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a ladle filled with creamy cheeseburger soup

Keto Bacon Cheeseburger Soup Recipe

This keto cheeseburger soup is a comforting low carb, high fat lunch or filling weeknight dinner recipe. It's a one pot, no fuss dish that's ready in 30 minutes from start to finish. Popular with kids and adults alike.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 605kcal


  • soup pan


  • 1 tbsp butter
  • 1 small onion chopped (60g)
  • 2 cloves garlic minced
  • 500 g / 1.1 lb ground beef
  • 6 small slices of thin cut streaky bacon smoked or unsmoked, chopped (90g)
  • 1 cup tinned chopped tomatoes 240g
  • 1 - 2 tbsp tomato puree
  • 1.5 tsp dijon mustard
  • 2 cups beef stock
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup cream cheese 80g
  • 1.5 cup shredded cheddar or monterey jack cheese 170g
  • 3 tbsp chopped parsley
  • 1/3 cup heavy cream 80g
  • 1/4 cup chopped fresh cherry tomatoes 38g


  • Add the butter to dutch oven or non stick soup pan. Add the onion and garlic and fry for 2 - 3 minutes until soft and translucent. Add the ground beef and bacon and cook for a further 4 - 6 minutes until cooked through. Option to drain the fat if using a high fat content beef.
  • Add the chopped tomatoes, tomato puree, dijon mustard, beef stock, salt and pepper and bring to the boil. Reduce to a simmer on a medium / low heat and cook for about 15 minutes until thick and flavoursome.
  • Add the cream cheese, 1 + 1/4 cup of cheddar and 2 tbsp chopped parsley. Mix well until the cheese melts. Stir in the heavy cream and take off the heat. Adjust the seasoning to taste.
  • Pour the cheeseburger soup into bowls and top with the remaining 1/4 cup of cheese and chopped fresh tomatoes mixed with the remaining 1 tbsp of parsley.


One serving contains 3.3g net carbs.
Serve with a green side salad or keto buns as a dipper!


Calories: 605kcal | Carbohydrates: 4.9g | Protein: 32.1g | Fat: 52.1g | Saturated Fat: 25g | Fiber: 1.6g | Sugar: 3.3g