[Foodie Friday Recipe] Keto Bacon Cheeseburger Soup

Soup season is here! Celebrate with this hearty & comforting keto-friendly bacon cheeseburger soup…

Fall is upon us, which means… It’s soup season! When the craving for cozy comfort food hits, few things satisfy quite like a hearty bowl of soup. This Keto Bacon Cheeseburger Soup takes all the flavors of a classic cheeseburger—smoky bacon, savory beef, gooey melted cheese—and transforms them into a warm, creamy, and low-carb dish you’ll want to make again and again! Perfect for cozy nights at home or when you need a meal that pleases the whole family, this recipe proves that comfort food and keto living can go hand in hand.

One of the best parts about this soup is how quick and easy it is to make. With just 15 minutes of prep and 20 minutes of cooking, you’ll have a satisfying meal on the table in under 40 minutes. The base of cauliflower keeps things light while still giving the soup a rich, hearty texture, and the seasoning blend infuses every bite with flavor. Topped with crispy bacon and fresh parsley, it’s almost as beautiful to serve as it is delicious to eat!

To round out the meal, a simple side salad of peppery arugula, juicy tomatoes, and sharp Pecorino-Romano cheese adds freshness and balance. The zesty lime vinaigrette brightens up the richness of the soup, making the combination not just satisfying, but truly crave-worthy. Whether you’re following a keto lifestyle or just want a healthier spin on a comfort classic, this recipe is sure to earn a spot in your weekly rotation.

Packed with protein, healthy fats, and tons of flavor, this Bacon Cheeseburger Soup will leave you full and energized without weighing you down. And with just 5.7 net carbs per serving, it’s an easy, guilt-free way to enjoy the indulgent taste of a cheeseburger—no bun required!

Keto Bacon Cheeseburger Soup Recipe

Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients: 

• 4 slices thick-cut all-natural bacon, chopped
• 1 lbs. 80% lean grass-fed ground beef
• ½ tsp. onion powder
• ½ tsp. garlic powder
• 2 tsp. Italian seasoning
• ½ tsp. smoked paprika
• Sea salt & black pepper, to taste
• ½ large head cauliflower, chopped small
• 3 c. beef broth, preferably organic, divided
• 1/3 c. heavy cream, tempered
• 3 c. sharp cheddar cheese, finely shredded
• 2 TB. fresh parsley, chopped

Side Salad:

• 6 c. baby arugula
• 12 grape or cherry tomatoes, cut in half
• 1 oz. Pecorino-Romano cheese, shaved
• 1 TB. extra virgin olive oil
• 2 TB. fresh lime juice
• Sea salt and black pepper, taste

Instructions: 

1. Heat a large high-sided skillet over medium heat. Add bacon and cook until crispy, approximately 6-7 minutes. Transfer cooked bacon to a plate lined with paper towels and blot off excess grease. Drain and discard bacon grease from skillet before returning to the cooktop.
2. 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, stirring occasionally, until the meat is browned, approximately 5 minutes.
3. Add the chopped cauliflower and beef broth 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.
4. 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.
5. 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.
6. 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!

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 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.