An easy cheeseburger soup, with ground beef and without potatoes, prepared in one pot over the stove top.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
This soup was inspired by the infamous MCds double cheeseburger (of course) and the German beer cheese soup.
🧀 Ingredients
This cheeseburger soup came about when I was out of potatoes and vegetables. I was also super lazy that day.
Here is a list of ingredients that you will need to make a low carb/ keto version:
- Ground hamburger beef meat - lean or higher content of fats
- Butter or olive oil
- Onion - white or red
- Garlic
- Broth - vegetable or beef broth
- All-Purpose flour
- Cream cheese
- Cheese - cheddar or similar
- Seasoning - salt, pepper, nutmeg, bay leaf and thyme (optional).
If you want veggies, add the following (but it won't be low-carb anymore) - 1 carrot and 1-2 potatoes or a somewhat similar recipe would be a ground beef vegetable soup.
🔪 How to make this soup?
The soup has almost no prepping time and is easy to prepare and cook from scratch.
The overview below shows you how it comes together. The complete recipe with US and metric measurements is located at the bottom of this post.
Step 1
Prep onion and garlic. Sauté onion and garlic.
Stir in meat and flour.
Step 2
Pour in broth and throw in seasoning.
Mix in cream cheese, grated cheese and thyme.
Step 3
Bring to a boil, cook until soup has infused with ingredients and you are satisfied with the flavors.
📖 Recipe
Cheeseburger Soup without Potatoes
Ingredients
For the soup:
- 1 Piece Onion
- 1 Piece Garlic Clove
- 2 Tablespoon Butter or Oil
- ¾ Pound Ground Beef
- 1 Tablespoon All-purpose Flour
- 6 Cups Broth Beef or Vegetable Broth, can be mixed with water
- ¼ Teaspoon Black Pepper Ground
- 1 Teaspoon Salt
- pinch Nutmeg
- 1 Bay Leaf
- ½ Cup Cream Cheese
- 6 Ounces Shredded Cheese 1 bag, cheddar or similar
- 1 Teaspoon Thyme
To garnish:
- Paprika
- Black Pepper Ground or coloreful pepper mix
Instructions
- Prepare your onion and garlic, cut small.
- Heat up a shallow vessel with the butter or oil and saute onion and garlic soft over a medium heat setting.
- Stir in ground beef and stir cook over a medium flame.
- Lower the heat and throw in all-purpose flour. Mix in and stir cook for a minute.
- Continue to pour in broth. Mix in some water to the total quantity of broth if you want it thinned down.
- Season with salt, black pepper, nutmeg, and bay leaf.
- Increase heat to a higher setting and bring to a boil. Stir occasionally and wait for it to bubble.
- Add in the cream cheese, grated cheese, and thyme.
- Keep over a medium to low heat setting and cook first covered for 15 minutes and the rest uncovered.
- Pick out bay leaf when you are done and discard bay leaf.
- Serve up hot with some paprika and black pepper as a garnish.
Nutrition
🥣 Serving
Serve up your cheeseburger soup with brown bread, whole wheat rolls, and similar healthier bread such as our spelt bread.
I love the soup with refrigerator pickles at the side and/or with small pink and sharp radish and some salt.
The soup is quite filling, making it a great option if you want to eat less or smaller quantities of food for lunch or dinner.
Garnish with paprika and ground pepper.
🍱 Storing
Store soup leftovers in an airtight container in your fridge for up to 4-5 days max.
You can batch the soup too and freeze each batch in a freezer-friendly container.
To warm it up again, heat up over the stove top OR in the microwave in a microwave save the container.
👁️ More Soup Ideas
1. My soup did not turn out a nice orange color, but light brown which was not as appetizing.
2. My cream cheese did not “melt” into the soup as poster stated in a previous comment. Instead, I had to break it apart and could only get it down to tiny white lumps. It probably would’ve been better to melt it with the meat before adding in the broth.
3. Some instructions were unclear. In #2, using a “shallow vessel” makes no sense since we’re making an entire soup in a single pot… #5 starts with “continue to pour in broth” when there has been no mention of broth up to that point, so nothing can be “continued.” #9 says “cook first covered for 15 minutes and the rest uncovered” but we’re not told the TOTAL time to let the soup simmer, so how ling uncovered?
4. I added double the amount of cheese to try and get it closer to the orange color and still no luck (6 ounces…that’s it? Should it have been 16 ounces?) It still tasted fine, and my 7-year-old ate it with bread to dip, but the mechanics of the recipe/instructions need some work.
I Kyra, thanks for taking the time to leave us a detailed feedback, I'm sorry to read that the soup didn't turn out as expected. Thanks for all the tips, and you are right, the recipe needs a revision. I'm in the process of updating older recipes and this one will be on my list soon. That said, did you top it with paprika at the end? The orange color is basically paprika. The cream cheese melts as you stir it in. The brand of cream cheese can make a difference. It's definitely 6 ounces of shredded cheese and 1/2 a cup of cream cheese.
P.S: Sorry for the late response, I fished your comment from the bottom of my spam.
Hi,
Question....would greek yogurt or sour cream work ok if I don't have cream cheese?
Thanks
Rosie, Cream cheese works with this recipe because it melts into the soup. I fear that greek yogurt and cour cream wouldn't be able to do this and create lumps/curdle. You could skip the cream cheese and just add a spoonful of sour cream as a serving over the soup at the end. Just don't heat up the sour cream because it will create those white little specks in the soup which doesn't look too appetizing. Hope this helps.
My family will love this! Snow coming today and a warm, delicious soup is the perfect remedy!