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!
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
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:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Kristina says
This was so delicious! I needed to half it. Didn’t want to open a whole can of tomatoes so I used a nice medium salsa (very tomatoey) and used pepper Jack instead of cheddar. It’s so delicious! Thank you!
Karly Campbell says
Sounds tasty! Thanks for sharing!
Dee Rittenhouse says
This is my second week of Keto and a friend sent me your sausage and cabbage soup but at the bottom of the page I saw this and can’t wait to make it tomorrow! I love a lot of the recipes I have seen on your blog! Thanks so much for sharing these delicious recipes!
Karly Campbell says
Hope you love the cheeseburger soup! It’s one of our favorites. 🙂
Kait says
Can you make this in the instant pot or even crockpot? I work a lot and sometimes don’t want to cook after a long day at work.
Karly Campbell says
Hi Kait! I haven’t tried it, but I think pressure cooking for 10 minutes and then adding the dairy would work well. 🙂
Jaime says
I made it in the crockpot. I browned my burger in the skillet, added all other ingredients to the crockpot but I drained the tomatoes and reduced the broth by half. An hour before we were ready to eat I added the cream cheese and cheddar. I mixed a thickening agent with the heavy cream (I only had half & half) then mixed it in. Turned out great!
Vicki Cruse says
Just made this tonight, it was very good… except it didn’t thicken up very much.
Karly Campbell says
Hi Vicki! It’s not meant to thicken much – just from the cheeses melting into the broth. 🙂
Cindy says
Sounds and looks delicious, carbs are great but that sodium will kill someone. Is there a way to cut the sodium down.
Karly Campbell says
Yep, just use low sodium products and omit the salt.
Terry B says
In regard to the nutritional info, do you know how many ounces are in a serving? I doubled the recipe and only labeled two bowls each 12 ounces. I can’t count the macros without guessing. Thank you.
Terry B says
The soup is fantastic by the way!
Karly Campbell says
Thanks, Terry!
Karly Campbell says
Hi Terry! Sorry – we didn’t measure by weight or volume. We just divided it out evenly.
Terry B says
No worries, thank you for the recipe!
Traci Rogers says
Hello, just wondering if you drain the tomatoes or leave the juice? I read through the comments but didnt see anyone else ask…maybe it’s obvious, lol, I just thought I should ask before making a mistake I would regret:) Thank you.
Karly Campbell says
Hi Traci! We always leave the juice when it’s soup. 🙂
Kimberely says
Well Karly you have done it again. 2 days in a row
1st was brocolli and cauliflower soup and now bacon cheese burger and it’s a love love. I did it exact and it’s just great.
I have never liked soup but I’m on a whirl now
Thank you so much
Karly Campbell says
Yay! Love to hear that!
Donna M Klemme says
Can this be frozen
Karly Campbell says
I’ve never tried, but I think it would probably freeze ok.
Laurie says
I have frozen this successfully in a zip lock freezer bag
My favorite cheeseburger soup recipe, by the way! I make for family get-together a lot and it’s a favorite of everyone, not just low-carb’ers!
Karly Campbell says
Oh, I love to hear that it’s such a hit! And thanks for sharing that it freezes well! 🙂
Char says
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.
Karly Campbell says
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. 🙂
Amanda says
I made it without tomato’s because my family and I are not tomato eaters and it turned out fine I did add a 1/4 cup of water to replace the liquid from the tomato’s.
Selina says
Use a can of crushed tomatoes…that’s what I’m going to use because I am not a tomato fan and the crushed are not as chunky.
Clare says
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!
Karly Campbell says
Thanks, Clare!
James Smith says
Not much for cream cheese. Can something, say velveta or queso dip, be substituted?
Karly Campbell says
Hi James! I would think that either would work, but I haven’t tested it. It will adjust the nutrition, of course.
Brian says
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.
Jessica says
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.
Ryan M. Ross says
Just made this. We love it. Will make again, but will double the batch! Thanks for sharing.
Jessica says
Too much liquid. Wish I would’ve held on some of the heavy cream
Gabby G says
This looks fantastic!! Similar to a broccoli, ham, & cheese soup I made..with the cream cheese & chicken stock. GOING TO TRY THIS ASAP!! THANKS!
Karly Campbell says
Hope you enjoy!
pamela says
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?
Karly Campbell says
Hi Pamela! Total carbs and fiber are listed in this recipe. Net carbs are 5 per serving.
Christine says
It says 6 portions. I made the soup and there’s a lot. How big is the bowl you use?
Karly Campbell says
I just divided between 6 bowls. You can certainly cut down the servings if you like.
Judith Kelly says
I made this for dinner last night and followed the recipe exactly! It’s very good, I wouldn’t change a thing!
Beverly Holstein says
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
Karly Campbell says
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.
Cynthia says
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.
Suzzi says
What ro-tel?
Karly Campbell says
It’s a brand of canned tomatoes with diced green chiles added.
Lisa says
why drain the grease when fat is what you wNt on keto?
Karly Campbell says
You can leave it if you like, but the recipe has plenty of fat in it already.
Katie M says
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.
Rhonda says
Love this tip; thank you.