Low-Carb Cheeseburger Soup – Cozy, Creamy, and Satisfying
If you love a good cheeseburger but want to keep things low-carb, this soup is the perfect compromise. It’s rich, savory, and ultra comforting—like your favorite burger in a bowl, minus the bun. The best part is how simple it is to make on a busy weeknight.
You only need one pot, common ingredients, and about 35 minutes. It’s hearty enough for dinner, crowd-pleasing, and great for leftovers.
Low-Carb Cheeseburger Soup - Cozy, Creamy, and Satisfying
Ingredients
Method
- Brown the beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink.Drain excess fat if there’s a lot left in the pot.
- Sauté aromatics: Reduce heat to medium. Add butter, onion, and celery. Cook 3–4 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
- Add seasoning and broth: Stir in smoked paprika, mustard, Worcestershire, salt, and pepper. Pour in the broth and bring to a gentle simmer.
- Cook the cauliflower: Add cauliflower florets. Simmer 8–10 minutes, until tender.If you like a thicker, creamier base, use a potato masher to lightly mash some of the cauliflower right in the pot.
- Melt in the cream cheese: Lower heat to medium-low. Add the cubed cream cheese and stir until fully melted and smooth. This step makes the soup extra velvety.
- Add cream and cheddar: Pour in the heavy cream and bring back to a gentle simmer (do not boil).Stir in the shredded cheddar a handful at a time until melted and the soup is smooth.
- Finish with pickles: Stir in chopped dill pickles for that signature cheeseburger bite. Taste and adjust with more salt, pepper, or mustard if needed.
- Garnish and serve: Ladle into bowls and top with green onions, bacon crumbles, extra pickles, and a few drops of hot sauce if you like a little heat.
What Makes This Special
This soup nails the cheeseburger flavor without the carb-heavy add-ons. You get seasoned ground beef, creamy broth, melty cheese, and classic burger toppings like pickles and mustard for that nostalgic taste.
It’s also flexible: you can use different cheeses, swap veggies, or add toppings to fit your preferences. And unlike many creamy soups, this one stays low in carbs thanks to a smart base of broth, cream, and cauliflower.
Ingredients
- 1 pound ground beef (85–90% lean)
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 celery stalks, diced (optional but adds great flavor)
- 2 cloves garlic, minced
- 3 cups low-sodium beef or chicken broth
- 3 cups cauliflower florets (fresh or frozen)
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce (check for low-carb brand)
- 1 teaspoon mustard (yellow or Dijon)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 4 ounces cream cheese, softened and cubed
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (sharp cheddar melts and tastes best)
- 2 tablespoons chopped dill pickles (plus extra for topping)
- 2 green onions, sliced (for garnish)
- Cooked bacon crumbles (optional but highly recommended)
- Hot sauce (optional, to taste)
How to Make It
- Brown the beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink.Drain excess fat if there’s a lot left in the pot.
- Sauté aromatics: Reduce heat to medium. Add butter, onion, and celery. Cook 3–4 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
- Add seasoning and broth: Stir in smoked paprika, mustard, Worcestershire, salt, and pepper. Pour in the broth and bring to a gentle simmer.
- Cook the cauliflower: Add cauliflower florets. Simmer 8–10 minutes, until tender.If you like a thicker, creamier base, use a potato masher to lightly mash some of the cauliflower right in the pot.
- Melt in the cream cheese: Lower heat to medium-low. Add the cubed cream cheese and stir until fully melted and smooth. This step makes the soup extra velvety.
- Add cream and cheddar: Pour in the heavy cream and bring back to a gentle simmer (do not boil).Stir in the shredded cheddar a handful at a time until melted and the soup is smooth.
- Finish with pickles: Stir in chopped dill pickles for that signature cheeseburger bite. Taste and adjust with more salt, pepper, or mustard if needed.
- Garnish and serve: Ladle into bowls and top with green onions, bacon crumbles, extra pickles, and a few drops of hot sauce if you like a little heat.
Storage Instructions
- Refrigerator: Store in airtight containers for up to 4 days. The flavors get even better overnight.
- Freezer: You can freeze it for up to 2 months, but dairy-based soups can separate when thawed.If freezing, cool completely, portion into freezer-safe containers, and reheat gently while whisking.
- Reheating: Warm on the stove over low heat. Add a splash of broth or cream if the soup thickens too much. Avoid boiling to prevent curdling.
Health Benefits
- Lower in carbs: Using cauliflower instead of potatoes or flour keeps carbs low while still giving a creamy, satisfying texture.
- High in protein: Ground beef and cheese provide steady energy and help keep you full longer.
- Rich in healthy fats: Cream and cheese support satiety, which can be helpful for low-carb or keto lifestyles.
- Micronutrients: Onions, celery, and cauliflower add fiber, vitamin C, vitamin K, and antioxidants.
- Customizable for dietary needs: You can use grass-fed beef, lower-sodium broth, or reduce cheese to fit your goals.
What Not to Do
- Don’t boil after adding dairy. Boiling can cause the cheese and cream to separate.Keep the heat low and stir gently.
- Don’t skip seasoning. Salt, mustard, and Worcestershire build that “burger” flavor. Taste and adjust before serving.
- Don’t add all the cheese at once. Add gradually to avoid clumping and to get a smooth, creamy finish.
- Don’t overcook the cauliflower. You want it tender, not mushy. Slight texture makes the soup more satisfying.
- Don’t forget the toppings. Bacon, pickles, and green onions make a big difference in flavor and texture.
Alternatives
- Protein swaps: Use ground turkey, chicken, or bison.For a meatless version, try seasoned plant-based crumble and extra mushrooms.
- Cheese options: Swap cheddar for Colby Jack, pepper jack (for spice), or a blend with mozzarella for extra melt.
- Dairy tweaks: Use half-and-half instead of heavy cream for a lighter version. For lower lactose, choose lactose-free cream and cheese.
- Veggie add-ins: Diced bell peppers, mushrooms, or zucchini work well and stay low-carb. Keep pieces small so they cook quickly.
- Flavor boosters: A splash of pickle juice, a dash of hot sauce, or a pinch of cayenne wakes up the broth.
- Thicker texture: Purée a cup of the soup and stir it back in, or mash more cauliflower.
FAQ
Can I make this in a slow cooker?
Yes.
Brown the beef and sauté the onions and celery first, then add everything except the cream, cream cheese, and cheddar to the slow cooker. Cook on Low for 4–6 hours. Stir in cream cheese, cream, and shredded cheese in the last 20–30 minutes until melted and smooth.
Is this soup keto-friendly?
It typically fits a keto lifestyle, especially if you use full-fat dairy and keep an eye on ingredients like Worcestershire and mustard.
Always check labels and adjust serving sizes to your macros.
Can I use pre-shredded cheese?
You can, but it may not melt as smoothly because of anti-caking agents. For the best texture, shred your own cheese from a block.
How do I fix a grainy or separated soup?
Lower the heat immediately and whisk in a splash of cream or broth. Add cheese gradually and avoid boiling after dairy goes in.
Using room-temperature cream cheese also helps prevent separation.
What can I use instead of cauliflower?
Try chopped zucchini, riced cauliflower, or a small amount of turnips or rutabaga for a potato-like feel while staying lower carb. Adjust cook time to keep veggies tender, not mushy.
How spicy is it?
As written, it’s not spicy. Add hot sauce, cayenne, or pepper jack cheese if you want heat.
Start small and taste as you go.
Can I make it ahead?
Yes. It reheats well for up to 4 days in the fridge. Reheat gently on the stove and thin with a little broth if needed.
What should I serve with it?
A simple green salad with a tangy dressing pairs well.
For extra crunch, add sliced pickles or a side of roasted low-carb veggies.
Wrapping Up
Low-Carb Cheeseburger Soup gives you the comfort of a classic diner burger in a cozy, spoonable form. It’s simple to make, easy to customize, and great for meal prep. With a few pantry staples and a single pot, you’ll have a hearty dinner that hits all the right notes—cheesy, savory, and totally satisfying.
Keep this one in your rotation for busy nights and chilly days alike.
