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Dig into this thick, cheesy bacon comfort soup that nails all the best things about a classic cheeseburger—just skip the bun. Each bite packs crispy bacon, lots of rich beef, and melty cheese swimming in a smooth broth. It’s the kind of cozy bowl that’s a hit with everyone at the table, especially when you’re after something filling but keep it grain-free and still totally satisfying.
This soup came to life on a freezing weekend when chili just wasn’t exciting anyone and I had too much bacon in the fridge. Now it’s our top pick after snowball fights or Sunday football days.
Tasty Ingredients
- Red onion: for a punchy fresh finish, grab a small, firm one
- Dill pickles: use real ones (not relish) for that tangy crunch on top
- American cheese: melts into a gooey, classic “burger joint” cheese vibe
- Shredded cheddar cheese: brings that sharp, tangy taste—freshly grated is best
- Heavy cream: makes everything rich and extra creamy (pick the pourable kind)
- Worcestershire sauce: pops in umami flavor—pick one without extra sugar
- Dijon mustard: adds zesty, smooth burger notes—use classic Dijon
- Canned diced tomatoes: bring pops of tartness—just dump the can in
- Cauliflower: gives a creamy base minus the carbs—look for tight white florets
- Beef stock: forms your broth—use low sodium so you can season as you like
- Salt and black pepper: the basics—fresh ground pepper is especially good
- Onion: adds sweet depth—pick one that’s heavy and firm
- Ground beef: classic burger style—an 80/20 blend brings the most flavor
- Bacon: cranks up smoky crunch—thick-cut is the best if you can get it
Easy-To-Follow Steps
- Finish and Serve:
- Spoon into bowls, then top with lots of bacon crumbles, diced pickles, and a sprinkle of red onion for that final cheeseburger touch.
- Add Cream and Cheese:
- Take it off the burner. Stir in all the heavy cream, both cheeses, and mix until it’s smooth and melty.
- Get Beef Back In:
- Toss cooked ground beef back in, squirt in the Dijon and Worcestershire, and heat it through a few more minutes so flavors blend together.
- Get Silky:
- Grab your stick blender and whiz it straight in the pot—leave some bits chunky for texture but go mostly smooth for that comfy feel.
- Simmer Everything:
- Pour in broth, then drop in cauliflower florets and all the tomatoes. Bring it up to a boil, then turn the heat to keep it gently bubbling for 15 minutes so the cauli gets tender.
- Soften Onions:
- Sauté chopped onion right in the tasty drippings. Season with salt and pepper. Keep them on low heat 10 minutes, till soft and just a little golden for a deeper taste.
- Brown Your Beef:
- Drop the ground beef into bacon fat. Use a spoon to crumble it all out flat in the pan. Cook until dark and crumbly—takes about 8–10 minutes. Pull it out with a spoon and set aside with the bacon.
- Crisp the Bacon:
- Lay bacon in a cold Dutch oven, crank the heat to medium-high, and cook slowly till both sides are crispy. Move to a plate lined with paper towels—leave the drippings behind in the pot for flavor.
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The bacon pieces on top are my favorite. They bring back burger nights from my childhood, but with way less mess to clean up. My kids always pile on loads of pickles—just like I did growing up, giggling at the table.
Storing Leftovers
Let everything cool before sealing in a container. It’ll stay fresh in the fridge up to four days. Warm it up on the stove with a splash of extra cream or stock if you like. You can freeze single servings for up to two months—move to the fridge to thaw overnight, then heat gently on the stove.
Swaps You Can Try
No ground beef on hand? Switch in ground chicken or turkey for a lighter touch. If you want it meat-free, use plant protein crumbles and swap beef broth with veggie broth. Out of cheddar? Try Monterey Jack or Swiss cheese instead. Broccoli florets also work instead of cauliflower if that’s what you’ve got.
Fun Ways to Serve
This meal is super satisfying by itself. But it’s even better with a crisp salad and creamy dressing. Grab some lettuce leaves or cucumber slices for dipping. Extra pickles on the side make it perfect for anyone who wants more zing.
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Unbeatable Burgers in a Bowl
It might sound wild, but turning diner cheeseburgers into a soup is a fun spin on American comfort food. This bowl hits the spot for folks on low-carb or keto plans, serving up all the satisfaction without the usual bread.
Common Questions
- → How can I get my bacon nice and crisp?
Toss your bacon into a cold Dutch oven, then slowly crank up the heat. Let the fat melt out while it cooks. Flip it when it’s golden underneath, and pull the strips out when they’re crunchy all the way through.
- → Is it possible to puree the soup for extra smoothness?
You can! When the cauliflower and tomato are soft, grab an immersion blender and blend the soup smooth before you stir the beef back in for that silky, hearty vibe.
- → Got cauliflower swaps for this soup?
Cauliflower keeps this low on carbs, but feel free to swap in broccoli or chunks of turnip to get the same thick and mellow base.
- → What’s the trick for making it thicker?
Blend super thoroughly and throw in more cheese or a splash of heavy cream—it’ll get you a thick texture without using any flour or starch.
- → Which toppings taste awesome here?
You can’t go wrong topping it off with more bacon bits, some diced pickles, a handful of shredded cheese, or a little chopped red onion to keep things fun and tasty.
- → How should I keep and reheat any leftovers?
Let the soup cool off all the way, then pop it into a sealed container and keep it in the fridge for 3 days max. Warm it gently so the texture stays just right.