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prep time
5 min
cook time
35 min
ready time
40 min
Keto Bacon Cheeseburger Soup
This Keto cheeseburger soup is the ultimate Keto version of a cheeseburger. It is loaded with beef, bacon, cheese, and spices. This recipe explodes with flavors and textures, thus effortlessly stands out among many Keto soup recipes. With less than 40 minutes of preparation and cooking, you can have a delicious meal suitable for lunch or dinner.
Is this Keto soup suitable for meal prep?
This soup is one of the best recipes for meal prep. You can easily double or triple the recipe. Simply cook your soup and allow it to cool completely before dividing it into individual containers. Keep the toppings in a separate small container or wrap them in a piece of aluminum foil. This soup will last in the fridge for up to 4 days. Just microwave it for a couple of minutes until heated through, and add the toppings.
What toppings can you add to this soup?
This recipe is great for many reasons. You can customize it however you like, especially with the toppings. We have added cooked bacon, cheddar cheese, and green onion as toppings, but you can add whatever you like. Some great ideas include sliced pickles, grated Swiss cheese, crumbled blue cheese, caramelized onions, and many more. And if you really miss the bread, then you can enjoy this soup with a slice or two of Keto bread. The options are endless.
What if this soup is too heavy for you?
We are aware of how rich and heavy this Keto cheeseburger soup is, but we love it. However, we understand that it might be a bit too much for some of you. If this is the case, you can omit the bacon or reduce the amount of cream cheese. You can also use a leaner type of ground beef. Either way, everyone can enjoy this soup with a slight variation.
Net Carbs
4 g
Fiber
0.6 g
Total Carbs
4.6 g
Protein
44.9 g
Fats
31.5 g
488 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Oil
1 tsp
Bacon
4 slice - 6" long
Ground beef
500 g
Onion
0.25 small
Garlic
2 clove
Tomato raw (includes cherry, grape, roma)
0.25 small - 2 2/5" diameter
Tomato paste
1 tbsp
Mustard Yellow Prepared
1 tbsp
Smoked Paprika
0.25 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Beef broth
2 cup
Cream cheese
0.33 cup
Cheddar cheese, natural
0.33 cup
Scallions
2 tbsp, chopped
Recipe Steps
steps 5
40 min
Step 1
Heat a large saucepan over medium-high heat and add the oil. Chop the bacon slices into ¼ inch pieces, add them to the saucepan, and cook until crispy. Then, remove from the pan, set aside, and drain most of the bacon fat except for 1 tbsp.Step 2
Add the ground beef to the saucepan and let the bottom brown. Finely chop the onion and mince the garlic, and add them to the pan with the beef. Stir and cook for 5-7 minutes until the beef has cooked all the way through.Step 3
Drop the heat to medium-low. Chop the tomato and add it to the beef along with the tomato paste, mustard, smoked paprika, salt, and pepper. Pour the beef broth in and stir everything together.Step 4
Bring the soup to a boil, then drop the heat to low and let it simmer for 10 minutes. Add the cream cheese and cheddar cheese and mix until melted. Turn off the heat and let the soup sit for 5 minutes.Step 5
Add most of the cooked bacon to the soup, reserving some for garnish. Divide the soup into 4 bowls, sprinkle a little more cheddar cheese on top, and garnish with the remaining bacon and sliced green onions. Serve immediately.
Comments
Breeter a year ago
Tasty and filling! I used 1/2 cup of No Sugar Added pasta sauce (Silver Palate brand) instead of tomato paste because I had a jar open in the fridge. The carbs/calories were equivalent.
UnbelievableKetone295723 3 years ago
a little greasy on top but super tasty. the entire family loved it. I didn't add the initial oil when cooking the bacon and it definitely isn't needed. I may consider removing all the bacon fat next time as well.
LadyZ77 2 years ago
I cooked the bacon in a separate fry pan without adding any oil. I removed the bacon and then cooked the onion and garlic in the grease from the bacon and then drained the from grease from them. Instead of browning the beef and breaking it all up, I made 1” meatballs and flattened them into tiny hamburger patties. I made the soup base (tomatoes, broth, spices, cheeses) in a different pot and then added the meat patties, and other toppings when dishing it up. This made a much more appealing texture and decreased the grease.