This Keto Bacon Cheeseburger Soup is a hearty and delicious low-carb soup recipe that’s loaded with flavor from seasoned ground beef, shredded cheese and topped off with savory, crispy bacon. Perfect for a healthy weeknight meal!
Most soup recipes are rather labor intensive and time consuming. That’s not the case with this warm and comforting keto bacon cheeseburger soup. One of the things you’ll love the most is it’s prepared all in one skillet, making clean up a cinch!
Whether you’re following a strict keto diet or simply wanting to cut back on carbs, this low carb cheeseburger soup is quick and easy and has less than 6 net carbs per serving! It’s truly one of the tastiest low carb soups you’ll ever make. Even the non-keto eaters in my home love it! It’s like you have all the best flavors of a cheeseburger in a bowl!
As a bonus, this post contains two new recipes! What goes better with soup than a side salad? Soup and salad just go hand in hand. This easy Arugula Salad is the perfect companion with bacon cheeseburger soup because it’s simple ingredients won’t over power the flavors in the soup.
Is This Low Carb Soup Recipe Healthy?
It sure is! And for an added nutritional bonus, this recipe also includes chopped cauliflower, which gives this soup amazing texture. Cauliflower is nutritional power house. Not only is it low carb, it’s high in fiber and contains some of almost every vitamin and mineral that you need in a day.
Can I Make this Soup in Advance?
This keto-friendly soup recipe is a GREAT make ahead soup. In fact, it’s even better the next day! If you know you are going to need it, you can make this soup up to two days in advance and store in the fridge in an airtight container.
Ingredients
For the Soup
- 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
- ½ large head cauliflower, chopped small
- 3 c. beef broth, preferably organic, divided
- 1/3 c. heavy cream, tempered
- 3 c. sharp cheddar cheese, finely shredded
- 2 T. fresh parsley, chopped
- Sea salt & black pepper, to taste
For the Arugula Salad
- 6 c. baby arugula
- 12 grape or cherry tomatoes, cut in half
- 1 oz. Pecorino-Romano cheese, shaved
- 1 T. extra virgin olive oil
- 2 T. fresh lime juice
- Sea salt and black pepper, taste
How to Make Easy Bacon Cheeseburger Soup
- Heat a large high-sided skillet over 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.
- 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.
- 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.
- While the keto soup is simmering, prepare the side salad by adding the baby arugula, grape tomatoes, and the Pecorino-Romano cheese to a large bowl. Add the olive oil and fresh lime juice. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- 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.
- 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. Enjoy!
Common Questions About Keto Hamburger Soup
Can I Freeze This Soup?
This soup freezes really well. Just put the leftovers in an airtight container and store in the freezer for up to a couple of months. This is also a great recipe for meal prep. You may even want to consider making a double batch or even a triple batch so you’ll have plenty to freeze for last minute meal ideas.
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a very common substitution that pairs well with all the other flavors in the delicious soup.
Can I Make This Keto Bacon Cheeseburger Soup Recipe in the Slow Cooker?
To make this stove top version in a slow cooker, all you have to do is, cook bacon until crispy and set it aside, brown the ground beef in the same skillet, then add it with the other ingredients to the slow cooker. The cook time will be different than the stove top version. Start by cooking the soup on low for about 4 hours.
Is This a Creamy Soup?
Though this recipe calls for a little heavy whipping cream, it’s not a super creamy version. It you want additional creaminess; you can add in a 1/3-1/2 block of cream cheese. Be mindful if you are tracking your nutrients, adding cream cheese changes the carb count slightly.
Keto Bacon Cheeseburger Soup
Ingredients
- 4 slices thick-cut bacon chopped
- 1 lb 80% ground beef browned
- ½ t onion powder
- ½ t garlic powder
- 2 t Italian seasoning
- ½ t Smoked paprika
- ½ large cauliflower head chopped small
- 3 cups beef broth
- ⅓ cup Heavy cream tempered
- 3 cup sharp cheddar cheese finely shredded
- 2 T Fresh parsley chopped
- sea salt and ground pepper to taste
Instructions
- Heat a large high-sided skillet over 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.
- 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.
- 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.
- While the keto soup is simmering, prepare the side salad by adding the baby arugula, grape tomatoes, and the Pecorino-Romano cheese to a large bowl. Add the olive oil and fresh lime juice. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- 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.
- 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. Enjoy!
Nutrition
More Hearty Keto Recipes:
- Keto Stove Top Pot Roast with Mushrooms
- Grilled Stuffed Pork Chops
- Keto Lasagna Made with Palmini Pasta
- Sausage Soup with Spinach and Peppers
- Quick and Easy Rosemary Lemon Chicken Thighs
- Buffalo Cauliflower Bites
- Egg Roll in a Bowl
