Low Carb Cheese Burger Soup✨
Ingredients
1 tablespoon olive oil
1 medium onion, finely diced
5 ounces (150 g) smoked bacon lardons
1 pound (450 g) lean ground beef
2 large garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
5 cups (1.25 liters) low-sodium beef or chicken stock
3.5 ounces (100 g) low-fat cream cheese
3.5 ounces (100 g) low-fat cheddar cheese
1 cup half and half (single cream)
½ cup sour cream
A handful of fresh parsley, roughly chopped
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes or until the onions are translucent.
Add the bacon lardons and cook for another minute, then add the ground beef to the pot. Break it apart with a spoon and cook until it's browned and no longer pink.
Stir in the crushed garlic, oregano, and basil. Cook for about 1 minute until fragrant.
Mix in the tomato paste and Worcestershire sauce and cook for another 1-2 minutes.
Add the beef or chicken stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Lower the heat and stir in the cream cheese and cheddar cheese. Keep stirring until the cheeses are fully melted and incorporated into the soup.
Adjust the seasoning to taste and serve hot, with some extra cheese or a bit of fresh parsley on top if you like.
Recipe is from Pinterest: Skinny Spatula
I made this Low Carb Cheese Burger Soup on a chilly evening, and it turned out to be a perfect, cozy meal! The combination of lean ground beef and crispy smoked bacon lardons really gives it a rich, meaty flavor that you’d expect from a classic cheeseburger, but without the carbs. One tip I found helpful was to let the soup simmer slowly after adding the beef or chicken stock. This helps all the flavors meld together beautifully. When I added the cream cheese and cheddar, stirring constantly was key to achieving a smooth, velvety texture – no clumps at all! The use of herbs like oregano and basil adds a nice aromatic touch, elevating the soup beyond just a simple burger flavor. I also liked topping it with extra shredded cheddar and fresh parsley to brighten it up and add a bit of freshness. If you follow a keto or low-carb diet, this soup is a fantastic option for a filling lunch or dinner. It’s also adaptable: you can swap the half and half with full-fat coconut milk for a dairy-free version, or add some diced jalapeños if you want a spicy kick! Overall, this recipe is straightforward and uses common ingredients but delivers big on flavor. It’s become a staple in my meal rotation, especially when I crave that cheese-burger taste without the bread and carbs. Definitely worth trying if you enjoy hearty soups and want to keep carbs low!