Last Updated on March 20, 2023 by Toya
This delicious keto hamburger soup recipe is one of the easiest and tastiest soups you will make on keto. This keto soup is made with easy-to-find ingredients and is made in a slow cooker, which makes it a great set-it-and-forget-it recipe with only 4.4g net carbs per serving!
Keto hamburger soup
This easy keto hamburger soup is the bomb and, it is made in a slow cooker which makes it the perfect soup for days when you want to enjoy keto friendly comfort food without the hassle of spending hours in the kitchen!
Hamburger soup is one of the meals that everyone absolutely must try at least once. This easy soup recipe uses the same ingredients that you would use to prepare a traditional hamburger but converted into a bowl of hot soup, to make a complete meal that is so comforting.
To prepare this keto hamburger soup we used ground beef, cheddar cheese, bacon, tomato, onions, pickles, and some mustard. This recipe tastes so good that everyone who tries it will want more!
And, this keto soup is super cheap to make, like these other low cost keto recipes, which makes it a staple in my home!
Tips for making hamburger soup
- If you plan to make this low carb hamburger soup and store it in the freezer, then you can do so. However, so you will need to leave the cream cheese and mozzarella cheese out of the recipe, cool, and freeze. When you’re ready to enjoy, reheat on the stovetop and add the cream cheese and mozzarella cheese at that point.
- Read the labels for the cream cheese as some cream cheeses are higher in carbs due to the ingredients contained in them.
- This creamy soup is made with cream cheese, but you can find other ways to add thickness and creaminess to this soup recipe from this list.
How many carbs are in hamburger soup
Hamburger soup has about 20 – 25 grams of carbs per serving. This is so because regular hamburger soup contains things like potatoes and other vegetables which may be high in carbs.
However, because this keto hamburger soup is made with only low carb ingredients, it is only 4.4g of net carbs per serving.
Ingredients to make low carb hamburger soup
To make this hamburger soup recipe, these are the ingredients you will need:
- 4 cups of beef broth, with fat
- 600 grams of ground beef 80% lean, 20% fat
- 1 tablespoon butter
- 8 thick bacon slices
- ½ cup onion
- 3 garlic cloves
- ½ cup of tomato (Rotel)
- 2 cups finely chopped cabbage
- 1 cup cream cheese
- 1 cup mozzarella cheese
- 1 tablespoon of pickles
- 1 tablespoon of mustard
- 3 tbsp coriander
- 1 teaspoon of black pepper
- Ciboulette to taste
- Salt to taste
Optional for topping: Avocado, grated cheddar cheese, and fresh cilantro.
Tools used to make this hamburger soup recipe
Click the links below to see the items used to make this recipe
- Crockpot– To make this low carb keto hamburger soup recipe, you need a good slow cooker. This is the slow cooker used for the recipe.
- Skillet – Before you put all of your ingredients in the slow cooker, you will need to precook some of the vegetables and the ground beef. A good skillet like this one is recommended.
How to make keto hamburger soup
First, gather all of your ingredients in one place and prepare your ingredients by cutting the bacon into thin slices – keep two slices for the topping of the soup. Peel and finely chop the onion, crush the garlic, and cut the cilantro into small pieces.
Next ,in a skillet over medium heat, place the butter and let that melt. Once it has melted, add 6 slices of bacon cut into squares. Cook the bacon until it begins to release the fat and look slightly transparent, add the onion and garlic.
Continue stirring for approximately ten minutes until these ingredients are roasted, being careful not to burn them. It should look like this:
Finally, add the meat, and with a spoon separate the meat stumps. The idea here is to break the large clusters. Sauté for a few minutes until the meat loses its deep pink color, then turn off and remove from the heat.
Next in the crockpot bowl, add the meat along with the cooking fat (all the fat that is left in the bottom of the pan), add the beef broth, diced tomato, cabbage, and mustard.
Program the slow cooker at 4 hours or the lowest setting possible. This means that depending on the brand or model of your crockpot, you should choose the shortest program because you are using ground beef. If you cook larger pieces of meat, six-hour cooking programs are recommended.
Make sure that you cover the pot for approximately 3 hours.
When three-quarters of the cooking time has elapsed, uncover the crockpot and add the cream cheese, pickles, mustard, cheese, cilantro, black pepper, and salt. Stir very well and add salt, if necessary.
Continue cooking.
Lastly, fry the bacon slices, then serve the soup in bowls, with the fried bacon added on top and ciboulette to taste.
Enjoy this easy hamburger soup while it is hot.
Other methods to cook this keto soup with cream cheese
While a slow cooker was used to cook this recipe, you can also use other methods to make this recipe:
- Instant pot: To make this recipe in an instant pot, sauté the bacon, and onions in the instant pot for a few minutes. Next, add in your ground beef and sauté that for 5 minutes. Once this is done, add in the vegetables and seasonings and sauté for another 5 minutes. Then add in the beef broth (or a chicken broth substitute), diced tomatoes, cabbage, and mustard, close and seal the instant pot, and set to soup for 5 minutes. Perform a quick pressure release, then open up and add in the cream cheese, pickles, mustard, cheese, cilantro, black pepper, and salt, then sauté for 2 minutes and serve.
- Stovetop: Prepare the ingredients. Then in a medium pot, cook the bacon and vegetables as stated in the instructions. Then cook the ground beef as the instructions stated above. Then, in this same pot, add the beef broth, diced tomatoes, cabbage, and mustard, cover the pot and cook on low heat for 20 minutes. When this time is up add in your cream cheese, pickles, mustard, cheese, cilantro, black pepper, and salt to taste and cook for an additional 20 minutes. Serve warm!
Recipe variations
Apart from the combination of ingredients used for this recipe you can also add other low carb ingredients to this soup and make an entirely new version. You can keep all the other ingredients, but swap out the cabbage for other low carb vegetables. Here are some other combinations you can use:
- Swap out the cabbage for cauliflower
- Swap out the cabbage for chopped radishes
- Add in some green beans
What to serve with low carb hamburger soup with cream cheese
To make this soup a full meal you will have to serve it with a delicious keto side. For this soup, you can serve it with either:
- Keto friendly salad
- Keto friendly bread such as cauliflower bread or dinner rolls etc
- Serve with a keto sandwich made of almond bread
- Serve with this keto grilled cheese sandwich
- An easy and delicious keto green bean casserole recipe
Storing, freezing, and reheating hamburger beef soup
Have leftovers? Want to make this ahead and store? Here are some tips to store, freeze and reheat this keto hamburger soup.
Can this soup be stored in the fridge? Yes. Place in an air-tight container and store in the fridge for 2 to 3 days at most.
Can this soup be stored in the freezer? I do not recommend freezing this soup simply because it contains cream cheese and mozzarella cheese. Soups made with cheese tend to become grainy after they’ve been frozen, then thawed and reheated.
How to reheat hamburger soup: Reheat this creamy keto soup on the stovetop for a few minutes on low heat making sure to stir frequently.
More keto soup recipes
- Keto Taco Soup With Ground Beef
- Keto Gumbo Made With Chicken, Shrimp And Sausage
- Keto taco chicken soup
Slow Cooker Keto Hamburger Soup With Cream Cheese And Rotel
This keto hamburger soup is a quick and easy meal
loaded with ground beef, bacon bits, cheeses and packed with flavor. This is a great comfort food recipe that you can make ahead!
Ingredients
- 4 cups of beef broth, with fat
- 600 grams of ground beef 80% lean, 20% fat
- 1 tablespoon butter
- 8 thick bacon slices
- ½ cup onion
- 3 garlic cloves
- ½ cup of tomato (Rotel)
- 2 cups finely chopped cabbage
- 1 cup cream cheese
- 1 cup mozzarella cheese
- 1 tablespoon of pickles
- 1 tablespoon of mustard
- 3 tbsp coriander
- 1 teaspoon of black pepper
- Ciboulette to taste
- Salt to taste
- Optional for topping: Avocado, grated cheddar cheese, and fresh cilantro.
Instructions
- First gather all of your ingredients in one place and prepare your ingredients by cutting the bacon into thin slices, keep two slices for the topping of the soup. Also, peel and finely chop the onion, crush the garlic, cut the cilantro into small pieces.
- Then, in a skillet over medium heat, place the butter and let melt. Once it has melted, add 6 slices of bacon cut into squares. Cook the bacon until just when it begins to release the fat and look slightly transparent, add the onion and garlic.
- Continue stirring for approximately ten minutes until these ingredients are roasted, being careful not to burn them.
- Finally, add the meat, and with a spoon separate the meat stumps, the idea is to break the large clusters. Sauté for a few minutes until the meat loses its deep pink color. Turn off and
remove from heat. - Next in the crockpot bowl, add the meat
along with the cooking fat (all the fat that is left in the bottom of
the pan), add the beef broth, diced tomato, cabbage, and mustard. - Program the crockpot at 4 hours, of course this depends on the model and brand of your crockpot; However, make sure that you choose the shortest program because you are using ground beef. If you cook larger pieces of meat, six-hour cooking programs are recommended.
- Make sure that you cover the pot for approximately 3 hours.
- When three-quarters of the cooking
time has elapsed, uncover the crockpot and add the cream cheese, pickles, mustard, cheese, cilantro, black pepper, and salt. Stir very well and add salt, if necessary and continue cooking. - Lastly fry the bacon slices, then serve the soup in bowls, with the fried bacon added on top and ciboulette to taste.
Nutrition Information:
Yield: 8 Serving Size: 1 bowlAmount Per Serving: Calories: 489Total Fat: 41gSaturated Fat: 18gCholesterol: 116mgSodium: 980mgCarbohydrates: 6gNet Carbohydrates: 4.4gFiber: 1.6gSugar: 2.6gProtein: 23g