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Creamy Keto Bacon Cheeseburger Soup

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Being on a keto diet means having to give up foods we really love, like cheeseburgers. While this keto bacon cheeseburger soup isn’t quite like the real thing, it comes in as a pretty close second, in my opinion.

Cheeseburgers are high on my list of favorite foods, so having converted to the high-fat, low-carb ketogenic lifestyle, I couldn’t wait to try this bacon cheeseburger soup recipe.

It’s creamy and comforting, especially on a cold and dreary day, and so delicious it’s not even funny. Best of all, the health benefits are superb since the base of the soup is bone broth, which is packed with protein and collagen to help with your skin, hair, nails, and internal health.

If you suffer from insomnia, you should think about incorporating bone broth into your diet.

This soup is served with a side salad, but it would also be amazing with a slice of my Pumpkin Chia Seed Bread toasted with butter.

With only 9 g net carbs and 363 calories per serving, this soup is the perfect appetizer or snack to help get your fat and protein in. It’s a fun meal that your whole family will love, and you’ll be serving something healthy and delicious, packed with veggies and nutritious ingredients.

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How to Make Keto Bacon Cheeseburger Soup

Here are the simple ingredients you probably already have on hand to make this wonderful low-carb bacon cheeseburger soup.

  • 4 slices thick-cut bacon chopped
  • 1 lb ground beef
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tsp Italian Seasoning
  • ½ tsp smoked paprika
  • sea salt and black pepper to taste
  • ½ large head of cauliflower chopped
  • 3 cups beef broth divided (or bone broth)
  • ⅓ cup heavy cream
  • 3 cups sharp cheddar cheese shredded
  • 2 tbsp fresh parsley chopped

Here are the ingredients for the salad shown in the picture below.

  • 6 cups Baby Arugula
  • 12 grape or cherry tomatoes cut in half
  • 1 oz Pecorino-Romano cheese shaved
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • sea salt and black pepper to taste

Of course, you can serve this with any salad, but I thought you might like to know what goes into the salad shown.

How to Make Bacon Cheeseburger Soup

This drool-worthy keto bacon cheeseburger soup is ready in under 30 minutes. What’s not to love about that?

  1. 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 the 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. While the 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.
  5. 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.
  6. 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!

Keto Bacon Cheeseburger Soup

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What to Serve With Keto Bacon Cheeseburger Soup

While I paired this keto bacon cheeseburger soup with a salad, you might also want to devour it with your favourite low-carb bread or keto buns. Here are a few recipes to try!

How to Store Bacon Cheeseburger Soup

You can safely store this keto bacon cheeseburger soup in the refrigerator for up to 5 days, but be sure not to add the bacon sprinkles, as they will lose their texture and taste gross! Ha.

If you wish to freeze it, keep in mind most vegetables won’t freeze very well, and reheating them will also make them lose their consistency and texture.

Honestly, I don’t think there will be any leftovers anyway!

Let me know how this turned out for you in the comments below. I love to hear your results.

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    Keto Bacon Cheeseburger Soup with Side Salad

    A creamy and comforting keto soup recipe that's full of flavor and satisfying!
    No ratings yet
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 6
    Calories: 649kcal
    Author: Iva Ursano

    Ingredients

    • 4 slices thick-cut bacon chopped
    • 1 lb ground beef
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • 2 tsp Italian Seasoning
    • ½ tsp smoked paprika
    • sea salt and black pepper to taste
    • ½ large head of cauliflower chopped
    • 3 cups beef broth divided
    • cup heavy cream
    • 3 cups sharp cheddar cheese shredded
    • 2 tbsp fresh parsley chopped

    Side Salad

    • 6 cups Baby Arugula
    • 12 grape or cherry tomatoes cut in half
    • 1 oz Pecorino-Romano cheese shaved
    • 1 tbsp extra virgin olive oil
    • 2 tbsp fresh lime juice
    • sea salt and black 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 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

    Calories: 649kcal | Carbohydrates: 9g | Protein: 35g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1117mg | Potassium: 764mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1638IU | Vitamin C: 48mg | Calcium: 546mg | Iron: 3mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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