Keto Cheeseburger Soup Bacon (Print-Friendly Version)
Rich, creamy soup features bacon, cheddar, and cauliflower for a satisfying, low-carb comfort meal.
# What You’ll Need to Make This:
→ Protein and Fats
01 -
4 slices thick-cut bacon, chopped
02 -
450 g 80% lean ground beef
→ Seasonings
03 -
0.5 teaspoon onion powder
04 -
0.5 teaspoon garlic powder
05 -
2 teaspoons Italian seasoning
06 -
0.5 teaspoon paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Vegetables
09 -
3 cups cauliflower florets, chopped small
→ Liquids and Dairy
10 -
720 ml beef broth, divided
11 -
80 ml heavy whipping cream, tempered
12 -
340 g sharp cheddar cheese, finely shredded
→ Herbs
13 -
2 tablespoons fresh parsley, chopped
# How to Prepare:
01 -
In a large high-sided skillet over medium heat, cook the chopped bacon until crispy, approximately 6–7 minutes. Remove bacon and place on a plate lined with paper towels to drain excess grease. Discard bacon fat from skillet and return skillet to heat.
02 -
Add the ground beef to the skillet. Sprinkle with onion powder, garlic powder, Italian seasoning, paprika, salt, and pepper. Cook, stirring occasionally, until the meat is browned, about 5 minutes.
03 -
Add chopped cauliflower and beef broth to the pan. Combine well, cover, and reduce heat to medium-low. Simmer until cauliflower is heated through and fork-tender but not mushy, approximately 7–8 minutes.
04 -
Remove skillet from heat. To prevent curdling, temper heavy cream by stirring in 1–2 tablespoons of hot liquid from the skillet. Stir tempered cream and shredded sharp cheddar cheese into the pan. Mix until cheese is thoroughly melted. Taste and adjust seasonings as desired.
05 -
Ladle soup into individual bowls. Garnish each serving with crumbled crispy bacon and freshly chopped parsley.
# Extra Tips:
01 -
Tempering heavy cream prevents it from curdling when added to hot liquids.