Low Carb Bacon Cheeseburger Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
572 kcal
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Course
Main Course
Low Carb Bacon Cheeseburger Soup Recipe
Description
Low Carb Bacon Cheeseburger Soup Recipe brings together classic cheeseburger flavors into a creamy soup using cauliflower as a low-carb substitute for potatoes or other starches. Ground beef is browned and combined with cooked bacon, diced onion, and riced cauliflower, then simmered with chicken broth and heavy cream. Cheddar cheese is melted in for depth, and xanthan gum is whisked in to thicken the soup without adding extra carbs.
The soup develops a rich, creamy texture with savory notes from steak seasoning and garlic, while tender cauliflower and softened onions offer subtle texture contrasts. Bacon adds smoky flavor and crunch, complementing the melted cheddar cheese nicely.
Serve the soup hot, garnished with extra cheese, bacon, and a spoonful of sour cream to enhance the creamy richness. This recipe works well as a comforting lunch or dinner option when a low-carb meal is desired.
In the notes, shredding cheddar cheese from a block is recommended for even melting. You can enrich the soup further by adding cream cheese. Leftovers keep well refrigerated for up to a week; reheat gently with added broth or water to loosen thickened soup.
Ingredients
- 1 pound ground beef
- 8 lices Bacon cooked and chopped
- 1/2 onion diced
- 2 teaspoons garlic minced
- 1 tablespoon steak seasoning
- 1 cup cauliflower frozen, riced
- 4 tablespoons butter
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon xanthan gum
- 3 cups cheddar cheese shredded
Instructions
- In a stock pot, brown the ground beef and drain off any excess grease.
- Add in the diced bacon, diced onion, seasonings, riced cauliflower, and butter.
- Continue cooking on medium head until the onions and cauliflower are soft.
- Stir in the chicken broth and the heaving whipping cream.
- Bring the soup mixture to a boil, reduce heat to low and simmer for 15 minutes.
- Stir in the cheddar cheese. Continue stirring until it is melted.
- Whisk in the Xanthan gum. Cover for 5 minutes on low while the soup thickens.
- Serve topped with more cheese, bacon and sour cream. Enjoy!
Notes
- Use block cheddar cheese shredded freshly for better melting.
- Adding cream cheese can enhance cheesiness and texture.
- Store leftovers airtight in fridge up to 5-7 days; soup thickens when chilled.
- Thin reheated soup with small amounts of water or broth if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 51g | 78% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 835mg | 35% |
| Potassium | 387mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 354mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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