One-Pot Low Carb Cheeseburger Soup
This one-pot soup turns all the beefy, cheesy, tangy flavors of a fast-food burger into a creamy bowl that happens to be low carb. It lands on the table in about 40 minutes with no bun and no weird thickeners.
The broth gets rich from cream cheese and sharp cheddar, while chopped pickles and a splash of pickle juice bring the same bright kick you get from the drive-thru.
Why This Soup Wins Weeknights
The flavor is deeply savory, with a tang that cuts through the richness. You get the beef, the cheese, and that unmistakable pickle pop without anything heavy or grainy weighing it down.
It also reheats like a champ. The texture stays silky as long as you warm it gently, which makes it ideal for a meal you can make ahead and enjoy all week.
Ingredients
- 1 lb ground beef: 80/20 gives you the best flavor without making the soup greasy.
- ½ medium yellow onion, finely diced (about ½ cup): adds sweetness that balances the tang.
- 2 cloves garlic, minced: lots of background savor.
- 2 tbsp tomato paste: replaces sugary ketchup and deepens the beef base.
- 1 tbsp yellow mustard: classic cheeseburger zip.
- 2 tbsp dill pickle juice: not optional; this is the secret to that familiar bright note.
- 4 oz cream cheese, cut into cubes, at room temperature: melts smoothly and gives body.
- 2 cups low-sodium beef broth: enough liquid to make it a soup, not a dip.
- 1 cup freshly shredded sharp cheddar: pre-shredded cheese can make the soup grainy, so grate your own.
- ½ cup heavy cream: rounds out the richness right at the end.
- ¼ cup finely chopped dill pickles: stirred in last so the pieces stay snappy.
- salt and black pepper: season as you go.
Variations / Substitutions
- Swap the protein: ground turkey or chicken works, but you may need a little extra salt and a touch more tomato paste since they are leaner and milder.
- Add bacon: cook 3 strips of chopped bacon first, then brown the beef in the drippings for a smoky layer.
- Spice it up: stir in a spoonful of pickled jalapeños or a pinch of cayenne with the mustard.
- Dairy-free: the texture changes noticeably, but you can use a plant-based cream cheese and a good melting vegan cheddar. Omit the heavy cream or use full-fat coconut cream.
- Thicker soup: simmer an extra 5 minutes uncovered, or blend a small ladle of the finished soup and stir it back in.
Low Carb Cheeseburger Casserole is the main dish we love pairing with this soup.
How to Make One-Pot Low Carb Cheeseburger Soup
Step 1: Brown the Ground Beef
Place a large pot or Dutch oven over medium-high heat and add the 1 lb ground beef. Break it up with a spoon and season with a pinch of salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until no pink remains and the meat is crumbly and starting to sizzle in its own fat. Drain off all but about a tablespoon of the rendered fat so the soup does not get greasy.
You want light browning on some of the beef bits, not just gray meat. Those darker edges are where the deep savory flavor starts.
Step 2: Sauté the Aromatics
Keep the pot over medium heat and add the diced onion. Cook for 3 to 4 minutes, stirring a few times, until the onion softens and turns translucent. Toss in the minced garlic and 2 tbsp tomato paste, then stir continuously for 1 minute so the garlic does not burn and the tomato paste darkens slightly.
The kitchen will smell like a diner, all beef, onion, and a hint of ketchup, without the sugar.
Step 3: Build the Soup Base
Pour in the 1 tbsp mustard, 2 tbsp pickle juice, and the 2 cups beef broth. Scrape the bottom of the pot with your spoon to lift any stuck-on brown bits. Bring the liquid to a gentle simmer, then drop in the cubed cream cheese. Stir every couple of minutes for about 10 minutes, until the cream cheese dissolves completely and the soup looks uniform and slightly thickened.
No rush here. A steady low simmer lets the flavors settle together without breaking the creamy base.
Step 4: Melt in the Cheese
Reduce the heat to low. You never want the soup to boil once the cheese is in. Add the 1 cup shredded cheddar a handful at a time, stirring after each addition until it melts into a glossy, velvety consistency. Pour in the ½ cup heavy cream and fold in the ¼ cup chopped pickles. Heat through for about 2 minutes, just until the pickles warm up but still hold a little crunch.
The soup will be pale gold with specks of green pickle and small beef crumbles suspended in every spoonful.
Step 5: Ladle and Garnish
Spoon the soup into bowls while it is piping hot. Scatter a few extra chopped pickles on top, maybe some crumbled bacon or a pinch of shredded cheddar if you like. Serve right away with whatever you want on the side, or just a spoon.
Each bowl looks inviting and a little nostalgic, creamy with bright pops of color.
Tips for the Best Cheeseburger Soup
- Grate the cheese yourself. Pre-shredded bags often have starches that make the soup grainy and dull instead of silky.
- Keep the heat low after adding dairy. Boiling will cause the cream cheese or cheddar to separate, giving you a greasy, broken soup.
- Taste the pickle juice first. Some brands are sharper than others, so start with the 2 tbsp and see if you want a little more.
- Let it rest for a few minutes off the heat. The soup thickens as it sits just a bit, and the flavors are even better the next day.
Keeping Leftovers Fresh
- Refrigerate: Transfer cooled soup to an airtight container and store it in the fridge for up to 4 days.
- Reheating: Warm gently on the stovetop over low heat, stirring often. If it has thickened too much, splash in a little beef broth or water to loosen it.
- Freezing not recommended. The dairy can separate and turn the soup watery when thawed.
What to Serve with Low Carb Cheeseburger Soup
A simple arugula salad with lemon vinaigrette cuts the richness nicely. Sliced avocado with flaky salt adds a creamy, cool contrast you can pile right into the bowl. If you want something dippable, low-carb almond flour crackers hold up well.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Use dark meat turkey for better flavor and bump up the mustard and salt a bit because turkey runs leaner and blander.
How many carbs are in this cheeseburger soup?
About 6 grams of total carbohydrates per serving, most of which come from the onion, tomato paste, and pickles.
My soup came out a little thin. How can I thicken it without flour?
Simmer it uncovered for an extra 5 to 10 minutes, stirring now and then. The cream cheese and liquid will reduce and naturally thicken. You can also blend a small portion and stir it back in.
Is this recipe keto-friendly?
Yes. At roughly 4 to 5 net carbs per bowl, it fits easily into a ketogenic day, assuming you stick to the ingredients listed.
One-Pot Low Carb Cheeseburger Soup Recipe
Ingredients
Method
- Brown the ground beef in a large pot over medium-high heat, season with salt and pepper, and drain excess fat, leaving about 1 tablespoon in the pot.
- Add the onion and cook until softened, 3 to 4 minutes, then stir in the garlic and tomato paste and cook 1 minute more.
- Add the mustard, pickle juice, and beef broth, scraping up browned bits. Bring to a simmer, add the cream cheese, and cook, stirring, until melted and smooth, about 10 minutes.
- Reduce heat to low and stir in the shredded cheddar a handful at a time until fully melted. Add the heavy cream and chopped pickles and heat through for 2 minutes without boiling.
- Ladle into bowls, top with extra pickles, bacon, or cheese if you like, and serve hot.
Notes
