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A bowl of food on a plate, with Soup and Bacon

Bacon Cheeseburger Soup

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!

white bowl of bacon cheeseburger soup with shredded cheese on top

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! 

black ladle with a scoop of cheeseburger soup

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? 

browned beef in pot

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.

ingredients for bacon cheeseburger soup in pot

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! 

white bowl full of bacon cheeseburger soup with a white dish towel

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!

spoonful of cheeseburger soup

Follow me on social for more recipe ideas & inspiration!

A bowl of food on a plate, with Soup and Bacon

Bacon Cheeseburger Soup

Low carb bacon cheesebuger soup! So much flavor in this soup!

Yield 6
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Ladle soup between 6 serving bowls and top with crumbled bacon.

Notes

Dill pickles, crumbled bacon, shredded cheddar, and diced tomatoes are all delicious crumbled on top of this soup.

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Nutrition Information:

Yield: 6 bowls Serving Size: 1 bowl
Amount Per Serving: Calories: 608Total Fat: 48gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 171mgSodium: 1427mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 5gProtein: 36g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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80 thoughts on “Bacon Cheeseburger Soup”

  1. 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?

  2. I have made this twice- it is excellent. Substituted italian Seasoning for parsley, adn added a bit more cream cheese. Delicious !!

  3. 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.

    1. Karly Campbell

      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.

  4. I so love soups and these bacon cheeseburger soup is perfect! I can’t wait to try this someday. Thanks for posting!

  5. 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 …

  6. 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!

  7. 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.

  8. 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.

  9. 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.

    1. 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.

  10. 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!

  11. 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!

  12. This is amazing. I am making it for the third time today. I follow the recipe exactly. I don’t get too adventurous.

    1. Karly Campbell

      I haven’t tried this in my Instant Pot, so I couldn’t advise on cook times. 🙂

      1. Katie Sirk Overbey

        I did it. I saute it and then cooked for 20 minutes and it turned out great!

  13. 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!

    1. Karly Campbell

      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.

  14. Liz Nelson

    My husband doesn’t like coconut. What can you use instead of coconut milk? Almond milk or heavy whipping cream maybe?

    1. Karly Campbell

      I’d probably leave them out altogether or maybe add in a squirt of tomato paste.

    1. 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!

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