Our Keto Cheeseburger Soup with Bacon 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!
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I’m all about a big juicy burger and this keto bacon 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. Ready in less than an hour, hearty and cheesy, and perfect for a chilly night. We’re obsessed.
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. When he hears the words bacon cheeseburger soup, he’s all in!
Same goes for our keto taco soup. It’s just as easy, loaded with taco flavor, and perfect for a cool night – or anytime a taco craving hits!
We make this bacon cheeseburger soup on the stove. It takesa bout 15 minutes of hands on time and then the soup just simmers away for 20 or so minutes, until you’re ready to dig in!
Ingredient Notes:
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Ground Beef – You can use either lean ground beef or a fattier blend, you’ll drain the grease after browning the meat either way.
Garlic & Onion – A must for any good soup recipe!
Diced Tomatoes – Keep things simple and just use a can of diced tomatoes here! No need to drain the tomatoes.
Beef Broth – Use a good quality beef broth or stock as the base of your soup.
Worcestershire Sauce – It doesn’t take much of this to add lots of savory flavor to just about any recipe. It really enhances the taste of this cheeseburger soup! Some brands have added sugar but they are mostly all still low carb.
Seasoning – You’ll add in some seasoned salt, mustard powder, dried dill, and minced parsley.
Heavy Cream – This will help to thicken up the soup and it’ll add even more of that great creamy flavor.
Cheese – To get all that cheesy flavor into this keto cheeseburger soup you’ll add in cream cheese and grated cheddar cheese!
Toppings- We like to top our soup with crumbled bacon (hello, it’s bacon cheeseburger soup!), shredded cheddar, and diced tomatoes and/or dill pickles. Check out this easy air fryer bacon recipe! It’s a great way to prepare bacon.
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
This is the perfect way to get all those cheeseburger flavors without actually eating a cheeseburger! This is a very savory, rich, and filling soup.
Avoiding red meat? Try this with ground turkey!
The topping options are endless – whatever you like on your burger would be tasty sprinkled over the top of your soup. Yes, even dill pickles!
How To Make Keto CheeseburgerSoup:
Ground Beef – 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? I just brown the beef right in the Dutch oven to keep things easy. Drain the grease when the beef has browned through!
Seasoning – 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. If you like a little spice, add in some red pepper flakes or cayenne pepper! Let the soup simmer for at least 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.
Creamy Goodness – When the soup has finished simmering you’ll whisk in some cream cheese, heavy cream, and shredded cheddar until everything is melted and creamy. This will help give the soup some body and a nice creamy, cheesy flavor.
Finish – To finish this bacon cheeseburger soup recipe you’ll top it with the crumbled bacon and some extra shredded cheddar cheese! You could also top it off with some diced pickles or fresh tomatoes, if you liked. So good! You’d never know this was a low carb recipe, which means it’s the sort that the whole family will enjoy!
Toppings for Bacon Cheeseburger Soup:
We love to lay out an array of toppings for this soup. Keeps dinner fun and the family loves to customize their bowl of soup. Here are a few of our favorites:
- Diced Tomatoes
- Crumbled Bacon
- Shredded Cheddar
- Diced Pickles
- Croutons (for those not watching their carbs)
- Diced Onion
FAQs:
You can keep this cheeseburger soup in the fridge for 3 to 4 days if it is covered. You can reheat it on the stove. It might even taste better on the second day! This is a great recipe for leftovers.
Yep! This recipe will freeze pretty well. It’s probably best stored in a freezer safe bag or other container. Let it thaw completely before reheating.
MORE KETO BEEF RECIPES!
- Keto Goulash: Oh yes, you can make it without the macaroni!
- Crock Pot Roast: Nothing more comforting than a roast!
- Air Fryer Fajitas: Enjoy these easy steak fajitas with a low carb tortilla!
- 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.
Tips & Notes:
Nutrition Information:
This recipe was originally published in January 2019. It was updated with new photos in February 2023.
Cyndi says
I’m trying to be super careful with carbs right now, especially sugars. Can you tell me which ingredient(s) the sugar is coming from? Maybe there’s something I could substitute for it?
Karly Campbell says
The sugar would be naturally occurring in the onion, garlic, and tomatoes.
Sandy says
I have made this twice- it is excellent. Substituted italian Seasoning for parsley, adn added a bit more cream cheese. Delicious !!
Jules says
What size serving is a “bowl”? I have now looked at 2 of your recipes and realized that without a serving size, the recipe and macros are useless. Thanks for clearing this up.
Karly Campbell says
All of the recipes tell you the number of servings, which makes it pretty easy to figure out the serving size. I don’t measure by volume. I just divide in equal amounts.
Red says
I so love soups and these bacon cheeseburger soup is perfect! I can’t wait to try this someday. Thanks for posting!
Crystal says
Can one make this and freeze it .. as it is only me in the household but I don’t want to make a pot of soup and have it all week long …
Karly Campbell says
It should freeze fine, though I haven’t tried it myself.
kathy says
checking in… did the soup freeze well? did it have any issues separating?
Raquel says
Hello. I made this today. Tastes amazing and it’s very satisfying. Checks a lot of boxes for me and my family loved it as well. Thank you!
Kari says
Does it freeze well? Having surgery and I’d like to prepare ahead of time. Thanks.
Karly Campbell says
I haven’t tried freezing this one, but think it’d do fine.
Maria says
After a week of having this recipe saved on my browser, I finally made it tonight and it didn’t disappoint. The layers of flavor and the richness of the sauce will make this a regular meal going forward.
Dainver says
Great dish love it, thanks for posting.
Wendy says
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.
Bridget says
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.
Karly Campbell says
I list the total carbs. 🙂
Sam says
I know your post was from a long time ago, but maybe this will help you anyway or help someone else. When you just see “Carbohydrates” listed, that should always be total carbs. Obviously some people might futz it up, so there’s that. Part of the total carbs are 2 grams of fiber, so you can subtract that, and you have 5g of net carbs left. It’s not 7(total)+2(fiber)+5(sugar), if that’s what you’re wondering. If you’re dieting or trying to follow keto or any other “way of eating” (which is the definition of diet), I strongly recommend doing some research to help you understand how nutrition labels work.
Because people do futz up recipes quite frequently though, I recommend running recipes through a service like this one: https://happyforks.com/analyzer to check if the info is correct. Remember that your specific ingredients will likely be slightly different, so you will have slightly different nutrition facts. This recipe was close enough, but I have seen a number of keto recipes under-report their carbs substantially and those kinds of things will kick you out of ketosis.
Oksana Kobel says
Can I make this without a Dutch Oven? Just a regular pot?
Karly Campbell says
Yes, for sure.
Leslie says
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!
Karly Campbell says
I’d probably just skip it altogether myself. 🙂
Jenny says
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!
Karly Campbell says
So glad it was a hit! 🙂
Laurie says
This is amazing. I am making it for the third time today. I follow the recipe exactly. I don’t get too adventurous.
Karly Campbell says
Glad to hear it’s a hit! 🙂
Donna Stewart says
Can you do this in an instant pot mini?
Karly Campbell says
I haven’t tried this in my Instant Pot, so I couldn’t advise on cook times. 🙂
Katie Sirk Overbey says
I did it. I saute it and then cooked for 20 minutes and it turned out great!
Francesca says
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!
Karly Campbell says
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.
Liz Nelson says
My husband doesn’t like coconut. What can you use instead of coconut milk? Almond milk or heavy whipping cream maybe?
Karly Campbell says
This recipe doesn’t call for coconut milk.
Tommy says
I don’t like tomatoes. Would tomato sauce work?
Karly Campbell says
I’d probably leave them out altogether or maybe add in a squirt of tomato paste.
Jenny says
How about adding ketchup (since it’s cheeseburger soup)!
Rita says
Jenny, you woyldvhave to use sugar free ketchup because the reg one is loaded with sugar.
Trista Hill says
Is there a way to make this in a crockpot?
Karly Campbell says
I think it’d work fine in a crockpot, but I haven’t tried it. 🙂
Tasha says
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!