Easy Bacon Cheeseburger Soup (Keto Friendly)
Try this Easy Bacon Cheeseburger Soup recipe, or contribute your own.
Try this Easy Bacon Cheeseburger Soup recipe, or contribute your own.
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 3 cups beef broth
- 1/2 tsp. onion powder
- 5 slices bacon
- 1/2 tsp. garlic powder
- 1 tsp. cumin
- 2 tbsp. butter
- 1/2 tsp. black pepper
- 12 oz. ground beef (80/20)
- 2 tsp. yellow mustard
- 1/2 tsp. ground red pepper
- 1 tsp. chili powder
- 2 1/2 tbsp. tomato paste
- 1 medium dill pickle (diced)
- 3 oz. cream cheese
- Carbohydrate 1.94919009219638 g
- Cholesterol 230.015675513273 mg
- Fat 87.673658616377 g
- Fiber 0.233986459821463 g
- Protein 10.7342446197563 g
- Saturated Fat 51.9197014968772 g
- Serving Size 1 1 Serving (207g)
- Sodium 1030.13687916235 mg
- Sugar 1.71520363237492 g
- Trans Fat 6.716338009015 g
- Calories 826 calories
Step-by-step
- Start by cooking your bacon.
- Once the bacon is done, remove it from the frying pan and start to cook the hamburger meat in the bacon grease left in the pan. (You can skip this step and add real bacon bits if you want a faster process)
- In a separate pan, add the butter and all the spices. You will want to allow these spices to cook together for about 45 seconds. It will smell amazing!
- Now, add the broth, tomato paste, cheese, mustard and cream cheese to the spices mixture. I let this cook on the stove top for about 5 minutes or so. Just enough for the cream cheese to be melted completely in the sauce.
- Lastly, you will add your pickles and heavy cream to the sauce. It will be a nice and brown creamy texture.
- Pour the sauce over the hamburger meat with bacon you cooked early and allow it to simmer for about 5 or 10 minutes.
- Serve warm and enjoy!
A raw ingredient list cannot convey how rendered animal fats dictate the structural integrity of a thick broth. Cooking 80/20 ground beef directly in residual bacon grease introduces high levels of saturated fat that act as the primary emulsifying base before any dairy touches the pan. Toasting ground spices like cumin and chili powder in butter for exactly forty-five seconds volatilizes their fat-soluble compounds, transforming harsh raw powders into a deeply integrated background profile. Swapping heavy cream for whole milk will break the emulsion due to insufficient fat solids, causing the cheddar and cream cheese to separate into an oily slick rather than a uniform potage. Simmering the combined mixture for ten minutes allows the tomato paste to caramelize slightly, mutates the sharp raw bite of yellow mustard into a mellow savory undertone, and softens the diced dill pickle just enough to integrate its acidity without losing structural crunch. Maintaining a gentle simmer rather than a rolling boil prevents the proteins in the 3-ounce block of cream cheese from curdling into grainy flecks.
