Easy Keto Cheeseburger Soup with Bacon - 3 Net Carbs
This creamy keto cheeseburger soup with bacon and pickles is ready in under 30 minutes. A family friendly soup that tastes just like a cheeseburger!
Servings: 4
Calories: 535
Ingredients
- 8 Slices Bacon, diced
- ½ Cup diced onion (about 1 small onion)
- 1 Pound lean ground beef
- kosher salt and pepper
- 8 Ounces light cream cheese, cut into 1 inch cubes
- 1 Tablespoon Tomato Paste
- 2 Cups Beef broth
- 1 ½ Cups Shredded Cheddar Cheese
- Chopped pickles for topping
Instructions
- Cook the diced bacon in a large pot or dutch oven over medium heat until it is crispy, about 8 minutes. Remove from the pot a drain on a plate lined with paper towels. Remove the remaining bacon grease from the pot.
- Add in the diced onion and ground beef and season with salt and pepper. Sauté until the ground beef is cooked through and crumbled, and the onions are soft. About 8 minutes. Drain off any remaining grease in the pot, if necessary.
- Stir in the cream cheese to the browned beef and stir until melted and incorporated. Stir in the tomato paste.
- Stir in the beef broth and the cheddar cheese. Continue stirring until the cheese is fully incorporated and the soup is creamy. Taste for seasoning and add salt and pepper to taste.
- Serve the cheesy soup in bowls topped with reserved crispy bacon and chopped pickles.
Notes
- Nutrition - This recipe makes approximately 5 cups and a serving is 1.25 cups. The nutrition was calculated using lean ground beef and light cream cheese.
- Slow cooker instructions - Brown your meat with your onions (season with salt and pepper to taste) and add them to the slow cooker. Now add in your broth, cream cheese, and tomato paste. Cook on high for 3-4 hours or low for 6-7 hours. Stir in the cheddar cheese before serving.
- Pickles - The pickles I used were sliced Cornichons. You can see what I am talking about by checking them out on Amazon here. You can use any dill pickles you like, though.
- Storage - This soup will keep in an air tight container for 3-4 days in the refrigerator. You can also divide it into 4 equal size air tight containers for meal prep.
- Reheating - This soup reheats really well in the microwave. Place the bowl of soup in a microwave safe bowl and heat on high for 1 - 2 minutes or until heated through. Alternatively, you can heat in a small saucepan over medium heat until heated through.
- Freezing - with all of the dairy in this soup, I do not recommend freezing it.
Nutrition
Calories: 535 | Carbohydrates: 4g | Protein: 43g | Fat: 30g | Fiber: 1g