Easy Low Carb Cheeseburger Soup

If you’re having a busy day or week, then Easy Low Carb Cheeseburger Soup will revive your soul with just one pot, 30 minutes and maybe a little bacon. It’s low-carb food heaven….who needs a real cheeseburger when you can have Cheeseburger Soup?

Why low-carbers will love cheeseburger soup

Get ready to have a sublime experience when you make this Easy Low Carb Cheeseburger Soup.

Cheeseburger soup is loaded with all your keto favorites:

1. bacon
2. cream cheese
3. cheddar cheese
4. butter
5. heavy whipping cream

What more could you want in a low carb comfort meal? Cook this one up tonight and thank me later!

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How to make easy cheeseburger soup

Fry up your bacon in a dutch oven or heavy bottomed pan.

Set it aside, add in the butter and cook the ground beef. Of course, here you could use some of the bacon grease already in the pan and skip the butter.

While the ground beef is cooking, continue to stir it and break up the chunks of meat. Ensure that the meat browns evenly.

Next, stir in the cream cheese, tomato paste, yellow mustard, spices and salt.

Pour in the beef broth or stock and cream and increase the heat to bring the pot to a nice simmer.

As the soup starts to bubble and simmer, stir in the cheese. Note here that this recipe works best if you grate the cheese from a block instead of using pre-grated cheese. Pre-shredded cheese doesn’t melt quite as smoothly due to the anti-caking powder and can become lumpy when melted.

Allow the soup to simmer for 5-7 minutes when it will be fully heated and have a creamy, luscious texture.

Add the bacon back into the soup and let rest for at least 5 minutes as this will allow the Cheeseburger Soup to thicken.

As the soup is keto-friendly and gluten-free, we have avoided using any flours or starches that would typically be used to thicken the soup.  The brief rest time (if you can wait!) will allow the cheeses to thicken the soup.

Sprinkle some chopped pickles over the top if desired.

Cook’s Tips

• Reduce calorie content? Bacon can be reduced to 2 slices and butter can be omitted or reduced
• Leftover soup? Cheeseburger soup can be frozen for 3 months in an airtight container.
• For best results, shred cheese from a block rather than using pre-shredded cheese. Pre-shredded cheese doesn’t melt quite as smoothly due to the anti-caking powder and can become lumpy.
• Pickle lover? Serve some chopped pickles over the top
• Thicken the soup by cooling for 5 minutes before serving will allow the cheeses to thicken the soup. For a thinner soup add more broth.
• For a creamier texture, add an additional 1/4 cup cream
• Leftover bacon grease? Store for up to one month in the refrigerator
• Use leftover bacon grease, as a substitute for cooking oil to cook almost anything, like this easy recipe for Low-Carb Burgers with Chipotle Mayo.

Low Carb Cheeseburger Soup has 4g of net carbs and is guaranteed to help you forget all your worries (at least for one night).

 Course 30 Minute Meal, Appetizers, Dinner, Soups

 Cuisine American, Gluten-Free, Low-Carb

 Keyword bacon cheeseburger soup, cheeseburger soup, keto soup

 Prep Time 5 minutes

 Cook Time 25 minutes

 Total Time 30 minutes

 Servings 

 Calories 783 kcal

Ingredients

• 4 slices bacon thick cut
• 2 tbsp butter salted
• 1 lb ground beef 80%
• 4 oz cream cheese softened to room temperature
• 2 tbsp tomato paste
• 1 tbsp mustard (yellow) (yellow)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2-1 tsp salt
• 1/4 tsp pepper
• 2 cup beef broth or beef stock
• 6 oz cheddar cheese shredded
• 1/4 cup heavy whipping cream
• US Customary - Metric

  Instructions

  1. Chop bacon into small pieces
  2. Heat dutch oven or other heavy bottomed pan over medium high heat
  3. Add bacon and cook, stirring occasionally until browned and crispy, about 5-8 minutes
  4. Remove bacon to paper towel lined plate to drain and spoon out any grease from pan and save for another use (see post above for tips on how to use bacon grease)
  5. Melt butter in pan and add ground beef
  6. Cook, breaking up meat while it browns until fully cooked
  7. Stir in cream cheese, tomato paste, mustard, garlic powder, smoked paprika, salt and pepper until smooth
  8. Pour in beef broth and cream and bring to a low simmer
  9. Stir in cheese and let simmer 5-7 minutes until fully heated and melted smooth
  10. Add bacon back into pan and let cool for 5-10 minutes to thicken before serving

Recipe Notes

1. Reduce calorie content? Bacon can be reduced to 2 slices and butter can be omitted or reduced
2. Leftover soup? Cheeseburger soup can be frozen for 3 months in an airtight container. 
3. For best results, shred cheese from a block rather than using pre-shredded cheese. Pre-shredded cheese doesn't melt quite as smoothly due to the anti-caking powder and can become lumpy.
4. Pickle lover? Serve some chopped pickles over the top
5. Thicken the soup by cooling for 5 minutes before serving will allow the cheeses to thicken the soup. For a thinner soup add more broth.
6. For a creamier texture, add an additional 1/4 cup cream
7. Leftover bacon grease? Store for up to one month in the refrigerator

Nutrition Facts

Easy Low Carb Cheeseburger Soup

Amount Per Serving (1 cup)

Calories 783Calories from Fat 594

% Daily Value*

Total Fat 66g102%

Saturated Fat 33g165%

Cholesterol 212mg71%

Sodium 1858mg77%

Potassium 643mg18%

Total Carbohydrates 4g1%

Sugars 2g

Protein 40g80%

Vitamin A28%

Vitamin C2.1%

Calcium37.1%

Iron19%

* Percent Daily Values are based on a 2000 calorie diet.

source:https://www.appetiteforenergy.com/easy-low-carb-cheeseburger-soup/