Keto Cheeseburger Soup

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Intensities Legend

Before you start, here’s what to expect in terms of effort, flavor punch, and cooking intensity:

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Ingredients

For the Soup Base:

• 2 lbs (900g) ground beef (80/20 recommended for flavor)

• 4 slices thick-cut bacon, chopped

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 4 cups beef broth (preferably low-sodium)

• 1½ cups cauliflower florets, chopped into bite-sized pieces

• 1 cup heavy cream

• 4 oz cream cheese, softened and cubed

• 2 cups shredded sharp cheddar cheese (freshly shredded is best)

• ½ cup dill pickle juice (yes, really—trust the process)

• 1 tsp mustard powder (or 1 tbsp yellow mustard)

• ½ tsp smoked paprika

• Salt and black pepper to taste

For Garnish (Optional but Highly Recommended):

• Additional shredded cheddar

• Crispy bacon bits

• Chopped dill pickles

• Fresh parsley or chives

• A drizzle of sugar-free ketchup or mustard

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Instructions

Step 1: Cook the Bacon and Beef (Medium-High Heat Intensity)

Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped bacon and cook until crispy, about 4–5 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the rendered bacon fat in the pot.

Add the ground beef to the same pot. Break it apart with a wooden spoon and cook until well browned, about 6–8 minutes. Don’t rush this step—that deep brown crust = serious flavor. Season the beef with a pinch of salt and pepper while it cooks.

Once browned, use the slotted spoon again to transfer the beef to a bowl (leave about 2 tablespoons of fat in the pot; drain the rest if there’s excess).

Step 2: Sauté Aromatics (Medium Intensity)

Reduce heat to medium. Add the diced onion to the pot and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another 30–60 seconds until fragrant—don’t let it burn.

Step 3: Build the Broth (Low Simmer Intensity)

Pour in the beef broth, scraping the bottom of the pot with your wooden spoon to lift up all those browned bits (that’s pure flavor). Add the chopped cauliflower florets, mustard powder, smoked paprika, and pickle juice.

Bring the mixture to a gentle boil, then reduce heat to low-medium. Cover and let simmer for 10–12 minutes, or until the cauliflower is fork-tender.

Step 4: Create the Creamy Base (Low Intensity, Gentle Stirring)

Return the cooked ground beef to the pot. Add the cubed cream cheese and stir continuously until it fully melts into the soup—this takes about 2 minutes. The cream cheese is your secret weapon for thickness without flour.

Pour in the heavy cream and stir to combine. Let the soup warm through for 2 minutes, but do not let it boil once the cream is added (boiling can cause the dairy to separate).

Step 5: Melt the Cheese (Low Intensity, Patience Required)

Reduce heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding more. This gradual method prevents clumping and ensures a silky-smooth soup.

Taste the soup and adjust seasoning with additional salt and pepper if needed. Remember—pickle juice and bacon already bring saltiness, so go easy.

Step 6: The Last of the Recipe – Rest & Garnish

Remove the pot from heat entirely. Let the soup rest for 5 minutes before serving. This resting time allows the flavors to meld and the soup to thicken slightly as it cools.

Ladle into bowls and top with:

• Crispy reserved bacon

• Extra shredded cheddar

• Chopped dill pickles

• A sprinkle of fresh parsley or chives

• Optional: a small swirl of sugar-free ketchup or mustard for that “burger” vibe

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Chef’s Notes & Variations

Make it dairy-lighter: Replace heavy cream with full-fat coconut cream (adds a hint of coconut flavor but works beautifully).

Add veggies: Throw in a handful of chopped spinach or mushrooms along with the cauliflower.

Spice it up: Add ¼ tsp cayenne pepper or a few dashes of hot sauce.

Meal prep: This soup tastes even better the next day. Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop over low heat—microwaving can cause the cheese to separate slightly (still delicious, just less pretty).

Freezing instructions: Freeze without the heavy cream and cheddar for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat and stir in cream and cheese.

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Nutrition Information

Per serving (1.5 cups, approximately ⅙ of the recipe, excluding optional garnishes)