Keto Cheeseburger Soup

I started making this low carb cheeseburger soup back in 2019 when I was trying to recreate my favorite diner burger in something I could eat with a spoon. It took me a few rounds to get it right. The first version was too thin, the second had way too much cheese (yes, that is possible), and by the third batch I had something my whole family wanted seconds of. This is that version.

What makes this keto cheeseburger soup work is how the flavors build. You start by browning the ground beef until it gets a real crust on it, not just cooked through but actually browned. That matters. Then the vegetables go into all that rendered fat, and everything starts tasting like a burger from the bottom up. I add a splash of Worcestershire sauce and a teaspoon of yellow mustard to the broth, and those two ingredients are what push it from 'beef and cheese soup' into something that actually tastes like a cheeseburger. I didn't always do this, but once I tried it, I couldn't go back.

The daikon radish is my potato swap here. I've tested turnips and cauliflower too (both work, turnips hold up almost as well as daikon, just slightly softer). But daikon gives you that clean, neutral bite that lets the beef and cheese stay front and center. One of my readers, Ana, mentioned that the daikon held up in the broth without getting mushy, and that's been my experience too. Cut it into small cubes, about half-inch, and it simmers perfectly in 10-12 minutes.

For thickening, I use arrowroot powder because it does the job without clouding up the broth. If you can't find arrowroot, xanthan gum works in a pinch (one of my readers, Michelle, used it while cooking in her RV and said the texture was still thick and creamy). I stir the heavy cream and shredded cheddar in off the heat so nothing breaks or gets grainy. That's the only way I do it now. If you want it even creamier, stir in 2 ounces of cream cheese right at the end. I do this about half the time and it makes the soup almost velvety.

This is one of those keto soups that just doesn't taste like it's low carb. I've served it to people who aren't keto and nobody has ever asked what's missing. The toppings are what make it fun. I go with crumbled bacon, shredded lettuce, diced tomato, pickles, and an extra handful of cheddar. Basically everything you'd stack on a burger, right on top of the bowl. A drizzle of ranch or a spoonful of sour cream works too.

If you love this kind of comfort food, try my keto beef and tomato soup for another beefy bowl, or my minestrone soup when you want something with more vegetables. My keto hamburger helper is another weeknight go-to that uses similar ingredients. And if you want to go full burger night, pair this soup with my keto Philly cheesesteak for the real deal on the side, or my juicy lucy burger with molten cheese sealed inside the patty.

I get about 6 servings from one batch, and each bowl comes in at around 5g net carbs. It reheats well on the stovetop over low heat. Just add a splash of broth or cream when you warm it up so it doesn't get too thick. I make this at least twice a month, more in the winter, and it's one of those recipes I never get tired of.

Keto Cheeseburger Soup

If you’ve never tried this, think of it as everything you love about a burger (ground beef, melted cheese, pickles, bacon) all swimming in a creamy, savory broth. I reach for this on cold days when I want something filling without spending an hour in the kitchen. It comes together in about 30 minutes and my kids treat it like regular soup night (they have no idea it’s keto). This low carb cheeseburger soup is pure comfort food, and topping it with crumbled bacon makes it even better.

This soup is hearty, rich and one of my favorite weeknight dinners. I pair it with a simple side salad since it’s so filling on its own. Leftovers reheat really well for lunch the next day, just warm it on the stovetop over low heat and add a splash of cream to bring the texture back.

Ground beef and sharp cheddar are the foundation. I use cheddar because it melts smoothly and makes the broth creamy without any grittiness. Fontina, cream cheese, or gouda all work too if that’s what you have. For the broth, I go with homemade chicken bone broth because it’s lighter in color and lets the beef flavor come through, but beef stock is just as good. One of my readers, Aisha, recently switched to beef broth and said it gave her a richer, darker bowl, which tracks with what I’ve seen too. The secret ingredients I add that most recipes skip: a teaspoon of yellow mustard and a splash of Worcestershire. Those two things are what make it taste like an actual cheeseburger instead of just cheese soup. If you love beefy soups, my keto chicken and rice soup is another favorite.

How Can I Thicken Soup Without Flour?

This soup gets its thickness from arrowroot powder, heavy cream and melted cheese working together. Arrowroot is a starch I use instead of flour because it thickens about 7 times more effectively, so you only need a small amount. It’s flavorless and keeps the broth looking clean, so the ground beef, bacon and cheese are what you see and taste. I stir the heavy cream and cheese in off the heat, which keeps everything smooth. For an even creamier bowl, I stir in about 2 ounces of cream cheese right at the end. I do this when I really want that thick, velvety texture.

How to Make Low-Carb Cheeseburger Soup

To keep this soup keto, I swap out the potatoes and Velveeta you find in most traditional recipes. Daikon radish replaces the potatoes and gives you that same starchy bite without the carbs. Sharp cheddar replaces the Velveeta for a cleaner, real cheese flavor. Everything else in the classic version is already low carb, so those two swaps are all it takes. This version is high in fat from the bacon, ground beef and cheese, and the whole bowl comes in under 5g net carbs per serving.

Tips for Making a Cheeseburger in a Soup Bowl

• Broth: I prefer chicken broth for a lighter color, but beef broth works if that’s what you have. Homemade bone broth adds extra richness if you have it on hand.
• Toppings: Load it up like a real burger. I do shredded lettuce, diced tomato, pickles, sliced onion, extra cheddar and crumbled bacon. Ranch drizzle is good too.
• Bacon: I brown the bacon bits over medium heat for a few minutes until they get really crispy. That smoky crunch on top of the creamy soup is what makes it feel like a bacon cheeseburger.
• Melted Cheese: Take the pot off the heat before stirring in the cheese. Low and slow is the key. I add it in handfuls and stir between each one so it melts evenly without clumping.
• Slow Cooker: Add everything except the cream and cheese, cook on low for 4-6 hours, then stir in the dairy right before serving. My keto turkey soup is another slow cooker favorite if you love this method.
• Instant Pot: I use the saute function to brown the beef and vegetables, then pressure cook on high for 8 minutes with a quick release. Stir in cream and cheese after the lid comes off.

Topping Ideas

I like tomatoes, dill pickles, shredded lettuce, cheddar cheese, onions, ranch dressing, sour cream or bacon as toppings. A can of Rotel or some tomato paste gives it more of a tomato base, which makes it taste even more like an actual burger (there’s always ketchup or a tomato slice on one). I’ve tried just about every topping combination. Jalapenos add nice heat, and a fried egg on top is surprisingly good if you want extra protein. Cauliflower works in place of daikon radish too.

Is Velveeta keto friendly?

Velveeta is fairly low in carbs so you can use it if you want that nostalgic processed cheese flavor. I’ve tried it both ways and I prefer sharp cheddar because the flavor is cleaner and it melts just as smoothly when you take the pot off the heat first. Velveeta is highly processed, so if you’re eating whole foods, real cheese is the better call. I’ve also used a mix of cheddar and cream cheese, which gives you that Velveeta-like creaminess with ingredients I feel better about.

Slow Cooker Instructions

I’ve made this in the slow cooker plenty of times and it works great for meal prep days. Add everything except the heavy cream and cheese, cook on low for 4-6 hours, then stir in the dairy before serving. The daikon gets perfectly tender at that low, slow temperature. For the Instant Pot, I saute the beef and vegetables right in the pot, add the broth and daikon, then pressure cook on high for 8 minutes with a quick release. Same deal: cream and cheese go in at the end, off the heat. Both methods give you that same thick, creamy result with barely any hands-on time. My keto shepherd’s pie is another comfort meal I make for easy weeknight dinners.