Keto Bacon Cheeseburger Soup

Why This Is Strictly Keto

All the cheeseburger flavor comes from real ingredients: ground beef, bacon, cheddar, cream cheese, and heavy cream, with freshly grated cauliflower standing in for potatoes and bun. There is no flour or cornstarch thickener — the soup gets its body from cream and melted cheese.

Ingredients

• 1½ lb ground beef (80/20)
• 6 slices bacon, chopped
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 3 cups finely grated fresh cauliflower (“riced”)
• 4 cups unsweetened beef bone broth
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 2 cups shredded sharp cheddar, plus more for topping
• 1 tbsp yellow mustard
• 1 tsp smoked paprika
• Sea salt and freshly ground black pepper, to taste
• Chopped dill pickles, to serve

Instructions

1. Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crisp. Lift out with a slotted spoon, leaving the fat in the pot.

2. Brown the beef: Add the ground beef and onion to the bacon fat. Cook, breaking up the meat, until browned, about 8 minutes. Stir in the garlic for the last minute.

3. Simmer: Add the cauliflower, bone broth, mustard, and paprika. Bring to a boil, reduce to a simmer, and cook 10 minutes until the cauliflower is tender.

4. Make it creamy: Lower the heat and stir in the cream cheese until melted, then the heavy cream. Add the cheddar a handful at a time, stirring until smooth. Do not let the soup boil once the cheese is in.

5. Season and serve: Taste and season with salt and pepper. Ladle into bowls and top with the crisp bacon, extra cheddar, and chopped pickles.

Nutritional Info (per serving, approximate)

Tips

• Shred the cheddar yourself from a block — pre-shredded cheese is coated with starch and can turn grainy.
• Keep the heat low once the cheese goes in to prevent the soup from separating.
• Leftovers thicken in the fridge; thin with a splash of broth when reheating.