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keto cheeseburger soup

Low Carb Bacon Cheeseburger Soup

Delicious Low Carb Bacon Cheesebuger Soup - Keto Recipe

Course Healthy Soup
Cuisine American
About keto cheeseburger soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 558.06 kcal
Author DinnerPlanner

Ingredients

  • 4 slices thick-cut bacon, chopped
  • 1 lbs. 80% lean ground beef
  • 1 small onion, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon smoked paprika
  • salt & black pepper, to taste
  • 1/2 large head cauliflower, chopped small
  • 3 cups beef broth
  • 1 tablespoon tomato paste
  • 1/3 cup heavy cream tempered
  • 3 cup sharp cheddar cheese, finely shredded
  • 2 tablespoons fresh parsley, chopped

Side Salad:

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

Instructions

  1. Heat a large high-sided skillet over medium heat. Add bacon and cook until crispy, approximately 6-7 minutes. Transfer cooked bacon to a plate lined with paper towels and blot off excess grease. Drain and discard bacon grease from skillet before returning to the cooktop.
  2. Add ground beef and onions 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.

  3. 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.
  4. 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.
  5. 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.
  6. 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 Facts
Low Carb Bacon Cheeseburger Soup
Amount Per Serving
Calories 558.06 Calories from Fat 438
% Daily Value*
Fat 48.68g75%
Saturated Fat 23.91g149%
Cholesterol 149.6mg50%
Sodium 1088.35mg47%
Potassium 664mg19%
Carbohydrates 6.74g2%
Fiber 1.61g7%
Sugar 2.4g3%
Protein 35.98g72%
Vitamin A 1635.6IU33%
Vitamin C 30.09mg36%
Calcium 540.33mg54%
Iron 3.33mg19%
* Percent Daily Values are based on a 2000 calorie diet.