Keto Cheeseburger Soup with Bacon and Cream Cheese
Our Quick and Easy Keto Cheeseburger Soup Recipe is loaded with ground beef, cheddar cheese, cream cheese and is packed with flavor. You won't miss the unhealthy burger on a bun when this keto soup is on the menu. We include both stove top and Crockpot instructions.
Servings: 4 People
Calories: 847kcal
Ingredients
- 2 Slices Bacon, Cut Into Chunks
- 1 Lb Ground Beef
- 4 oz Cream Cheese, Softened
- 2 Tbsp Tomato Paste
- 1 Tbsp Yellow Mustard
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Oregano
- 1/4 tsp Black Pepper
- 2 Cups Low Sodium Beef Broth (*Note 1)
- 1/4 Cup Heavy Whipping Cream
- 1/2 Tbsp Worcestershire
- 3 Cups Shredded Cheddar Cheese (*Note 2)
Instructions
Stove Top Cheeseburger Soup:
- Heat a large soup pan or dutch oven over medium high heat.
- Once heated, add the bacon chunks and cook until browned and crispy, about 6-8 minutes. Stir occasionally to ensure an even crisp.
- Remove the bacon to a large paper towel lined plate to drain. Remove all the bacon grease from the pan, leaving only 1/2 tablespoon or so. (*Note 3)
- Add the ground beef and break up into little bits. Heat until cooked through out, about 4-5 minutes.
- Stir in the cream cheese, tomato paste, mustard, onion powder, garlic powder, paprika, oregano and pepper until smooth.
- Pour in the beef broth, heavy cream and Worcestershire and reduce the heat to medium once it starts to simmer.
- Stir in the cheese and simmer for an additional 5-7 minutes until the cheese is melted and smooth.
- Add the bacon and stir to combine.
- Enjoy immediately for a thinner soup or let sit 7-10 minutes to thicken before serving.
Crockpot Cheeseburger Soup:
- Brown ground beef in a large skillet and drain before adding to the Crockpot.
- Add the cream cheese, tomato paste, mustard, onion powder, garlic powder, paprika, oregano, black pepper, beef broth and Worcestershire to the Crockpot and stir to combine. Cook for 4 hours on high or 6-7 on low.
- About 20 minutes before serving, add the heavy cream and cheese to the Crockpot and stir to combine. Put the lid back on and cook for another 20 minutes so the cheese can melt.
- About 10 minutes before the soup is finished, cook the bacon chunks utilizing the same pan that you cooked the ground beef in. Once the bacon is crisp, transfer to a paper towel lined plate to drain. Add the crisp bacon to the soup and stir to combine. (*Note 4)
- When ready to serve, divvy up into individual bowls and top with your preferred toppings. Let sit for 8-10 minutes if you prefer a thicken consistency.
Notes
Note 1 - Make sure to use low sodium broth. The bacon and other ingredients already add enough salt. Also- for thinner soup add extra broth, to taste. The soup will thicken within 5-10 minutes after removing from the heat.
Note 2- Make sure to use block cheese and shred vs using pre-shredded cheese. The pre-shredded bagged cheese uses non-Keto approved ingredients (anti-caking powder) AND it doesn't melt as well as block cheese.
Note 3 - Feel free to remove all of the bacon grease or keep more in the pan. A bit of the ground beef will stick to the pan if you remove it all, but you'll end up picking up all the brown stuck bits when cooking/stirring. Personal preference.
Note 4 - you can cook the bacon earlier and let sit until the end when it's time to add it in. You do not want to add the bacon in earlier than the last few minutes as it will get soggy and lose its crispness.
Store in an air-tight container in the refrigerator for up to 4 days. You will need to add some broth to thin out when re-heating as it thickens as it cools.