I created a Keto Cheeseburger soup that combines classic burger ingredients with low carb swaps for an easy, pantry friendly weeknight dinner idea.

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I love the way a bowl of soup can flip dinner into something exciting, and this Keto Cheeseburger soup does that for me. Packed with bold burger flavor from browned ground beef and melting sharp cheddar cheese, it’s creamy without feeling heavy and there are little surprises that make you keep spooning.

I wasn’t sure it’d hit the spot but it totally does, weirdly addicting. It’s one of those low carb wins that makes keto feel simple, not like a sacrifice.

Try it and see why I keep making it even on nights when I should be more sensible.

Why I Like this Recipe

– I like how creamy it is, it just melts in my mouth and feels like a warm hug
– I like the bold familiar flavors, they hit that comfort spot every single time
– I like that leftovers are even better the next day, saves me time and effort
– I like that it always gets people asking for seconds, total crowd pleaser

Ingredients

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bacon brings smoky saltiness, high fat and protein, crunchy garnish
ground beef gives hearty protein and iron, makes the soup filling
cauliflower is low carb, adds fiber and bulk, soaks up flavors
cream cheese makes creamy texture, adds tang and rich fat
heavy cream boosts silkiness and calories, keeps soup luscious and smooth
sharp cheddar melts into gooey cheese, full of calcium and flavor
yellow mustard cuts richness with bright tang, almost zero carbs
Worcestershire sauce adds deep umami, slightly sweet and savory lift
green onions add fresh bite and color, mild onion notes

Ingredient Quantities

1 lb (450 g) ground beef 80/20

4 slices bacon cooked and crumbled (about 4 oz)

1 small yellow onion, finely chopped

2 cloves garlic, minced

4 cups (960 ml) beef broth low sodium

3 cups cauliflower florets, riced or small pieces

4 oz (115 g) cream cheese, softened

1 cup (240 ml) heavy cream

2 cups (about 200 g) sharp cheddar cheese, shredded

2 tbsp yellow mustard

1 tbsp Worcestershire sauce

2 tbsp butter

Salt and black pepper to taste

2 green onions, thinly sliced for garnish

How to Make this

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1. Cook the bacon in a large pot or Dutch oven until crisp, transfer to paper towels and crumble, reserve about 1 to 2 tablespoons of the bacon fat and discard the rest.

2. Add the butter to the same pot with the reserved bacon fat, melt over medium heat and sauté the chopped onion until translucent about 3 to 4 minutes, stir in the minced garlic and cook 30 seconds more.

3. Add the ground beef, break it up with a spoon and brown until no pink remains about 5 to 7 minutes, drain off excess fat but leave the flavorful bits in the pot.

4. Stir in the yellow mustard and Worcestershire sauce, then pour in the low sodium beef broth and add the riced or small cauliflower florets, bring to a simmer and cook until the cauliflower is tender about 8 to 12 minutes.

5. Lower the heat to medium low, add the softened cream cheese in cubes and the heavy cream, whisk or stir until the cream cheese is fully melted and the soup is smooth, it helps to cube the cream cheese first so it melts faster.

6. Remove the pot from heat and stir in the shredded sharp cheddar a handful at a time until melted and creamy, reserve a little cheese for topping if you want, taste and season with salt and black pepper as needed (remember bacon and cheese add a lot of salt).

7. Fold in most of the crumbled bacon, leave some for garnish, if the soup is too thick thin it with a splash more beef broth or heavy cream, if too thin simmer gently to reduce.

8. Ladle into bowls, top with the remaining bacon and the thinly sliced green onions and serve warm, for best texture grate your own cheddar and use room temp cream cheese before starting.

Equipment Needed

1. Large pot or Dutch oven for cooking everything (bacon, beef and soup base)
2. Chef’s knife for chopping onion, garlic and slicing green onions
3. Cutting board — keep one side for meat and one for veggies if you can
4. Wooden spoon or silicone spatula to break up the beef and stir the soup
5. Slotted spoon or tongs to lift the bacon out so it drains well
6. Measuring cups and spoons for broth, cream, mustard and Worcestershire
7. Whisk to smooth in the cream cheese and cream (works better than stirring sometimes)
8. Fine mesh strainer or small colander to drain excess fat after browning beef
9. Box grater for grating sharp cheddar (better texture than pre-shredded)
10. Ladle and heatproof bowls for serving, plus paper towels to drain the bacon

FAQ

Q: Can I swap the ground beef for something else? A: Yes, you can use ground turkey or chicken, but theyre leaner so add a tablespoon or two of oil or butter when browning so the soup wont be dry and it keeps the flavor richer.

Q: How do I thicken or thin the soup if needed? A: To thicken, simmer longer uncovered or mash/blend some of the cauliflower into the soup. To thin, stir in a little extra beef broth or heavy cream while warming until you get the texture you want.

Q: Can I make this ahead or freeze it? A: You can make ahead and refrigerate for 3 to 4 days. For freezing, cool completely then store in airtight containers for up to 3 months. Reheat slowly on low heat and whisk to recombine, cream cheese might separate a bit but whisking fixes it.

Q: Whats the best way to reheat leftovers? A: Reheat on the stove over low to medium heat, stirring often. If it seems grainy or separated, add a splash of cream and whisk, or use an immersion blender for a smoother finish.

Q: Any good swaps for dairy or to make it lower calorie? A: For dairy free try full fat coconut cream and a dairy free cheddar style cheese, but taste will change. To cut calories, use half and half instead of heavy cream and swap to a leaner ground meat but expect less richness.

Q: How should I adjust salt since the recipe has bacon and cheese? A: Taste before adding salt. Bacon, cheese and Worcestershire already add salt and umami, so you probably only need a pinch or two of extra salt at the end.

Keto Cheeseburger Soup Recipe Substitutions and Variations

Ground beef: ground turkey or chicken (leaner, add 1 tbsp olive oil or butter so soup isn’t dry); ground pork (richer, similar mouthfeel to 80/20); plant-based crumbles (use a savory soy or mushroom based one and add extra Worcestershire or soy sauce for umami).
Bacon: pancetta (same salty, porky flavor); turkey bacon (lower fat, crisp it well so it holds up); smoked ham or diced smoked pork shoulder (gives smoky savory hit without strips).
Cauliflower: chopped broccoli florets (similar texture when cooked, slightly stronger flavor); riced kohlrabi or rutabaga (lower carb than potatoes, keeps soup chunky); shredded cabbage (softer, absorbs flavors, use toward end so it doesn’t get mushy).
Heavy cream: 1 cup half and half plus 2 tbsp melted butter (closer richness to heavy cream); full fat coconut milk (dairy free, gives subtle coconut note); Greek yogurt thinned with a little hot broth (adds tang, stir in off the heat so it doesn’t split).

Pro Tips

– Brown the beef like you mean it, and dont crowd the pot. Let the meat get a little color before you stir, scrape up those browned bits they add tons of flavor. If the pot starts spitting too much fat scoop most of it out but leave a tablespoon or two so the soup still tastes rich.

– Get the cream cheese to room temp and cube it first, it melts way faster that way. If you still get little lumps, warm a cup of broth, whisk the cream cheese into that until smooth, then stir it back into the pot. An immersion blender for 10 seconds will make the soup ultra silky if you like it smooth.

– Watch the cauliflower for water. If you use riced or frozen florets they can make the soup thin and bland, so either roast or sauté them briefly to concentrate flavor and drive off moisture, or pat thawed florets dry with paper towels. Roasted cauliflower also adds a nice nutty note.

– Grate your own cheddar and add most of it off the heat to prevent graininess, then taste before salting. Bacon and cheese pack a lot of salt so start low, you can always add more. If the soup gets too greasy chill it for a bit and skim the fat from the surface, works like a charm.