Low-Carb Bacon Cheeseburger Soup

🥗 Low-Carb Bacon Cheeseburger Soup

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6
Calories: ~480 kcal per serving

Ingredients

The Protein: 1 lb Ground Beef (80/20 for flavor), 6 slices Thick-cut Bacon (chopped).
The Aromatics: 1 small Onion (diced), 2 cloves Garlic (minced), 1 tsp Smoked Paprika.
The Base: 4 cups Beef Broth, 1 head Cauliflower (cut into bite-sized florets).
The Creaminess: 8 oz Cream Cheese (softened), 2 cups Sharp Cheddar Cheese (shredded), ½ cup Heavy Cream.
The Zest: 1 tbsp Dijon Mustard, 1 tbsp Worcestershire sauce, Salt and Pepper to taste.

Instructions

Crisp the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel. Keep about 2 tablespoons of the bacon fat in the pot.
Brown the Beef: Add the ground beef to the pot. Cook until browned, breaking it up as you go. Drain excess fat if there’s too much, but leave a little for flavor.
Sauté Aromatics: Add the onion and garlic. Sauté for 3–4 minutes until the onion is translucent. Stir in the smoked paprika.
Simmer: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Add the cauliflower florets. Bring to a boil, then reduce heat and simmer for 10–12 minutes until the cauliflower is tender.
Make it Cheesy: Turn the heat to low. Stir in the softened cream cheese until melted. Add the heavy cream and the shredded cheddar cheese, stirring constantly until the soup is smooth and creamy.
Final Touch: Stir half of the cooked bacon back into the soup. Season with salt and pepper.

💡 Tips & Notes

The “Potato” Trick: If you want the cauliflower to disappear even more, pulse it in a food processor until it reaches “rice” consistency before adding it to the broth.
Cheese Quality: Always grate your own cheddar from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which adds hidden carbs and makes the soup less smooth.
Toppings Matter: Serve with extra bacon, sliced green onions, diced pickles (trust me!), or a dollop of sour cream.

📊 Nutritional Info (Per Serving)

Nutrient	Amount
Net Carbs	7g
Protein	28g
Fat	38g
Fiber	2g

✨ Benefits

Keto-Friendly: High in healthy fats and protein to keep you in ketosis and feeling full.
Anti-Inflammatory: Using cauliflower instead of starchy potatoes reduces the glycemic load and provides Vitamin C and K.
Meal Prep King: This soup actually tastes better the next day as the flavors meld together.

❓ Common Q&A

Q: Can I freeze this soup?

A: Because of the high dairy content (cream cheese and heavy cream), it can sometimes separate when thawed. If you do freeze it, reheat it slowly on the stove while whisking vigorously to bring the emulsion back together.

Q: Is it too salty?

A: Between the bacon, beef broth, and cheese, this soup carries a lot of natural sodium. I recommend using “Low Sodium” beef broth so you have total control over the seasoning.

Q: Can I make this in a Slow Cooker?

A: Yes! Brown the beef and onions first, then toss everything except the cream, cream cheese, and cheddar into the crockpot for 4 hours on high. Stir in the dairy at the very end.