Just about everyone loves cheeseburgers, but we can’t really enjoy them as much as the rest of the world because of the bread. But, when you serve it in a bowl in the form of a comforting, cheesy, and decadent soup – I don’t think we’re actually missing out on the bun at all.
This bacon cheeseburger soup has quickly become a favorite in my house. It’s loaded with amazing flavors – bacon, beef, spices, cheese, and just a hint of pickle for the acidity to cut through all of that richness. It’s even been a hit with the non-keto members of my household and they’ll gladly lick their bowl clean and ask for seconds.
Oh, and did I mention that there’s bacon? Delicious pieces of crispy bacon layered throughout the soup will bring textures you know and love, and keep finding in every single bite. It’s a fantastic recipe to bulk cook and freeze for the cold months ahead.
P.S. Did you know you could also make this in the slow cooker? Once the beef is done on the stove, just add all the ingredients over to the slow cooker and cook on low for however many hours you want to. The longer it cooks, the more flavor that permeates through the dish – and the more happy faces and clean bowls you have at the end of the day.
So, what’s your favorite soup? Let us know in the comments below!
Yields 5 Servings of Bacon Cheeseburger Soup
The Preparation
- 5 ounces bacon
- 12 ounces ground beef (80/20)
- 65 grams dill pickle, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 3 cups beef broth
- 2 teaspoons whole grain mustard
- 2 1/2 tablespoons tomato paste
- 1 cup cheddar cheese, shredded
- 3 ounces cream cheese
- 1/2 cup heavy whipping cream
The Execution
1. Add 5 slices of bacon to a pan on medium heat. Let this cook for a while until browned and crispy. Flip to cook on the other side.
2. Set the bacon aside on some paper towels and keep the bacon grease in the pan.
3. Press the ground beef into the hot pan with bacon grease and let the beef caramelize.
4. In the meantime, dice up 1 medium dill pickle and set aside for the time being.
5. Flip the beef over and caramelize the other side.
6. Measure out all dry spices for later use.
7. Once beef is browned on both sides, transfer the beef and all of the fat to a pot. Move the beef to the sides of the pot and add 2 tbsp. of butter in the middle. Once the butter is melted and bubbling, add the spices and mix them into the butter. Let this cook for about 30-45 seconds.
8. Mix everything together, add 3 cups of beef broth, 2 teaspoons brown mustard, and 2 1/2 tbsp. tomato paste.
9. Add the pickles and cheddar cheese to the pot and mix together well.
10. Lastly, add the cream cheese and turn the heat on the stove down to low. Stir the soup until the cream cheese is melted.
11. Cover the pot and let cook for 20-30 minutes while covered on low heat.
12. Once cooked, turn the heat off and finish the soup with 1/2 cup heavy cream. Crumble and bacon and add it in also, retaining as much crunchiness as you can.
13. Stir soup and serve hot!
This makes a total of 5 servings of Bacon Cheeseburger Soup. Each serving comes out to be 621 calories, 54.6g fats, 4.5g net carbs, and 27.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 5 ounce bacon | 756 | 66.2 | 0 | 0 | 0 | 37.8 |
| 12 ounce ground beef (80/20) | 864 | 68 | 0 | 0 | 0 | 58.4 |
| 65 gram dill pickle | 8 | 0.2 | 1.6 | 0.7 | 0.9 | 0.3 |
| 1/2 teaspoon garlic powder | 5 | 0 | 1.2 | 0.1 | 1 | 0.3 |
| 1/2 teaspoon onion powder | 4 | 0 | 0.9 | 0.2 | 0.8 | 0.1 |
| 1/2 teaspoon crushed red pepper flakes | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1 teaspoon cumin | 8 | 0.5 | 0.9 | 0.2 | 0.7 | 0.4 |
| 1 teaspoon chili powder | 8 | 0.4 | 1.3 | 0.9 | 0.4 | 0.4 |
| 1 1/2 teaspoon kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 3 cup beef broth | 121 | 3.8 | 0 | 0 | 0.1 | 19.7 |
| 2 teaspoon whole grain mustard | 6 | 0.4 | 0.6 | 0.4 | 0.2 | 0.4 |
| 2 1/2 tablespoon tomato paste | 34 | 0.2 | 7.8 | 1.7 | 6.1 | 1.8 |
| 1 cup cheddar cheese | 495 | 40.8 | 3.8 | 0 | 3.8 | 28 |
| 3 ounce cream cheese | 291 | 28.9 | 3.5 | 0 | 3.5 | 5.2 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| Totals | 3212 | 275.5 | 26 | 4.7 | 21.3 | 156.6 |
| Per Serving (/5) | 642 | 55.1 | 5.2 | 0.9 | 4.3 | 31.3 |
Bacon Cheeseburger Soup
Ingredients
- 5 ounce bacon
- 12 ounce ground beef (80/20)
- 65 gram dill pickle diced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon butter
- 3 cup beef broth
- 2 teaspoon whole grain mustard
- 2 ½ tablespoon tomato paste
- 1 cup cheddar cheese shredded
- 3 ounce cream cheese
- ½ cup heavy whipping cream
Instructions
- Add the bacon to a pan over medium heat. Let cook until browned and crispy. Flip to cook on the other side.
- Set aside on some paper towels, keeping the bacon grease in the pan.
- Press the ground beef into the hot pan with bacon grease and let it caramelize.
- Meanwhile, dice up the dill pickle and set aside.
- Flip the beef over and caramelize the other side.
- Measure out the dry spices for later use.
- Once the beef is browned on both sides, transfer it to a pot over medium-high heat, including all of the fat. Push the beef to the sides of the pot and add the butter to the middle. Once the butter is melted and bubbling, add the spices and mix them into the butter. Let this cook for about 30–45 seconds.
- Stir everything together and add the beef broth, mustard, and tomato paste.
- Add the pickles and cheddar cheese and stir well.
- Finally, add the cream cheese and turn the heat down to low. Stir the soup until the cream cheese has melted.
- Cover the pot and let simmer on low for 20–30 minutes.
- Once done, remove from the heat and finish off the soup with heavy cream. Crumble in the bacon, keeping it as crunchy as you can.
- Stir the soup once more and serve hot!
I just made the soup and it has 10 more minutes and I am drooling, smells yummy
ok, I just ate the soup. I loved it ty
This was very tasty. I have a few small gripes, but they’re minor.
This is too salty as written. I think the recipe should be changed…maybe 1/2 t salt, or more to taste. It will vary so much depending on what broth etc. people choose. I used “Better than Bouillon” beef flavor.
I thought the flavor needed a little more depth, so I ended up adding three Splenda packets to round out the flavor and counteract the heat (I didn’t even add the red pepper flakes!) . It also helped disguise the saltiness a bit. It really is very good. (I always add a tiny bit of sugar/sweetener to chili and spaghetti sauce, too…mellows out the acid.)
I don’t think we need all this fat…there will be a thick layer on top of leftovers, for sure. Maybe scoop the ground beef out instead of adding all the bacon fat. You still have the butter to bloom the spices in.
Very salty!!! I can tolerate it, but I will definitely say don’t add any at all as bacon is salty, as well as the butter & cheese. I would say no butter, either.
It was still delicious and easy to make :)!
This is by far my fav!! I did not add any salt and it came out so yummo! I did sieve out the soup and used an immersion blender to mix the cream cheese in. If it weren’t so high in calories I’d have it everyday! 🙂
Hey Betty,
Glad you liked it! Thanks for the feedback, these little adjustments are super helpful.
Flavor is spot-on, seasoned perfectly, but found broth too greasy with fat from ground beef and bacon. If I make again, I’d drain grease from ground beef and maybe keep bacon grease. I added bacon fat caloric and nutrient amount to macros and came up with 645 calories per 1 cup serving, which is more than is stated in recipe.
Sorry to hear it was too greasy – I do agree that it can be very heavy and some kind of acid would help balance out the dish. As far as the bacon goes, I use the nutrition for raw bacon which includes the fat.
F@#!ing awesome recipe!! Great stuff! Not too salty (maybe because I used Himalayan rock salt) and full of flavour. 10/10 would make again. Thank you very much.
Glad you loved it! Thanks for the feedback 🙂
I agee with YOU totally!!! I’m in love with this soup!!!!
So good! I agree to cut down on the salt when cooking (can always add more to taste). The pickle sounds odd and is great.