This low-carb keto hamburger soup is loaded with ground beef and your favorite low-carb vegetables in a rich and flavorful tomato-based broth. It is super easy, a crowd favorite, and can be made on the stovetop or Instant Pot.
Hearty soups, such as this Keto Hamburger Soup and Hearty Chicken Soup, are easy, filling, full of veggies, comforting, and delicious.
Or, if you're looking for something with a little extra cheesy comfort, be sure to check out my keto cheeseburger soup with bacon!
This low-carb hamburger soup recipe is perfect to serve when the weather turns cool for an easy and delicious dinner the whole family will love.
It's a tomato-based soup with ground beef and veggies - nothing fancy! You probably already have all the ingredients on hand.
❤️ Why You'll Love The Keto Hamburger Soup Recipe: 1) Easy to make, using everyday ingredients. 2) Makes enough for a crowd or to have leftovers. 3) It is loaded with beef and veggies in a tomato-based broth with a secret ingredient to give it extra flavor. 4) It can be made on the stovetop or in an Instant Pot. 5) Is naturally paleo, gluten-free, dairy-free, whole30, paleo, and low-carb.
Or, if you're looking for more Instant Pot recipes, I think you'll love this keto pulled pork, keto chicken pot pie soup, keto pot roast, and keto taco soup recipe!
Ingredients
Here are the simple low-carb hamburger soup ingredients:
- Avocado Oil - Or oil of choice for sauteeing the veggies.
- Onion, Celery, Garlic, and Beef Broth - Make a rich, flavorful, and savory soup base.
- Ground Beef - Beef isn't just good for hamburgers! If possible, use grass-fed for added nutrition.
- Bell Peppers And Carrot - Low-carb veggies; feel free to change the veggies to whatever you prefer; green beans, cauliflower, broccoli, mushrooms, and spinach are all good choices!
- Sea Salt, Ground Pepper, Oregano - Seasonings.
- Tomato Paste And Petite Diced Tomatoes - Makes a rich and flavorful tomato-based broth.
- Balsamic Vinegar - This is optional, but it's my secret ingredient that adds a subtle sweet-tart flavor.
- Shredded Cheddar Cheese - Optional for serving.
Easy instructions
Step #1: Saute and onion and celery.
This can be done on the stovetop or in the bowl of your Instant Pot.
Step #2: Add garlic and brown the beef.
Cook until the beef is browned, breaking it up with a spatula as it cooks.
Step #3: Add the remaining ingredients.
This includes broth, chopped bell peppers, diced tomatoes, tomato paste, carrots, and spices.
Step #4: Cook, stir in the balsamic vinegar, and serve!
For the Instant Pot, cook on high pressure for 10 minutes, then release the pressure naturally.
For the stovetop, bring the soup to a boil. Reduce the heat, then cover and simmer for 15 to 20 minutes or until the veggies are tender.
If the soup is too thick, add more broth as needed.
💭Top Tip: Taste and adjust the seasonings, adding more salt if needed. If the soup tastes "flat," it needs more salt!
Serving suggestions
Even though it's excellent on its own, this keto soup goes great with some shredded cheese sprinkled on the top and the following sides:
- Side salad with balsamic vinaigrette or sugar-free ranch or a side Caesar salad
- Low-Carb Dinner Rolls
- Keto Crackers
Storage
This is quick, easy to make, reheats well, and great for meal prep! Here are the easy storage instructions:
- Store: Store covered in the fridge for 3 to 5 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. I recommend freezing in individual-sized portions for easy re-heating 👍 To reheat the frozen low-carb soup, thaw in the fridge overnight, then reheat in the microwave or on the stove.
Tips and substitutions
- Feel free to change the veggies to whatever you prefer; green beans, cauliflower, broccoli, mushrooms, and spinach are great additions!
- If you're short on time, replace the veggies with a bag of low-carb frozen veggies.
- No ground beef? No problem! Substitute with leftover, cooked chicken or turkey. Just be sure to remove the bones and skin 👍
- While carrots aren't usually considered keto, they have lots of flavor and only add less than one net carb per serving.
- Add real bacon bits with the ground beef for added flavor!
If you've tried this keto hamburger soup, please let me know in the comments below!
Or if you're looking for more low-carb dinner ideas, this cauliflower pizza crust from Sunkissed Kitchen and this keto cheeseburger casserole from Keto Cooking Wins look amazing, too!
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📖 Recipe
Keto Hamburger Soup
Ingredients
- 2 tablespoon Avocado Oil - or oil of choice
- 1 medium Onion - diced
- 1 stalk Celery - diced
- 3 cloves Garlic - minced
- 1.5 lbs. Ground Beef
- 3 cups Beef Broth
- 1 medium Green Bell Pepper - diced
- 1 medium Red, Orange, Or Yellow Bell Pepper - diced
- 1 large Carrot - chopped
- 2 teaspoon Sea Salt
- ¼ tsp Ground Pepper
- ¼ tsp. Oregano
- 2 tablespoon Tomato Paste
- 14.5 oz. Petite Diced Tomatoes
- 1 teaspoon Balsamic Vinegar - optional adds a subtle sweet-tart flavor
- Shredded Cheddar Cheese - optional, for serving
Instructions
Instant Pot Instructions:
- Press the Saute button on your Instant Pot and add the avocado oil. Once hot, add the diced onion and celery.
- Allow them to cook for about 5 minutes, stirring occasionally, or until the veggies are tender.
- Add the garlic and cook until fragrant, around 30 seconds. Then, add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Then, press the "Cancel" button.
- Add all the remaining ingredients except the balsamic vinegar. This includes the beef broth, bell peppers, carrots, sea salt, pepper, oregano, tomato paste, and petite diced tomatoes.
- Secure the lid and turn the venting valve to "Sealing". Then press the "Pressure Cook/Manual" button and adjust the time to 10 minutes.
- Once the cooking cycle has completed, quickly release the pressure valve and remove the lid when it's safe to do so. Add the balsamic vinegar if using. Taste and adjust the seasonings and salt as needed. If it tastes "flat" - it needs more salt! If the soup is too thick, add more broth as needed. Top with shredded cheese if desired, and serve hot.
- Leftovers can be stored in the fridge for 3 to 5 days or frozen in a freezer-safe container for up to 3 months. I recommend freezing in individual-sized portions for easy thawing and re-heating 👍
Stovetop Instructions:
- Add the oil to a large pot or dutch oven and heat over medium heat. Once hot, add the diced onion and celery.
- Allow them to cook for about 5 minutes, stirring occasionally, or until the veggies are tender.
- Add the garlic and cook until fragrant, around 30 seconds. Then, add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain off fat if desired.
- Add all the remaining ingredients except the balsamic vinegar. This includes beef broth, bell peppers, carrot, sea salt, pepper, oregano, tomato paste, and petite diced tomatoes.
- Bring to a boil. Reduce the heat, then cover and simmer for 15 to 20 minutes or until the veggies are tender. Stir in the balsamic vinegar if using. Taste and adjust the seasonings and salt as needed. If the soup tastes "flat," - it needs more salt! If the soup is too thick, add more broth as needed. Top with shredded cheese if desired, and serve hot.
- Leftovers can be stored in the fridge for 3 to 5 days or frozen in a freezer-safe container for up to 3 months. I recommend freezing in individual-sized portions for easy thawing and re-heating 👍
Add Your Own Notes
Notes
- This soup goes great with a side salad with balsamic vinaigrette or sugar-free ranch, a side Caesar salad, and Low-Carb Dinner Rolls for an extra cozy dinner!
- To reheat frozen soup, thaw it overnight in the fridge, then reheat it in the microwave or stove when ready to eat.
- While carrots aren't usually considered keto, they have lots of flavor and only add less than one net carb per serving.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Did you make this recipe? Let me know!