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I can’t believe it’s already March! We’ve been lucky to have some warm weather days already, but now the weather has turned cool and windy again. I have to say, I don’t mind too much, because it means I get to make a warm, soothing soup. Yes, a good soup makes cold weather tolerable… sometimes even welcome, dare I say it. Some of you may be yelling at the screen at this point, thoroughly sick of the cold winter, but this soup is here to change your mind, at least in the short-term. Spring weather will be here soon! In the meantime, I’m all about soup. More specifically, I’m all about this bacon cheeseburger soup.
Yes, this bacon cheeseburger soup is my latest low carb and gluten-free indulgence. It’s like a warm, soothing bacon cheeseburger in a bowl. It’s hearty enough to be a meal in itself, yet it’s extremely easy to make and takes only 30 minutes from preparation to your table.
As with many of my recipes lately, I lightened up this bacon cheeseburger soup a bit by using cauliflower instead of the more typical potato preparation. That just means that the other flavors in this soup get to shine through even more – sharp cheddar cheese, smoky bacon, and tender browned ground beef. It’s so, so good.
With how decadent this bacon cheeseburger soup tastes, it’s hard to believe it’s actually good for you, but it’s true. The cauliflower packs in veggies in secret, and several of the ingredients are packed with protein and fiber. And, I already mentioned it’s low carb and gluten-free, so there’s that. Even better, everything in this low carb soup is natural and easy to find, making it a perfect go-to dinner. Healthy and delicious? Definitely.
Bacon Cheeseburger Soup (Low Carb, Gluten-free):
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| Servings | Cook Time |
| 1-cup servings | 20 minutes |
| Bacon Cheeseburger Soup (Low Carb, Gluten-free) This easy bacon cheeseburger soup recipe is like comfort in a bowl. Low carb, gluten-free, keto, and healthy. No crockpot required.
|
- 1 lb Ground beef
- 1/2 cup Bacon bits
- 1 head Cauliflower (chopped into florets)
- 3 1/2 cups Chicken broth
- 1 cup Unsweetened almond milk
- 1 tsp Dried parsley
- 3/4 tsp Sea salt
- 1/4 tsp Black pepper
- 2 cups Cheddar cheese (shredded)
- 1/2 cup Heavy cream
- In a large pot, cook bacon bits for a couple of minutes over medium heat, until crispy.
- Increase the heat to medium-high. Add the ground beef. Cook for 8-10 minutes, stirring occasionally and breaking apart with a spoon or spatula, until browned.
- Add the cauliflower, chicken broth, almond milk, dried parsley, sea salt, and black pepper. Bring to a boil, then reduce heat to medium and simmer for 10-15 minutes, until cauliflower is tender.
- Remove pot from heat. Stir in the cheddar cheese and heavy cream, until the soup is smooth and the cheese is melted.
Net carbs per serving (1 cup): 2g
*IMPORTANT: Recipe works best with pre-shredded cheese that comes in a bag. This has cellulose to prevent clumping. If using hand-shredded cheese, or if your shredded cheese already seems clumpy prior to adding, toss with a little arrowroot powder or cornstarch prior to adding to the soup.
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- LOW CARB MEAL PLANNING STARTER KIT: 7-day low carb meal plan, printable templates, shopping list, recipes, and more!
- 30 DINNERS IN 30 MINUTES COOKBOOK: 30 easy low carb recipes, all under 30 minutes to make and 10 ingredients or less!
Want more low carb, gluten-free ideas for bacon? Try these:
Marci Schwab says
Is a serving 1 cup?
Maya | Wholesome Yum says
Hi Marci, I made the recipe again recently to update the exact serving size. The recipe card has been updated to reflect this – it makes 10 servings, 1 cup each. The exact amount will vary a bit though, depending on how big your head of cauliflower is.
Krystle says
Could I use coconut milk instead of almond milk?
Maya | Wholesome Yum says
Absolutely! You can use the same amount if it’s the liquid kind from a carton. If you’re using the kind from a can, sometimes it can be thicker, so if that’s the case you can thin it out with a little water until it’s a typical milk consistency.
Krystle says
Wow, this turned out delicious! So flavorful! Just so I know for next time, should I use the 8 ounce bag of cheese, or 16? I meant to grab the 16, but I only had eight, and it turned out good
Maya | Wholesome Yum says
Thank you, Krystle! The recipe requires 2 cups of shredded cheese which is an 8 ounce bag, so what you used is perfect.
Heather says
This is very good! Do you mind if I mention it in my blog?
Maya | Wholesome Yum says
Hi Heather, Of course! Please don’t re-post the entire recipe but I’m always happy to have a mention or image used with a link back. Thank you!
Rytas says
Hi Maya, I’m curious about one thing with the recipe. Before you add in the non-meat ingredients, do you drain the fats from the bacon/ground beef or leave it all in the pot?
Maya | Wholesome Yum says
Hi Rytas, I didn’t drain. Cooking over medium-high heat means most of the fat gets absorbed into the beef during browning. At first it gets released but as you continue to cook there isn’t much to drain by the end. It will vary depending on the beef you use, though. If you end up with more than you want, you could drain it, but it’s not required.
Rytas says
Roger that, thank you. Looking forward to making this over the coming weekend!
Linda says
I don’t like almond milk. Could I use half and half instead? I would assume so, and would just have to count the few extra carbs.
Maya | Wholesome Yum says
Hi Linda, Absolutely! It should work the same way.
Sarah Edwards says
I don’t like almond milk or coconut milk. Will regular milk work the same?
Maya | Wholesome Yum says
Hi Sarah, Yes, dairy milk will work just fine, but will have more carbs. For what it’s worth, you can’t taste the almond milk in this recipe, because the cream and cheese are much more flavorful.