Steakhouse Cheeseburger Soup

by | Jun 26, 2026 | Soups

A rich keto cheeseburger soup built in layers with browned ground beef, crispy bacon, cheddar, Gruyère, and Parmesan cheeses.
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Creamy steakhouse cheeseburger soup in a rustic bowl, topped with crispy bacon, Parmesan, fresh chives, and black pepper.
Creamy steakhouse cheeseburger soup in a rustic bowl, topped with crispy bacon, Parmesan, fresh chives, and black pepper.

Steakhouse Cheeseburger Soup

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A rich keto cheeseburger soup built in layers with browned ground beef, crispy bacon, cheddar, Gruyère, and Parmesan cheeses.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 972
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meat
  • 2 lb 80/20 ground chuck
  • 8 slices bacon chopped
Vegetables
  • 2 medium sweet onions diced
  • 3 cloves garlic minced
Liquids
  • 4 cups beef broth divided
  • 2 cups heavy cream
Cheese
  • 8 oz cream cheese softened and cubed
  • 8 oz Kerrygold Reserve Cheddar freshly grated
  • 5 oz Gruyère freshly grated, or one small wedge after removing wax or rind
  • 1/4 cup finely grated aged Parmesan plus more for garnish
Seasonings
  • 4 Tbsp butter
  • 2 1/2 tsp Worcestershire sauce for the broth, plus more to taste
  • 1 tsp Worcestershire sauce For the ground beef
  • 1/2 tsp dried thyme
  • kosher salt to taste, divided
  • freshly ground black pepper to taste
Garnish
  • reserved crispy bacon
  • Parmesan cheese
  • chopped chives optional
  • fresh cracked black pepper

Equipment

  • 1 Large soup pot or Dutch oven
  • 1 Grater for freshly grating the cheese

Method
 

Build the Soup
  1. Cook the chopped bacon until crisp. Remove and reserve for garnish. Leave about 1 tablespoon of bacon fat in the soup pot.
  2. Add the ground chuck to the bacon fat. Season with salt, freshly ground black pepper, and a splash of Worcestershire sauce, about 1 teaspoon. Let the beef brown deeply before breaking it apart. Cook until well browned, then remove and reserve.
  3. Without cleaning the pot, add the butter and diced onions. Season with 1/2 teaspoon kosher salt and 1/4 tsp freshly ground black pepper. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until the onions are soft, sweet, and lightly caramelized.
  4. Add the garlic and cook for about 30 seconds, just until fragrant.
  5. Pour in 3 1/2 cups of the beef broth. Scrape the browned bits from the bottom of the pot.
  6. Stir in the cream cheese until smooth. You can put some of the broth in a bowl with the cream cheese and whisk it to help it melt faster and smoother.
  7. Add the heavy cream, 2 teaspoons Worcestershire sauce, dried thyme, and more black pepper. Simmer gently for 5 minutes. Taste the broth. If it tastes flat, add salt in small pinches until the flavor comes alive.
  8. Return the browned beef to the pot. Simmer gently for another 5 to 10 minutes.
  9. Reduce the heat to low. Gradually stir in the cheddar, Gruyère, and Parmesan. Do not boil after adding the cheese.
  10. Taste again. Stir in the remaining 1/2 cup beef broth, another 1/2 teaspoon Worcestershire sauce, and a generous pinch of salt if needed.
  11. Serve topped with crispy bacon, grated Parmesan cheese, chopped chives, and fresh cracked black pepper.

Nutrition

Calories: 972kcalCarbohydrates: 12gProtein: 41gFat: 85gSaturated Fat: 44gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 257mgSodium: 1226mgPotassium: 677mgFiber: 1gSugar: 7gVitamin A: 1923IUVitamin C: 5mgCalcium: 527mgIron: 3mg

Notes

Build the soup in layers: crisp bacon, well-browned seasoned beef, buttery seasoned onions, a flavorful cream broth, and cheese added at the end. Taste the broth before adding the beef and cheese. It should be flavorful enough to enjoy on its own. Reheat gently and do not boil.

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