Description
This keto-friendly soup recipe delivers all the flavors you crave in a bacon cheeseburger, without the bun. You won’t even miss it.
Ingredients
- 6 slices bacon
- 1 pound lean ground beef (80% lean)
- 3 cups reduced-sodium beef broth
- 1 cup shredded Cheddar cheese
- 4 ounces cream cheese
- 2 spears kosher dill pickles, chopped
- 3 tablespoons tomato paste
- 1 tablespoon steak sauce
- 2 teaspoons spicy brown mustard
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 head romaine lettuce, chopped into bite-sized pieces
- 6 grape tomatoes, halved
- ΒΌ cup chopped red onion
Instructions
- Heat a large soup pot over medium-high heat and add bacon. Cook until crisp
- about 10 minutes. Transfer to a paper towel-lined plate. Set aside to cool.
- Add beef to the soup pot and flatten with a spatula. Cook until bottom is browned
- about 5 minutes. Flip and cook other side
- about 5 minutes more. Add broth
- Cheddar cheese
- cream cheese
- pickles
- tomato paste
- steak sauce
- mustard
- onion powder
- chili powder
- and black pepper. Mix well to combine
- breaking meat into smaller pieces.
- Reduce heat to low; cook and stir until cream cheese is melted
- about 3 minutes. Cover and cook soup for 25 minutes more.
- Ladle soup into individual bowls. Divide lettuce between bowls and fold into soup. Crumble 1 slice of cooked bacon into each bowl and garnish with tomatoes and red onion.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 6