Keto Cheeseburger Soup is so Tasty and Low Carb – the perfect “belly warmer” for a cold winter night! Yes, I did say “cold” here in the Valley of the Sun. But, “cold” is relative. We do not see snow, but a hot and delicious soup is definitely comforting when the temperature drops in the winter. What could be better than a cheeseburger in a bowl? Our recipe is Low Carb and Keto friendly, and so easy to make. You have to try this one!
Joanie surprised me with this soup, last night. We were headed to a planetarium show and to enjoy the eclipse of the moon, called the “Super Blood Wolf Moon.” She made it even more special by filling the kitchen with the smell of onion, cheese, beef and well, cheeseburger! My camera was ready to capture the result and we both enjoyed the eclipse even more after devouring a hot bowl of Keto Cheeseburger Soup!
Ground beef is the feature ingredient for the soup. In addition, a lot of cheese is necessary to make the soup Keto Cheeseburger Soup. Joanie started with an 80-20 blend of ground beef since it has more flavor than leaner versions. The excess fat is drained, but the flavor will remain. For cheese, she used primarily shredded cheddar and cream cheese. We do use Colby Jack and Parmesan for other soups like our Broccoli Bacon Cheese Soup. You can substitute other cheese for different flavor, but cheddar melts so well and added the creaminess she was after.
Many cheeseburger recipes use a beef stock, but Joanie chose chicken broth instead. It is lighter in color and is less dominant than beef broth. Her vegetables were grated in her Breville Food Processor. Joanie likes this soup to have small and uniform pieces of vegetable. Onion, carrot, and celery are the trio of vegetables. Cheeseburger soup recipes generally use potato to thicken. For her Keto version Joanie used cauliflower. The hidden ingredient is tomato paste; after all, who doesn’t like a tomato on a burger.
Joanie did not use a lot of spices for this creation. She does love creole seasoning and not only used a teaspoon in the soup, but also sprinkled a little on top of the finished soup. Of course, salt and pepper should be according to your taste. The ingredients are readily available and the whole soup is easy and so tasty!
Normally for browning ground beef in soups you would use a wooden spoon and stir and mash until crumbles are formed. We use this technique for our Low Carb Texas Chili. However, Joanie wanted an almost small meatball consistency for her Keto Cheeseburger Soup. Crumbles are not for this soup. Leave your beef somewhat chunky. She did drain the fat since we always like an 80-20 blend for our ground beef.
I mentioned she was looking for a uniform size for the vegetables. Normally she would use her ancient food processor to pulse them to consistency. She really enjoys her new Breville Food Processor for tasks like this. Often you will see bloggers use an emersion blender to smooth their creamy soups after cooking. It is a great tool and we do use it, as well. I think she was looking more for vegetables that could be seen and enjoyed for their texture, while still cooking evenly and consistently for this soup. So no emersion blender.
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Keto Cheeseburger Soup – A Cheeseburger in a Bowl!
Top this unique and delicious winter “belly warmer” with some shredded cheese and a little creole seasoning and serve piping hot! It is a hearty, rich, chunky, and delicious soup – perfect for a cold winter’s night! You will be as surprised as I was to enjoy Joanie’s delicious Keto Cheeseburger Soup – a Tasty Low Carb winner!
Keto Cheeseburger Soup
- 1 pound Ground beef (80-20 blend)
- ¾ cup Onion (grated)
- ¾ cup Carrots (grated)
- ¾ cup Celery (grated)
- ¾ cup Cauliflower (grated)
- 3 cups Chicken broth (organic)
- 1 tablespoon Tomato paste
- 1 cup Cream cheese (softened)
- 2 cups Cheddar cheese (shredded)
- 1 ½ cups Heavy cream
- 1 teaspoon Sea salt
- ½ teaspoon Pepper
- 1 teaspoon Creole seasoning
- In a large skillet or stock pot, brown the ground beef until chunks are formed and meat is no longer pink in color – about 5 minutes. Drain the excess grease.
- Add onions, celery, carrots, cauliflower and cook until softened (5 minutes). Add in cheeses and stir until melted.
- Stir in tomato paste, chicken broth, cream, and seasonings and bring to a boil. Reduce heat and simmer for 5 minutes.
- Serve with shredded cheese and sprinkle of creole seasoning on top.
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