Keto Beef Cheeseburger Soup Recipe

Introduction

This Keto Beef Cheeseburger Soup delivers all the indulgent flavors of a classic cheeseburger in a warm, comforting bowl. Packed with savory ground beef, crispy bacon, and rich cheddar, it’s a satisfying low-carb meal perfect for chilly days.

Ingredients

• 1.5 lb ground beef (80/20)
• 6 slices bacon, thick-cut and chopped
• 1/2 cup yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef bone broth
• 2 cups riced cauliflower
• 1 tbsp Worcestershire sauce
• 1 tsp yellow mustard
• 1 tsp dried parsley
• 1 tsp smoked paprika
• 8 oz full-fat cream cheese, cubed and softened
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, freshly shredded

Instructions

1. Step 1: Place chopped bacon in a cold Dutch oven over medium heat. Fry until shatter crisp and dark gold, then remove with a slotted spoon, leaving the fat in the pot.
2. Step 2: Increase heat to medium-high and add the ground beef. Cook for 8 minutes until deeply browned and crispy on the edges, breaking it apart as you go.
3. Step 3: Stir in the diced onions. Cook for 4 minutes until translucent and fragrant, scraping the bottom of the pot to release the browned bits (fond).
4. Step 4: Toss in the minced garlic, smoked paprika, dried parsley, and yellow mustard. Stir for 60 seconds until the spices smell toasted.
5. Step 5: Pour in the beef bone broth and Worcestershire sauce. Use your spoon to scrape up any remaining flavorful bits from the bottom.
6. Step 6: Stir in the riced cauliflower. Bring to a boil, then reduce heat and simmer for 10 minutes until the cauliflower is tender but not mushy.
7. Step 7: Reduce heat to low. Whisk in the softened cream cheese cubes one by one until completely melted and no white streaks remain.
8. Step 8: Pour in the heavy cream slowly. Stir constantly to ensure the base stays stable and doesn’t curdle from the heat.
9. Step 9: Add the shredded cheddar cheese in three batches. Stir gently until the cheese is silky and fully integrated into the broth.
10. Step 10: Stir half of the crispy bacon back into the soup. Taste and add salt or pepper if needed, then serve immediately.

Tips & Variations

• For extra crunch, reserve some bacon to crumble on top when serving.
• Use riced broccoli instead of cauliflower for a slightly different texture and flavor.
• If you prefer milder spice, reduce or omit the smoked paprika.
• Make sure cream cheese is softened to avoid lumps in the soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent separation. This soup does not freeze well because the cream and cheese may curdle when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without bacon?

Yes, you can omit the bacon for a lighter version. You might want to add a bit more seasoning or a splash of smoked paprika to maintain a smoky flavor.

Is this soup suitable for slow cooking?

This recipe is best made on the stovetop for better control over texture and cheese melting. Slow cooking might cause the dairy to separate and affect the soup’s creaminess.

Keto Beef Cheeseburger Soup Recipe

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★★★★★

4.6 from 75 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Carb

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Description

Indulge in a rich and comforting Keto Beef Cheeseburger Soup that combines hearty ground beef, smoky bacon, creamy cheese, and tender riced cauliflower in a flavorful broth. This low-carb, high-fat soup perfectly satisfies your cheesy burger cravings in a warm, comforting bowl, ideal for a cozy dinner.

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Ingredients

Scale 1x2x3x

Meat and Seafood

• 1.5 lb ground beef (80/20)
• 6 slices bacon, thick-cut and chopped

Vegetables and Aromatics

• 1/2 cup yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups riced cauliflower

Liquids and Broth

• 4 cups beef bone broth
• 1/2 cup heavy cream

Condiments and Seasonings

• 1 tbsp Worcestershire sauce
• 1 tsp yellow mustard
• 1 tsp dried parsley
• 1 tsp smoked paprika

Dairy

• 8 oz full-fat cream cheese, cubed and softened
• 2 cups sharp cheddar cheese, freshly shredded

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Instructions

1. Cook the bacon: Place chopped bacon in a cold Dutch oven over medium heat. Fry until the bacon is shatter crisp and dark gold, then remove it with a slotted spoon, leaving the fat in the pot.
2. Brown the ground beef: Increase the heat to medium-high and add the ground beef to the pot. Cook for about 8 minutes until it is deeply browned and crispy on the edges, breaking the meat apart as it cooks.
3. Sauté the onions: Stir in the diced yellow onions and cook for 4 minutes until translucent and fragrant, scraping the bottom of the pot to release any browned bits (fond).
4. Add garlic and spices: Toss in the minced garlic, smoked paprika, dried parsley, and yellow mustard. Stir continuously for about 60 seconds until the spices release their aroma and smell toasted.
5. Add broth and Worcestershire sauce: Pour in the beef bone broth and Worcestershire sauce. Use your spoon to scrape up any remaining flavorful browned bits from the bottom of the pot.
6. Cook the cauliflower: Stir in the riced cauliflower. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes until the cauliflower is tender but not mushy.
7. Melt the cream cheese: Reduce the heat to low. Whisk in the softened cream cheese cubes one by one until completely melted and no white streaks remain in the soup base.
8. Add heavy cream: Pour in the heavy cream slowly while stirring constantly to ensure the soup base stays stable and doesn’t curdle from the heat.
9. Incorporate cheddar cheese: Add the shredded sharp cheddar cheese in three batches. Stir gently after each addition until the cheese is silky smooth and fully integrated into the soup.
10. Finish with bacon and seasoning: Stir half of the crispy bacon back into the soup. Taste and season with salt and pepper as needed, then serve immediately.

Notes

• Use full-fat cream cheese and heavy cream for the richest flavor and creamy texture compatible with a keto diet.
• Riced cauliflower acts as a low-carb substitute for potatoes or pasta, ideal for maintaining ketosis.
• Adjust seasoning at the end to suit your taste, as the cheeses and bacon already add saltiness.
• Stir gently when adding cheeses to avoid curdling and ensure a smooth soup.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: keto soup, beef cheeseburger soup, low carb comfort food, creamy beef soup, bacon cheeseburger soup