Bacon Cheeseburger Soup

This Bacon Cheeseburger Soup is low carb and keto-friendly and perfect for comfort food cravings!

Course Soup Recipes

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 659kcal

Author Michelle Ordever

Equipment

Ingredients

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

Instructions

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!

Nutrition