This warm and comforting Keto Bacon Cheeseburger Soup has all the flavors of a cheeseburger, but in a rich and creamy soup. It's as though you can taste each individual condiment. And do yourself a favor and do not skip the pickles.

A bacon cheeseburger reimagined as a keto soup
Not only is this keto soup rich and filling, but it manages to capture all the flavors of a juicy, delicious cheeseburger. It's as if you can even taste each individual condiment. This Keto Bacon Cheeseburger Soup is one of my all-time favorite comfort food recipes. I am a year round soup eater. Hot or cold weather, soup always sound delicious to me. Who's with me?
An entire book of low carb soups and stews
Low carb soup recipes are my jam! In fact, I love them so much that back in 2013, I wrote an entire Slow Cooker Soups and Stews Ebook. This Keto Bacon Cheeseburger Soup is one of the recipes from that book. I've made it so many times on my Instagram, that I felt it was only fair that after all these years, I finally share it here as well.
A lot of low carb and keto soup recipes utilize xanthan gum to thicken the broth, but I prefer not to. This gluten free soup recipe is thickened with the use of cheese and heavy cream. I have always been a fan of cream based low carb soups. Actually, Who am I kidding? I am just a big fan of soup in general.
Converting this recipe for stovetop
One of the most common questions I get on a lot of my slow cooker soup recipes is how to covert them to stovetop, so for this Keto Bacon Cheeseburger Soup recipe, I gave instructions for both. However, I feel like I need to tell you that you should probably make a double batch! It is that good. Every time we make this, there are never any leftovers, no matter how much I make. In fact, I have to make triple batch in order to have some for our weekly meal planning and low carb food prep. It is one of those soup recipes that just gets better and better as the days go by. It also reheats really well!
More keto soup recipes
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Keto Bacon Cheeseburger Soup
- Total Time: 1 hour 20 minutes
- Yield: 10 cups 1x
- Diet: Diabetic
Description
This warm and comforting Keto Bacon Cheeseburger Soup has all the flavors of a cheeseburger, but in a rich and creamy soup. It's as though you can taste each individual condiment. And do yourself a favor and do not skip the pickles.
Ingredients
- 4 cups beef stock
- 1 medium tomato, diced (or a 14.5 ounce can diced tomatoes)
- ⅓ cup chopped dill pickles
- 2 tablespoons Dijon Mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1 teaspoon sea salt, more to taste
- ½ teaspoon black pepper
- 1 ½ pounds ground beef
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 8 slices bacon, cooked crisp and crumbled
Instructions
Slow Cooker Instructions:
- Heat the slow cooker on low setting.
- To the slow cooker, add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, salt, and pepper.
- In a large skillet, over medium-high heat, cook the ground beef, onions, and garlic until the ground beef is browned and cooked all the way through. Drain the excess grease and add to the slow cooker. Cover and cook for 6 hours.
- Mix in cheddar cheese and heavy cream and and cook 1 additional hour.
- Add bacon just before serving.
Stovetop Instructions:
- Heat a large dutch oven or stock pot over medium heat. Add the ground beef, onions, and garlic, and cook until the ground beef is browned and cooked through.
- Add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, salt, and pepper. Bring to a boil, and then reduce the heat to medium-low and simmer for 30 minutes.
- Mix in the cheddar cheese and heavy cream, reduce the heat to low, cover and stirring occasionally, simmer for 30 minutes.
- Add bacon just before serving.
Notes
- net carbs per serving: 3g
- Storage: Store leftovers in the fridge for up to 5 days. Alternatively, you can freeze for up to 3 months.
- Reheating: I recommend reheating this on the stove top and adding a splash of cream.
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Category: Soups and Stews
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 372
- Fat: 30.9g
- Carbohydrates: 3.6g
- Fiber: 0.6g
- Protein: 19.1g
Lindsay says
This has amazing flavor and so easy to throw in the crockpot!!
Natalie Nunez says
I cook this in my instant pot for 20 minutes then add the cheese and heavy cream on saute mode after for about 5 to 10 minutes then add the bavon and leave to sit in the pot to cool. I would just love to know the total carb count for my type one diabetic child. She loves this soup and used to eat it before she was diagnosed now we just need to know total carbs to calculate for her insulin
Tara says
Made this yesterday and it is now one of our favorites.... honestly it tastes just like a big mac!!! Added two diced jalopenoes and two tsp crushed red pepper flakes and it was just enough kick. This will definitely go on rotation as it stores great and taste just as good reheated! Thanks for this one. Trying your strew next week.
Jennifer says
I wish that it didn't say that it serves 12 ...that would give each serving about only 1/2 cup....which is crazy small. Sure it makes the macros look good but it was pretty disappointing when i started putting all the ingridients together. ...still looking forward to trying it.
Chloe’ says
Ho-Ly CRAP!! This was soooooo dang good!! I left out the xanthan gum because my local grocery store didn’t sell it, but I did everything else to a T and it was amazing. It literally taste like a warm comfortable cheeseburger and it smells the way you wish McDonald’s smelled. I enjoy this so much I had to bowl falls, and even though it took a little over an hour to make, it was completely worth the wait. Thank you so much for the recipe, this is definitely going to be a keto staple of mine. Today is literally two weeks of me on keto and having something that’s comforting helps!!!
Diane says
This is very good. I am not good with draining ground beef so I boil water and crumble the ground beef in the boiling water to cook it , then I drain it and wash out the Dutch oven. Next I sautéed the onions, then the garlic added for a short bit and the. I added in the ground beef, stock and went with the. Recipe. I used dill pickle relish and I used regular mustard because I don’t care for Dijon.
I really enjoy your recipes.
Fiona Jones says
Since starting keto, I've been craving a juicy burger & this really hit the spot. Wasn't sure how I'd feel about pickles in every bite, so I used them as a garnish along with the bacon, a sprinkling of cheese & a little chopped raw onion. I subbed evaporated milk for heavy cream since that's what I had & used tomatoes with green chilies for a little kick. Served mine over some mixed greens for a full burger experience. Absolutely delicious! This is definitely going into the rotation. My husband loved it too. Usually, when we have leftovers, we'll skip a day or two before finishing them up but we happily ate this two nights in a row. Thanks so much!
Denice says
Made soup according to stove top recipe. I like pickles on my burgers but 1/3 c chopped pickles made the soup less like a cheeseburger and over-poweringly like pickle soup! Will try it again but only use a couple pickle chips.
Stacey Brinkman says
This soup was great for my low carb diet! AND A BONUS----my very picky husband LOVED it too! Will definitely keep this recipe! Thank you so much!
Danielle D McCann says
I never feel the need to comment on blog posts or recipes, but with just one month of keto under my belt, we've made this soup 6 times!! We've had fun making some alterations along the way -- adding more meat, subbing deer meat and beef stew chunks, and our favorite: adding something green for lettuce! I prefer quartered Brussels sprouts, while my husband likes kale. We also like to eat this over pork rinds, which ends up tasting like a soggy burger bun!
Kyndra Holley says
So happy you enjoy it. It's definitely a favorite in our house too!!