Name: Easy Low Carb Cheeseburger Soup – Low Carb Soup Recipes for Cozy Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 pound ground beef; 2 cups beef broth; 1 cup heavy cream; 1 teaspoon yellow mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded cheddar cheese; 2 tablespoons cream cheese; 1/4 cup chopped pickles (optional); Chopped green onions or parsley, for garnish (optional)

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Low Carb Soup Recipes don’t have to be dull or complicated. This one’s all about simplicity, flavor, and warming your bones without loading your belly with carbs. We’re blending the rich, beefy goodness of a cheeseburger into a creamy soup that’s ready in under 30 minutes. It’s perfect for those of us who crave Easy Low Carb Recipes after a long day. I love how this soup tastes like my favorite cheeseburger—minus the bun, of course. And trust me, you won’t miss it. With the familiar flavors of cheddar, mustard, and pickles swirling around tender ground beef, it’s got all the Low carb recipes vibes without the work. Whether you’re new to Low Carb Food or just looking to add another recipe low carb to your rotation, this one’s a keeper. Great for batch-cooking, weeknight meals, or lazy Sundays, this one-pot wonder checks all the boxes. It fits right in with your Low Carb Healthy Recipes list and makes Low Carb Meals feel a whole lot more exciting. You don’t need to be a keto pro to whip this up—just a pot, a spoon, and an appetite.

1) Key Takeaways
2) Easy Low Carb Cheeseburger Soup Recipe
3) Ingredients for Low Carb Cheeseburger Soup
4) How to Make Low Carb Cheeseburger Soup
5) Tips for Making Low Carb Cheeseburger Soup
6) Making Low Carb Cheeseburger Soup Ahead of Time
7) Storing Leftover Low Carb Cheeseburger Soup
8) Try these Soup recipes next!
9) Low Carb Cheeseburger Soup Recipe
10) Nutrition

1) Key Takeaways

This low carb cheeseburger soup is hearty, creamy, and rich in flavor.
It’s a great low carb alternative to your fast-food cravings.
The soup is quick to prepare, great for weeknight meals, and easy to adapt.
Perfect for anyone on a keto or low carb meal plan.

2) Easy Low Carb Cheeseburger Soup Recipe

This low carb cheeseburger soup checks all the boxes. It’s rich and beefy with gooey cheddar cheese and creamy broth that hugs every bite. If I had a dollar for every time someone asked for seconds, I’d have enough to buy all the ground beef in town.

We all hit that point where we want something cozy but don’t want to spend hours stirring a pot. This one comes together fast and keeps well, too. You get that diner-style cheeseburger vibe without a single bun in sight. It makes you rethink soup in the best way possible.

I make it when the fridge feels bare, but I still want dinner to feel like a win. Just a few pantry staples, some ground beef, and cheese, and you’ve got a low carb food hug in a bowl. Plus, if you’re sticking to low carb meals, it fits right in and hits the comfort spot without fuss.

3) Ingredients for Low Carb Cheeseburger Soup

Olive Oil: A little goes a long way. This adds just enough fat to sauté the onions and garlic without overwhelming the flavor.

Onion: One small onion, chopped, brings in a hint of sweetness and depth. You’ll want it soft but not too browned.

Garlic: Two cloves, minced. Because soup without garlic is like a burger without the cheese.

Ground Beef: I use one pound of 80/20 ground beef. It’s juicy, flavorful, and has enough fat to keep the broth rich.

Beef Broth: Two cups. It builds the backbone of the soup and ties everything together.

Heavy Cream: One cup of this creamy goodness turns the broth into a luscious, smooth base.

Yellow Mustard: One teaspoon adds that classic burger tang, right in the background.

Worcestershire Sauce: One teaspoon gives a meaty, umami pop. Trust me, you’ll notice if you skip it.

Paprika: A half teaspoon for a subtle warmth. Not spicy, just cozy.

Salt and Pepper: You’ll need a pinch of each to bring everything to life.

Cheddar Cheese: A generous cup and a half, shredded. Add it in handfuls so it melts right in.

Cream Cheese: Two tablespoons help thicken the soup and smooth things out. No lumps here.

Chopped Pickles (Optional): This might sound odd, but a few tablespoons stirred in at the end make this feel like the real cheeseburger deal.

Green Onion or Parsley (Optional): A little sprinkle on top makes the soup feel fancy, even if you’re still in your sweatpants.

4) How to Make Low Carb Cheeseburger Soup

Step 1: Warm the olive oil in a pot over medium heat. Toss in the onions and garlic. Stir them around until soft, about three minutes. Let the smell tell you when they’re ready.

Step 2: Crumble in the ground beef. Brown it thoroughly, breaking it up as it cooks. You want that even sizzle all around, no pink spots left.

Step 3: Pour in the beef broth. Stir in the mustard, Worcestershire, paprika, salt, and pepper. Let it simmer five minutes while the flavors blend and deepen.

Step 4: Drop the heat to low. Stir in the heavy cream and cream cheese. Keep whisking until everything blends smooth—no white streaks, no lumps.

Step 5: Add the shredded cheddar a handful at a time, stirring slowly. Let each batch melt before adding more. This keeps it smooth, not stringy.

Step 6: If you’re using pickles, stir them in now. Let it all warm for a couple more minutes until the soup’s bubbling and smells like a cheeseburger dream.

Step 7: Ladle into bowls and top with green onions or parsley. Then, grab your spoon and dive in like it’s payday.

5) Tips for Making Low Carb Cheeseburger Soup

Use fresh garlic. Jarred garlic just doesn’t bring the same punch. Slice it fine or press it for the best flavor hit. It’s a small thing, but it matters.

Shred your cheese from the block. Pre-shredded cheese has that anti-caking stuff that makes it melt weird. Take the extra minute. Your spoon will thank you later.

If the soup gets too thick, add a splash of extra broth. I always keep a little extra in the fridge for this exact reason. The texture should be creamy, not gloopy.

6) Making Low Carb Cheeseburger Soup Ahead of Time

This soup holds up well when made in advance. I often double the batch, so I’ve got lunch ready to go for days. It actually tastes better after sitting in the fridge overnight.

Let it cool before storing. Pour it into airtight containers and pop them into the fridge. When you’re ready to reheat, warm it over low heat, stirring often so the cheese stays smooth.

If you’re planning on freezing it, skip the pickles and green onions and add them fresh after reheating. The main keyword here—low carb soup recipes—really shines with this kind of make-ahead flexibility.

7) Storing Leftover Low Carb Cheeseburger Soup

I keep mine in airtight containers in the fridge, and it stays good for up to four days. The flavors settle in, and the broth gets richer by the spoonful.

When reheating, warm it slowly on the stovetop over low heat. Stir often so the cheese doesn’t break. A splash of cream or broth can bring it right back to life.

If you plan to freeze some, leave out any garnishes and dairy until you reheat. Low carb soup recipes don’t always freeze well, but this one bounces back nicely with just a little care.

8) Try these Soup recipes next!

9) Low Carb Cheeseburger Soup Recipe