Crockpot Keto Mushroom Cheeseburger Soup

As the weather gradually chills, you will soon need this heart-warming Keto soup. This Keto cheeseburger soup has all the flavors of a juicy burger in soup form. It is rich, creamy, and is loaded with beef, cheese, and other burger toppings. This recipe takes 15 minutes of active prep time and can easily feed a crowd. But best of all, this soup is loved by everyone whether on a Keto diet or not.

Is this Keto soup suitable for meal prep?

Yes, this soup is perfect for Keto meal prep. Making a larger batch is just as quick and easy. Simply cook your soup in the crockpot and allow it to cool completely before dividing it into individual containers. Keep the fresh toppings in separate small containers. This soup will last in the fridge for up to 4 days. Just microwave it for a couple of minutes before eating.

Do you have to use a crockpot?

Crockpot Keto soup recipes are perfect for busy people because they allow you to multitask without keeping an eye on the food. This recipe needs 15 minutes of active cooking time, and then you just let the slow cooker do its thing. While the soup is cooking, you can run errands, finish some home chores, or create more meals for your Keto meal prep. If you don’t own a crockpot, you can use an instant pot or cook it in a Dutch oven on the lowest heat for 2-3 hours.

Is browning the beef essential?

Browning the beef adds a deeper flavor and a layer of texture. If you are in a hurry, you can skip this step and add the ground beef raw with the other ingredients.

Net Carbs

4.4 g
Fiber

0.9 g
Total Carbs

5.5 g
Protein

45.1 g
Fats

34.5 g

517 cals

Quantity

Serving Size

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Olive oil

1 tbsp
Hamburger or ground beef, 90% lean

500 g
Onion

0.25 small
Garlic

1 clove
Celery

0.25 cup, diced
Mushrooms

4 medium
Tomato paste

1 tbsp
Mustard Yellow Prepared

1 tbsp
Smoked Paprika

0.25 tsp
Salt

0.5 tsp
Black pepper

0.25 tsp
Beef broth

2 cup
Cream cheese

0.33 cup
Cheddar cheese

0.5 cup
Tomato

0.25 small - 2 2/5" diameter
Dill pickles

0.5 small - approx 2" long
Scallions

2 tbsp, chopped

Step 1

To a large skillet over high heat, add the oil. Once the oil heats, add the ground beef and let it cook for 3-4 minutes without stirring. Once the beef browns, finely chop the onions, celery, and garlic and add them to the beef.
Step 2

Cook for another 3-4 minutes until the beef is cooked through and the vegetables are fragrant. Transfer the meat mixture to the crockpot. Chop the mushrooms and add them in.
Step 3

Add the tomato paste, mustard, broth, cream cheese, smoked paprika, salt, and pepper. Stir well. Cook on low for 4-5 hours or on low for 2-3 hours
Step 4

When the soup is ready, add the cheddar cheese. Stir until it melts completely. Taste and adjust seasoning if needed.
Step 5

Divide the soup into 4 bowls. Garnish with a little more grated cheddar, sliced pickles, chopped tomatoes, and sliced green onions. Serve immediately.