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Our Keto Bacon Cheeseburger Soup recipe has all the flavors of your favorite burger packed into a rich and creamy soup! 

3 bowls of Keto Bacon Cheeseburger Soup with garnishes and a spoon

We LOVE a good ole cheeseburger, but what we dislike are all of the carbs! Faith created this super easy keto cheeseburger soup that has the same great taste. Some may even like our keto soup better!

Most cheeseburger soup recipes call for potatoes, but we omit those because of their carb content! Instead, we pack our low carb cheeseburger soup with bacon, cheese, cream cheese and pickle juice to give it that drool worthy delicious flavor!

closeup image of 3 bowls of Keto Bacon Cheeseburger Soup

ingredients for Keto Bacon Cheeseburger Soup

Keto Bacon Cheeseburger Soup Ingredients

Optional Toppings:

  • Minced red onion
  • Sliced scallion
  • Diced tomato
  • Minced dill pickle
  • Fresh parsley leaves

Our cheeseburger soup is made without pickles but instead we use pickle juice and have dill pickles as an optional topping. Perfect for those non-pickle lovers.

If you don’t have tomato paste on hand, you can use your favorite low carb ketchup.

browned ground beef with onion and bacon

Pro Tip: The pickle juice sounds weird, but don’t skip it! It helps create a balanced flavor profile here, and adds to the cheeseburger flavor of the soup.

What to serve with cheeseburger soup

If you’re looking for an easy low carb side to pair with your cheeseburger soup, we recommend the following:

Keto Bacon Cheeseburger Soup in a pot with a wooden spoon

3 bowls of Keto Bacon Cheeseburger Soup with garnishes and a spoon on a white wooden background

Keto Bacon Cheeseburger Soup Meal Prep

Total time to make this soup is 60 minutes which makes it a great recipe to meal prep on the weekend! Especially since it makes 7 servings.

1 serving for each day of the week or less if you have kids or a spouse that is eating this keto soup with you. Typically we like to store this soup in the fridge no longer than 5 days. If you have any left, we recommend to freeze it!

over head shot of 3 bowls of Keto Bacon Cheeseburger Soup

How to Freeze Cheeseburger Soup

This soup freezes very well! We recommend freezing it in single-serving glass
containers. To reheat it, thaw it to room temperature in the fridge. Then reheat in a saucepan on the stovetop over low heat for best consistency.

You can also re-heat in the microwave. Just make sure it comes to 165F either way you decide to re-heat it.

How to get cheese to not clump in your soup

Sometimes cheese will get clumpy in soups and no-one likes that! We have some solutions to make sure that doesn’t happen!

  • Use block cheddar cheese and then shred it. Some bags of shredded cheese have anti-caking agents in them which may make melted cheese clump in soups.
  • Use softer and high moisture cheeses. We prefer to use cream cheese and cheddar cheese in our keto cheeseburger soup recipe. These melt really well and don’t clump!

white organic valley block cheese being shredded

Other Keto Soup Recipes to try

horizontal image of Keto Bacon Cheeseburger Soup with a spoon

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This Bacon Cheeseburger Soup recipe has all the flavors of your favorite burger packed into a rich and creamy soup!

closeup image of 3 bowls of Keto Bacon Cheeseburger Soup

Keto Bacon Cheeseburger Soup Recipe without potatoes

This Bacon Cheeseburger Soup recipe has all the flavors of your favorite burger packed into a rich and creamy soup!
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 7 1 cup servings
Calories: 417kcal
Author: Faith

Ingredients

  • 4 slices uncured beef bacon chopped
  • 1 pound 90% lean ground beef
  • 1 tablespoon Butter Organic Valley Unsalted and Cultured
  • 1 yellow onion chopped
  • 3 large cloves garlic crushed
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon dill pickle juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces Cream Cheese Organic Valley Cream cheese, at room temperature
  • 4 ounces Cheddar Cheese Organic Valley Sharp Cheddar Cheese, shredded (divided)
  • 1/2 cup Heavy Whipping Cream Organic Valley
  • 1 tablespoon parsley freshly minced

Instructions

  • Heat a 5-quart soup pot over high heat. Once hot, add the bacon and cook until crispy, about 5 to 7 minutes, stirring occasionally. Use a slotted spoon to transfer half the bacon to a bowl and set aside for garnish.
  • To the same pot over high heat, add the ground beef, butter, onion, and garlic. Cook until the meat is browned, about 5 to 7 minutes, stirring occasionally.
  • Add the beef broth, tomato paste, dill pickle juice, Dijon mustard, Worcestershire sauce, salt, and black pepper. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook 15 minutes.
  • Stir in the cream cheese until smooth. Stir in the shredded cheddar cheese a handful at a time until fully incorporated. Turn off the heat and stir in the cream and parsley.
  • Serve garnished with the crispy bacon, remaining cheese, and any additional toppings you want.

Notes

  • The pickle juice sounds weird, but don’t skip it! It helps create a balanced flavor profile here, and adds to the cheeseburger flavor of the soup.
  • Instead of tomato paste, you could use your favorite low carb ketchup.
  • This soup freezes very well! We recommend freezing it in single-serving glass containers. To reheat it, thaw it to room temperature, and then reheat in a saucepan on the stovetop over low heat. 
  • Optional Toppings:
    Minced red onion
    Sliced scallion
    Diced tomato
    Minced dill pickle
    Fresh parsley leaves

Nutrition

Calories: 417kcal | Carbohydrates: 5g | Protein: 24g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 118mg | Sodium: 780mg | Potassium: 658mg | Fiber: 1g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 2mg
Tried this recipe?Mention @TheKetoQueens or tag #TheKetoQueens!

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