Low Carb Bacon Cheeseburger Soup
Indulge in the comforting flavors of a diner classic with this Low Carb Bacon Cheeseburger Soup, a rich and creamy dish that’s perfect for keto or low-carb lifestyles. Packed with savory ingredients like crispy bacon, juicy ground beef, melty cheddar cheese, and a hint of dill pickle tang, this hearty soup delivers all the flavors of a cheeseburger in a warm, satisfying bowl. The velvety base made with cream cheese, heavy cream, and chicken or beef broth is perfectly seasoned with garlic, paprika, and tomato paste to create a wholesome, restaurant-quality meal in just 45 minutes. Ideal for meal prep or cozy weeknight dinners, this one-pot recipe is easy to make and even easier to love. Garnish with parsley and extra bacon for a crowd-pleasing dish that tastes indulgently delicious while staying low in carbs!
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Recipe Information
Ingredients
- 6 slices Bacon
- 1 pound Ground beef (80/20)
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 4 cups Chicken or beef broth
- 4 ounces Cream cheese, cubed
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 2 tablespoons Tomato paste
- 0.5 cup Dill pickles, diced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot, crumble, and set aside, leaving the bacon grease in the pot.
Add the ground beef to the pot and cook until browned, breaking it up into small pieces with a wooden spoon. Drain excess fat if necessary.
Stir in the diced onion and minced garlic. Cook for 3-4 minutes, or until the onion is softened and fragrant.
Pour in the chicken or beef broth and bring to a gentle simmer.
Add the cubed cream cheese, stirring until completely melted and incorporated into the broth.
Stir in the heavy cream, shredded cheddar cheese, tomato paste, diced pickles, salt, black pepper, and paprika. Continue stirring until all the ingredients are combined, and the cheese is melted.
Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
Taste and adjust seasonings if needed. Add the crumbled bacon back into the soup right before serving, reserving some for garnish if desired.
Ladle the soup into bowls and garnish with the reserved bacon crumbles and chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
3618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 10272 mg | 447% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.7 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1899 mg | 146% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2478 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
