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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!
Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Servings 7 1 cup servings
Calories 417kcal
Author Faith


  • 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


  • 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.


  • 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


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