Keto Bacon Cheeseburger Soup with Creamy Cheddar and Pickles

Why You’ll Love This Recipe

• All the flavors of a bacon cheeseburger in a cozy, spoonable, keto-friendly soup.
• Ultra-creamy cheddar broth that stays smooth and silky without flour.
• Balanced textures: tender beef, crisp bacon, and bright, crunchy dill pickles.
• Weeknight-easy: one pot, 45 minutes, and pantry staples.

Grocery List

• Produce: Yellow onion, garlic, scallions
• Dairy: Heavy cream, cream cheese, sharp cheddar, sour cream
• Pantry: Thick-cut bacon, ground beef, low-sodium beef broth, Dijon mustard, dill pickles + brine, smoked paprika, black pepper, kosher salt, optional Worcestershire, optional xanthan gum

Full Ingredients

Protein & Aromatics

• 6 slices thick-cut bacon (about 6 oz), chopped
• 1 1/2 lb (680 g) 80/20 ground beef
• 1 small yellow onion, finely diced (1 cup / 130 g)
• 3 garlic cloves, minced

Liquids & Seasonings

• 4 cups (960 ml) low-sodium beef broth
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1 to 1 1/2 tsp kosher salt, to taste (add gradually)
• Optional: 1 tsp Worcestershire sauce (use sugar-free if strict keto)
• Optional: 1/4 tsp xanthan gum (for extra thickness)

Cheeses & Cream

• 4 oz (113 g) cream cheese, softened and cut into cubes
• 1 cup (240 ml) heavy cream
• 2 cups (8 oz / 225 g) sharp cheddar cheese, freshly shredded

Finish & Toppings

• 3/4 cup (100 g) dill pickles, small dice
• 2 tbsp dill pickle brine
• 6 tbsp sour cream (1 tbsp per serving)
• 3 scallions, thinly sliced

Step-by-Step Instructions

Step 1: Prep the flavorful add-ins

Dice the onion and pickles, mince the garlic, and slice the scallions. Soften the cream cheese at room temperature so it melts smoothly. Freshly shred the cheddar to help it melt without graininess (pre-shredded can contain anti-caking agents that resist melting).

Step 2: Crisp the bacon

Place a large Dutch oven or heavy pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until deeply crisp, 7–8 minutes. Transfer bacon to a paper towel–lined plate and reserve. Carefully pour off excess fat, leaving about 2 tablespoons in the pot for flavor.

Step 3: Brown the beef and soften aromatics

Add the ground beef to the pot. Cook over medium heat, breaking it into small crumbles, until no longer pink, 5–6 minutes. Season with the black pepper and a pinch of salt. Add the diced onion and minced garlic; cook until the onion is translucent and softened, 3–4 minutes. If there is excessive fat, spoon off until about 2 tablespoons remain.

Step 4: Build the broth and simmer

Stir in the beef broth, Dijon mustard, smoked paprika, and optional Worcestershire. Scrape the bottom of the pot to release the browned bits (fond)—they add big burger flavor. Bring to a gentle simmer over medium heat, then reduce to maintain a low simmer (about 200°F) and cook uncovered for 8–10 minutes to meld flavors.

Step 5: Make it silky with cream cheese and cream

Reduce heat to low so the soup stays below a simmer, about 160–170°F. Whisk in the cream cheese a few cubes at a time until fully melted and smooth. Stir in the heavy cream. Do not let the soup boil; gentle heat keeps the dairy from breaking.

Step 6: Melt in the cheddar

Turn the heat off. Add the shredded cheddar a handful at a time, stirring constantly until fully melted before adding more. Keeping the heat off (or very low) prevents a greasy or grainy texture. Taste and add kosher salt gradually, as cheeses and bacon are salty. For a thicker body, evenly sprinkle in 1/4 tsp xanthan gum while whisking and let it hydrate for 1–2 minutes.

Step 7: Finish with pickles and serve

Stir in the diced dill pickles and 2 tablespoons of pickle brine. Warm for 1 minute over low heat; do not boil. Ladle into bowls and top each serving with a spoonful of sour cream, a generous sprinkle of the reserved crispy bacon, and sliced scallions. Serve hot.

Pro Tips

• Shred your own cheddar; it melts more cleanly and gives a silkier soup.
• Keep the soup under a simmer (160–170°F) when adding dairy to prevent separation.
• Salt at the end. Bacon, broth, and cheese vary in saltiness—season to taste after melting the cheddar.
• For thicker soup, use just 1/4 tsp xanthan gum; a little goes a long way. Sprinkle and whisk—do not dump in one spot.
• Want more “burger” punch? Add an extra teaspoon of Dijon and a splash more pickle brine just before serving.

Variations

• Jalapeño Popper Style: Add 1–2 fresh jalapeños (seeded and diced) with the onion, and swirl in 2 oz softened cream cheese extra. Top with more cheddar.
• Mushroom–Swiss: Swap cheddar for 8 oz shredded Swiss and sauté 8 oz sliced mushrooms with the onions. Omit the pickles.
• Lighter Turkey Bacon Burger: Use 93% lean ground turkey and turkey bacon. Add 1 tbsp butter or olive oil if the pot seems dry.

Storage & Make-Ahead

Refrigerate cooled soup in an airtight container for up to 4 days. Store toppings (bacon, scallions, sour cream, and pickles) separately for best texture. Reheat gently over low heat until steaming; avoid boiling to keep the cheese smooth. The soup can be frozen up to 2 months, but dairy-based soups may separate slightly. For best results, freeze without the pickles and add them fresh after reheating. If the texture breaks after thawing, whisk in a splash of cream or use an immersion blender for 10–15 seconds to re-emulsify.

Nutrition (per serving)

Approximate values including 1 tbsp sour cream topping: 760 calories; 64 g fat; 36 g protein; 7 g total carbs; 1 g fiber; 6 g net carbs. Sodium will vary based on broth, bacon, and cheese brands.