I was excited to bring together ingredients like ground beef, chopped bacon, diced tomatoes, and shredded cheddar cheese into the Easy Low Carb Cheeseburger Soup. Combining savory beef broth, heavy cream, and garlic, this recipe gives me a delightful bowl that simply satisfies and intrigues in every spoonful abundantly.

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I was really excited to try out this Easy Low Carb Cheeseburger Soup recipe after a hectic week. I started by browning 1 lb of ground beef and frying 4 slices of bacon until they got nice and crispy.

Then I tossed in a diced medium onion and 3 cloves of minced garlic for that extra kick. Adding 4 cups of beef broth and a can of diced tomatoes with their juice really made everything come together fast.

I stirred in a cup of heavy cream and 2 cups of shredded cheddar cheese along with a tbsp of Worcestershire sauce and a tsp of mustard powder. A bit of salt and pepper rounded out the flavors, and I might even top it off with a bit of sour cream and chopped green onions if I feel extra fancy.

This soup is a twist on the classic cheeseburger, but made low carb and perfect for busy nights when you need a meal in 30 minutes.

Why I Like this Recipe

I like this recipe because it only takes about 30 minutes to make so its perfect on days when im really busy. I also dig how all the flavors come together especially with that crispy bacon and the cheddar cheese melting into the soup. I enjoy that it feels like a warm hug on a cold day since its super creamy and filling. Lastly, I love that i can always tweak it by adding extra sour cream or green onions so it never gets boring.

Ingredients

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Ground beef supplies protein and hearty flavors for a rich base
Bacon gives a smoky salty bite that makes the soup extra bold
Onion adds natural sweetness and fiber which helps balance the richer tastes
Garlic ramps up the flavor and maybe supports digestion in a neat way
Beef broth brings in a deep meaty taste and some natural saltiness
Diced tomatoes contribute a tangy, slightly sweet flavor that brightens each spoonful
Heavy cream and cheddar cheese create an indulgent creamy texture that is irresistable
Worcestershire sauce and mustard powder boost umami flavor and spice in the mix
Optional sour cream elevates creaminess while green onions add fresh, crisp garnish

Ingredient Quantities

1 lb ground beef

4 slices bacon, chopped (or more if you like a bit extra)

1 medium onion, diced

3 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes with their juice

1 cup heavy cream

2 cups shredded cheddar cheese

1 tbsp Worcestershire sauce

1 tsp mustard powder

Salt and pepper to taste

Optional: 1/2 cup sour cream for extra creaminess

Optional: Chopped green onions for garnish

How to Make this

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1. In a large pot, cook the chopped bacon over medium heat until it’s crisp. Once done, remove the bacon and leave the grease in the pot.

2. Add the ground beef to the bacon grease and cook until browned. Drain any extra fat if needed.

3. Mix in the diced onion and minced garlic. Cook until the onion is soft and looks a bit transparent.

4. Pour in the beef broth and the can of diced tomatoes with their juice. Stir it all together.

5. Add the Worcestershire sauce, mustard powder, salt and pepper. Let the mixture come to a simmer.

6. Lower the heat and slowly stir in the heavy cream. Let it simmer for about 10 minutes.

7. Now add the shredded cheddar cheese bit by bit, stirring until it fully melts into the soup.

8. If you like it extra creamy, mix in the sour cream now and stir well.

9. Let the soup heat through completely and give it a taste. Adjust the seasoning if you think it needs more salt or pepper.

10. Serve the soup hot with a sprinkle of chopped green onions on top and the crispy bacon you set aside. Enjoy your meal!

Equipment Needed

1. A large pot to cook the bacon, brown the beef, and simmer the soup
2. Knife and cutting board for chopping the bacon and dicing the onion and garlic
3. Measuring cups and spoons to get the right amounts of Worcestershire sauce, mustard powder, and cream
4. A slotted spoon to fish out the crispy bacon from the pot
5. Wooden spoon or spatula for stirring all the ingredients as they cook
6. Can opener for opening the diced tomatoes can
7. Ladle for serving the hot soup into bowls
8. Serving bowls or plates for plating the soup with the final garnish

FAQ

Can i substitute bacon if i dont eat pork?

Yup, you can use turkey bacon or even leave it out if you prefer a lighter option.

What if i dont have heavy cream on hand?

You can use sour cream as a substitute, but add it at the end and stir it in slowly so it doesnt curdle.

Can i store leftovers for another meal?

Sure thing, just put it in an airtight container in the fridge for up to 3 days. Reheat gently on low heat.

Is this soup really low carb?

Yeah, its low on carbs since it shies away from pasta and bread. If you're watching your carbs, it'll be a good match.

How can i make the soup more spicy if i like it hot?

You can always add some red pepper flakes or a dash of hot sauce while its simmering for that extra kick.

Easy Low Carb Cheeseburger Soup Recipe Substitutions and Variations

If you don’t have ground beef, you can sub lean ground turkey, which is a lot leaner but still works great in the soup
If bacon’s not your thing or you want a different flavor, try turkey bacon instead or even add a bit of smoked sausage
Instead of heavy cream, you could use half and half if you’re looking to cut back on calories
Don’t have Worcestershire sauce? A splash of soy sauce can give a similar umami flavor
If you’re out of mustard powder, just mix in a little Dijon mustard to keep that tangy kick

Pro Tips

1. When cookin bacon, save the grease in the pot cuz it adds a lot of flavor to the beef and onions later on so don’t toss it out too fast.
2. Make sure to let the onion and garlic cook until they’re soft and pretty see-through; if you rush them u might lose a lot of the flavor.
3. Stir the heavy cream really slowly once u lower the heat, that way the soup doesn’t curdle or end up with a weird texture.
4. Add the cheddar cheese bit by bit and keep stirring so every bit melts nicely, you’ll get a smoother soup and it tastes better if u don’t lump all the cheese at once.