Warm, hearty, and packed with bold flavor, this Keto Bacon Cheeseburger Soup is a dream come true for anyone following a paleo or low-carb lifestyle. With savory ground beef, smoky bacon, creamy cheddar, and a rich broth, every spoonful tastes just like your favorite cheeseburger—without the bun. It’s a quick, one-pot meal that’s perfect for busy weeknights or anyone craving comfort food without sacrificing their health goals. Ready in minutes and bursting with flavor, this soup is as satisfying as it is wholesome.
Ingredients
- 4 oz ground beef
- 2 slices cooked bacon, chopped
- 1/2 cup heavy cream
- 1 cup beef broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Instructions
- In a medium saucepan over medium heat, cook the ground beef, breaking it up with a spoon, until fully browned and no longer pink, about 5–7 minutes.
- Drain any excess grease from the pan, then add the diced onion. Continue to cook for 2–3 minutes until the onion softens and becomes translucent.
- Add the chopped cooked bacon, garlic powder, and a pinch of salt and pepper. Stir and cook for another minute to blend the flavors.
- Pour in the beef broth and bring the mixture to a simmer. Let it simmer gently for 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and slowly stir in the heavy cream. Simmer for another 3–4 minutes, stirring occasionally. Do not bring to a boil once the cream is added.
- Gradually add the shredded cheddar cheese, stirring continuously until melted and the soup is creamy and smooth.
- Taste and adjust salt and pepper as needed. If the soup is too thick, add a bit more broth to reach your desired consistency.
- Serve hot in bowls and optionally top with extra shredded cheese or chopped bacon before serving.
Nutritional Information
Calories: 430
Protein (g): 18
Fat (g): 37
Carbohydrates (g): 4
Fiber (g): 0
Sugar (g): 2
Sodium (mg): 710
Storage Instructions
Store leftover Bacon Cheeseburger Soup in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool completely and transfer to a freezer-safe container, leaving a small amount of space for expansion. Freeze for up to 2 months. Note that dairy-based soups may slightly change texture after freezing and thawing, but the flavor will remain delicious.
Reheating Instructions
Reheat leftovers in a saucepan over medium-low heat, stirring occasionally, until warmed through. If the soup has thickened in the fridge or freezer, you can stir in a splash of beef broth or almond milk to reach your desired consistency. Avoid boiling to prevent the cheese and cream from separating. You can also reheat individual portions in the microwave using 30- to 45-second intervals, stirring between each, until hot.
Ingredient Swaps and Additions
To enhance the flavor, protein, or micronutrient content of this soup while keeping it paleo, consider adding diced mushrooms or chopped spinach during cooking. Extra vegetables like riced cauliflower or zucchini noodles can add fiber and volume without compromising the paleo approach. Swapping the cheddar cheese for a dairy-free alternative made from nuts can keep the soup compliant for stricter paleo diets. If you’re looking to boost protein, increase the ground beef to 6 oz or mix in pasture-raised ground turkey or bison. Bone broth can also be used in place of beef broth for added collagen and minerals.
