Bacon Cheeseburger Soup
Low carb, sugar-free and ready in 30 minutes — a creamy, cheesy soup loaded with seasoned beef, bacon and pickles in every spoonful
This bacon cheeseburger soup keeps every promise on the cover: low carb, sugar-free, ready in 30 minutes — with 32g protein, 6g net carbs and 340 calories per serving. Seasoned ground beef simmers in a creamy cheddar broth, finished with crispy bacon, diced pickles and spring onions like the pot in the photo.
Per serving: 340 calories, 32g protein and 6g net carbs. Ready in 30 minutes.
Why you’ll love this cheeseburger soup
- 32g protein per bowl for just 340 calories
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 30 minutes
- A cheeseburger in a bowl: beef, cheddar, bacon, pickles
- Silky, creamy broth — never grainy or split
- One pot, minimal washing up
Health notes
- Lean ground beef: Browned and drained — the protein base of every bowl.
- Cream cheese first: Melting it into the broth before the cheddar keeps the soup silky, not grainy.
- Pickles and pickle juice: The burger tang with almost no carbs — always sugar-free pickles.
- No potatoes, no flour: The broth is rich from cheese and cream, never thickened with starch.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — cheese goes in off the boil
Boiling is what makes cheese soup grainy. Melt the cream cheese into the hot broth first, then take the pot off the boil and stir the cheddar in a handful at a time until it melts silky between additions. Gentle heat gives you the smooth, glossy soup in the photo; a rolling boil splits it every time.
Ingredients
Soup
- 2 lb lean ground beef (90/10)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 8 oz cream cheese, cubed and softened
- ½ cup heavy cream
- 2 cups shredded sharp cheddar
- 1 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ cup diced sugar-free dill pickles, plus 2 Tbsp pickle juice
Topping
- 8 slices bacon, cooked crisp and crumbled
- 3 spring onions, sliced
- Extra diced pickles
Swaps
- Turkey: Ground turkey (93% lean) for a leaner pot.
- Turkey bacon: Crisped turkey bacon on top for fewer calories.
- Spicy: Diced jalapeños and pepper jack instead of cheddar.
- Big Mac style: Shredded lettuce and a drizzle of sugar-free burger sauce over each bowl.
Instructions
| 1 | Crisp the bacon. Cook the bacon in a large pot until crisp. Remove to kitchen paper, leaving about a tablespoon of the fat in the pot. |
| 2 | Brown the beef. Brown the beef with the onion in the same pot over medium-high heat for 7–8 minutes, breaking it up. Stir in the garlic for 30 seconds, then drain off the excess fat. |
| 3 | Build the broth. Pour in the beef broth and stir in the mustard, Worcestershire sauce, paprika, salt and pepper. Simmer for 5 minutes. |
| 4 | Melt the cream cheese. Lower the heat. Whisk in the cream cheese cubes a few at a time until fully melted and smooth, then stir in the cream and pickle juice. |
| 5 | Cheese, off the boil. Take the pot off the boil. Stir the cheddar in a handful at a time, letting each handful melt before adding the next, until the soup is silky and glossy. Stir in the diced pickles. |
| 6 | Serve loaded. Ladle into bowls and top with the crumbled bacon, spring onions and extra pickles, like the pot in the photo. Serve immediately. |
Pro tips
- Never boil after the cheese goes in — gentle heat only.
- Shred your own cheddar; pre-shredded anti-caking starch makes soup grainy.
- Soft, room-temperature cream cheese melts in seconds with no lumps.
- Pickle juice is the secret burger tang — do not skip it.
- Crisp toppings go on at serving, never in the pot, so the bacon stays crunchy.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 340 |
| Protein | 32g |
| Net carbohydrates | 6g |
| Total carbohydrates | 7g |
| Fiber | 1g |
| Total fat | 19g |
| Sodium | 880mg |
Per serving (6 bowls), locked from the cover: 32g protein, 6g net carbs, 340 calories. Exact macros vary slightly with beef fat percentage and cheese brands.
Variations
Taco soup
Taco seasoning and pepper jack, topped with sour cream.
Pizza soup
Italian herbs and mozzarella, pepperoni crisps on top.
Mushroom Swiss
Sautéed mushrooms and Swiss cheese instead of cheddar.
Double bacon
Bacon folded through the soup and extra crumbled on top.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight container; keep the toppings separate and fresh |
| Freezer | Up to 2 months | Freeze without the toppings; thaw overnight |
| Reheat | — | Low heat, stirring often — never boil, or the cheese splits |
