Cheeseburgers are great, but on a cold autumn or winter day, you may find yourself craving both those burger flavors—but also want soup. In that case, this comfort food is exactly perfect, and again, is easily tailored as you so desire. We love, love this cheeseburger soup recipe! Its has a bunch of ingredients but you can customize what you want to add and its actually not hard to make at all. You can easily make it in a crockpot as well to make things even easier.
We like to add rutabaga to give a similar taste and texture as potatoes for an extra hardy meal but these can be skipped if they are not in season where you live or just prefer not to add. We will also sometimes add bacon and pickles if we are really craving that bacon cheeseburger dish. My son prefers pickles on the side, but its a fun addition.
I can pretty much guarantee if you and or your family are cheeseburger lovers, you will adore this keto version of cheeseburger soup. Even people who are not soup fans or even on the keto diet have asked me for the recipe. I make a big pot of this a few times a year when it gets cold out and its always a hit. Makes a great Superbowl or party dish for a pot luck as well. Kids who turn their nose at most foods even will happy slurp this down!
If you like this cheeseburger soup recipe, you might also enjoy our low-carb bacon cheeseburger casserole as well! We can’t get enough of the traditional all american meals sometimes, and of course outsiders always reference “americans and their cheeseburgers” so I say- yes, lets embrace the cheeseburger in a healthier way (can you even call this diet food?!?!? Uhmmm YES!) and show them what we can actually make!
Let us know what your favorite way to eat a cheeseburger keto style is!
- 1 white onion finely diced (or yellow onion, as preferred)
- 1 clove garlic minced
- 1 tablespoon butter
- 1 rutabaga
- 16 ounces ground beef
- 2 cups bone broth or other stock preference
- 1/2 cup canned tomatoes unsweetened
- 1 celery stalk sliced
- 1/2 cup pickles sliced
- 1/3 cup sour cream
- 1 cup cheddar cheese grated
- 1 tablespoon parsley chopped (plus additional parsley if so desired for garnish)
- 1/2 cup heavy whipping cream
- 3 egg yolks
- salt to taste
- pepper to taste
- In a large soup pot, cook your onion and garlic and butter over medium heat until fragrant, 3-5 minutes. As that cooks, peel and dice your rutabaga into 1/2-inch pieces and set aside.
- Add your beef to the soup pot, brown a few minutes until well-browned, and then add your bone broth, the canned tomatoes, and bring to a boil. Add your rutabaga and celery, cooking another 5 minutes over medium heat, before adding your pickles. Cook a further 10 minutes, until the rutabaga is tender.
- Add your sour cream, cheddar cheese (saving some for garnish), and parsley (saving some for garnish if so desired). Reduce your heat to medium-low.
- As that cooks, whisk your cream with the egg yolks in a separate bowl before slowly pouring the egg-cream mix into the soup while stirring slowly. Cook another minute before removing from heat and seasoning with salt and pepper before topping with cheddar cheese, and if so desired, parsley.
- Large soup pot
- Cutting board
- Sharp knife
- Small bowl
- Serving bowls