This Bacon Keto Cheeseburger Soup Without Potatoes has a big burger flavor, is easy to make, and is warm and super comforting. And since it's gluten-free with only 5 net carbs, you don't have to feel guilty!
With bacon, veggies, and a rich and creamy cheeseburger flavor you won't be disappointed! It's similar to my keto hamburger soup recipe, but with extra cheesy, bacon comfort!
❤️ Why You'll Love This Keto Cheeseburger Soup: 1) It has a rich, bacon cheeseburger flavor 🥓 2) Uses common ingredients 3) Is family-friendly 4) Is quick & easy to prepare 5) has hidden veggies 6) and is gluten-free with only 5 net carbs per serving!
While most cheeseburger soup recipes use potatoes, instead, I use cauliflower florets in this low-carb cheeseburger soup recipe. But don't worry, you won't even miss the potatoes - It's still super warm and comforting with all the fantastic flavor!
Ingredients
Here are the easy keto cheeseburger soup ingredients:
- Bacon: I used real bacon bits to save time, but feel free to prepare the bacon yourself in the oven or skillet then crumble it yourself!
- Onion & Garlic: Flavor.
- Shredded Carrots: Optional, be sure to shred them so there aren't big pieces in your soup!
- Beef: Because you can't have cheeseburger soup without hamburger meat!
- Broth: Use chicken broth or beef broth. Chicken tends to be a bit lighter, but both work!
- Cauliflower Florets: Adds body and comfort, and is our potato replacement. If you're not watching your carbs, you can use potatoes cut into bite-sized pieces!
- Shredded Cheddar Cheese: Use pre-shredded or shred it yourself. Use sharp cheddar for the most flavor!
- Heavy Cream: Makes the soup extra rich and creamy!
- Cream Cheese: Adds creaminess and is a natural keto thickener.
- Salt & Pepper: Seasonings. If the soup tastes "flat", it needs more salt!
Easy instructions
Step #1: Saute the onion, carrot, and bacon bits until the bacon is crispy and the veggies are tender.
Step #2: Add the garlic, then brown the beef.
Step #3: Add the broth and cauliflower florets. Simmer until the cauliflower is tender.
Step #4: Add the cream cheese, heavy cream, and shredded cheese and stir until melted. Season with salt and pepper and serve hot!
Serving suggestions
I serve my keto soup hot and garnished with extra bacon and cheese!
Or if you're looking for even more carby comfort, serve with these keto dinner rolls or keto cornbread!
Storage
- Store: Store covered in the fridge for up to 1 week.
- Freeze: Cool completely, then freeze in a freezer-safe baggie or container for up to one month.
- Reheat: If frozen, allow to thaw. Then, warm on the stove, stirring frequently to avoid separation.
- Meal-Prep: After browning the beef, place it in the fridge or freezer until ready to use. And if you're not using frozen cauliflower florets, cut the cauliflower and store it in the fridge or freezer also until ready to use. Then finish preparing the keto soup as directed.
Substitutions
- I used real bacon bits to save time, but feel free to prepare the bacon in the oven or skillet then crumble it yourself!
- The shredded carrots add hidden veggies and flavor, but you can omit them if you prefer.
- I use frozen florets to save time but feel free to use fresh cauliflower cut into florets if that's what you prefer.
Top tips
- Use pre-shredded cheese or shred it yourself. Use sharp cheddar for the most flavor!
- I recommend reduced sodium broth because of the added salt from the bacon and cheese or make your own bone broth.
- Add the cheese slowly and stir constantly to keep the shredded cheese from clumping. This is especially true if you choose the shred the cheese by hand.
Or if you're looking for more comforting keto soup recipes, be sure to check out this keto chicken pot pie soup, keto lasagna soup, and keto meatball soup!
Or this Instant Pot Butternut Squash Soup from The Clean Eating Couple looks delicious too!
Did you try this keto bacon cheeseburger soup recipe? Let me know what you think in the comments below 👇
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📖 Recipe
Keto Cheeseburger Soup Without Potatoes
Ingredients
- 2 Tablespoons Butter - or oil of choice
- ½ Cup Real Bacon Bits
- ½ Medium Onion - diced
- 1 Medium Carrot - shredded
- 1 teaspoon Garlic - minced
- 1 Pound Ground Beef
- 3 Cups Low-Sodium Broth - Beef Or Chicken
- 12 Ounces Frozen Cauliflower Florets
- 2 Cups Shredded Sharp Cheddar Cheese
- 1 Cup Heavy Whipping Cream
- 4 Ounces Cream Cheese - slightly softened
- ½ to ¾ teaspoon Sea Salt - or to taste
- ¼ teaspoon Ground Black Pepper - or to taste
Instructions
- Shred the carrot with the large side of a box grater or the grater attachment of a food processor and set aside. Set out the cream cheese to slightly soften or microwave for 5 to 10 seconds and set aside.
- In a large pot or dutch oven, melt the butter over medium heat. Add the bacon bits, onion, and shredded carrot. Cook until the bacon is crispy and the onion and carrots are softened, 3 to 5 minutes.
- Add the garlic and cook until fragrant, around 30 seconds. Add the beef and cook until browned, around 8 to 10 minutes, breaking it up with a wooden spoon as it cooks. Once browned, drain off the fat if needed but do not rinse.
- Add the broth and frozen cauliflower florets and bring to a boil. Reduce the heat to a simmer and cook uncovered for 10 to 15 minutes, or until the cauliflower is tender.
- Remove the pot from heat and slowly stir in the shredded cheese, heavy cream, and cream cheese until fully melted. Season with salt and pepper and serve hot.
Add Your Own Notes
Notes
- I used real bacon bits to save time, but feel free to prepare the bacon yourself in the oven or skillet then crumble it yourself!
- The shredded carrots add hidden veggies and flavor, but you can omit them if you prefer.
- I use frozen florets to save time, but feel free to use fresh cauliflower cut into florets if that's what you prefer.
- Use pre-shredded cheese or shred it yourself. Use sharp cheddar for the most flavor!
- I recommend reduced sodium broth because of the added salt from the bacon and cheese or make your own bone broth.
- Add the cheese slowly and stir constantly to keep the shredded cheese from clumping. This is especially true if you choose the shred the cheese by hand.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Lori Waugh says
We love this recipe! It’s hearty and you don’t miss the potatoes at all!
Mara says
OMG!! I just made this, it was so delicious! I had to stop myself from eating a third bowl, so so good!
Cassidy says
You're too sweet, thank you!!! I'm SO happy you liked it 😀
XO,
Cassidy