Go Back

Keto Bacon Cheeseburger Soup

Creamy keto bacon cheeseburger soup loaded with seasoned ground beef, crispy bacon, cheddar cheese, and rich flavors. This low-carb comfort food is perfect for a cozy dinner while keeping carbs minimal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 6 slices bacon chopped
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 4 oz cream cheese softened
  • 1 cup chopped cauliflower florets
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes optional

Method
 

  1. Heat a large soup pot over medium heat. Add chopped bacon and cook until crispy. Remove bacon and set aside, leaving the bacon grease in the pot.
  2. Add ground beef to the pot and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
  3. Add butter, diced onion, and garlic. Cook for 2–3 minutes until the onion becomes soft and fragrant.
  4. Season the beef mixture with smoked paprika, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and red pepper flakes.
  5. Add beef broth and chopped cauliflower. Simmer for 10–15 minutes until the cauliflower becomes tender.
  6. Reduce heat to low and stir in cream cheese until fully melted and smooth.
  7. Add heavy cream and shredded cheddar cheese. Stir until the soup becomes creamy and the cheese is completely melted.
  8. Return crispy bacon to the soup and simmer for another 3–5 minutes.
  9. Serve hot topped with extra cheese, bacon pieces, and fresh herbs.

Notes

  • Use freshly shredded cheddar cheese for a smoother texture because pre-shredded cheese can contain anti-caking ingredients.
  • For thicker soup, blend a small portion of cooked cauliflower and stir it back into the soup.
  • You can replace ground beef with ground turkey for a lighter version.
  • Store leftovers in an airtight container for up to 4 days.
  • Reheat gently over low heat to prevent the cream from separating.
  • Freeze without adding cream and cheese for better texture after thawing.