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
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: 608 Total Fat: 48g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 171mg Sodium: 1427mg Carbohydrates: 7g Fiber: 2g Sugar: 5g Protein: 36g
24 comments
Is there a way to make this in a crockpot?
I think it’d work fine in a crockpot, but I haven’t tried it. 🙂
To make it in the crockpot, cook the ground beef first. Add everything except the cream cheese, cheddar, and heavy cream. Cook on low for your desired amount of time . Add the cheeses and cream about 30 minutes before serving, stir well to be sure it’s all combined and cheese is melted. Hope this helps!
I don’t like tomatoes. Would tomato sauce work?
I’d probably leave them out altogether or maybe add in a squirt of tomato paste.
How about adding ketchup (since it’s cheeseburger soup)!
Jenny, you woyldvhave to use sugar free ketchup because the reg one is loaded with sugar.
My husband doesn’t like coconut. What can you use instead of coconut milk? Almond milk or heavy whipping cream maybe?
This recipe doesn’t call for coconut milk.
What can you use instead of heavy cream? Coconut cream? 2% or 1% milk? My husband can’t have cream and so I usually use cream cheese for recipes that call for cream ( I know… weird he can have cc and not hwc) Maybe I can add a little more cream cheese? It looks great!
I think any of those options would work fine! Milk will be a thinner soup, of course, but the flavor should be good. I’d probably add more cream cheese.
Can you do this in an instant pot mini?
I haven’t tried this in my Instant Pot, so I couldn’t advise on cook times. 🙂
This is amazing. I am making it for the third time today. I follow the recipe exactly. I don’t get too adventurous.
Glad to hear it’s a hit! 🙂
I made this for supper for our family of 6 (so I doubled everything). We can’t get bacon where I live so we sprinkled the top with real bacon bits and it was a big hit! The only thing I changed was to sub some of the cheddar cheese (agin very expensive here) for veleveeta slices and it was delicious! Thanks!
So glad it was a hit! 🙂
I have this soup on the stove right now. Only thing… don’t have mustard powder! Whoops. Could I add a teaspoon of yellow mustard or would that be gross? Maybe just skip it all together?
Thanks!
I’d probably just skip it altogether myself. 🙂
Can I make this without a Dutch Oven? Just a regular pot?
Yes, for sure.
any time you list carbohydrates … are you referring to total carb or? like for instance
CARBOHYDRATES: 7g FIBER: 2g SUGAR: 5g
should i take into account that the 2g of fiber and the 5g of sugar, and plan accordingly that they are components included in the 7g of carbs that is listed? just want to make sure im understanding it correctly.
I list the total carbs. 🙂
Very good but I found it a bit salty thinking next time I make it I will cut the Worcestershire sauce in half and take out the seasoning salt.