This delicious Keto Cheeseburger soup recipe is easy to prepare and perfect for your keto diet plan! It features ground beef, tomatoes, cream, melted cheese, bacon and seasonings.
The hearty soup has just 6 net carbs per serving and a high ratio of fat. This makes it great for that early phase of keto when you are trying adapt to burning fat for calories. It will soon become one of your favorite keto soup recipes.
How to Make Keto Bacon Cheeseburger Soup
Gather your supplies, let's get to making this easy keto soup. Follow along with the pictures or jump down to the printable recipe card.
The recipe makes 6 servings of bacon cheeseburger soup.
In Crock Pot - Prep Time: 10 mins Cook Time: 4 hours
On Stove - Prep Time: 10 mins Cook Time: 40 mins
Ingredients you will need for the Keto Cheeseburger Soup Recipe
- 1 ½ pounds lean Ground beef (or ground turkey if you prefer)
- ½ Onion chopped
- 2 cloves garlic, minced
- 1 Can Diced tomatoes undrained
- 2 tablespoons Worcestershire sauce
- 2 teaspoon Dijon mustard
- 2 tablespoons Dill pickle relish
- 3 cups Beef stock (or chicken broth)
- 1 cup Heavy whipping cream
- 1 ½ cup Shredded cheddar cheese
- Salt and black pepper to taste
- ½ cup Cooked bacon crumbled
Instructions
Place the ground beef and onion in a large skillet over medium high heat.
For stove top preparation of the soup. Fry the ground beef right in your stock pot or Dutch oven.
Saute until the meat is browned and the onions have softened. Drain any excess grease off. Mix in the minced garlic, and saute another 30 seconds.
Place the meat mixture into the Crockpot.
Obviously, skip this step if not using slow cooker.
Add the diced tomatoes, worcestershire sauce, dijon mustard, relish, beef broth and salt and pepper to taste in the Crockpot, and stir to combine.
Cover and cook in slow cooker on high for 3 hours.
On the stove reduce to medium heat and cook for 30 minutes.
Mix in the heavy whipping cream and shredded cheese. Cover the cheeseburger soup and cook an additional 1 hour. (10 minutes on stove)
Stir in the crispy bacon bits.
The low carb cheeseburger soup is now ready to serve.
Serve this delicious low carb soup with fresh chopped herbs, green onion or grated Parmesan on top if you like.
Teaming this soup with a green salad topped with wine vinaigrette or avocado ranch dressing would make a great soup and salad lunch.
Variations on the Low Carb Recipe
Here are a few swaps or additions to the keto cheeseburger soup recipe, that you may like. Of course, all are mindful of keeping carbs low.
- Add cauliflower rice in the soup or serve on the side.
- Add some konjac noodles to the soup.
- Swap in cream cheese or sour cream for the heavy cream. You will need to add a little more broth to make up for it's smaller volume. Stir to make sure cream cheese dissolves into the soup
- Spice it up with a generous pinch of cayenne pepper or a couple splashes of hot sauce.
- If you don't eat pork, swap in turkey bacon or simply omit it.
Storing Keto Bacon Cheeseburger Soup
Once the soup has cooled to room temperature, pour into an airtight container and place in the refrigerator. It will last for 3-4 days in the fridge.
Q&A
No, I do not recommend using that type of cheese on a low carb diet. It is highly processed and higher in carbs than most cheese.
Yes. I recommend freezing it in individual portions for easy thawing. Freezing the cooled soup in ice cube trays is also a great way to preserve it. Simply pop them into a freezer bag once hard. The cheeseburger soup will last in the freezer for up to 3 months.
Keto Cheeseburger Soup Recipe (Crockpot or Stove Top)
Ingredients
- 1 ½ pound Ground beef
- ½ Onion chopped
- 2 cloves garlic minced
- 1 Can Diced tomatoes undrained
- 2 tablespoons Worcestershire sauce
- 2 teaspoon Dijon mustard
- 2 tablespoons Dill pickle relish
- 3 cups Beef broth
- 1 cup Heavy whipping cream
- 1 ½ cup Shredded sharp cheddar cheese
- Salt and pepper to taste
- ½ cup Bacon crumbled
Instructions
- Add ground beef and onion into a large skillet over medium high heat. Saute until the meat is browned and the onions have softened. Drain any excess fat. (Do this right in your soup pot if not using a slow cooker)
- Mix in the garlic, and saute another 30 seconds.
- Place the hamburger soup mixture into the Crockpot.
- Add the diced tomatoes, worcestershire sauce, dijon mustard, relish, beef broth and salt and pepper to taste in the Crockpot, and stir to combine.
- Cover and cook on high for 3 hours. (30 minutes on Medium in soup pot)
- Mix in the heavy whipping cream and add cheddar cheese. Cover and cook an additional 1 hour. (10 minutes for stove top)
- Stir in the bacon and serve the creamy soup.
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