Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
Come home to this easy Low Carb Cheeseburger Soup with cream cheese, cheddar cheese, butter, heavy whipping cream, and a little bacon all in one bowl after a long busy day. Reward yourself with the best low-carb comforting meal tonight.
Ingredients
4 slices bacon thick cut
2 tablespoons butter unsalted
1 pound ground beef
4 ounces cream cheese softened to room temperature
2 tablespoons tomato paste
1 tablespoon mustard (yellow)
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
0-1/4 teaspoon salt
1/4 teaspoon pepper
2 c. beef broth or beef stock
6 ounces cheddar cheese shredded
1/4 c. heavy whipping cream
How to make Easy Low Carb Cheeseburger Soup
Step 1: Into small pieces, chop the bacon.
Step 2: Over medium-high heat, heat the Dutch oven or another heavy-bottomed pan.
Step 3: Add the bacon into the heated pan and cook for about 5 to 8 minutes until brown and crispy, stirring occasionally.
Step 4: Transfer the bacon to a paper towel-lined sheet to drain the excess grease and spoon out any grease from the pan.
Step 5: In the same pan, melt the butter. Once melted, add in the ground beef. Cook while breaking up the meat until completely cooked and brown.
Step 6: Add in the cream cheese, tomato paste, mustard, garlic powder, smoked paprika, salt, and pepper. Stir until smooth.
Step 7: Into the pan, pour in the beef broth and bring to a low simmer.
Step 8: Add in the cheese. Stir and simmer for 5 to 7 minutes until completely heated and the cheese has melted.
Step 9: No, put the bacon back to the pan.
Step 10: Allow the soup to cool for at least 5 to 10 minutes to thicken.
Step 11: Serve and enjoy!
Notes:
If you want to reduce the calorie content, you can use only 2 bacon slices and omit/reduce the butter.
Place any leftover soup in an airtight container and freeze for up to 3 months.
I suggest using freshly shredded cheese from a block rather than pre-shredded cheese for the best result. Using pre-shredded cheese will make your soup lumpy as it doesn’t quite melt as smooth because of its anti-caking powder.
Love pickles? Serve some over the top of the soup.
To thicken the soup, let it cool for at least 5 minutes before serving. Or if you want a thinner soup, you can add more broth.
Add 1/4 cup cream if you like a creamier texture.
If you have leftover bacon grease, you can store them in the fridge for up to a month.
Nutrition Facts:
Amount Per Serving (1 cup)
Calories 783 | Fat 66g102% | Saturated Fat 33g165% | Cholesterol 212mg71% | Sodium 1858mg77% | Potassium 643mg18% | Carbohydrates 4g1% | Sugar 2g2% | Protein 40g80% | Vitamin A 1400IU28% | Vitamin C 1.7mg2% | Calcium 371mg37% | Iron 3.4mg19%
Ingredients
- 4 slices bacon thick cut
- 2 tablespoons butter unsalted
- 1 pound ground beef
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons tomato paste
- 1 tablespoon mustard (yellow)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 0-1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 c. beef broth or beef stock
- 6 ounces cheddar cheese shredded
- 1/4 c. heavy whipping cream
Instructions
Step 1: Into small pieces, chop the bacon.
Step 2: Over medium-high heat, heat the Dutch oven or another heavy-bottomed pan.
Step 3: Add the bacon into the heated pan and cook for about 5 to 8 minutes until brown and crispy, stirring occasionally.
Step 4: Transfer the bacon to a paper towel-lined sheet to drain the excess grease and spoon out any grease from the pan.
Step 5: In the same pan, melt the butter. Once melted, add in the ground beef. Cook while breaking up the meat until completely cooked and brown.
Step 6: Add in the cream cheese, tomato paste, mustard, garlic powder, smoked paprika, salt, and pepper. Stir until smooth.
Step 7: Into the pan, pour in the beef broth and bring to a low simmer.
Step 8: Add in the cheese. Stir and simmer for 5 to 7 minutes until completely heated and the cheese has melted.
Step 9: No, put the bacon back to the pan.
Step 10: Allow the soup to cool for at least 5 to 10 minutes to thicken.
Step 11: Serve and enjoy!
Notes
If you want to reduce the calorie content, you can use only 2 bacon slices and omit/reduce the butter. Place any leftover soup in an airtight container and freeze for up to 3 months. I suggest using freshly shredded cheese from a block rather than pre-shredded cheese for the best result. Using pre-shredded cheese will make your soup lumpy as it doesn’t quite melt as smooth because of its anti-caking powder. Love pickles? Serve some over the top of the soup. To thicken the soup, let it cool for at least 5 minutes before serving. Or if you want a thinner soup, you can add more broth. Add 1/4 cup cream if you like a creamier texture. If you have leftover bacon grease, you can store them in the fridge for up to a month.
