If you love a good juicy burger then this keto bacon cheeseburger soup is going to hit the spot! The boys in my family loved this! Easy tweaks to make a Carnivore diet version of this soup included!
Keto Bacon Cheeseburger Soup
Bacon cheeseburgers are some good eats don’t you think!? I’ve raised 3 boys and let me tell you they are into burgers! Ok, so one is a vegetarian now but he works in a burger joint. Go figure!
I love this soup because it’s not only got that great bacon cheeseburger taste, it’s warm and filling on a cold winter night.
It’s also a one pan keto dinner on the table in about 1/2 hour and that’s a bonus in my books!
Ingredients Needed for Keto Bacon Cheeseburger Soup
- 80% lean ground beef
- bacon
- onion powder
- garlic powder
- Italian seasoning
- smoked paprika
- Sea salt & black pepper
- Chopped cauliflower
- beef broth or bone broth
- heavy cream
- sharp cheddar cheese
- parsley or chives for garnish
You will also need a heavy soup pot or large high sided skillet something like this one.
Tips, Tricks and Hacks to make this low carb bacon cheeseburger soup
- You can use leftover crisp cooked bacon (does that happen!?) or precooked bacon like Hormel
- If you use the pre-cooked bacon, then simply microwave about 6 slices for 2 minutes before garnishing the soup.
- When using pre cooked or leftover bacon, you will need a tbsp lard, tallow or butter to fry the ground beef.
- If you are doing Keto Carnivore, this soup is just as good without the cauliflower, so just leave it out. The rest of the ingredients are suitable for relaxed Carnivore.
I made the Carnivore diet recipe version below to test it and I love it! I threw some parsley on it to make a better picture but carnivores can feel free to leave it out!
Printable Recipe Card for Savory Keto Bacon Cheeseburger Soup
Savory Keto Bacon Cheeseburger Soup
There are few soups as satisfying as a good hamburger soup! This keto bacon cheeseburger soup is low carb comfort food at it's best. A perfect family dinner on a cold winter night.
Ingredients
- 4 slices bacon, chopped
- 1 lb lean ground beef
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 Tbsp Italian seasoning
- 1/2 tsp smoked paprika
- Sea salt & black pepper, to taste
- 1/2 head chopped cauliflower
- 3 Cups beef broth
- 1/3 Cup heavy cream
- 3 Cups shredded sharp cheddar cheese
Instructions
- Heat a large high-sided skillet or heavy soup pot over medium heat.
- Add bacon and cook until crispy, approximately 5 minutes (if not using precooked)
- Transfer cooked bacon to a plate lined with paper towels. Leave about 1 tbsp bacon grease in the pan.
- Add ground beef to the same skillet and sprinkle all the seasonings on top. Stir to combine and cook stirring occasionally, until the meat is browned, approximately 5 minutes.
- Add the chopped cauliflower (if using) and beef broth to the skillet and stir to combine. Cover and reduce heat to medium low. Simmer until heated through and the cauliflower is fork tender, but not mushy, approximately 7-8 minutes.
- Remove the skillet from heat. To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it. Stir the tempered cream and sharp cheddar cheese into the skillet until the cheese is thoroughly melted. Taste and adjust seasonings, as desired.
- To serve, ladle the soup into individual serving bowls. Crumble the cooked bacon and sprinkle on top of each bowl along with the fresh chopped parsley. Serve immediately and enjoy!
Notes
- You can use leftover crisp cooked bacon or fully cooked bacon like Hormel
- If you use the pre-cooked bacon, then simply microwave about 6 slices for 2 minutes before garnishing the soup.
- If using pre cooked or leftover bacon, you will need a tbsp lard, tallow or butter to fry the ground beef.
- If you are doing Keto Carnivore, this soup is just as good without the cauliflower, so just leave it out. The rest of the ingredients are suitable for relaxed Carnivore.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 30gCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gProtein: 35g
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.
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Save the Bacon cheeseburger soup for later on Pinterest!
I loved this! I used sausage instead of Bacon because I had it and broccoli instead of cauliflower and it was delicious. I would say even better the next day.
That sounds really good! Nice tweaks!
This is delicious! I had zucchini, so I chopped that up instead of the cauliflower.
Sounds great!
This is a crafty way to get cauliflower into the diet! I will make this again, but will cut down on the Italian seasoning for my taste. I like the ease of this and that there are so many topping options to customize even further.
Thanks for trying it! I often put sour cream on top, yum!
We love this soup and make it frequently. But I have never tried to freeze it. Would that work? Or would the cheese and cream look curdled when it thawed?
I have honestly never tried to freeze this soup because I worry about the same thing. I think I’m just going to have to run that experiment and see! But I’m glad you like the soup!