Quick & Easy Bacon Cheeseburger Soup with Gouda | Keto-Friendly, Low-Carb

This fast and easy bacon cheeseburger soup comes together in under an hour and is jam-packed with flavor. It’s beefy, cheesy, and topped with favorites – bacon, onion, cheese, jalapeno, tomato, and buttery, garlicky, low-carb/keto-friendly croutons. If you like this, you’ll love my Loaded Cauliflower Soup and Roasted Butternut Squash Curry Soup!

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Peace family,

It may still be 100 degrees in Texas, but it’s the beginning of September dang-it and I’m calling it fall! I’m well aware that autumn doesn’t begin until September 22 – I consider it my own personal holiday. But 2020 has been nothing short of a monster and I’m ready to incorporate more of my favorite things into my day-to-day and that includes soup. Lots of it!

Enter this bacon cheeseburger soup. It’s an absolute dream. It incorporates all of my favorite flavors, but in a low-carb and keto-friendly way, which I always appreciate. To be honest, I had kind of forgotten about this soup. I grew up eating a very close version of it, but hadn’t incorporated it much into my current menus and meal plans. It wasn’t until I recently picked up a store-bought version from a local San Antonio grocer that it made its way back onto my radar. While it tasted fine, it left a bit to be desired. It was a little salty, high in carbs, and didn’t pack as much of a punch as I would like.

I started thinking about what flavors were essential to ME in a hamburger. Obviously the first step is a delicious, great quality beef. For me, less is more when it comes to seasoning a hamburger. Salt, pepper, and garlic go a long way flavor-wise without overpowering the beef.

Other essential flavors – again, for me- are onion, tomato, bacon, and jalapeno. There’s a certain huge Texas-based burger chain (that tastes a lot better than a certain huge California-based chain) that incorporates all these flavors and do it perfectly every time. So addictive, but obviously not low-carb. That’s where this recipe comes in.

I also never, EVER, eat burgers without pickles. It’s non negotiable for me. However, I tested a version of this soup topped with pickles and it was a no-go. You may choose to add them if you wish. It’s your world, as I often say.

The base of this soup is a combination of beef broth and unsweetened, unflavored almond milk. I realize that almond milk is not completely flavorless, even when unflavored, and that some folks don’t appreciate the taste. Feel free to use traditional dairy milk or your favorite milk alternative in its’ place. Just be advised that the nutritional information will obviously change.

Keto-Friendly Croutons

Yes, you read that correctly. I’ve been making my croutons with Aldi brand zero net carb bread, and it has not disappointed! If you don’t live in an area with an Aldi (I don’t, I usually make a visit when I’m in Austin, TX) some Costo locations as well as other major supermarkets now carry their own brands of keto-friendly loaves of bread.

How to Make Bacon Cheeseburger Soup

I start by browning one pound of ground beef, seasoned with:

• kosher salt
• freshly cracked black pepper
• fresh garlic

While that’s going, I also cook my bacon. In an oven preheated to 400 degrees F, I place the bacon on a wire rack in a rimmed sheet pan, and cook for 15 minutes, or until crispy. It’s my favorite, no-fuss way to cook bacon. After it’s done, I give it all a rough chop and set it aside.

I also use this time to make my keto-friendly croutons. They’re super easy. I cut the bread into fourths length-wise and width-wise so that each slice produces 16 croutons.

I then toss the croutons in

• melted butter
• fresh garlic
• a dried Italian herb seasoning blend containing oregano, sage, basil, rosemary, and thyme

I like to throw in some everything bagel seasoning as well. Finally, I placed them in the oven at 400 degrees F for 8 or 9 minutes, until nice and crusty.

Next, I chop my vegetables:

• red onion
• green onion
• jalapenos

*These will go into the soup as it cooks, but keep in mind that you will want to reserve some for topping your individual bowl.

My final piece of prep work is to grate my cheese. I use an entire 8-ounce block of smoked Gouda plus a quarter cup of cheddar; if you prefer to only use cheddar then go for it, my friend.

In a large pot, over medium heat, I combine the

• milk,
• beef broth
• canned tomatoes (liquid included)

Stir well. I then add in the cheese, stirring continuously as it melts.

After that, I add the chopped bacon, diced jalapeno, chopped green and red onion, and give it all a stir before allowing it to come to a boil. I then reduce the heat to low, cover with a lid, and allow to continue cooking for 20 minutes stirring occasionally.

This recipe makes six, one cup servings. When time to serve, I prefer to do so in a shallower bowl. I top with sliced jalapenos, diced red and green onion, additional bacon, and my zero carb croutons.

As usual, try it out and let me know what you think!

Peace,

Adri

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