Easy Low Carb Cheeseburger Soup

This Easy Low-Carb Cheeseburger Soup is a soul-reviving, one-pot wonder ready in just 30 minutes. It’s a low-carb dream come true who needs a real cheeseburger when you can have this incredible soup?

Why Low-Carb Eaters Love This Soup

This Cheeseburger Soup is packed with keto-friendly favorites:

Bacon
Cream cheese
Cheddar cheese
Butter
Heavy whipping cream

What more could you ask for in a low-carb comfort meal? Cook this tonight and you’ll be glad you did!

Making Easy Cheeseburger Soup: A Step-by-Step Guide

Cook the Bacon: Fry the bacon in a Dutch oven or heavy-bottomed pan. Set the cooked bacon aside.
Cook the Ground Beef: Add butter (or use some of the bacon grease) to the pan and cook the ground beef, stirring to break up any clumps. Ensure the meat browns evenly.
Add Flavor: Stir in the cream cheese, tomato paste, yellow mustard, spices, and salt.
Simmer: Pour in the beef broth or stock and cream. Increase the heat to bring the pot to a simmer.
Add Cheese: Stir in the cheese. For best results, use cheese grated from a block rather than pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly.
Simmer and Thicken: Allow the soup to simmer for 5-7 minutes until heated through and creamy.
Add Bacon and Rest: Stir the bacon back into the soup and let it rest for at least 5 minutes to allow the soup to thicken.
Garnish: Sprinkle with chopped pickles, if desired.

Tips for Success

Reduce Calories: Use less bacon (e.g., 2 slices) and reduce or omit the butter.
Store Leftovers: Store leftover soup in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.
Cheese Matters: Shred cheese from a block for the smoothest melt.
Control Salt: Use unsalted butter, low-sodium broth, and avoid adding extra salt or pepper. Serve with diced pickles if you like.
Pickle Lovers: Top with chopped pickles.
Adjust Thickness: Cooling the soup for 5 minutes before serving will allow the cheeses to thicken it. For a thinner soup, add more broth.
Extra Creamy: Add an extra ¼ cup of cream for a richer texture.
Bacon Grease: Store leftover bacon grease in the refrigerator for up to one month and use it as a substitute for cooking oil in other recipes.

This Low-Carb Cheeseburger Soup contains 4g of net carbs and is guaranteed to help you forget your worries (at least for a little while).

Servings:4 servings

Prep time: 5 minutes

Cooking time: 25 minutes

Calories: 783 kcal

Ingredients

4 slices thick-cut bacon
2 tbsp unsalted butter
1 lb ground beef
4 oz cream cheese (softened)
2 tbsp tomato paste
1 tbsp yellow mustard
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt (or to taste)
¼ tsp pepper
2 cups beef broth or stock
6 oz shredded cheddar cheese
¼ cup heavy whipping cream

Directions

Cook chopped bacon in a heavy-bottomed pot over medium-high heat until crispy (5-8 minutes). Remove and drain on a paper towel, reserving the bacon grease.
Melt butter in the same pot, then add ground beef. Cook until browned, breaking it apart as it cooks.
Stir in cream cheese, tomato paste, mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
Pour in beef broth and heavy cream, bringing to a low simmer. Stir in shredded cheddar and let cook for 5-7 minutes until smooth.
Return bacon to the pot, let cool for 5-10 minutes to thicken, and serve warm.
Enjoy your rich and creamy keto cheeseburger soup!

Notes

Reduce Calories? Use 2 slices of bacon and omit or reduce the butter.
Leftovers? Store in an airtight container in the fridge for up to 3 days or freeze for 3 months.
Cheese Tip: Always shred cheese from a block for the best texture. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Want it Thicker? Let the soup cool for a few minutes before serving to allow the cheese to thicken naturally. For a thinner soup, add more broth.
Extra Creamy? Stir in an additional ¼ cup of heavy cream for a richer texture.