It’s great to come home to a warm bowl of low carb crock pot cheeseburger soup. Just prep the ingredients in the slow cooker before leaving.
The weather has finally started to get nice, but it’s still not warm enough to go without a jacket. There have been a few days where I was comfortable in just a T-shirt outside. But, I always keep a jacket with me because New England weather is so unpredictable.
Last Saturday was was sunny and warm. It was a great day to be outside. So, I prepped up a batch of low carb crock pot cheeseburger soup in the morning and put it in the slow cooker just before heading out.
I decided to take my youngest daughter to a park we haven’t been to in a few years. Even though it was mid-morning, there weren’t any other kids at the playground. We ended up taking a walk and started seeing a few other kids come in.
The park has a large pond and there were some kids fishing. My daughter loves to fish in our own pond, so I wish I had taken the fishing gear with us. I didn’t see a lot of fish being caught, though.
We ended up stopping to get lunch. I only had a salad because I knew I had my crock pot cheeseburger soup cooking in the slow cooker at home.
When I got back home, I was greeted by the smell of crock pot cheeseburger soup. Since I had already had lunch, I waited a few hours before digging it.
Some people may see soup as a comfort food that’s just for cooler weather. But, we love to enjoy soup year round. Seafood chowders are especially popular in New England during the summer months.
My daughter usually takes a nap in the early afternoon, but she wasn’t ready for it yet. So, we hung out outside and she played in the yard for about an hour.
After my daughter came in and finally fell asleep, I got to relax with a cup of the crockpot cheeseburger soup. It was just as delicious as it smelled!
My son came in just as I had put the soup away and asked him if he wanted a taste. He gave it a try and really liked it. In fact, he ended up eating half of it over the next few days.
Later in the day, I heated up a bowl of the soup for dinner. I let my three year old daughter try it since she loves to eat from my plate. She loved the soup too and she is super picky when it comes to food.
The crock pot cheeseburger soup ended up being a winner with my family. So, I’ll certainly be making this recipe again.
It could be made on the stovetop if you don’t have the time for slow cooking. But, I really like letting the Crock Pot do the cooking while I go out and do other things.
Using the Crock Pot a great way to get dinner ready early so you can come home and relax with a comforting meal. I do need to get better at doing meal prep the night before and setting up the crock pot before leaving for work. I’m just always too rushed in the morning to do much.
Do you prefer cooking soups on the stove or in the slow cooker?
If you like this recipe, you may want to check out my bacon cheeseburger casserole recipe here.
Low Carb Crock Pot Cheeseburger Soup
Cheeseburger Soup
Ingredients
- 1 tablespoon olive or avocado oil
- 4 cloves garlic
- 1 small onion chopped
- 1.5 pound lean ground beef
- 2 cups diced celery about 8.3 oz
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 32 ounces beef broth
- 2 cups cheddar cheese shredded
- 1 1/2 cups almond milk
- 1/4 cup sour cream
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- salt and pepper to taste
- 1 pound cauliflower florets fresh or frozen
Instructions
- Cook garlic and onion in skillet with hot oil until fragrant.
- Add ground beef and cook until browned. Remove from heat and drain oil (if needed)..
- Transfer cooked beef into a 4 or 6 quart crock pot. Add remaining ingredients
- Stir to combine ingredients. Cook on low 4-6 hours.
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Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Kris says
I am not a celery person, what do you think it would taste like if you substituted chopped pickles to it instead?
Lisa says
I think it’d be good!
Cherry says
My family doesn’t like celery so what can I substitute for it and stay low carb? This sounds DELICIOUS and can’t wait to make it
Lisa says
You can just leave it out as it’s not an essential ingredient.
Michele Cabot says
Delicious and easy!
Mara says
This looks delicious, by I am allergic to almond and soy milk, would regular milk of some sort be an acceptable substitution?
Lisa says
I’d try 50% heavy cream / 50% water mix.
Mind Ross says
Hi, I have this going in the crock pot now. We didn’t have sour cream so we subbed cream cheese. I hope that will be ok. Seems good so far. Wondering if you have suggestions for low carb ways to thicken the soup? Kids are used to a baked potato type thickening…this is thinner. I tried pureeing a little of the soup and mixing it in…but I’m not sure if that’s going to do it.
Thanks. Can’t wait to see how this goes!!! 🙂
Lisa says
You can puree some cauliflower as a thickener or add xanthan or guar gum. Using cream cheese should also help thicken the soup.
M McDowell says
Tried this recipe in my instant pot and it was very good! Not super creamy but that can be adjusted, if desired. I did add some chopped curly kale for an extra boost of nutrition. My husband loved it. I’d make this again. Thank you.
Lisa says
Good to know this one works out in the pressure cooker!
alex says
how long in the instant pot?
Lisa says
I’d do 10 minutes on high and add dairy in after.
Rachel says
So 298 grams is a serving? My macros are pretty strict and I weigh my servings. Just want to be accurate.
Lisa says
That number was provided by the nutrition calculator.
Noline says
I love this. I would never have thought to add all these ingredients into a soup, but am super excited to try it.
Lisa says
Hope you like it!
Kathryn Matis says
I don’t understand the serving size when grams are used. Is a serving about a cup?
Lisa says
It does equate to about a cup. The grams are based on the ingredient amounts. It’s a more accurate way to represent the serving and provide nutritional data.
Dawn says
I don’t understand all this nutritional value stuff i just started doing low carbs 20 net grams or lower but for an example with this soup how Sri i know how many net grams are in entire recipe? I see some recipes you have posted says 2 net grams for one slice ect i get that but when it comes to serving sizes for other recipes i don’t understand like this one and the spaghetti squash recipes ect can you help me?
Lisa says
To get net, you just subtract fiber.
Regina Rushing says
This was delicious! Thank you soo much!
Lisa says
You’re welcome! 🙂
Cristy Keaton says
Does this soup freeze well?
Lisa says
Based on the ingredients, I believe it should freeze without issue.
Vicky says
Can you taste the cauliflower in this? My kids and I are not huge cauliflower fans, so I’m a bit skeptical. Otherwise, I love CB soup!
Lisa says
You could puree to hide the cauliflower. I don’t think it has a big cauliflower taste, but the kids might recognize it.
Joan says
I LOVE all your recipes!! This one looks yummy but I’m guessing the almond milk should be “unsweetened”??? I’m always a little confused when recipes call for it. Please set me straight on this!! I will definitely try this!!
Lisa says
Almond milk used is always unsweetened when used in low carb recipes! I never touch the sweetened stuff. There’s no need to sweeten it. Tastes great without.
Joan says
That’s what I thought, but wanted to be sure. Thanks for clearing that up!!
Julia Mueller says
Agh I’m so jealous your weather’s getting to be nice. We’re slated for rain all weekend and I’m soooo ready for summer. Although our area needs the precip, so I can’t complain too much 😉 Plus rain gives me the ultimate reason to make this hearty and delicious cheeseburger soup – looks marvelous!
Lisa says
It was raining here for weeks before the sun finally came out!