This keto cheeseburger soup recipe has everything you love about a juicy cheeseburger but in a bowl of soup.
Made with basic ingredients this is a good soup that even a picky eater will enjoy. With only 3.9 net carbs per serving, it’s a low carb cheeseburger soup recipe that is perfect for busy weeknights.
Make it part of your meal prep rotation and keep your carb count low with this amazing soup!
The best part is that instructions are included in the recipe card for making it in a slow cooker or on the stovetop giving you flexibility.
If you’re a big fan of soup doing keto, be sure to check out our entire collection of keto soups.
Also, don’t forget to visit our keto ground recipes for more delicious meal options.
Keto Cheeseburger Soup Slow Cooker
Something special happens when you combine ground beef, mushrooms, cheese, and beef broth. All of a sudden you have a hearty, decadent, low-carb soup recipe that the whole family will love!
It’s the best soup for anyone on a low-carb diet since the macros work perfectly. If you’re a fan of creamy soups, this has all the flavors of a cheeseburger in a delicious soup.
This hearty soup lets you toss your ingredients into a crockpot and basically makes the meal for you.
The convenience of this soup and loads of flavor is why I am certain it will become a favorite for you too.
Ingredients Needed To Make A Keto Cheeseburger Soup
The following are the ingredients needed to make a keto-friendly cheeseburger soup. Note that the full printable recipe card is at the bottom of the page.
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- Lean ground beef or ground turkey meat is a leaner option
- White onion, finely chopped
- Minced garlic
- Mushrooms, I used a combination of portobello and baby portobello mushrooms for maximum flavor
- Beef broth or beef stock
- Sun-dried tomatoes
- Sea salt
- Black pepper
- Garlic powder
- Onion powder
- Red chili flakes (optional)
- Shredded, sharp cheddar cheese
- Full-fat cream cheese
- Heavy whipping cream
Customize This Low Carb Cheeseburger Soup With Optional Toppings
- Sour cream
- Red onions thinly sliced
- Hass avocado slices
- Shredded cheddar cheese
- Chopped fresh parsley
- Green onions
- Crispy bacon, for a keto bacon cheeseburger soup recipe
Slow Cooker Instructions
To make this keto-friendly soup recipe in a crockpot, you’ll need to first brown the ground beef. Once the meat has browned, you’ll add chopped onions and garlic along with the sliced mushrooms.
Cook, until the veggies, are tender and brown. This extra step is key in getting the best flavor.
Then add the browned beef and vegetable mix into the slow cooker.
Add the beef broth, dry spices, and the sundried tomato pieces and allow to simmer on low for several hours or set the crockpot to high for one hour.
Half an hour before serving you’ll stir in the softened cream cheese, heavy cream, and shredded sharp cheddar cheese. Allow the soup to cook until everything melts and is fully incorporated.
Make sure to stir occasionally to ensure that everything is well combined. Taste and adjust the seasoning if necessary. Serve with your favorite low-carb toppings.
Stovetop Instructions
To make this soup on the stovetop you’ll need a 5-quart pot or a dutch oven. You’ll brown the ground beef, onion, and garlic over medium-high heat. Then add sliced mushrooms and cook, until mushrooms are tender and brown.
Add the beef broth, dry spices, and the sundried tomato pieces and allow to simmer on medium-low for about 20 minutes.
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Next, stir in the cream cheese, heavy cream, and shredded cheddar cheese, and cook until everything melts and is fully incorporated.
Be sure to stir the pot occasionally to ensure that everything is well combined. Taste and adjust the seasoning if necessary.
For A Thicker Keto Cheeseburger Soup Recipe
If you are wanting a thicker soup add an additional half cup of grated cheddar cheese. As the cheese melts it will naturally thicken the soup.
Although there are lots of variations of cheeseburger soups floating out on the internet, mine needed to be low in carbs and keto-friendly.
So absolutely no grains are used to thicken this soup. The great thing is that it’s thickened easily with cream and cheddar cheese.
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Keto Cheeseburger Soup (Gluten-Free)
A delicious recipe for keto cheeseburger soup that features two types of mushrooms, cheese made is made in slow cooker.
Ingredients
- 1 pound of lean ground beef ground turkey meat for a leaner option
- 1 medium white onion, finely chopped (1/2 cup)
- 3 cloves of garlic chopped
- 14 ounces about 5 cups of fresh mushrooms sliced (I used a combination of portobello and baby portobello mushrooms)
- 4 cups beef broth
- 1/4 cup of sun-dried tomatoes chopped into bit sizes
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon of onion powder
- 1/4 teaspoon of red chili flakes (optional)
- 2 cups of shredded cheddar cheese (can be substituted for Swiss cheese)
- 4 ounces of cream cheese
- 1/2 cup of heavy cream
Optional Toppings:
- 1/4 cup of sour cream
- 1/4 cup red onion thinly sliced
- 1 Hass avocado
- 1/4 cup shredded cheddar cheese
- 1/4 cup of chopped parsley
- Crispy bacon pieces
Instructions
- In a large skillet, brown the ground beef, onion, and garlic over medium-high heat.
- Add sliced mushrooms; cook, until mushrooms are tender and brown.
- Next, add the now browned beef and mushroom mix into the slow cooker.
- Add the beef broth, dry spices, the sundried tomato pieces and allow to simmer on low for several hours in a crockpot or set to high for 1 hour. To make on the stovetop refer to the instructions in the notes below.
- Half an hour before serving stir in the cream cheese, heavy cream, and shredded cheddar cheese, and cook until everything melts and is fully incorporated.
- Make sure to stir occasionally to ensure that everything is well combined.
- Taste and adjust the seasoning if necessary.
- Serve in a bowl and top with any of your favorite low-carb toppings.
- Store leftovers in the refrigerator for up to 3 days.
You can also easily swap the lean ground beef for ground turkey meat.
Notes
Stovetop Instructions
- In a 5- quart pot, brown the ground beef, onion, and garlic over medium-high heat.
- Add sliced mushrooms; cook, until mushrooms are tender and brown.
- Add the beef broth, dry spices, the sundried tomato pieces and allow to simmer on medium-low for about 20 minutes.
- Next, stir in the cream cheese, heavy cream, shredded cheddar cheese, and cook until everything melts and is fully incorporated.
- Make sure to stir occasionally to ensure that everything is well combined.
- Taste and adjust the seasoning if necessary.
- Serve in a bowl and top with any of your favorite low-carb toppings.
- Store leftovers in the refrigerator for up to 3 days.
Thicker Soup
- For a thicker soup add an additional 1/2 cup of grated cheddar cheese.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 13.2gSaturated Fat: 6.7gCholesterol: 53mgSodium: 280mgCarbohydrates: 5.2gNet Carbohydrates: 3.9gFiber: 1.3gSugar: 1.5gProtein: 15.6g
