Keto Cheeseburger Soup Without Potatoes

square image of keto cheeseburger soup in a bowl.

5 from 3 votes

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 even have to feel guilty!

Course Dinner, Entree

Cuisine American

Diet Gluten-Free, grain free, Keto, Low-Carb

Prep Time 15

Cook Time 15

Total Time 30

Servings Cups

Calories 528kcal

Author Cassidy Stauffer

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.

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