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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
