Cheeseburger Soup Low Carb
Warm up with a comforting bowl of Cheeseburger Soup that's indulgently creamy yet low-carb and keto-friendly! This hearty recipe combines savory ground beef, rich cheddar cheese, and a velvety blend of heavy cream and cream cheese to mimic the classic flavors of a cheeseburger—without the bun. Finely chopped dill pickles and diced tomatoes add a tangy twist, while paprika and garlic infuse the broth with mouthwatering depth. Ready in just 45 minutes, this easy one-pot dish is perfect for busy weeknights or cozy family meals. Garnish with fresh parsley and serve piping hot for a satisfying, low-carb comfort food experience your whole family will love.
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Recipe Information
Ingredients
- 1 pound Ground beef (85% lean or higher)
- 2 tablespoons Butter
- 1 cup Onion, finely chopped
- 1 cup Celery, finely chopped
- 2 cloves Garlic, minced
- 4 cups Beef broth (low-sodium)
- 1 cup Heavy cream
- 4 ounces Cream cheese, softened
- 2 cups Cheddar cheese, shredded
- 1 cup Diced tomatoes (no sugar added)
- 1 cup Dill pickles, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat and transfer the cooked beef to a bowl. Set aside.
In the same pot, melt the butter over medium heat. Add the onions and celery, and sauté for 5-7 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.
Stir in the heavy cream and cream cheese. Whisk the cream cheese into the soup until fully melted and incorporated.
Add the cooked ground beef back into the pot, along with the shredded cheddar cheese, diced tomatoes, and chopped dill pickles. Stir well to combine.
Season the soup with salt, black pepper, and paprika. Let it simmer over low heat for 10-15 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy.
Taste the soup and adjust the seasonings if needed. If the soup is too thick, you can add a splash of beef broth to adjust the consistency.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.4 g | 379% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 8347 mg | 363% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 27.2 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2036 mg | 157% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3560 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
