Say goodbye to burger cravings while staying firmly on your keto journey with this revolutionary bacon cheeseburger soup. This velvety, indulgent creation transforms America’s favorite fast food into a spoon-worthy experience that keeps your carbs low and satisfaction high. The secret lies in the perfect balance of sharp cheddar, creamy Monterey Jack, and tangy Worcestershire sauce, creating that unmistakable cheeseburger flavor profile without the bun. Each hearty spoonful delivers the comfort of a classic bacon cheeseburger while helping you maintain ketosis. Whether you’re a keto beginner seeking familiar flavors or a seasoned low-carb enthusiast looking to add excitement to your menu, this soup delivers maximum flavor with minimal carbs.
History of the Cheeseburger
The cheeseburger’s origins are contested, with multiple claims to its invention in the 1920s and 1930s. Lionel Sternberger is often credited with creating the first cheeseburger in 1926 at his father’s sandwich shop, the Rite Spot in Pasadena, California. As the story goes, he experimentally dropped a slice of American cheese on a cooking hamburger.
However, other claims exist. Charles Kaelin’s Kaelin’s restaurant in Louisville, Kentucky claims to have invented it in 1934. O’Dell’s restaurant in Los Angeles filed for a trademark on the name “cheeseburger” in 1935. That same year, Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado also registered a trademark for the term.
The cheeseburger rose to prominence during America’s post-World War II economic boom, becoming a symbol of American prosperity and fast food culture. The 1950s saw the expansion of chains like McDonald’s, which added cheeseburgers to their menu in 1955, helping popularize them nationwide.
By the 1960s and 70s, the cheeseburger had become an American culinary icon. Over decades, it evolved from a simple hamburger with cheese to countless variations featuring different cheeses, toppings, and preparation methods. Today, the cheeseburger remains one of America’s most beloved foods, appearing on menus from fast-food establishments to high-end restaurants worldwide.
Ultimate Keto Bacon Cheeseburger Soup: Mind-Blowing Flavor, Zero Guilt!
Description
Ingredients:
1 lb ground beef (80/20)
8 slices thick-cut bacon, chopped
1/2 cup diced white onion
3 cloves garlic, minced
1 small green bell pepper, diced
2 cups beef bone broth
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups heavy cream
8 oz cream cheese, softened and cubed
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon pickle juice (optional)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish
Instructions:
In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the ground beef to the bacon fat and brown it, breaking it up as it cooks, about 5-7 minutes.
Add the diced onion and bell pepper to the beef and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the Worcestershire sauce, dijon mustard, smoked paprika, dried oregano, and cayenne pepper if using.
Pour in the beef bone broth and bring to a simmer.
Lower the heat and simmer for 10 minutes to allow flavors to meld.
Gradually whisk in the heavy cream.
Add the cream cheese cubes and stir until completely melted and incorporated.
Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
Stir in the pickle juice if using.
Add back 3/4 of the cooked bacon (reserve some for garnish).
Season with salt and black pepper to taste.
Simmer for an additional 5-10 minutes on low heat, stirring occasionally.
Serve hot, garnished with remaining crispy bacon and fresh parsley.
Serving Suggestions & Meal Prep Tips:
Store leftovers in airtight containers for up to 4 days in the refrigerator.
This soup reheats well on the stovetop over medium-low heat (avoid microwaving as it may cause the cheese to separate).
For meal prep, prepare through step 7, cool, and refrigerate. Finish with the dairy components when ready to serve.
Serve in small bowls as a rich appetizer or in larger portions as a main meal.
Top with diced avocado, sliced green onions, or a dollop of sour cream for extra fat content.
Garnish with crumbled pork rinds for a keto-friendly "crouton" alternative.
Freeze individual portions in silicone molds for easy single servings (reheat gently to prevent separation).
