Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
All you need is a single pot and thirty minutes to make this Low Carb Cheeseburger Soup. Busy days are just a thing in the past with easy and amazing recipes like this!
Ingredients
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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. Add the bacon in a preheated dutch oven or another heavy-bottomed pan over medium-high heat and cook for approximately 5 to 8 minutes, stirring often until brown and crispy.
Step 2: Drain the bacon on a paper towel-lined plate. From the pan, spoon out any grease and keep it aside for another use.
Step 3: In a pan, melt the butter. Once the butter has melted, add the ground beef and cook, breaking the meat apart as it cooks until brown and completely cooked.
Step 4: Add the cream cheese, tomato paste, mustard, garlic powder, smoked paprika, salt, and pepper into the pan and stir until smooth. Add the beef broth along with the cream and bring the mixture to a low simmer.
Step 5: Add the cheese and allow the mixture to simmer for 5 to 7 minutes until completely heated, melted, and smooth. Now, return the bacon to the pan and allow the dish to cool for at least 5 to 10 minutes to thicken the sauce before serving. Enjoy!
Notes:
If you want to reduce the calorie content, feel free to decreased the bacon to 2 slices and omit or reduced the butter.
Place any leftover cheeseburger soup in an airtight container and freeze for up to 3 months.
I would not suggest using pre-shredded cheese as it does not melt as smoothly. So for best results, use only shred cheese from a block.
Love pickles so much? Feel free to serve some chopped pickles on top.
Before serving, allow the soup to cool for at least 5 minutes to let the cheeses thicken the soup. You can add more broth if you want to thinner the soup.
You can add 1/4 cup cream if you prefer a creamier texture.
For any leftover bacon grease, you can store them in the fridge for a month.
Nutrition Facts:
Amount Per Serving (1 cup), Calories 783 | Calories from Fat 594 | Fat 66g 102% | Saturated Fat 33g 165% | Cholesterol 212mg71% | Sodium 1858mg 77% | Potassium 643mg 18% | Carbohydrates 4g 1% | Sugar 2g 2% | Protein 40g 80% | Vitamin A 1400IU 28% | Vitamin C 1.7mg 2% | Calcium 371mg 37% | Iron 3.4mg 19%
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. Add the bacon in a preheated dutch oven or another heavy-bottomed pan over medium-high heat and cook for approximately 5 to 8 minutes, stirring often until brown and crispy.
Step 2: Drain the bacon on a paper towel-lined plate. From the pan, spoon out any grease and keep it aside for another use.
Step 3: In a pan, melt the butter. Once the butter has melted, add the ground beef and cook, breaking the meat apart as it cooks until brown and completely cooked.
Step 4: Add the cream cheese, tomato paste, mustard, garlic powder, smoked paprika, salt, and pepper into the pan and stir until smooth. Add the beef broth along with the cream and bring the mixture to a low simmer.
Step 5: Add the cheese and allow the mixture to simmer for 5 to 7 minutes until completely heated, melted, and smooth. Now, return the bacon to the pan and allow the dish to cool for at least 5 to 10 minutes to thicken the sauce before serving. Enjoy!
Notes
If you want to reduce the calorie content, feel free to decreased the bacon to 2 slices and omit or reduced the butter. Place any leftover cheeseburger soup in an airtight container and freeze for up to 3 months. I would not suggest using pre-shredded cheese as it does not melt as smoothly. So for best results, use only shred cheese from a block. Love pickles so much? Feel free to serve some chopped pickles on top. Before serving, allow the soup to cool for at least 5 minutes to let the cheeses thicken the soup. You can add more broth if you want to thinner the soup. You can add 1/4 cup cream if you prefer a creamier texture. For any leftover bacon grease, you can store them in the fridge for a month.
