The Best Bacon Cheeseburger Soup Recipe
This bacon 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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 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 120g
- 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 2.5g net carbs.
Serve with a green side salad or keto buns as a dipper!
Calories: 598kcal | Carbohydrates: 3.4g | Protein: 31.7g | Fat: 52g | Saturated Fat: 25g | Fiber: 0.9g | Sugar: 2.5g