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Bacon cheeseburger soup has all the flavors of my favorite burger but it’s perfect for chilly nights and so filling! My family devours this low carb soup recipe and I bet yours will too!
I’m all about a big juicy burger and this keto cheeseburger soup totally delivers on all those flavors, all wrapped up in a bowl of soup.
This soup recipe is really easy to throw together and it’s really big on flavor and very filling.
My husband tends to be a little skeptical of soups because he doesn’t think they’ll fill him up, but this one does the trick.
Besides, when he hears the words bacon cheeseburger soup, he’s all in. 😉
Loaded with beef, bacon, and all of those cheeseburger flavors we crave!
How to make this keto cheeseburger soup recipe:
First, we’re going to start by browning some ground beef. Add in some onions and garlic, because you really can’t make soup without onion and garlic, right?
Drain the grease from the pan.
Next you’ll add in some beef broth and a can of diced tomatoes.
I always season my burgers with Worcestershire sauce, so I added a couple tablespoons to this soup too. We’ll also season the soup with parsley, mustard powder, and seasoned salt.
Let the soup simmer for 20 or more minutes. The longer the soup simmers the more the flavors will develop, but if you’re in a hurry 20 minutes is just fine.
Whisk in some cream cheese, heavy cream, and grated cheddar until everything is melted and creamy.
Serve your cheeseburger soup with crumbled bacon and extra cheddar. You could also top it off with some diced pickles or fresh tomatoes, if you liked. So good!
More low carb beef recipes to try:
Low Carb Goulash: Oh yes, you can make it without the macaroni!
Crock Pot Roast: Nothing more comforting than a roast!
Meatza Lasagna: Instead of noodles, there are layers of meat!
Steak Bites: My super flavorful steak marinade with the best steak sauce ever!
Unstuffed Cabbage Rolls: Such a simple recipe!
Spaghetti Squash Casserole: I couldn’t believe how much my family loved this one!
Bacon Cheeseburger Soup
Low carb bacon cheesebuger soup! So much flavor in this soup!
Ingredients
- 1 pound ground beef
- ½ onion, diced
- 2 cloves garlic, minced
- 3 ½ cups beef broth
- 14.5 ounces canned diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced parsley
- 1 teaspoon dried dill
- 1 teaspoon mustard powder
- 1 teaspoon seasoned salt
- 4 ounces cream cheese
- 1 ½ cups grated cheddar cheese
- 1 cup heavy cream
- 6 slices bacon, cooked and crumbled
Instructions
- Add the ground beef, onion, and garlic to a large pot and brown the beef over medium heat, breaking it up as it cooks. Drain grease.
- Add the beef broth, tomatoes, Worcestershire sauce, parsley, dill, mustard powder, seasoned salt, and seasoned salt to the pot and stir. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.
- Add the cream cheese, grated cheddar, and heavy cream to the pot and whisk well until the cheeses have melted and the soup has thickened slightly.
- Ladle soup between 6 serving bowls and top with crumbled bacon.
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Nutrition Information
Yield 6 bowls Serving Size 1 bowlAmount Per Serving Calories 608Total Fat 48gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 18gCholesterol 171mgSodium 1427mgCarbohydrates 7gFiber 2gSugar 5gProtein 36g
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62 comments
What is best way to get the HWC and or cream cheese to blend without breaking. The one time I made this the broth had graininess
Hi Beverly! It’s probably the cream cheese leaving little lumps behind. You can melt it first and see if that helps or just whisk it really well to try to break those up.
This soup was so yummy thank you. The only thing I changed was I added Ro-Tel. My husband loved it and he is picky.
What ro-tel?
It’s a brand of canned tomatoes with diced green chiles added.
I have found the best way to incorporate the cream cheese is to put it into my bullet blender and then ladle in some of the hot soup stock and blend a few seconds. Once smooth, pour it into the pot with the rest of the soup.
I made this for dinner last night and followed the recipe exactly! It’s very good, I wouldn’t change a thing!
I read the comment questioning the Net Carb amount, you know I read the whole page and I do not see where the Net Carbs are listed. I have been doing Low Carb long enough to subtract the carbs from the fiber but not all newbies may know how to calculate this. Am I like the other poster and missed the net cab listing somewhere?
Hi Pamela! Total carbs and fiber are listed in this recipe. Net carbs are 5 per serving.
It says 6 portions. I made the soup and there’s a lot. How big is the bowl you use?
I just divided between 6 bowls. You can certainly cut down the servings if you like.
This looks fantastic!! Similar to a broccoli, ham, & cheese soup I made..with the cream cheese & chicken stock. GOING TO TRY THIS ASAP!! THANKS!
Hope you enjoy!
Too much liquid. Wish I would’ve held on some of the heavy cream
Just made this. We love it. Will make again, but will double the batch! Thanks for sharing.
Worcestershire sauce has sugars in it and so does beef broth! Substitute the beef broth with a bone broth (beef) and use primal kitchen steak sauce instead of Worcestershire sauce.
I tried this and had to substitute dried cilantro flakes over parsley but it nevertheless turned out fantastic! Tastes just like a bacon cheeseburger! A fairly easy recipe to make and good for meal-prep.
Not much for cream cheese. Can something, say velveta or queso dip, be substituted?
Hi James! I would think that either would work, but I haven’t tested it. It will adjust the nutrition, of course.
Another great recipe from a great site. This was a big hit in our house :). Thank you! The tomatoes give the cheesy flavour that little bit of pop!
Thanks, Clare!
I’m not a fan of tomatoes….if I omitted them how much of a difference would it make? Or is there something I could substitute on place of them.
I’ve only tried the recipe as written – not sure how it would be without the tomatoes. If you give it a try, let us know how it is. 🙂