Home » Recipes » Dinner » Soups » Bacon Cheeseburger Soup
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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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.

Want To Save This Recipe?

83 thoughts on “Bacon Cheeseburger Soup”

  1. Vicki Cruse

    Just made this tonight, it was very good… except it didn’t thicken up very much.

  2. Sounds and looks delicious, carbs are great but that sodium will kill someone. Is there a way to cut the sodium down.

  3. 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.

    1. Karly Campbell

      Hi Terry! Sorry – we didn’t measure by weight or volume. We just divided it out evenly.

  4. Traci Rogers

    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.

  5. 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

      1. 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!

        1. Karly Campbell

          Oh, I love to hear that it’s such a hit! And thanks for sharing that it freezes well! 🙂

  6. 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.

    1. Karly Campbell

      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. 🙂

    2. 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.

  7. 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!

    1. Karly Campbell

      Hi James! I would think that either would work, but I haven’t tested it. It will adjust the nutrition, of course.

  8. 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.

  9. 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.

  10. Ryan M. Ross

    Just made this. We love it. Will make again, but will double the batch! Thanks for sharing.

  11. This looks fantastic!! Similar to a broccoli, ham, & cheese soup I made..with the cream cheese & chicken stock. GOING TO TRY THIS ASAP!! THANKS!

  12. 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?

    1. Karly Campbell

      Hi Pamela! Total carbs and fiber are listed in this recipe. Net carbs are 5 per serving.

      1. It says 6 portions. I made the soup and there’s a lot. How big is the bowl you use?

        1. Karly Campbell

          I just divided between 6 bowls. You can certainly cut down the servings if you like.

  13. Judith Kelly

    I made this for dinner last night and followed the recipe exactly! It’s very good, I wouldn’t change a thing!

  14. Beverly Holstein

    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

    1. Karly Campbell

      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.

      1. 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.

          1. Karly Campbell

            It’s a brand of canned tomatoes with diced green chiles added.

          1. Karly Campbell

            You can leave it if you like, but the recipe has plenty of fat in it already.

    2. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top