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Keto Crockpot Bacon Cheeseburger Soup - Cozy, Low-Carb Comfort Food

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80/20 or 85/15)
  • 6 slices thick-cut bacon, chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 small head cauliflower, cut into small florets (about 4 cups)
  • 4 cups beef broth (low-sodium preferred)
  • 4 ounces cream cheese, softened and cubed
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (check for low-carb)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder (or 1 teaspoon Dijon)
  • Salt and black pepper, to taste
  • Optional toppings: chopped pickles, sliced green onions, extra bacon, extra cheddar, a drizzle of sugar-free ketchup

Method
 

  1. Crisp the bacon. In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pan, and reserve the rest for topping or future cooking.
  2. Brown the beef. In the same pan, add ground beef. Season with a pinch of salt and pepper. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  3. Sauté aromatics. Add the diced onion to the beef and cook 3–4 minutes until soft. Stir in garlic for 30 seconds, just until fragrant. This step adds depth and prevents raw onion flavor.
  4. Load the crockpot. Add the cauliflower florets to the slow cooker. Top with the cooked beef mixture, half the bacon, beef broth, tomato paste, Worcestershire sauce, smoked paprika, and mustard powder. Stir well to combine.
  5. Slow cook. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the cauliflower is very tender.
  6. Blend for body (optional but recommended). Use an immersion blender to partially blend the soup right in the crockpot. Aim for a mix of creamy base with some chunks left for texture. If you don’t have an immersion blender, scoop out 2 cups, blend in a regular blender, and return it to the pot.
  7. Add the creamy elements. Stir in cream cheese until melted and smooth. Add heavy cream and 1.5 cups of the shredded cheddar. Stir until the cheese melts and the soup is velvety. Taste and adjust salt and pepper.
  8. Finish and serve. Ladle into bowls and top with remaining cheddar and the rest of the crispy bacon. Add optional toppings like chopped pickles or green onions for that true cheeseburger vibe.