Bacon Cheeseburger Soup
Everything you love about a bacon cheeseburger in a creamy, cheesy bowl: seasoned ground beef, sharp cheddar, a hint of mustard and chopped pickles on top.
Nutrition per serving
1¼ cups- Net carbs
- 7.1g
- Calories
- 638kcal
- Protein
- 34g
- Fat
- 52g
- Total carbs
- 9 g
- Fiber
- 1.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Mushroom & Swiss: Browned mushrooms and nutty Swiss cheese in place of the cheddar — the mushroom Swiss burger in a bowl.
- After the bacon comes out, brown the mushrooms in the fat for 6–8 minutes and set them aside before browning the beef. Return them with the cream.
- Leave out the mustard and top the bowls with bacon only.
Ground turkey: Ground turkey stands in for the beef for a lighter bowl with all the same cheesy flavor.
- Brown the turkey in the bacon fat until no pink remains (165°F/74°C); there is no fat to drain.
- Soup
- To serve
- Soup
-
1 tbsp yellow mustardleave out - To serve
-
½ cup dill picklesleave out - Also add
- Soup
- To serve
Estimated cost $21.15 for 6 servings ($3.52 each) · how we estimate
Instructions
-
Cook the bacon in a large pot over medium heat for 6–8 minutes, until crisp. Lift it out onto paper towels.
-
Add the beef, onion and celery to the bacon fat and cook over medium-high heat, breaking up the meat, for 8–10 minutes, until browned with no pink remaining (160°F/71°C). Spoon off all but about 1 tablespoon of fat.
-
Stir in the garlic and tomato paste and cook 1 minute.
-
Add the broth, cauliflower, mustard and Worcestershire. Bring to a boil, then simmer, partly covered, for 12–15 minutes, until the cauliflower is very tender. Mash some of the florets against the side of the pot to thicken the broth.
-
Turn the heat to low. Stir in the cream cheese until melted, then the cream, then the cheddar a handful at a time until smooth. Do not let it boil once the cheese is in.
-
Season with salt and pepper and serve topped with the bacon and chopped pickles.
Tips for success
-
Shred the cheddar from a block — pre-shredded cheese has an anti-caking coating that keeps it from melting smoothly. - The pickles on top are what make it taste like a burger, so don't skip them. Diced tomato and shredded lettuce are fun extras.
- Serve with keto hamburger buns for dunking, or make bacon cheeseburger lettuce wraps on a warmer day.
Nice to have, not needed
- Diced tomato and shredded lettuce on top make it even more burger-like — pickles and bacon are enough.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Reheat gently over low heat, stirring; don't let it boil.
Prep tip: Keep the bacon and pickles in separate containers and add them after reheating.
Refrigerate up to 4 days and reheat gently over low heat. Freezing can make cheese soups grainy, so it is best enjoyed fresh.
Variations
2 variations, each with its own ingredients and macrosMushroom & Swiss
FlavorBrowned mushrooms and nutty Swiss cheese in place of the cheddar — the mushroom Swiss burger in a bowl.
- sharp cheddar → Swiss cheese
- + 8 oz cremini mushrooms
- no yellow mustard
- no dill pickles
7 g net · 640 kcal · 37 g protein · 51 g fat · ≈$4.01 per serving (−0.1 g net carbs vs the original)
Ground turkey
ProteinGround turkey stands in for the beef for a lighter bowl with all the same cheesy flavor.
- ground beef (80/20) → ground turkey
7.1 g net · 518 kcal · 37 g protein · 38 g fat · ≈$3.18 per serving (same net carbs as the original)
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