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Low Carb Cheeseburger Soup

Creamy Low Carb Cheeseburger Soup That's Pure Comfort

A rich, creamy Low Carb Cheeseburger Soup that captures the essence of a classic cheeseburger.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Avocado Oil Ideal for cooking the beef; olive oil can be used as a substitute.
  • 1 lb Ground Beef 80/20 is the best choice for texture; try ground turkey for a lighter twist.
  • 1 medium Yellow Onion, finely diced Adds a sweet note and depth to the flavor.
  • 2 stalks Celery, finely diced Contributes a nice crunch and enhances the soup's flavor profile.
  • 3 cloves Garlic, minced Essential for aromatic notes; it amplifies the overall flavor.
  • 4 cups Beef Broth Choose high-quality beef broth for the best taste.
  • 1 cup Heavy Cream Provides that delightful creaminess and richness.
  • 1 tbsp Tomato Paste Deepens flavors and adds a hint of sweetness.
  • 1 tbsp Yellow Mustard Enhances flavor with a tangy kick.
  • 1 tsp Smoked Paprika Gives a warm, smoky depth.
  • ½ cup Dill Pickles, finely chopped Adds acidity and brightness; more can be used for garnish.
  • Sea Salt and Black Pepper Essential for seasoning; adjust to taste.
For the Cheese
  • 2 cups Sharp Cheddar Cheese, shredded Delivers that classic cheeseburger flavor.
  • 4 oz Cream Cheese, softened and cubed Mixes in beautifully for an extra creamy texture.
Garnish Options
  • Cooked and Crumbled Bacon Adds a crispy texture and smoky flavor.
  • Extra Shredded Cheese For cheese lovers, this takes the soup over the top.
  • Sliced Green Onions Offers a fresh garnish that complements the richness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of avocado oil over medium-high heat. Add ground beef and cook for about 5-7 minutes, breaking it apart until browned. Season with sea salt and black pepper. Remove the beef and set aside.
  2. Reduce heat to medium and add diced onion and celery. Sauté for about 5 minutes. Add minced garlic and cook for another minute.
  3. Push the veggies to one side and add tomato paste. Cook for 30 seconds before mixing with the veggies.
  4. Return beef to the pot with beef broth, yellow mustard, and smoked paprika. Bring to boil, then reduce heat and let it simmer uncovered for 10 minutes.
  5. Lower the heat and stir in heavy cream, followed by cream cheese and shredded cheddar until melted.
  6. Stir in dill pickles. Adjust seasoning with salt and pepper, heat for another 3 minutes, and serve hot garnished as desired.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 8gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

This soup tastes even better after sitting overnight, making it ideal for meal prep.

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