, or mash a few cauliflower florets against the side of the pot to naturally thicken. To avoid grainy cheese, always melt the cheddar off the direct boil and add it gradually while stirring. This soup keeps well in the refrigerator for up to five days and can be frozen for up to two months, though the texture may loosen slightly after thawing. Reheat gently over low heat and avoid boiling to keep the dairy from separating.

Nutrition