This Keto Cheeseburger Soup is total perfection. With all the cheese, crispy bacon, and classic cheeseburger toppings, you just can't go wrong. Your family will love it!
We love a good soup here at CIK and this Keto Cheeseburger Soup is our new favorite. It's loaded with ground beef, cheese, bacon 🥓, onion, dill pickles, and a few other goodies.
Think of this soup a bit like our Keto Queso Chicken Soup but with burger flavors instead of Mexican. It's still as cheesy and luscious though all without the need for xanthan gum to thicken. The cheese takes care of that 😉 We love this soup!
Also, what's better than a recipe that's done in around 30 minutes? It's the perfect weeknight keto-friendly recipe.
Here is all you need to know about how to make, store, and eat this Keto Cheeseburger Soup!
Jump to:
- Ingredients in Keto Cheeseburger Soup
- How to make Keto Cheeseburger Soup
- Keto Cheeseburger Soup Topping Options
- How to make this Keto Cheeseburger Soup dairy-free
- How to make this Bacon Cheeseburger Soup vegan, yes really!
- How to make this Keto Cheeseburger Soup recipe in an Instant Pot or crockpot/slow cooker
- How to store leftover soup
- How to reheat leftover cheeseburger soup
- Tools we used to make this recipe
- Nutritional Information
- Looking for other Keto Soup Recipes? Check these out ↓
- 📖 Recipe
Ingredients in Keto Cheeseburger Soup
- bacon - reserve the fat to brown the beef in!
- unsalted butter
- onion
- garlic cloves
- tomato paste
- ground beef - you can also use a plant-based sub like Beyond Meat and skip the bacon to make this Keto Cheeseburger Soup plant-based!
- sea salt + freshly ground black pepper
- dill pickles
- yellow mustard
- Worcestershire sauce
- beef bone broth - you can also use chicken broth or veggie broth
- canned diced tomatoes
- canned tomato sauce
- heavy whipping cream - you can also use plain unsweetened almond milk
- cream cheese - dairy-free if needed
- shredded cheddar - dairy-free if needed
- optional toppings - see ideas below!
How to make Keto Cheeseburger Soup
- Place a 5-quart cast-iron Dutch oven over medium heat. Add in the chopped bacon and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and place on a paper towel lined plate. Drain off all but 2 tablespoons of the bacon grease.
- Add the butter to the pot along with the onions. Cook for 5 minutes until the onions is translucent. Add in the garlic and cook for 30 seconds until fragrant.
- Add in the tomato paste and cook until dark, about 2 minutes.
- Over medium high heat and add in the ground beef with the salt and pepper and cook until browned and no longer pink.
- Stir in yellow mustard, Worcestershire sauce, pickles, beef broth, and diced tomatoes. Bring to a boil, then simmer on medium-low heat for around 20 minutes.
- Reduce heat to low, then add in cream cheese, shredded cheese, and heavy whipping cream. Simmer stirring frequently until everything is combined. Add most of the bacon bits back to the pot, reserving some for topping.
- Adjust seasonings to taste, top with any optional toppings, and serve!
Keto Cheeseburger Soup Topping Options
- Dill pickles
- Shredded cheddar
- Tomato slices
- Bacon bits
- Shredded lettuce
- Minced onions
How to make this Keto Cheeseburger Soup dairy-free
Follow these steps:
- Use vegan butter in place of regular butter - we like Miyokos
- Swap unsweetened almond milk in place of half and half
- Use vegan cream cheese in place of regular cream cheese - we like Kite Hill
- Swap vegan shredded cheddar cheese in place of regular - we like Violife
How to make this Bacon Cheeseburger Soup vegan, yes really!
Follow the instructions on how to make this recipe dairy-free then do four more things:
- Swap in Beyond Meat ground "beef" for the beef
- Swap vegetable broth for beef broth
- Leave out the bacon
- Make sure that your Worchestershire sauce is vegan friendly
That's it! Super simple and it will still be amazingly delicious. Perfect for meatless Monday, cutting down on your meat consumption, and eating more plants 😉
How to make this Keto Cheeseburger Soup recipe in an Instant Pot or crockpot/slow cooker
Instant Pot Method
- Start by turning the IP to its saute function. Once hot, proceed with the recipe like you would if using the Dutch oven.
- Once you've added in the broth, place the lid on the pot and set to manual high for 10 minutes.
- Remove the lid and add in the cheese, press the saute function and cook until cheese is melted. Add the bacon back to the soup.
Slow Cooker Method
- Cook your bacon and beef on the stovetop according to the instructions.
- Add all of the ingredients except for the bacon to a slow cooker and cook on low for 6-8 hours or high for 3-4. Stir in bacon and top with toppings before serving.
How to store leftover soup
We like to store leftover soup in jars - we like these Weck ones or the classic Mason Jar. You can also use a regular glass storage container like these.
The soup will keep in the refrigerator for up to 3 days. Just be sure to not store the soup with any toppings as they will get soggy. No one likes soggy toppings 😉
How to reheat leftover cheeseburger soup
To reheat, you can do a few things:
- If you stored the soup in the Dutch oven you can simply pot it back over medium heat and bring it to a simmer for about 5 minutes.
- If it's in a storage container or jar, you can add it to a soup pot and bring it to a simmer for 5 minutes or transfer it to a microwave-safe container and heat it until warmed through.
After reheating, top with any additional toppings and serve.
Tools we used to make this recipe
Nutritional Information
This soup recipe has 10 g net carbs per serving. As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card (listed per serving). You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide it by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
Looking for other Keto Soup Recipes? Check these out ↓
- Queso Chicken Soup
- Tikka Masala Soup
- Chile Relleno Soup
- Cabbage Soup with Smoked Sausage
- Chicken Noodle Soup
- Curry Soup
- Vietnamese-Inspired Noodle Soup
- Loaded Turnip Soup
- Leftover Turkey Soup
- Bacon and Shrimp Chowder
- Chorizo Chili
- Chipotle Chicken Stew - this recipe is also in our cookbook!
- Turmeric Chicken Soup
Did you make this recipe? We'd love it if you left a star rating and comment below. Also, be sure to tag us @castiron_keto on Instagram if you share a snap of your creations!
📖 Recipe
Keto Cheeseburger Soup
Ingredients
- 8 slices of bacon
- 2 tablespoons reserved bacon fat
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 3 cloves of garlic minced
- 2 tablespoons tomato paste
- 2 lbs ground beef
- 2 teaspoons sea salt
- ¼ teaspoon cracked black pepper
- 8 oz dill pickles cut into bite-sized pieces (about 4 dill pickle spears)
- ¼ cup yellow mustard
- 3 tablespoons Worcestershire sauce
- 3 cups beef bone broth
- 1 (14.5-oz can) diced tomatoes
- 1 (8-oz can) tomato sauce
- 4 ounces heavy whipping cream
- 2 ounces cream cheese cut into small blocks
- 8 ounces shredded cheddar cheese
Instructions
- Place a 5-quart cast-iron Dutch oven over medium heat. Add in the chopped bacon and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Drain off all but 2 tablespoons of the bacon grease.
- Add the butter to the pot along with the onions. Cook for 5 minutes until the onions is translucent. Add in the garlic and cook for 30 seconds until fragrant.
- Add in the tomato paste and cook until dark, about 2 minutes.
- Over medium-high heat and add in the ground beef with the salt and pepper and cook until browned and no longer pink.
- Stir in yellow mustard, Worcestershire sauce, pickles, beef broth, and diced tomatoes. Bring to a boil, then simmer on medium-low heat for around 20 minutes.
- Reduce heat to low, then add in cream cheese, shredded cheese, and heavy whipping cream. Simmer stirring frequently until everything is combined. Add most of the bacon bits back to the pot, reserving some for topping.
- Adjust seasonings to taste, top with any optional toppings, and serve.
Lois says
I was a bit leery about this recipe, frankly, but I really liked it! I didn't have any tomato sauce, so I died the leftover tomato paste into the leftover beef broth. Perfect.