Keto Cheeseburger Soup

This mouth watering keto cheeseburger soup, is so good! The bacon and ground beef paired with the creamy cheesy base will quickly satisfy any cheeseburger craving you might have. No bun necessary!

I love soup! And one great thing about being on the keto diet, is that there are so many tasty keto soup options out there!

Seriously the combos of meat, cheese and low carb veggies is insane!

Two of my personal favorites include our copy cat but keto friendly zuppa toscana soup and our turkey mushroom soup.

But this soup is really good too!

I promise, a few bites of it and you’ll be adding it to you monthly meal plans!

This particular recipe contains bacon. So it would be more correctly called Keto Bacon Cheeseburger Soup. Because everything is better with bacon.

But you get the point.

We also suggest adding some greens next to your soup, since there is a defiantly lack of veggies in the actual soup.

And I really feel that if you’re doing the keto thing, it’s so important to work the low carb veggies in to each meal as much as possible.

Now, on to the recipe!

Ingredients:

For the cheeseburger soup you’ll need:

• 4 slices thick-cut bacon, chopped
• 1 pound of 80% lean ground beef
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Sea salt & black pepper, to taste
• ½ large head cauliflower, chopped small
• 3 cup beef broth, preferably organic, divided
• 1/3 cup heavy cream, tempered
• 3 c. sharp cheddar cheese, finely shredded
• 2 Tablespoons fresh parsley, chopped

For the arugula side salad you’ll need:

• 6 cups baby arugula
• 12 cherry tomatoes, cut in half
• 1 oz. Pecorino-Romano cheese, shaved
• 1 tablespoon of extra virgin olive oil
• 2 tablespoons of fresh lime juice
• Sea salt and black pepper, taste

Instructions

To make this soup, you’ll start by cooking the bacon first.

Over medium high heat, place bacon on a large skillet and cook the bacon until it’s crispy, about 6-7 minutes.

When the bacon is finished cooking, set aside on a plate lined with paper towels and allow the bacon to drain.

Add the ground beef to the same skillet and add the onion powder, garlic powder, Italian seasoning and smoked paprika. Stir well and season with salt and pepper.

Cook stirring occasionally until all of the ground beef is browned and cooked through. About 5 minutes.

Transfer the ground beef to a soup pot. Chop up the cauliflower and add it too the ground beef.

Next, pour the beef broth into the pot and combine . Cover the pot with a lid and reduce the heat to medium low and simmer.

Heat the soup until the cauliflower is tender but not mush, about 7-8 minutes.

While your soup is cooking, start making the arugula salad.

Place the baby arugula, halved grape tomatoes and the cheese to a large bowl.

Drizzle the olive oil and fresh lime juice over the side salad.

Season with salt and pepper and toss until well combined.

Once the cauliflower is tender and the soup has finished cooking, remove the pot from heat.

Temper the heavy cream by measuring the cream in a glass measuring cup and adding a tablespoon or two of the hot beef broth from the soup pot, into the measuring cup.

This will prevent the cream from curdling when you add it to your cheeseburger soup.

Slowly add the tempered cream and sharp cheddar cheese to the hot soup and stir until the cheese is completely melted.

Taste and season accordingly.

To serve your cheeseburger soup, ladle a decent serving into individual soup bowls. Crumble the cooked bacon over each bowl of soup and top with additional cheese and freshly chopped parsley.

Serve with a side of the arugula salad.

Even your non-keto family members will love this soup!