Low-Carb Beef and Bacon Cheeseburger Soup Recipe

There is something undeniably heartwarming about a bubbling pot of soup on the stove, especially when it brings together the rich flavors of a classic cheeseburger in a low-carb rendition. This Low-Carb Beef and Bacon Cheeseburger Soup is a family favorite, celebrating the joy of shared meals and creative cooking. Ideal for cozy dinners or as a hearty lunch, this soup bridges the gap between comfort food and healthy eating. The use of cauliflower instead of potatoes and crispy turkey bacon ensures a low-carb treat without compromising on taste. Enjoy it during a chilly evening or at a family gathering, where everyone, young and old, will relish every spoonful.

Ingredients

• 6 slices turkey bacon, cooked and crumbled
• 1 pound ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups cauliflower florets
• 4 cups beef broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Gluten-free bread (for serving)

Instructions

1. In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside on a plate lined with paper towels.
2. In the same pot, add the ground beef and cook over medium-high heat until browned. Drain excess fat.
3. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.
4. Toss in the cauliflower florets and stir to combine. Pour in the beef broth, bringing the mixture to a boil. Reduce to a simmer and cook until the cauliflower is tender, about 10-12 minutes.
5. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup is creamy. Season with salt and pepper to taste.
6. Remove from heat. Serve hot topped with crumbled turkey bacon and fresh parsley. Pair with gluten-free bread if desired.

Helpful Tips

For a thicker soup, you can blend a portion of the cauliflower with an immersion blender before adding the heavy cream and cheese. If you’re a beginner, pre-cut cauliflower florets can save time. Feel free to swap turkey bacon with regular bacon if preferred. Vegan cheese can be used to make this recipe dairy-free.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving. This soup also freezes well for up to 2 months.

Pairings

This soup pairs beautifully with a fresh garden salad, gluten-free bread, or light and crispy vegetable chips. To drink, consider a light-bodied red wine or a crisp cucumber water for a refreshing contrast.