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Easy Keto Cheeseburger Soup with Pickles

Creamy, rich, and full of classic cheeseburger flavor, this keto soup blends savory beef, melted cheese, and a hint of tangy pickles. It is quick to make, comforting to eat, and perfect for an easy low carb dinner any night of the week
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 lb ground beef
  • 2 tbsp butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups beef broth
  • 4 oz cream cheese softened
  • 1 cup heavy cream
  • 1 1/2 cups cheddar cheese shredded
  • 1/2 cup dill pickles chopped
  • 2 tbsp pickle juice
  • salt to taste
  • black pepper to taste
  • 1 tsp mustard optional

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Method
 

  1. In a large pot, cook the ground beef over medium heat until browned. Break it into small pieces as it cooks, then drain excess grease.
  2. Add butter, diced onion, and garlic to the pot. Cook for 3 to 4 minutes until the onion is soft and fragrant.
  3. Pour in the beef broth and stir well. Let it simmer gently for about 5 minutes so the flavors blend.
  4. Add the softened cream cheese and stir until it melts smoothly into the broth.
  5. Pour in the heavy cream and mix gently until the soup looks rich and creamy.
  6. Stir in the shredded cheddar cheese a little at a time until fully melted.
  7. Add the chopped pickles, pickle juice, and mustard if using. Stir and let it simmer for another 3 to 5 minutes.
  8. Taste and adjust with salt and pepper. Serve warm while the cheese is perfectly melted.

Notes

Keep the heat low after adding the dairy and cheese to prevent the soup from separating or becoming grainy. For the best texture, use freshly shredded cheddar and softened cream cheese. This soup can be made ahead and reheated gently with a splash of broth or cream if needed.