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keto cheeseburger soup in a bowl with chopped parsley on top

Keto Bacon Cheeseburger Soup

Published By Stephanie
This Keto Bacon Cheeseburger Soup is a hearty and delicious low-carb soup recipe that’s loaded with flavor from seasoned ground beef, shredded cheese and topped off with savory, crispy bacon. Perfect for a healthy weeknight meal!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 595 kcal


  • 4 slices thick-cut bacon chopped
  • 1 lb 80% ground beef browned
  • ½ t onion powder
  • ½ t garlic powder
  • 2 t Italian seasoning
  • ½ t Smoked paprika
  • ½ large cauliflower head chopped small
  • 3 cups beef broth
  • cup Heavy cream tempered
  • 3 cup sharp cheddar cheese finely shredded
  • 2 T Fresh parsley chopped
  • sea salt and ground pepper to taste


  • Heat a large high-sided skillet over medium heat. Add bacon and cook until crispy, approximately 6-7 minutes. Transfer cooked bacon to a plate lined with paper towels and blot off excess grease. Drain and discard bacon grease from skillet before returning to the cooktop.
  • Add ground beef to the same skillet and sprinkle the onion powder, garlic powder, Italian seasoning, and smoked paprika on top. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the meat is browned, approximately 5 minutes.
  • Add the chopped cauliflower and beef broth to the skillet and stir to combine. Cover and reduce heat to medium low. Simmer until heated through and the cauliflower is fork tender, but not mushy, approximately 7-8 minutes.
  • While the keto soup is simmering, prepare the side salad by adding the baby arugula, grape tomatoes, and the Pecorino-Romano cheese to a large bowl. Add the olive oil and fresh lime juice. Season with salt and black pepper, to taste, and toss to combine. Set aside.
  • When the cauliflower is fork tender, remove the skillet from heat. To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it. Stir the tempered cream and sharp cheddar cheese into the skillet until the cheese is thoroughly melted. Taste and adjust seasonings, as desired.
  • To serve, ladle the soup into individual serving bowls. Crumble the cooked bacon and sprinkle on top of each bowl along with the fresh chopped parsley. Serve immediately with some of the arugula salad on the side. Enjoy! 


Calories: 595kcalCarbohydrates: 6gProtein: 33gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 147mgSodium: 1034mgPotassium: 615mgFiber: 2gSugar: 2gVitamin A: 975IUVitamin C: 36mgCalcium: 467mgIron: 3mg
Keyword keto, low carb, soup
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