This soul-satisfying keto cheeseburger soup is a wonderful belly-warmer. It is my low carb version of this all-American comfort food classic. A creamy, rich soup with ground beef that is seriously family-friendly. Only 3.3g net carbs per serve.

Have you ever heard of bacon cheeseburger soup? This hearty, chunky soup has all the flavor of a cheeseburger with bacon, but without the bun.
My kids love it, because it's super tasty. But we also like it because the idea of a cheeseburger soup is simply fun.
In essence, it is a thick soup with ground beef and a few extras thrown in that remind us of a cheeseburger: tomatoes, bacon, cheese, and even pickles or croutons.
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Why You'll Love It
- Delicious! Creamy texture and packed with flavor
- Nourishing. A protein-rich and filling soup that is great as a standalone meal
- Quick. Only 5 minutes prep and ready in 30 minutes
- Easy. An uncomplicated recipe for beginner cooks
- Versatile. Can be made ahead and reheated
- Great for batch cooking. This soup is freezer-friendly
- Keto-friendly and gluten-free. Only 3.3g net carbs per serving
These will be the best 30 minutes you spend cooking this week.
Ingredients
Let's take a look at the ingredients for a low carb cheeseburger soup:
- Onion and garlic. I like to use fresh, because the taste is better. However, you could season the beef with onion powder and garlic powder if you are strapped for time.
- Ground beef. Choose a lean ground beef.
- Bacon. This should be thinly sliced. Bacon lardons work as well.
- Chopped tomatoes and tomato puree.
- Beef stock or beef broth. Option to use chicken broth for a milder taste.
- Cream cheese and heavy cream. Adds creaminess.
- Cheese. This could be shredded cheddar cheese or Monterey Jack.
- Seasoning: Salt, pepper and Dijon mustard.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1: Fry the onions and garlic in a large pot or dutch oven over a low heat until soft and translucent.

Step 2: Add the ground beef and bacon and cook until the beef is browned.

Step 3: Stir in the chopped tomatoes, tomato puree, Dijon mustard, beef stock, salt and pepper. Bring to the boil.

Step 4: Reduce to a simmer and cook until the soup thickens.

Step 5: Add the cream cheese plus part of the cheddar and the parsley. Mix well until the cheese melts. Stir in the heavy cream and take off the heat.
Step 6: Pour the cheeseburger soup into soup bowls and top with the remaining cheese and parsley as well as some chopped fresh tomatoes.
Top Tip
Don't leave out the Dijon mustard! It really lifts the taste. For extra flavor, you can also add 1-2 tablespoons Worcestershire sauce.
Variations
More vegetables: Add 2-3 stalks of celery and 1 small carrot to the recipe. You don't want to use more than that because of the additional carbs. Small cauliflower florets also work well.
Change the meat: Keto cheeseburger soup also tastes great with ground chicken to ground turkey.
Toppings
Below are ideas for optional toppings:
- Bacon pieces
- Shredded cheese
- Keto croutons
- Sugar free pickled gherkins or dill pickles. The tanginess adds an interesting twist!
You can even enjoy the soup with a proper burger bun. For this, I recommend my Keto dinner rolls.
Recipe FAQs
If you make this recipe, yes! Traditional cheeseburger soup recipes are not keto-friendly, because they are made with potatoes. I have omitted them here. A replacement for the potatoes could be very small cauliflower florets.
Cheeseburger soup requires two types of cheese. Cream cheese makes it velvety and rich. And sharp cheddar cheese or Monterey Jack adds additional flavour. You could also use Gouda.
Yes, you can use more beef stock instead. However, I think the tomatoes complement the beef flavour. Think keto bolognese!
Absolutely. This soup is great for meal prep and you can double, triple or quadruple the recipe as you wish. For larger amounts, fry the beef in batches so it can brown evenly.

Storage
Keto cheeseburger soup recipe is great for batch cooking and it tastes even better on the second day once the flavors have had time to mingle.
Refrigerator: Store leftovers in the fridge for up to 5 days.
Freezer: Freeze for up to 3 months.
To defrost: Thaw overnight in the fridge, then reheat on the stove top or in the microwave.
More keto soups
Tried this recipe? Give it a star rating below!
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Recipe

Keto Cheeseburger Soup
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- soup pan
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped (60g)
- 2 cloves garlic minced
- 1.1 lb ground beef 500g
- 6 small slices of thin cut streaky bacon smoked or unsmoked, chopped (90g)
- 1 cup tinned chopped tomatoes 240g
- 1 - 2 tablespoon tomato puree
- 1.5 teaspoon Dijon mustard
- 2 cups beef broth
- ยฝ teaspoon salt
- ยผ teaspoon cracked black pepper
- โ cup cream cheese 80g
- 1.5 cup shredded cheddar or monterey jack cheese 170g
- 3 tablespoon chopped parsley
- โ cup heavy cream 80g
- ยผ cup chopped fresh cherry tomatoes 38g
Instructions
- Heat the oil in a dutch oven or non stick soup pan. Fry the onion and garlic for 2 - 3 minutes until soft and translucent.
- Add the ground beef and bacon and cook for a further 4 - 6 minutes until browned. Option to drain the fat if using a high fat content beef.
- Stir in the chopped tomatoes, tomato puree, Dijon mustard, beef stock, salt and pepper. Bring to the boil, then reduce to a simmer and cook for about 15 minutes until thick.
- Add the cream cheese, 1 + ยผ cup of cheddar and 2 tablespoon chopped parsley. Mix well until the cheese melts. Stir in the heavy cream and take off the heat. Adjust the seasoning to taste.
- Serve in bowls and top with the remaining ยผ cup of cheese and chopped fresh tomatoes mixed with the remaining 1 tablespoon of parsley.
Gigi
I vowed to make this soup the 1st day we had snowflakes here- it's AMAZING Katrin! Everything blends together so perfectly, including a lovely โค๏ธ pop of acidity from the Dijon.
100% will make this again, altho I have like... ZERO intent to share with any family members next time.
Katrin Nรผrnberger
You can definitely do that. Thanks for sharing!
Terri
This is a wonderful dish! With the bacon and salt used it was to salty so next time I will leave it out, but other then that it was very good. I will make it again!
Jane
Iโm from Canada and have not heard of hamburger soup.
Sounds like a great recipe choice on this rainy day weโre having today. Iโll give it a try.
cathy owensby
Add small pieces of cauliflower and you don't miss the potatoes.
Tanja
This was the second recipe that I tried from your site. This soup is so filling and satisfying! Again, this is going to be a go to in our house! The Dijon mustard really gave it the kick I was looking for. My hubby said make this one again!
Peter
I don't know who told you all Americans eat cheeseburger soup, or at least know what it is, but I can assure you that is not true. I am American and lived there for 50 years. the first time I heard of cheeseburger soup was right here. It sounds great, I will try it, but no, it's not an American thing.
Wendy
Als US Bรผrgerin in Deutschland genieรe ich den internationalen Mix der Rezepte. Ganz besonders lecker diese Cheeseburger Soup! Genau das richtige bei dem kalten Wetter, Ende November in Deutschland.
Best wishes and thanks for your wounderful work!
Samantha
What is the serving size per person? 1 bowl full, 1 cup? Recipe looks delicious!
Katrin Nรผrnberger
It's around 1 cup per person.
Maud
Vandaag gemaakt. Makkelijk, snel, erg lekker en met ingrediรซnten die je altijd wel in huis hebt. Dit soepje is zeker een blijvertje. Kijk al uit naar morgen, want ik heb nog een kopje soep over