Keto Cheeseburger Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5
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Calories
605 kcal
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Course
Main Course
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Cuisine
American
Keto Cheeseburger Soup
Description
This Keto Cheeseburger Soup begins with sautéing onions and garlic to build a savory base, followed by browning ground beef and bacon for their combined meaty richness. Chopped tomatoes, tomato puree, and Dijon mustard are added to contribute acidity and depth of flavor. The mixture is simmered with beef broth to blend and thicken slightly. Cream cheese and shredded cheddar fold in to create a creamy texture and cheesy taste, balanced with heavy cream and fresh parsley for freshness. Seasoned with salt and cracked pepper, the soup is topped with remaining cheese and chopped cherry tomatoes before serving.
The result offers the familiar components of cheeseburgers in a spoonable, comforting form, suitable for a ketogenic diet due to low net carbs. The soup serves as a full meal or starter and pairs with keto-friendly sides to keep carbohydrate intake low.
Optional additions include Worcestershire sauce for extra umami when frying beef. The soup stores well in the refrigerator for up to five days and freezes up to three months, maintaining flavor and texture. Serving suggestions include keto croutons, sugar-free gherkins, green salads, or keto buns for variety.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped (60g, small
- 2 cloves garlic minced
- 1.1 lb ground beef 500g
- 6 Bacon smoked or unsmoked, chopped (90g, small slices, thin cut, streaky
- 1 cup chopped tomatoes 240g, tinned
- 1 - 2 tablespoon tomato puree
- 1.5 teaspoon Dijon mustard
- 2 cups beef broth
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
- ⅓ cup cream cheese 80g
- 1.5 cup cheddar cheese 170g, or Monterey Jack cheese, shredded
- 3 tablespoon parsley chopped
- ⅓ cup heavy cream 80g
- ¼ cup cherry tomatoes 38g, fresh, chopped
Instructions
- Heat the oil in a dutch oven or non stick soup pan. Fry the onion and garlic for 2 - 3 minutes until soft and translucent.
- Add the ground beef and bacon and cook for a further 4 - 6 minutes until browned. Option to drain the fat if using a high fat content beef.
- Stir in the chopped tomatoes, tomato puree, Dijon mustard, beef stock, salt and pepper. Bring to the boil, then reduce to a simmer and cook for about 15 minutes until thick.
- Add the cream cheese, 1 + ¼ cup of cheddar and 2 tablespoon chopped parsley. Mix well until the cheese melts. Stir in the heavy cream and take off the heat. Adjust the seasoning to taste.
- Serve in bowls and top with the remaining ¼ cup of cheese and chopped fresh tomatoes mixed with the remaining 1 tablespoon of parsley.
Notes
- One serving has approximately 3.3g net carbs; the full recipe serves five.
- Adding 1-2 tablespoons Worcestershire sauce during beef cooking adds umami depth.
- Refrigerate leftovers for up to five days or freeze for up to three months.
- Serve with keto croutons, sugar-free gherkins, a green salad, or keto-friendly buns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Total Carbohydrates | 4.9g | 2% |
| Protein | 32.1g | 64% |
| Fat | 52.1g | 80% |
| Saturated Fat | 25g | 125% |
| Fiber | 1.6g | 6% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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