This Keto Bacon Cheeseburger Soup recipe has all the flavors of your favorite burger packed into a rich and creamy soup without all the carbs!
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. This rich, creamy cheeseburger chowder is the best easy cheeseburger soup recipe we’ve ever had!
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!
But of course if keeping this soup keto isn’t a concern, you can go ahead and add the potato.
The Best Easy Keto Bacon Cheeseburger Soup Recipe with Ground Beef
Keto Bacon Cheeseburger Soup Ingredients
- Uncured beef bacon
- Lean ground beef
- Organic Valley Unsalted Cultured Butter
- Yellow onion
- Garlic
- Low-sodium beef broth
- Tomato paste
- Dill pickle juice
- Dijon mustard
- Worcestershire sauce
- Salt
- Black pepper
- Cream Cheese (we use Organic Valley)
- Sharp Cheddar Cheese (we use Organic Valley)
- Heavy Whipping Cream (we use Organic Valley)
- Parsley
Optional Toppings
- Minced red onion
- Sliced scallion
- Diced tomato
- Minced dill pickle
- Fresh parsley leaves
How to Make Keto Bacon Cheeseburger Soup
Step 1: Get the Prep Work Done:
Measure out all the ingredients. Chop the onion and garlic.
Step 2: Crisp the Bacon:
Chop the bacon.
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.
Step 3: Brown the Beef and Saute the Onion:
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.
Step 4: Simmer:
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.
Step 5: Finishing Touches:
Serve garnished with the crispy bacon, remaining cheese, and any additional toppings you want.
Our cheeseburger soup is made without pickles, but instead we use pickle juice and include dill pickles as an optional topping. It’s perfect for those non-pickle lovers.
Note that if you don’t have tomato paste on hand, you can use your favorite low carb ketchup instead.
Pro Tip
Pickle Juice
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 Bacon Cheeseburger Soup
If you’re looking for an easy low carb side to pair with your cheeseburger soup, we recommend the following:
- Our keto homemade white bread toasted, and smeared with cream cheese
- Low Carb Texas Toast to dunk into the soup
- Or make this Low Carb Biscuits Recipe (Red Lobster Cheddar Bay Biscuits Copycat)
- Top your soup with our Bacon Croutons
- If you’re feeling like veggies, serve this cheeseburger soup with a green salad and our Easy Creamy Caesar Salad Dressing
Keto Bacon Cheeseburger Soup Meal Prep
The total time to make this soup is 60 minutes, which makes it a great recipe to meal prep on the weekend! Especially because it makes 7 servings.
This is one 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 for up to 4 days. If you have any left after that, we recommend freezing it.
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 reaches 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 a combination of 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!
Other Keto Soup Recipes to Try
- Creamy Sausage and Spinach Soup
- Chicken Taco Soup
- Leftover Chicken Bone Broth Soup
- Egg Drop Soup
- Creamy White Chicken Chili
Keto Bacon Cheeseburger Soup Recipe Without Potatoes
Ingredients
- 4 slices uncured beef bacon chopped
- 1 pound 90% lean ground beef
- 1 tablespoon unsalted butter (we used Organic Valley Unsalted Cultured Butter)
- 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, at room temperature (we used Organic Valley Cream cheese)
- 4 ounces cheddar cheese, shredded and divided (we used Organic Valley Sharp Cheddar Cheese)
- 1/2 cup heavy whipping cream (we used 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
- Net Carbs: 4g per serving
- Nutritional Information: The nutrition information for this recipe was calculated without the optional garnish ideas for topping.
- Pickle Juice: 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.
- Tomato Paste Substitute: Instead of tomato paste, you could use your favorite low carb ketchup.
- Freezer Friendly: 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 Garnish Ideas: Minced red onion, sliced scallion, diced tomato, minced dill pickle, and/or fresh parsley leaves.
Marilyn says
This was really good! Goes together quickly, too
Leslie says
With loads of diced pickled cucumbers on top please! Soo yummy and actually tastes like a cheeseburger 🍔 when topped with lots of pickles at the end.
Betsy says
I love cream cheese and I’m always looking for new ways to incorporate it into recipes, and this recipe is creative genius. It created the perfect creamy soup texture!