This low-carb keto hamburger soup is loaded with your favorite vegetables, is super easy, and is a crowd favorite! Plus, it can be made on the stovetop or Instant Pot and is also naturally gluten-free, dairy-free, paleo, and whole30-compliant - making everyone happy!
Hearty soups, such as this Keto Hamburger Soup and Hearty Chicken Soup, are easy, filling, full of veggies, comforting, and delicious.
This recipe is perfect to serve when the weather turns cool for an easy and delicious dinner the whole family will love.
Or if you're looking for something with a little extra cheesy comfort, be sure to check out my keto bacon cheeseburger soup!
It's a tomato-based soup with ground beef and veggies - nothing fancy! You probably already have all the ingredients on hand.
Even though I keep frozen bell peppers in the freezer year-round, those are the only ingredient I can think of that you might need to pick up.
Plus, it can be made in the Instant Pot or on the stovetop and is not only low-carb, but is also naturally paleo, gluten-free, dairy-free, and whole30-compliant - woohoo!
And 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!
Or if you're just looking for more low-carb dinner ideas, this cauliflower pizza crust from Sunkissed Kitchen and this keto cheeseburger casserole from Keto Cooking Wins both look amazing too!
Easy instructions
Step #1: Saute and onion and celery.
This can be done either on the stovetop or in the bowl of your Instant Pot.
I completely forgot the celery when I was taking pictures - oooops! While it won't make or break the recipe, I do recommend it 😀
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 (optional), and spices.
Step #4: Cook 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.
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 great on its own, this keto soup goes great with some shredded cheese sprinkled on the top and a side salad with Low-Carb Dinner Rolls or Keto Crackers for an extra cozy dinner!
Storage
Not only is this quick and easy to make, but it reheats really well and is great for meal prep!
It can be stored in the fridge for 3 to 5 days or can be frozen 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 when ready to eat.
Tips and substitutions
- Feel free to change up the veggies to whatever you prefer, green beans are another great addition!
- If you're short on time, replace the veggies with a bag of low-carb frozen veggies.
If you've tried this keto hamburger soup, please let me know below in the comments!
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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
- 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. This includes the beef broth, bell peppers, carrot, 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, quick release the pressure valve and remove the lid when it's safe to do so. 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. 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 15 to 20 minutes, or until the veggies are tender. 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 and Low-Carb Dinner Rolls for an extra cozy dinner!
- To reheat frozen soup, thaw overnight in the fridge, then reheat in the microwave or stove when ready to eat.
- While carrots aren't usually considered keto, the carrot has lots of flavors while only adding less than 1 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.
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jody says
hmmm....saute on stove for 20ish min or instant pot for same amount of time? Seems like the latter should be less I would think. Pressure cooking and all that...
Cassidy Stauffer says
Hi Jody!
You're right, 20 minutes is probably a bit overkill! I've tested some different times and I think 10 minutes is perfect. I'll update the recipe card 🙂
XO
-Cassidy