We all love a good cheeseburger, so let’s enjoy this amazing keto bacon cheeseburger soup! Whether you’re on a low carb diet, a keto diet or not, this delicious hearty soup will get a five star rating from the entire family. With a 20 minute cooking time and just 15 minutes for meal prep, the busy weeknights just got a bit easier.
This is a great recipe, especially if you’re big fan of soup. With some simple ingredients, one skillet on the stove top and you’ll get the amazing flavors of a cheeseburger in a healthy, low carb creamy soup.
Nutrition Facts
Macros – per serving*
Calories: 630
Fat: 48.1g
Carbs: 8.1g
Net Carbs: 5.7g
Protein: 41.62g
*Source: HappyForks.com
Nutritional information provided for entertainment and educational purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
This article contains affiliate links.
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 lbs. 80% lean ground beef (or ground turkey)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- Sea salt & black pepper, to taste
- ½ large head cauliflower, chopped small
- 3 cups beef broth, preferably organic, divided
- 1/3 cup heavy whipping cream, tempered
- 3 cups sharp cheddar cheese, finely shredded
- 2 tablespoons fresh parsley, chopped
Side Salad:
- 6 cups baby arugula
- 12 grape or cherry tomatoes, cut in half
- 1 oz. Pecorino-Romano cheese, shaved
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lime juice
- Sea salt and black pepper, taste
Equipment
- Cutting board and knife
- Large skillet
- Large bowl
- Plate
- Paper towels
Instructions
- Heat a large high-sided skillet over medium high heat. Add bacon and cook until crispy, approximately 6-7 minutes. Transfer cooked crispy bacon bits to a plate lined with paper towels and blot off excess grease. Drain and discard bacon grease from skillet before returning to the cooktop.
- Add ground beef to the same skillet and sprinkle the onion powder, garlic powder, Italian seasoning, and smoked paprika on top. Season with salt and black pepper, to taste, and stir to combine. Cook at medium heat, stirring occasionally, until the meat is browned, approximately 5 minutes.
- Add the chopped cauliflower and beef stock to the skillet and stir to combine. Cover and reduce heat to medium low. Simmer until heated through and the cauliflower is fork tender, but not mushy, approximately 7-8 minutes.
- While the soup is simmering, prepare the side salad by adding the baby arugula, grape tomatoes, and the Pecorino-Romano cheese to a large bowl. Add the olive oil and fresh lime juice. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- When the cauliflower is fork tender, remove the skillet from heat. To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it. Stir the tempered cream and sharp cheddar cheese into the skillet until the cheese is thoroughly melted. Taste and adjust seasonings, as desired.
- To serve, ladle the soup into individual serving bowls. Crumble the cooked bacon and sprinkle on top of each bowl along with the fresh chopped parsley. Serve immediately with some of the arugula salad on the side. Enjoy!
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Keto Bacon Cheeseburger Soup
We all love a good cheeseburger, so let's enjoy this amazing keto bacon cheeseburger soup! Whether you're on a low carb diet, a keto diet or not, this delicious hearty soup will get a five star rating from the entire family. With a 20 minute cooking time and just 15 minutes for meal prep, the busy weeknights just got a bit easier.
Nutrition Facts Macros - per serving*Calories: 630
Fat: 48.1g
Carbs: 8.1g
Net Carbs: 5.7g
Protein: 41.62g
*Source: HappyForks.com
Nutritional information provided for entertainment and educational purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 lbs. 80% lean ground beef (or ground turkey)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- Sea salt & black pepper, to taste
- ½ large head cauliflower, chopped small
- 3 cups beef broth, preferably organic, divided
- 1/3 cup heavy whipping cream, tempered
- 3 cups sharp cheddar cheese, finely shredded
- 2 tablespoons fresh parsley, chopped
- Side Salad:
- 6 cups baby arugula
- 12 grape or cherry tomatoes, cut in half
- 1 oz. Pecorino-Romano cheese, shaved
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lime juice
- Sea salt and black pepper, taste
Instructions
- Heat a large high-sided skillet over medium high heat. Add bacon and cook until crispy, approximately 6-7 minutes. Transfer cooked crispy bacon bits to a plate lined with paper towels and blot off excess grease. Drain and discard bacon grease from skillet before returning to the cooktop.
- Add ground beef to the same skillet and sprinkle the onion powder, garlic powder, Italian seasoning, and smoked paprika on top. Season with salt and black pepper, to taste, and stir to combine. Cook at medium heat, stirring occasionally, until the meat is browned, approximately 5 minutes.
- Add the chopped cauliflower and beef stock to the skillet and stir to combine. Cover and reduce heat to medium low. Simmer until heated through and the cauliflower is fork tender, but not mushy, approximately 7-8 minutes.
- While the soup is simmering, prepare the side salad by adding the baby arugula, grape tomatoes, and the Pecorino-Romano cheese to a large bowl. Add the olive oil and fresh lime juice. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- When the cauliflower is fork tender, remove the skillet from heat. To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it. Stir the tempered cream and sharp cheddar cheese into the skillet until the cheese is thoroughly melted. Taste and adjust seasonings, as desired.
- To serve, ladle the soup into individual serving bowls. Crumble the cooked bacon and sprinkle on top of each bowl along with the fresh chopped parsley. Serve immediately with some of the arugula salad on the side. Enjoy!
