Special Diet - Created Date : 30.8.2019




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Low carb bacon cheeseburger soup is savory, satisfying, and delicious. It’s the perfect keto dinner for a cool evening and just right for quick low carb lunch idea. This cheeseburger soup recipe is going to be your new favorite ‘go-to’ meal!

If you’re wondering what low carb cheeseburger soup is, just imagine a warm, soothing, absolutely amazing bacon cheeseburger in a bowl. The kind that makes you close your eyes in delight and say “mmmmm.” That’s what this soup is like.

It’s hearty enough to be a meal in itself, yet it’s extremely easy to make and takes only 30 minutes from preparation to your table.

If you’ve been wondering how to start a low carb diet plan and struggling because you kept thinking about all the things you were going to miss, this cheeseburger soup recipe is proof that you can still enjoy comfort food!

How To Make Cheeseburger Soup Low Carb

All you do is cook the bacon and beef, then add them to the pot with everything else and simmer. Then you wait. And then… well, then you eat and enjoy your low carb bacon cheeseburger soup!

Most of the ingredients in this yummy bowl of comfort food are already no carb anyhow, and this easy bacon cheeseburger soup recipe has gotten rid of the ones that aren’t and added in some healthier, delicious alternatives to make sure you still get that thick, creamy soup you’ve been craving.

I lightened up this low carb bacon cheeseburger soup a bit by using cauliflower instead of the more typical potato preparation. That just means that the other flavors in this soup get to shine through even more – sharp cheddar cheese, smoky bacon, and tender browned ground beef.

That’s it! Not a carb in sight, but so many yummy ingredients that you won’t even realize you’re enjoying a healthy, keto, low carb bacon cheeseburger soup instead of a carb-filled bowl of cheat foods.

Here are a few tips to help you make this the best cheeseburger soup recipe you’ve ever had:

Go low and slow with the cheese

Sometimes it can be a bit tricky to get the cheese to melt in your soup just right. The trick is going low and slow. Keep the heat on low and stir it in; it’ll be worth the time!

Keep your cheese from clumping

If you’re concerned about clumpy cheese in your low carb cheeseburger soup you can melt it separately. To do this, ladle at least 2 cups of the liquid/broth (without cauliflower or meat) from the soup into a bowl, then whisk in the cheese.

Once it’s melted, add it back to the soup and stir it into the other ingredients until it’s all mixed together well.

This recipe works best with pre-shredded cheese that comes in a bag because it has cellulose to prevent clumping. If you’re using hand-shredded cheese, or if your shredded cheese already seems clumpy prior to using it, toss it with a little arrowroot powder before you add it to your pot of soup. (Cornstarch works as well, but most people wanting a low carb soup avoid it.)

Carb-free thickening

Most hearty soups are starchy because they are thickened with potato and/or flour. But not this low carb cheeseburger soup!

The key to this keto soup recipe is the cheese. It gets thicker from adding the cheese and you can decide how much to add.

Bonus tip: If you want it even thicker, you can remove some of the liquid together with the cauliflower, puree that in a blender, then stir it back into the soup. So simple. And it works so well. Also, it makes for a really creamy texture.

What To Have With Low Carb Bacon Cheeseburger Soup

While low carb cheeseburger soup is perfect all by itself for a lunch or even a light dinner, it can also be part of a substantial low carb dinner. Don’t be afraid to add some toppings or serve it with some other keto treats.

Also, consider adding some toppings to it. It’s great with diced tomato. And diced onions. You could even add some chopped pickle. I mean, you’d eat those on your burger, right? If you like some heat to your meals, try some jalapeño slices.

Can You Freeze Cheeseburger Soup Recipes?

When you make your low carb bacon cheeseburger soup, consider making a double batch. It keeps in the fridge for up to a week, so you can have the leftovers for easy lunches.

You can also freeze your cheeseburger soup for longer than that. You just want to let it cool to room temperature before freezing. When you’re ready to cook it, just reheat on the stove, stirring frequently so it doesn’t separate.

The only thing left to do is get cooking! What will you have with your low carb bacon cheeseburger soup?

Recipe Notes

Recipe works best with pre-shredded cheese that comes in a bag. This has cellulose to prevent clumping. If using hand-shredded cheese, or if your shredded cheese already seems clumpy prior to adding, toss with a little arrowroot powder or cornstarch prior to adding to the soup.

Serving size: 1 cup

Video Showing How To Make Bacon Cheeseburger Soup:

Click or tap on the image below to play the video. It's the easiest way to learn how to make Bacon Cheeseburger Soup!


Nutrition Facts

Amount per serving. Serving size in recipe notes above.




Total Carbs4g

Net Carbs2g



Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

More Low Carb & Keto Support!

If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:

This soup is the BOMB!! I let the cauliflower cook down so it thickens the soup and it’s like eating a potato soup! I’ve made it 3 weeks in a row for my lunch and shared. Everyone loves it. I also played with the cheese and tried using different kinds. It’s always good!

I NEVER write reviews on recipes. But girl… this was so good! Made it for dinner tonight and even my 10 year old son gobbled it up! I totally second the advice to stick some of the cooked cauliflower into the blender. In fact, I was having a difficult time getting the cheese to mix in (even with pulling out some broth and just adding it to that), but when I stuck it in the blender with the cauliflower, it mixed together wonderfully! Thanks again for this great recipe!!

ABSOLUTELY DELICIOUS. Fast and easy. I had andouille sausage in the fridge and added that after the bacon and ground beef were browned. Very good, thanks for the imaginative dish. My low carb diet, have lost 18 #s in 10 weeks.

I have literally never made homemade soup in my life. I just made this recipe and it’s incredible. Delicious, hearty, and so easy that even I could do it. Thank you for introducing me to my new favorite meal!

This soup is flavorful, delicious, and so satisfying! Exactly what I was looking for after hitting a low-carb slump! I’m curious how full-fat coconut milk would taste as a substitution for the heavy cream.

Hi Rytas, I didn’t drain. Cooking over medium-high heat means most of the fat gets absorbed into the beef during browning. At first it gets released but as you continue to cook there isn’t much to drain by the end. It will vary depending on the beef you use, though. If you end up with more than you want, you could drain it, but it’s not required.

Absolutely! You can use the same amount if it’s the liquid kind from a carton. If you’re using the kind from a can, sometimes it can be thicker, so if that’s the case you can thin it out with a little water until it’s a typical milk consistency.

Hi Marci, I made the recipe again recently to update the exact serving size. The recipe card has been updated to reflect this – it makes 10 servings, 1 cup each. The exact amount will vary a bit though, depending on how big your head of cauliflower is.

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