Keto Cheeseburger Soup Recipe with Bacon

Keto Cheeseburger Soup Recipe with Bacon
custom keto diet recipes

This Keto Cheeseburger Soup is total perfection. With all the cheese, crispy bacon, and classic cheeseburger toppings, you just can’t go wrong. Your family will love it!

keto cheeseburger bacon soup closeup with bowls of topping scattered around

We love a good soup here at CIK and this Keto Cheeseburger Soup is our new favorite. It’s loaded with ground beef, cheese, bacon ????, onion, dill pickles, and a few other goodies.

Think of this soup a bit like our Keto Queso Chicken Soup but with burger flavors instead of Mexican. It’s still as cheesy and luscious though all without the need for xanthan gum to thicken. The cheese takes care of that ???? We love this soup!

Also, what’s better than a recipe that’s done in around 30 minutes? It’s the perfect weeknight keto-friendly recipe.

Here is all you need to know about how to make, store, and eat this Keto Cheeseburger Soup!

Ingredients in Keto Cheeseburger Soup

  • 8 slices of bacon
  • 2 tablespoons reserved bacon fat
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 lbs ground beef (or chicken broth or veggie broth if that’s what you have)
  • sea salt, 2 teaspoons or to taste
  • 1/4 teaspoon cracked black pepper
  • 8 oz dill pickles, cut into bite-sized pieces (about 4 dill pickle spears)
  • ¼ cup yellow mustard
  • 3 tablespoons Worcestershire sauce
  • 3 cups beef bone broth
  • 1 (14.5-oz can) diced tomatoes
  • 1 (8-oz can) can tomato sauce
  • 4 ounces heavy whipping cream
  • 2 ounces cream cheese, cut into small blocks
  • 8 ounces shredded cheddar cheese
  • Toppings (ideas below!)

cheeseburger soup in white bowl

How to make Keto Cheeseburger Soup

  1. Place a 5-quart cast-iron Dutch oven over medium heat. Add in the chopped bacon and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and place on a paper towel lined plate. Drain off all but 2 tablespoons of the bacon grease.
  2. Add the butter to the pot along with the onions. Cook for 5 minutes until the onions is translucent. Add in the garlic and cook for 30 seconds until fragrant.
  3. Add in the tomato paste and cook until dark, about 2 minutes.
  4. Over medium high heat and add in the ground beef with the salt and pepper and cook until browned and no longer pink.
  5. Stir in yellow mustard, Worcestershire sauce, pickles, beef broth, and diced tomatoes. Bring to a boil, then simmer on medium-low heat for around 20 minutes.
  6. Reduce heat to low, then add in cream cheese, shredded cheese, and heavy whipping cream. Simmer stirring frequently until everything is combined. Add most of the bacon bits back to the pot, reserving some for topping.
  7. Adjust seasonings to taste, top with any optional toppings, and serve!

Keto Cheeseburger Soup Topping Options (bacon, cheese, pickles!!)

  • Dill pickles
  • Shredded cheddar,
  • Tomato slices
  • Bacon bits
  • Shredded lettuce
  • Minced onions

How to make this Keto Cheeseburger Soup dairy-free

Follow these steps:

  1. Use vegan butter in place of regular butter – we like Miyokos
  2. Swap unsweetened almond milk in place of half and half
  3. Use vegan cream cheese in place of regular cream cheese – we like Kite Hill
  4. Swap vegan shredded cheddar cheese in place of regular – we like Violife

How to make this Bacon Cheeseburger Soup vegan, yes really!

Follow the instructions on how to make this recipe dairy-free then do four more things:

  1. Swap in Beyond Meat ground “beef” for the beef
  2. Swap vegetable broth for beef broth
  3. Leave out the bacon
  4. Make sure that your Worchestershire sauce is vegan friendly

That’s it! Super simple and it will still be amazingly delicious. Perfect for meatless Monday, cutting down on your meat consumption, and eating more plants ????

How to make this Keto Cheeseburger Soup recipe in an Instant Pot or crockpot/slow cooker

Instant Pot Method

  1. Start by turning the IP to its saute function. Once hot, proceed with the recipe like you would if using the Dutch oven.
  2. Once you’ve added in the broth, place the lid on the pot and set to manual high for 10 minutes.
  3. Remove the lid and add in the cheese, press the saute function and cook until cheese is melted. Add the bacon back to the soup.

Slow Cooker Method

  1. Cook your bacon and beef on the stovetop according to the instructions.
  2. Add all of the ingredients except for the bacon to a slow cooker and cook on low for 6-8 hours or high for 3-4. Stir in bacon and top with toppings before serving.

How to store leftover soup

We like to store leftover soup in jars – we like these Weck ones or the classic Mason Jar. You can also use a regular glass storage container like these.

The soup will keep in the refrigerator for up to 3 days. Just be sure to not store the soup with any toppings as they will get soggy. No one likes soggy toppings ????

keto cheeseburger soup in a white bowl on a dark backgrounds with a bowl of toppings and a spoon

How to reheat leftover cheeseburger soup

To reheat, you can do a few things:

  • If you stored the soup in the Dutch oven you can simply pot it back over medium heat and bring it to a simmer for about 5 minutes.
  • If it’s in a storage container or jar, you can add it to a soup pot and bring it to a simmer for 5 minutes or transfer it to a microwave-safe container and heat it until warmed through.

After reheating, top with any additional toppings and serve.

Tools we used to make this recipe

Nutritional Information

This soup recipe has 10 g net carbs per serving. As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card (listed per serving). You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.

To get a specific serving size you’ll want to weigh the final dish then divide it by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.

Looking for other Keto Soup Recipes? Check these out  ↓

Did you make this recipe? We’d love it if you left a star rating and comment below. Also, be sure to tag us @castiron_keto on Instagram if you share a snap of your creations!

close-up of soup in a white bowl on a wooden background

cheeseburger soup in white bowl

Print

Keto Cheeseburger Soup

This Keto Cheeseburger Soup is total perfection. With all the cheese, crispy bacon, and classic cheeseburger toppings, you just can't go wrong. Your family will love it!
Course Main Course, Soup
Cuisine American
Keyword keto soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 859kcal

Ingredients

  • 8 slices of bacon
  • 2 tablespoons reserved bacon fat
  • 2 tablespoons unsalted butter
  • 1 medium onion diced
  • 3 cloves of garlic minced
  • 2 tablespoons tomato paste
  • 2 lbs ground beef
  • 2 teaspoons sea salt
  • 1/4 teaspoon cracked black pepper
  • 8 oz dill pickles cut into bite-sized pieces (about 4 dill pickle spears)
  • ¼ cup yellow mustard
  • 3 tablespoons Worcestershire sauce
  • 3 cups beef bone broth
  • 1 (14.5-oz can) diced tomatoes
  • 1 (8-oz can) tomato sauce
  • 4 ounces heavy whipping cream
  • 2 ounces cream cheese cut into small blocks
  • 8 ounces shredded cheddar cheese

Instructions

  • Place a 5-quart cast-iron Dutch oven over medium heat. Add in the chopped bacon and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Drain off all but 2 tablespoons of the bacon grease.
  • Add the butter to the pot along with the onions. Cook for 5 minutes until the onions is translucent. Add in the garlic and cook for 30 seconds until fragrant.
  • Add in the tomato paste and cook until dark, about 2 minutes.
  • Over medium-high heat and add in the ground beef with the salt and pepper and cook until browned and no longer pink.
  • Stir in yellow mustard, Worcestershire sauce, pickles, beef broth, and diced tomatoes. Bring to a boil, then simmer on medium-low heat for around 20 minutes.
  • Reduce heat to low, then add in cream cheese, shredded cheese, and heavy whipping cream. Simmer stirring frequently until everything is combined. Add most of the bacon bits back to the pot, reserving some for topping.
  • Adjust seasonings to taste, top with any optional toppings, and serve.

Nutrition

Calories: 859kcal | Carbohydrates: 13g | Protein: 47g | Fat: 69g | Saturated Fat: 32g | Trans Fat: 2g | Cholesterol: 213mg | Sodium: 2259mg | Potassium: 991mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1320IU | Vitamin C: 14mg | Calcium: 391mg | Iron: 5mg

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