Keto Bacon Cheeseburger Soup

Oh. My. Goodness. Have you ever had one of those days where you’re desperately craving a juicy cheeseburger but also trying to stick to your keto goals? Well, stop scrolling, my friend, because I’m about to rock your world with this Keto Bacon Cheeseburger Soup that’s basically comfort in a bowl—minus the carb guilt trip! It’s like having your burger and eating it too. Literally.

Why This Recipe is Awesome

Let me count the ways this soup deserves a spot in your keto recipe collection. First, it tastes EXACTLY like a bacon cheeseburger. I’m not exaggerating—my burger-obsessed brother couldn’t tell the difference, and he’s the guy who can detect if you’ve switched brands of ketchup.

Second, it’s practically impossible to mess up. Seriously, if you can fry bacon and brown beef, you can make this soup. No culinary degree required! Plus, it’s ready in under 30 minutes, which means less time cooking and more time enjoying your life (or scrolling through TikTok, no judgment here).

And the best part? This soup is keto-friendly with about 7g net carbs per serving. Your ketones will thank you while your taste buds throw a party.

Ingredients You’ll Need

Round up these goodies from your kitchen:

• 1 lb ground beef (the fattier, the better—this is keto, live a little!)
• 8 strips of bacon (because… bacon. Enough said.)
• 1/2 cup onion, diced (yes, onions have some carbs, but we’re not monsters—we need flavor)
• 3 cloves garlic, minced (vampire protection included at no extra charge)
• 4 cups beef broth (homemade if you’re fancy, store-bought if you’re normal)
• 1 cup heavy cream (diet food, am I right?)
• 2 cups cheddar cheese, shredded (pre-shredded works but freshly shredded melts better, just FYI)
• 2 tbsp cream cheese (for that creamy richness that makes life worth living)
• 1 tbsp Dijon mustard (the secret weapon that makes it taste burger-y)
• 2 tsp Worcestershire sauce (don’t ask me how to pronounce it)
• 1 tsp pickle juice (trust me on this one)
• Salt and pepper to taste (duh)
• Optional toppings: diced pickles, extra cheese, chopped green onions, a sprinkle of red pepper flakes if you’re feeling spicy

Step-by-Step Instructions

1. Bacon first, always. In a large pot or Dutch oven, cook those bacon strips until they’re crispy perfection. Remove, let cool, then chop into bits. Keep that bacon grease in the pot because we’re not wasting liquid gold.
2. Beef it up. Add the ground beef to the bacon grease and brown it until there’s no pink left. Break it up as it cooks—nobody wants giant beef boulders in their soup. Drain excess fat if there’s a ridiculous amount, but keep some for flavor.
3. Veggie time. Toss in those diced onions and cook until they’re soft and translucent (about 3-4 minutes). Add the garlic and sauté for another minute. Your kitchen should smell amazing right about now.
4. Get brothy. Pour in the beef broth, scraping the bottom of the pot to get all those flavorful bits that got stuck. Bring to a gentle simmer.
5. Cream dream. Lower the heat and add the heavy cream, stirring gently. Don’t boil it or you’ll risk curdling, and nobody wants chunky soup (unless they’re chunks of bacon or beef).
6. Cheese please! Gradually add the shredded cheese, stirring until melted. Then add the cream cheese and stir until completely incorporated and smooth.
7. Flavor bomb. Stir in the Dijon mustard, Worcestershire sauce, and pickle juice. These three ingredients are what transform this from “cheese soup with beef” to “OMG this tastes exactly like a cheeseburger!”
8. Bacon comeback. Return most of the bacon bits to the soup, reserving some for topping. Let simmer for about 5 minutes to let the flavors meld.
9. Season and serve. Taste and adjust salt and pepper as needed. Ladle into bowls and top with remaining bacon bits and any optional toppings you like.

Common Mistakes to Avoid

Even though this recipe is pretty foolproof, here are some ways you might accidentally sabotage yourself:

• Boiling after adding cream. This isn’t a race—keep that heat low after adding dairy unless you want a curdled disaster.
• Using pre-shredded cheese without checking ingredients. Some brands add potato starch to prevent clumping, which adds unwanted carbs. Check the label or shred your own to be safe.
• Skipping the pickle juice. I know it sounds weird, but this tiny touch adds that authentic burger taste. Don’t chicken out!
• Rushing the simmer at the end. Those 5 final minutes might seem skippable when you’re hungry, but they’re crucial for flavor marriage. Good things come to those who wait (just 5 more minutes, I promise).

Alternatives & Substitutions

Life happens, ingredients go missing, so here are some ways to adapt:

Dairy alternatives: If heavy cream isn’t your thing, you can use half-and-half, but you’ll sacrifice some richness and add more carbs. Coconut cream can work in a pinch, though it adds a slight coconut flavor (not necessarily bad, just different).

Cheese options: Sharp cheddar is classic, but feel free to experiment with different cheeses. Pepper jack adds a nice kick, and a bit of smoked gouda creates a next-level flavor experience. Just keep it to hard cheeses that melt well.

Meat variations: Ground turkey can substitute for beef if that’s what you’ve got, though you might want to add a bit of beef bouillon to boost the flavor. No bacon? (First, go buy bacon.) But if you must, diced ham or pancetta work too.

Veggie additions: Feel like being healthy? Toss in some finely chopped cauliflower or spinach. They’ll barely affect the taste but will add nutrients and fiber. Your body will be confused by the mixed signals of health food in burger soup.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! In fact, this soup tastes even better the next day after all the flavors have had a proper hang-out session in the fridge. Just reheat it gently to avoid cream separation.

Will this freeze well?
Cream-based soups can be a bit iffy in the freezer. Can you do it? Yes. Should you? Depends on how desperate future-you might be. The texture might change a bit upon thawing, but a good stir while reheating usually fixes it.

Is this really keto with onions in it?
Yes, calm down keto police! The small amount of onion divided across servings adds minimal carbs. If you’re super strict, you can reduce the amount or substitute with green onions (whites only).

My soup is too thin! Help!
No worries! Just simmer a bit longer uncovered to reduce it, or add more cheese (is more cheese ever really a problem?). If you’re not opposed to a tiny bit of thickener, a quarter teaspoon of xanthan gum will work magic.

My family isn’t doing keto. Will they still like this?
Unless they hate deliciousness, yes. This soup doesn’t taste “diet-y” at all. For non-keto folks, serve it with some garlic bread or croutons on the side, and they’ll never suspect they’re eating “diet food.”

Can I make this in a slow cooker?
You bet! Brown the meat and bacon first, then transfer everything except the dairy to the slow cooker. Cook on low for 4 hours, then add the cream and cheese during the last 30 minutes. Weeknight dinner, solved.

Final Thoughts

Listen, in a world full of complicated keto recipes that require ingredients you can’t pronounce and kitchen gadgets you don’t own, this Keto Bacon Cheeseburger Soup is a breath of fresh air. It’s straightforward, delicious, and satisfies those fast-food cravings without the drive-thru guilt.

Whether you’re a keto veteran or just dipping your toe into the low-carb waters, this soup deserves a spot in your rotation. Make it on a Sunday and enjoy the leftovers all week (if it lasts that long). Your taste buds and your ketone meter will both be giving you high fives.

Now go on and get cooking—that bacon isn’t going to fry itself! And when you’re sitting there enjoying your soup, feeling simultaneously virtuous (keto-friendly!) and indulgent (bacon cheeseburger!), remember who hooked you up with this recipe. You’re welcome.