High-Protein Creamy Cheeseburger Soup
Rich, cheesy cheeseburger soup loaded with ground beef — low-carb, sugar-free, and ready in 25 minutes
This high-protein creamy cheeseburger soup tastes just like a classic cheeseburger in a bowl. Lean ground beef, melted cheese, diced tomatoes, and a silky broth come together for a comforting meal that delivers 32 g of protein and only 5 g net carbs per serving.
Low-carb, sugar-free, and perfect for a quick weeknight dinner.
Why you’ll love this soup
- 32g protein per serving — a complete high-protein meal
- Only 5g net carbs and fully sugar-free
- Creamy, cheesy, and full of cheeseburger flavor
- Ready in about 25 minutes
- One-pot and family-friendly
- Great for meal prep and leftovers
Health notes
- High protein: Lean ground beef and cheese deliver the protein.
- Low carb: No potatoes or flour thickeners.
- Sugar-free: No added sugar in the ingredients.
- Fast: Simmered in one pot in under 30 minutes.
Key element — melt the cheese gently
Add the cheese off the heat or on very low heat and stir until smooth. High heat can cause the cheese to separate or become grainy.
Mary The High Protein Recipes
High-Protein Creamy Cheeseburger Soup
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories320 kcal
Ingredients
Instructions
- Brown the beef. In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it into small pieces. Drain excess fat if needed. Add the diced onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Build the soup. Add the drained diced tomatoes, beef broth, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook 5–7 minutes so the flavors come together.
- Make it creamy. Reduce heat to low. Stir in the heavy cream and cream cheese until the cream cheese melts and the soup is smooth. Gradually add the shredded cheddar, stirring until melted and creamy. Do not boil after adding the cheese.
- Serve. Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley, and add any desired toppings. Serve hot.
Notes & Tips
- Use freshly shredded cheese — pre-shredded often contains anti-caking agents that can make the soup grainy.
- Keep the heat low when adding cheese so it melts smoothly.
- Drain the tomatoes well so the soup stays thick and creamy.
- This soup thickens as it cools; add a splash of broth when reheating if needed.
- A spoonful of sugar-free ketchup or mustard stirred in at the end boosts the cheeseburger flavor.
Variations & serving ideas
- Turkey or chicken: Use ground turkey or chicken for a leaner version.
- Dairy-free: Use coconut cream and a dairy-free cheese alternative.
- Spicy: Add a pinch of cayenne or diced jalapeños.
- Thicker: Simmer a few extra minutes or add a little more cream cheese.
- Bacon cheeseburger: Stir in cooked crumbled bacon and top with extra bacon bits.
- Pickle lover’s: Add diced dill pickles and a splash of pickle juice at the end.
- Spicy: Add diced jalapeños or a dash of hot sauce with the seasonings.
- Loaded: Top each bowl with shredded lettuce, diced tomato, and a drizzle of special sauce.
Storage
- Refrigerator: Up to 4 days (Store covered)
- Freezer: Up to 2 months (Freeze without the cream if possible; add cream when reheating)
- Reheat: Stovetop or microwave (Stir often and add a splash of broth if needed)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 20 g |
| Sodium | 720 mg |
| Total carbohydrate | 6 g |
| Fibre | 1 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this soup keto-friendly?
Yes. At only 5g net carbs per serving it fits easily into most keto and low-carb plans.
Why did my cheese separate?
The heat was too high. Always add the cheese on low heat or off the heat and stir gently until melted.
Can I make it thicker?
Yes. Simmer a few extra minutes uncovered or stir in an extra ounce of cream cheese.
Can I make it ahead?
Yes. This soup keeps well for several days. Reheat gently and add a splash of broth if it has thickened.
What cheese works best?
Freshly shredded sharp cheddar melts the smoothest and gives the best flavor. Avoid pre-shredded if possible.
Can I freeze it?
Yes. For best results, freeze before adding the cream and cheese, then finish those ingredients when reheating.
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