Want a soup that has all the flavors of a cheeseburger, but in soup form? This 30 Minute Easy Keto Bacon Cheeseburger Soup is rich and filling, but taste just like a cheeseburger.
I am a year round soup fanatic. It’s one of my favorites, especially on rainy days. Living in Seattle, we have a lot of those days!
Hot or cold weather, soup is always a great option!
Not only is this keto bacon cheeseburger soup filling, but you can taste of the flavors in the soup.
Keto cheeseburger soup is full of flavorful bacon, ground beef and cheddar cheese. The soup is thickened with heavy cream instead of xanthan gum, which makes for a savory, satisfying and delicious soup!
It’s so good, you’ll never guess that it’s low carb! Pair it with a side salad or low carb cloud bread. If your anything like me, this keto cheeseburger soup will become your new favorite “go-to” food.
What is Cheeseburger Soup?
Imagine the best-case scenario, a warm cheesy bacon cheeseburger in a bowl that’s low carb and healthy! That’s what keto bacon cheeseburger soup is like.
You make the soup with smokey bacon, ground beef, and cauliflower takes the place of potatoes. The base is thick, and cheesy soup made from heavy cream.
It’s hearty enough to be a meal. Best of all, it only takes 30 minutes to make.
If you hate the word diet plan because of all the things you would miss, then worry no more. This keto cheeseburger soup is proof positive that you can still enjoy comfort food while maintaining a keto low carb lifestyle.
How to make Bacon Cheeseburger Soup
Making this cheeseburger low carb soup is seriously simple. Frankly, it’s the best thing about keto recipes.
The ingredients in this super yummy comfort bowl of soup are already no carb, and I’ve gotten rid of the ones that aren’t by adding in some healthier, delicious alternatives like cauliflower instead of potatoes. Adding in the healthier alternatives still gets you that thick, creamy soup you love.
By using cauliflower instead of potatoes you can really taste the other ingredients like sharp cheddar cheese, smoky bacon and tender ground beef.
Here’s how to make the bacon cheeseburger soup in five easy steps:
Crisp your bacon - Brown the bacon for a 6-7 minutes over medium heat or until desired crispiness.
Cook your ground beef - Brown the ground beef by stirring occasionally. Break up the larger pieces with your cooking spoon. Sprinkle with seasonings.
Add Cauliflower and beef broth - Add cauliflower and beef broth to the pot. Simmer over medium heat until cauliflower is tender.
Make it soupy - When the cauliflower is tender, remove it. Add in your heavy cream and cheddar cheese into the skillet until the cheese is completely melted. Add in the cauliflower mixture and stir.
Serve it hot - Ladle your soup into individual serving bowls. Crumble the bacon and sprinkle the top with fresh chopped parsley.
Keto Bacon Cheeseburger Soup Tips and Tricks
Go slow with the cheese.
Sometimes it’s tricky to have the cheese melt in your soup. The trick is to simmer on low and go slow, stirring it in a little at a time. It’ll be worth it!
If you’re concerned about your cheese clumping, you can melt it separately. You do this by ladling out 2 cups of broth, without the cauliflower or ground beef, then whisk in the cheese.
After it’s melted, you can add it into the soup and stir in the other ingredients until it’s all mixed.
I prefer to use pre-shredded cheese that comes in bags. The inside of the bags contain cellulose to prevent clumping.
If you want to shred your own cheese and it seems clumpy before using it, toss in a little arrowroot powder before adding the cheese to the soup. Cornstarch works, but if your wanting low carb, you’ll want to avoid corn starch.
Either way, you use your cheese, the biggest trick is to stir constantly when adding in the cheese. This helps stop the clumping.
When searching for soups on the internet, you’ll notice that they thicken a lot of them with potato or flour. But not this low carb cheeseburger soup! We use heavy cream to give it that hearty thickness you love without sacrificing your keto lifestyle.
Along with the heavy cream, the key to this recipe is the cheese. When adding the cheese, you’ll notice it gets thicker.
I like my soup even thicker, what can I do?
Easy! If you want your soup even thicker, you can do so by removing some liquid and cauliflower. Puree it together in a blender and stir it back into the soup. Super simple! It works really well! And it makes for an even creamier texture.
Is Hamburger Soup Keto Friendly?
Yes! Most definitely! This keto cheeseburger soup is not only keto-friendly, it’s also only 2 grams of carbs per serving! Woo-hoo!
Can I freeze Keto Hamburger Soup?
Because this recipe is so simple, you might make a double batch! It keeps well in the refrigerator for up to a week, so you can easily have leftovers for lunch the next day.
Freezing cheeseburger soup is relatively easy. Just let it cool to room temperature before freezing.
When you’re ready to cook, just reheat it on the stove. Stir frequently so it doesn’t separate.
What Can I serve with Keto Bacon Cheeseburger Soup?
Even though keto cheeseburger soup is perfect all by itself for lunch or even dinner, it can also be part of a complete dinner by adding in some other keto options.
Add a keto salad - There’s nothing like feeling you’ve been eating as healthy as by adding in a salad.
Egg Skillet Hash - I know, I know. Who eats a skillet hash with eggs! Trust me, it’s delicious!
Tools you need to make Keto Cheeseburger Soup?
Large Soup Pot with a lid - I like to use a 4 quart soup pot with extra tall sides. By using a pot with tall sides, you’ll be sure not to spill any keto friendly cheeseburger soup onto the stove.
Silicone Cooking Utensils - Silicone utensils will help to stir the soup without scraping the sides of the pan.
Glass Soup Storage Containers - Want to freeze your cheeseburger soup? Make a double batch and freeze it in these glass containers.
Macros for Cheeseburger Soup
Macros - per serving*
Net Carbs: 5.7g
Free Printable Keto Bacon Cheeseburger Soup Recipe
- 4 slices thick-cut bacon, chopped
- 1 lbs. 80% lean ground beef
- ½ t. onion powder
- ½ t. garlic powder
- 2 t. Italian seasoning
- ½ t. smoked paprika
- Sea salt & black pepper, to taste
- ½ large head cauliflower, chopped small
- 3 c. beef broth, preferably organic, divided
- ⅓ c. heavy cream, tempered
- 3 c. sharp cheddar cheese, finely shredded
- 2 T. fresh parsley, chopped
1.Heat a large 4 quart pot 6over medium heat. Add bacon and cook until crispy, approximately 6-7 minutes. Transfer cooked bacon to a plate lined with paper towels and blot off excess grease. Drain and discard bacon grease from skillet before returning to the cooktop.
2.Add ground beef to the same skillet and sprinkle the onion powder, garlic powder, Italian seasoning, and smoked paprika on top. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the meat is browned, approximately 5 minutes.
3.Add the chopped cauliflower 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.
4.When the cauliflower is fork tender, 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.
5.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 with some of the arugula salad on the side.
Amount Per Serving: Calories: 781Total Fat: 60gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 202mgSodium: 1445mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 54g