When you’re eating low carb and have a craving for comfort food, this recipe for Bacon Cheeseburger Soup is one for you to turn to. The keto-friendly soup recipe filled with bacon, ground beef, cauliflower, and cheese will definitely satisfy!
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Bacon Cheeseburger Soup
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
The new year is a time when many of us try new ways of eating in the bid to becoming healthier in one way or the other.
If you’ve decided to give the low carb way of life a try, or already follow the keto way of eating, this recipe is one for you.
With winter in full swing and days often being long, cold, and gloomy, this hearty bacon cheeseburger soup is going to comfort your soul!
The 35-minute recipe is cooked in one pan, and served with an arugula salad to cut through the richness of the soup.
Ingredients & Equipment Used In This Recipe
You may already have some of the basic ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Ground Beef
One of the hero ingredients in this recipe is ground beef (beef mince), so here are some more recipes using the same:
More Low Carb Recipes
Looking for more low carb inspo? Check these recipes out next:
- Low Carb Egg and Pork Cups
- Creamy Cauliflower Cheese Casserole with Bacon
- Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
How Do I Make Bacon Cheeseburger Soup?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink).
- 4 slices thick-cut bacon, chopped
- 1 lb (450g) 80% lean ground beef (beef mince)
- 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 cup beef broth, preferably organic, divided
- ⅓ cup heavy cream (double cream), tempered
- 3 cups sharp cheddar cheese, finely shredded
- 2 Tbsp fresh parsley, chopped
For the Side Salad
- 6 cups baby arugula (rocket)
- 12 grape or cherry tomatoes, cut in half
- 1 oz (25g) Pecorino-Romano cheese, shaved
- 1 Tbsp extra virgin olive oil
- 2 Tbsp fresh lime juice
- Sea salt and black pepper, taste
- Heat a large high-sided skillet over medium heat. Add the bacon and cook until crispy, approximately 6-7 minutes.
- Transfer the cooked bacon to a plate lined with paper towels and blot off excess grease. Drain and discard bacon grease from the skillet before returning to the cooktop.
- Add the 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.
- 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.
- 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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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 659Total Fat: 52gSaturated Fat: 28gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 153mgSodium: 1511mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 40g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal! (Not all are low carb recipes!)
- Appetizer: Feta Cucumber Cups
- Beverage: Grapefruit Screwdriver Cocktail
- Dessert: Poached Pears with Honey Mascarpone Cream
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!