Posted by If you’ve had a hectic day or week, this Easy Low Carb Cheeseburger Soup is just what you need to revive your spirits. With only one pot, 30 minutes, and maybe a little bacon, this rich, creamy soup will warm you up and satisfy your cravings.
Recipe Duration
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 783 kcal per serving
Ingredients
- 4 slices thick-cut bacon
- 2 tbsp unsalted butter
- 1 lb ground beef
- 4 oz cream cheese (softened to room temperature)
- 2 tbsp tomato paste
- 1 tbsp yellow mustard
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 0-1/4 tsp salt
- 1/4 tsp pepper
- 2 cups beef broth or beef stock
- 6 oz shredded cheddar cheese
- 1/4 cup heavy whipping cream
Instructions
- Prepare the Bacon: Chop the bacon into small pieces.
- Cook the Bacon: Heat a Dutch oven or a heavy-bottomed pan over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy (about 5-8 minutes).
- Drain and Save Bacon Grease: Remove the bacon to a paper towel-lined plate to drain. Spoon out any remaining bacon grease from the pan and save it for later use (see notes for tips on how to use bacon grease).
- Cook the Ground Beef: Melt butter in the same pan and add the ground beef. Cook, breaking up the meat as it browns, until fully cooked.
- Add Cream Cheese and Seasonings: Stir in the cream cheese, tomato paste, mustard, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
- Simmer the Soup: Pour in the beef broth and heavy cream, bringing the mixture to a low simmer.
- Add Cheese: Stir in the shredded cheddar cheese and simmer for 5-7 minutes until fully heated and the cheese is melted smoothly.
- Add Bacon: Return the crispy bacon to the pan and stir. Let the soup cool for 5-10 minutes to thicken before serving.
FAQs, Tips & Tricks
Q: Can I reduce the calorie content?
A: Yes! You can reduce the bacon to 2 slices and either omit or reduce the butter for a lighter version.
Q: Can I freeze leftovers?
A: Absolutely! This soup can be frozen for up to 3 months in an airtight container. Just thaw and reheat when you’re ready to enjoy it again.
Q: How can I get the smoothest cheese texture?
A: For best results, shred cheese from a block rather than using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly, leading to a lumpy texture.
Q: Can I add more cream for a creamier texture?
A: Yes! If you want a richer, creamier soup, add an additional 1/4 cup of heavy cream.
Q: What if I like pickles?
A: If you love pickles, top your soup with chopped pickles for a tangy crunch that complements the cheeseburger flavors.
Q: How can I thicken the soup?
A: Letting the soup cool for 5-10 minutes before serving will help thicken it as the cheese sets. If you prefer a thinner soup, simply add more broth.
Notes
- Leftover Bacon Grease: Store leftover bacon grease in the refrigerator for up to one month. It’s great for cooking or seasoning other dishes!
- Serving Tip: For a more indulgent experience, serve this soup with a side of low-carb crackers or a fresh green salad.
Nutrition
Serving: 1cup | Calories: 783kcal | Carbohydrates: 4g | Protein: 40g | Fat: 66g | Saturated Fat: 33g | Cholesterol: 212mg | Sodium: 1858mg | Potassium: 643mg | Sugar: 2g | Vitamin A: 1400IU | Vitamin C: 1.7mg | Calcium: 371mg | Iron: 3.4mg