Keto Loaded Bacon Cheeseburger Soup | Low-Carb

If you’re craving a hearty cheeseburger but want to keep things low-carb, this Keto Loaded Bacon Cheeseburger Soup hits the spot. It’s rich, creamy, and packed with bacon, ground beef, and melty cheese—no bun required. The flavors are classic and comforting, like a bacon cheeseburger in a bowl.

It’s a weeknight-friendly recipe, perfect for meal prep, and great for anyone watching carbs without sacrificing taste.

What Makes This Special

This soup brings all the best parts of a bacon cheeseburger into a warm, spoonable form. You get the smoky crunch of bacon, seasoned ground beef, and a silky cheese base that feels indulgent but stays keto. It’s also a one-pot wonder, so cleanup is simple.

Even better, it reheats beautifully, making it a smart make-ahead option for busy weeks.

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Ingredients

• 8 slices thick-cut bacon, chopped
• 1 lb (450 g) ground beef (80/20 or 85/15)
• 1 small yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 small celery stalk, finely diced (optional for crunch)
• 1 small dill pickle, finely chopped (plus extra for topping)
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder (or 1 tsp yellow mustard)
• 4 cups (1 L) low-sodium beef broth
• 4 oz (115 g) cream cheese, softened and cubed
• 1 cup (240 ml) heavy cream
• 2 cups (200 g) shredded sharp cheddar, divided
• 2 tbsp Worcestershire sauce (check for low-sugar)
• 2 tbsp unsalted butter (if needed for sautéing)
• Salt and black pepper, to taste
• Green onions, sliced, for garnish
• Crumbled bacon, pickles, and extra cheese, for topping

Instructions

1. Crisp the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot.
2. Brown the beef: Add ground beef to the pot.Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed, leaving roughly 1–2 tablespoons in the pot.
3. Sauté aromatics: Add diced onion, celery (if using), and a small knob of butter if the pot looks dry.Cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Build flavor: Stir in tomato paste, smoked paprika, onion powder, garlic powder, and mustard powder. Cook 1 minute to toast the spices. Add Worcestershire, chopped pickle, and beef broth. Stir and bring to a gentle simmer.
5. Simmer: Reduce the heat and let the soup simmer uncovered for 10–12 minutes to meld flavors.
6. Make it creamy: Add cream cheese cubes and whisk until fully melted and smooth, 2–3 minutes. Pour in heavy cream and return to a gentle simmer—don’t boil aggressively.
7. Add cheese: Remove the pot from the heat. Gradually sprinkle in 1½ cups of shredded cheddar, stirring constantly until melted and silky. Reserve the remaining ½ cup for topping.
8. Finish and season: Stir in half of the crispy bacon. Taste and adjust salt and pepper. If you want a thicker consistency, simmer a few extra minutes on low.
9. Serve: Ladle into bowls and top with remaining bacon, extra cheddar, chopped pickles, and sliced green onions. Serve hot.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for 3–4 days. The flavors deepen by day two.
• Freezer: Because it’s dairy-heavy, freezing can cause slight separation. If you do freeze, use freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over low heat, stirring often. If it thickens too much, add a splash of broth or cream. Avoid boiling to prevent cheese from breaking.

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Health Benefits

• Keto-friendly macros: This soup is low in carbs and rich in fats, which can help keep you satisfied and support ketosis.
• Protein-rich: Ground beef and cheese provide high-quality protein for muscle maintenance and satiety.
• Electrolytes and micronutrients: Broth adds sodium and minerals, while dairy contributes calcium and vitamin A. Adding celery and onions offers small amounts of fiber and antioxidants.
• Satiety and blood sugar control: The combination of fat and protein helps stabilize hunger and may reduce blood sugar spikes compared to carb-heavy soups.

Pitfalls to Watch Out For

• Boiling after adding cheese: High heat can cause the cheese to separate and turn grainy. Keep the heat low once dairy is in.
• Too salty: Bacon, cheese, and broth carry salt. Use low-sodium broth and add salt at the end after tasting.
• Hidden sugars: Some Worcestershire sauces and pickles contain added sugar. Choose low-sugar or no-sugar-added options to stay keto.
• Grease overload: If the pot is too oily after browning beef, drain excess fat before adding aromatics to keep the texture balanced.

Alternatives

• Protein swaps: Use ground turkey or chicken for a lighter version. If using lean meat, add an extra tablespoon of butter for richness.
• Dairy adjustments: Swap cheddar for Monterey Jack, Colby, or a cheddar–mozzarella blend. For lactose sensitivity, look for aged cheddar and lactose-free cream.
• Broth variations: Use chicken broth instead of beef for a milder base. Bone broth boosts protein and minerals.
• Add-ins: Stir in riced cauliflower for extra body without carbs. Sautéed mushrooms add umami. A dash of hot sauce or chipotle powder brings heat.
• Toppings: Try a drizzle of sugar-free ketchup or mustard, a sprinkle of sesame seeds, or a dollop of sour cream for a burger-joint vibe.

FAQs

Can I make this soup ahead of time?

Yes. It tastes even better the next day. Store it in the fridge and reheat gently on the stove, adding a splash of broth or cream if needed.

How can I thicken the soup without adding carbs?

Let it simmer uncovered for a few extra minutes to reduce, or blend a small portion of the soup and stir it back in. Adding a bit more cream cheese also helps.

What’s the best ground beef to use?

Use 80/20 or 85/15 for the best flavor and texture. Leaner beef works but may need extra butter to keep the soup rich.

Can I make it in a slow cooker?

Yes. Brown the bacon and beef first on the stovetop, then add everything except the cream, cream cheese, and cheddar to the slow cooker. Cook on low 4–6 hours, stir in the dairy at the end, and heat until melted and smooth.

Is this soup gluten-free?

It is naturally gluten-free if you choose gluten-free Worcestershire and broth. Always check labels to be sure.

How do I keep the cheese from clumping?

Remove the pot from the heat before adding the shredded cheese and add it gradually, stirring constantly. Use freshly shredded cheese for better melting.

Can I add vegetables without raising carbs too much?

Yes. Low-carb options include cauliflower rice, zucchini, spinach, or mushrooms. Add them during the simmer so they soften but don’t turn mushy.

What if I don’t like pickles?

You can leave them out or replace them with a splash of pickle juice for a hint of tang. A teaspoon of apple cider vinegar also works.

Read More Recipes:

• Keto Cabbage and Sausage Soup Recipe
• Keto Egg Drop Soup Recipe
• Keto Chicken Alfredo Soup Recipe
• Keto Creamy Mushroom Soup Recipe
• Keto Taco Soup With Ground Beef

Final Thoughts

Keto Loaded Bacon Cheeseburger Soup is comfort food you can feel good about. It’s quick to make, easy to customize, and rich enough to satisfy any burger craving. Keep the heat gentle, season at the end, and don’t skip the toppings—they make each bowl feel special. Serve it on a chilly night and watch it become a regular in your low-carb rotation.

Keto Loaded Bacon Cheeseburger Soup

Faiza Shabir

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 8 slices thick-cut bacon, chopped
• 1 lb (450 g) ground beef (80/20 or 85/15)
• 1 small yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 small celery stalk, finely diced (optional for crunch)
• 1 small dill pickle, finely chopped (plus extra for topping)
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder (or 1 tsp yellow mustard)
• 4 cups (1 L) low-sodium beef broth
• 4 oz (115 g) cream cheese, softened and cubed
• 1 cup (240 ml) heavy cream
• 2 cups (200 g) shredded sharp cheddar, divided
• 2 tbsp Worcestershire sauce (check for low-sugar)
• 2 tbsp unsalted butter (if needed for sautéing)
• Salt and black pepper, to taste
• Green onions, sliced, for garnish
• Crumbled bacon, pickles, and extra cheese, for topping

Instructions

 

• Crisp the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot.
• Brown the beef: Add ground beef to the pot. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed, leaving roughly 1–2 tablespoons in the pot.
• Sauté aromatics: Add diced onion, celery (if using), and a small knob of butter if the pot looks dry. Cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
• Build flavor: Stir in tomato paste, smoked paprika, onion powder, garlic powder, and mustard powder. Cook 1 minute to toast the spices. Add Worcestershire, chopped pickle, and beef broth. Stir and bring to a gentle simmer.
• Simmer: Reduce heat and let the soup simmer uncovered for 10–12 minutes to meld flavors.
• Make it creamy: Add cream cheese cubes and whisk until fully melted and smooth, 2–3 minutes. Pour in heavy cream and return to a gentle simmer—don’t boil aggressively.
• Add cheese: Remove the pot from heat. Gradually sprinkle in 1½ cups of shredded cheddar, stirring constantly until melted and silky. Reserve the remaining ½ cup for topping.
• Finish and season: Stir in half of the crispy bacon. Taste and adjust salt and pepper. If you want a thicker consistency, simmer a few extra minutes on low.
• Serve: Ladle into bowls and top with remaining bacon, extra cheddar, chopped pickles, and sliced green onions. Serve hot.