Keto Cheeseburger Soup (Only 8g Carbs!)

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes Servings: 6 | Difficulty: Easy

Imagine biting into your favorite juicy cheeseburger—now picture all those incredible flavors transformed into a rich, creamy, ultra-satisfying soup with only 8 grams of carbs per serving! This keto cheeseburger soup delivers everything you love about a classic bacon cheeseburger—smoky beef, crispy bacon, melty cheddar cheese—in a velvety, spoon-worthy bowl that fits perfectly into your low-carb lifestyle. The secret to this soup’s incredible creaminess? A luxurious combination of cream cheese, sharp cheddar, half-and-half, and sour cream creates a broth so decadent and flavorful, you’ll forget you’re eating healthy. Each spoonful tastes exactly like your favorite burger joint’s signature cheeseburger, complete with that smoky bacon flavor and tangy, cheesy richness. Whether you’re following a strict keto diet, simply cutting carbs, or just craving seriously comforting soup on a cold day, this one-pot wonder comes together in just 40 minutes with simple ingredients. The best part? It’s so filling and satisfying that one bowl keeps you full for hours thanks to the high protein and healthy fats.

Why You’ll Love This Keto Cheeseburger Soup Recipe

This low-carb cheeseburger soup contains only 8 grams of carbs per serving while delivering 31 grams of protein, making it perfect for keto, low-carb, or high-protein diets. The outrageously creamy, cheesy broth tastes exactly like a bacon cheeseburger in bowl form with smoky, savory flavors in every spoonful. Ready in just 40 minutes with one pot, it’s faster than ordering takeout and way healthier. Using lean ground beef keeps the soup from getting too greasy while bacon lardons add that signature smoky cheeseburger flavor. The combination of four different dairy ingredients creates the creamiest, most satisfying broth you’ve ever tasted. It reheats beautifully and freezes well for up to 3 months, making it perfect for meal prep.

What You Need for Keto Cheeseburger Soup

Essential Soup Base Ingredients

• 1 tablespoon olive oil – for sautéing aromatics
• 1 medium onion – finely diced for sweet flavor base
• 5 ounces smoked bacon lardons – or pancetta, creates signature smoky flavor
• 1 pound lean ground beef – 90/10 blend prevents greasiness
• 2 large garlic cloves – crushed for aromatic depth
• 1 teaspoon dried oregano – adds Italian herb notes
• 1 teaspoon dried basil – enhances savory flavor
• 2 tablespoons tomato paste – concentrates tomato flavor
• 1 tablespoon Worcestershire sauce – adds umami depth
• 5 cups low-sodium chicken stock – or beef stock for richer flavor

For the Ultra-Creamy Base

• 3.5 ounces low-fat cream cheese – softened for easy melting
• 3.5 ounces low-fat sharp cheddar cheese – shredded fresh for best melting
• 1 cup half-and-half – single cream, or use heavy cream for extra richness
• 1/2 cup sour cream – room temperature to prevent curdling
• Fresh parsley – roughly chopped for garnish

How to Make Keto Cheeseburger Soup (Step-by-Step)

Step 1: Building the Flavor Base

1. Heat and sauté onions (5 minutes): Heat olive oil in large pot over medium heat. Add diced onion and cook for 4-5 minutes, stirring occasionally, until onions become translucent and soft.
2. Add bacon (1 minute): Stir in bacon lardons and cook for another minute until they begin to release their smoky flavor and fat.
3. Brown the beef (6-8 minutes): Add ground beef to pot with onions and bacon. Break beef apart with wooden spoon into small crumbles. Cook until beef is browned completely with no pink remaining. (Browning adds depth through caramelization.)

Step 2: Adding Aromatics and Seasonings

4. Cook aromatics (1 minute): Stir in crushed garlic, dried oregano, and dried basil. Cook for about 1 minute, stirring constantly, until fragrant and garlic is lightly golden. (Don’t let garlic burn.)
5. Add tomato paste and Worcestershire (2 minutes): Mix in tomato paste and Worcestershire sauce. Cook for 1-2 minutes, stirring frequently, to caramelize the tomato paste and deepen its flavor.

Step 3: Simmering the Broth

6. Add stock and simmer (15 minutes): Pour chicken stock into pot and stir to combine everything. Bring mixture to rolling boil over high heat, then reduce heat to medium-low. Let simmer uncovered for 15 minutes to allow flavors to meld.

Step 4: Creating the Creamy Cheese Base

7. Melt in cheeses (3-5 minutes): Lower heat to low. Add softened cream cheese and shredded cheddar cheese to soup. Stir continuously until both cheeses are completely melted and incorporated into broth, creating smooth, creamy texture. (Low heat prevents cheese from becoming stringy.)

Step 5: Final Creamy Touch

8. Add dairy carefully (3 minutes): Slowly pour in half-and-half and sour cream while stirring continuously. This gradual addition prevents curdling. Heat soup gently until warm but not boiling. (Do NOT let soup boil after adding dairy or it may curdle.)
9. Season to taste (1 minute): Taste soup and adjust seasoning with salt and pepper as needed. Remember that bacon, cheese, and stock are already salty, so add cautiously.
10. Serve and garnish (2 minutes): Ladle hot soup into bowls. Top with extra shredded cheddar cheese and fresh chopped parsley. Serve immediately.

Keto Cheeseburger Soup

Creamy, cheesy keto cheeseburger soup with only 8g carbs! Tastes like a bacon cheeseburger in a bowl with rich, satisfying broth. Perfect low-carb comfort food!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course, Soup

Cuisine American

Servings 6 servings

Calories 509 kcal

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Cheese grater
• Ladle

Ingredients

  

For the Soup Base

• 1 tablespoon olive oil for sautéing
• 1 medium onion finely diced
• 5 ounces smoked bacon lardons or pancetta – 150g
• 1 pound lean ground beef 90/10 blend recommended – 450g
• 2 large garlic cloves crushed
• 1 teaspoon dried oregano adds herb notes
• 1 teaspoon dried basil enhances flavor
• 2 tablespoons tomato paste concentrates flavor
• 1 tablespoon Worcestershire sauce adds umami depth
• 5 cups low-sodium chicken stock 1.25 liters – or beef stock

For the Creamy Cheese Base

• 3.5 ounces low-fat cream cheese 100g – softened to room temperature
• 3.5 ounces low-fat sharp cheddar cheese 100g – freshly shredded
• 1 cup half-and-half single cream – or use heavy cream
• 1/2 cup sour cream room temperature to prevent curdling
• fresh parsley roughly chopped for garnish
• salt and black pepper to taste – add cautiously as bacon/cheese are salty

Instructions

 

• Heat olive oil in large pot over medium heat. Add diced onion and cook for 4-5 minutes, stirring occasionally, until onions are translucent and soft.
• Add bacon lardons and cook for 1 minute. Then add ground beef to pot. Break beef apart with wooden spoon into small crumbles. Cook for 6-8 minutes until beef is completely browned with no pink remaining.
• Stir in crushed garlic, dried oregano, and dried basil. Cook for about 1 minute, stirring constantly, until fragrant. Don’t let garlic burn.
• Mix in tomato paste and Worcestershire sauce. Cook for 1-2 minutes, stirring frequently, to caramelize tomato paste.
• Pour chicken stock into pot and stir to combine. Bring to rolling boil over high heat, then reduce heat to medium-low. Simmer uncovered for 15 minutes.
• Lower heat to low. Add softened cream cheese and shredded cheddar cheese to soup. Stir continuously for 3-5 minutes until both cheeses are completely melted and incorporated into smooth broth.
• Slowly pour in half-and-half and sour cream while stirring continuously. Heat soup gently until warm but DO NOT let it boil or dairy may curdle.
• Taste soup and adjust seasoning with salt and pepper as needed. Remember bacon, cheese, and stock are already salty. Ladle into bowls and top with extra cheddar and fresh parsley.

Notes

Prevent Curdling: Bring cream cheese and sour cream to room temperature first. Add dairy slowly while stirring. Never boil soup after adding dairy.

Temper Dairy: Mix small amount of hot soup into dairy before adding all to pot for extra insurance.

Lean Beef: Use 90/10 blend to avoid greasy soup.

Thicker Soup: Mix 1 tsp xanthan gum with cold water, stir in at end.

Fresh Cheese: Shred cheese yourself for smoother melting.

Storage: Refrigerate up to 3 days or freeze up to 3 months.

Reheating: Warm gently over low heat, don’t boil.

Keto Stats: 8g total carbs, 7g net carbs, 31g protein per serving.

Keyword bacon cheeseburger soup, cheeseburger soup, creamy keto soup, high protein soup, keto cheeseburger soup, keto soup, low carb soup

Expert Tips for the Best Keto Cheeseburger Soup

Bring cream cheese and sour cream to room temperature before adding—this prevents curdling and ensures smooth melting. Temper dairy by mixing small amount of hot soup into dairy before adding it all to pot for extra insurance against curdling. Use 90/10 lean ground beef to avoid excessively greasy soup while still maintaining flavor. Slowly stir in dairy products rather than dumping them in quickly—patience prevents separation. Taste before adding extra salt since bacon, stock, and cheese already provide significant saltiness. For thicker soup, mix 1 teaspoon xanthan gum or small amount of cornstarch with cold water and stir in at end. Shred cheese yourself rather than using pre-shredded for smoother melting. Try our Mexican Lasagna for another keto-friendly dinner option.

How to Store and Serve Keto Cheeseburger Soup

Store cooled soup in airtight containers in refrigerator for up to 3 days. For longer storage, portion soup into freezer-safe containers and freeze for up to 3 months—this soup freezes exceptionally well. To thaw, transfer to refrigerator overnight then reheat gently on stovetop over low to medium heat, stirring occasionally. You can also reheat individual servings in microwave, stirring halfway through. Serve this hearty soup as complete keto meal on its own, or pair with keto-friendly sides like cauliflower breadsticks, cheese crisps, or simple green salad with ranch dressing. Top each bowl generously with shredded cheddar, crispy bacon bits, diced avocado, sour cream dollop, sliced green onions, or fresh parsley for burger-style presentation.

Keto Cheeseburger Soup Recipe Variations You’ll Love

Create turkey cheeseburger soup by swapping ground beef for ground turkey or ground chicken for leaner option. Make vegetarian version using plant-based ground meat alternatives with vegetable stock. Try different cheese varieties like Monterey Jack, pepper jack for spice, or mozzarella for milder flavor. Add extra vegetables like diced bell peppers, cauliflower florets, chopped spinach, or broccoli to boost nutrition (watch carb counts). Make it spicier by adding diced jalapeños, cayenne pepper, or hot sauce. Create pickle cheeseburger soup by stirring in diced dill pickles at the end for tangy crunch. For more low-carb comfort food, try our Cheesy Taco Rice made with cauliflower rice or Chicken and Broccoli Pasta with low-carb noodles.

Frequently Asked Questions About Keto Cheeseburger Soup

Final Thoughts on This Keto Cheeseburger Soup Recipe

This keto cheeseburger soup proves that following a low-carb diet doesn’t mean sacrificing flavor, comfort, or satisfaction. With only 8 grams of carbs but all the rich, cheesy, smoky flavors of your favorite bacon cheeseburger, this soup delivers serious comfort food vibes while keeping you on track with your health goals. The incredibly creamy broth, loaded with protein from beef and bacon, keeps you full for hours without the carb crash. Whether you’re a strict keto dieter or simply looking to reduce carbs while enjoying delicious food, this one-pot wonder comes together quickly and reheats beautifully for easy meal prep. The fact that it tastes even better the next day makes it perfect for batch cooking on Sunday to enjoy all week long. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest at for more amazing keto and low-carb comfort food recipes!