Bacon Cheeseburger Soup Low-Carb (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
50 grams diced American cheese
02 -
1/2 teaspoon freshly ground black pepper
03 -
2 tablespoons Dijon mustard
04 -
450 grams ground beef
05 -
8 slices bacon
06 -
1 litre beef stock
07 -
150 grams shredded cheddar cheese
08 -
120 millilitres heavy cream
09 -
1 medium onion, diced
10 -
2 tablespoons Worcestershire sauce
11 -
1 head cauliflower, cut into florets
12 -
400 grams canned diced tomatoes, drained
13 -
1/2 teaspoon fine sea salt
→ Garnishes
14 -
1/4 cup red onion, finely minced
15 -
1/4 cup dill pickles, brunoise
# How to Make It:
01 -
Spoon the soup into your bowls. Sprinkle with diced bacon, pickles, and those tiny bits of red onion. Enjoy right away.
02 -
Take the pot off the stove. Pour in your cream, scatter over both kinds of cheese, and mix it up until all the cheese melts and everything's super smooth.
03 -
Drop the browned beef back in the pot. Squirt in the Worcestershire and Dijon. Mix well and let it chill on gentle heat for 5 minutes so everything gets together.
04 -
Grab your stick blender and blend right in the pot until everything's really smooth and creamy.
05 -
Pour in beef stock, scrape any stuck bits, add in tomato and cauliflower, crank up the heat till it bubbles, then drop it to a simmer. Let it cook until the cauliflower's super soft, about 15 minutes.
06 -
Toss onion into the bacon grease. Sprinkle with salt and pepper. Let it cook on medium until it's soft and golden, usually takes about 10 minutes.
07 -
Dump your ground beef into the pot with that bacon fat. Crumble it up and cook until there's no pink left. Scoop beef out with a slotted spoon and set it aside.
08 -
Lay bacon in a cool Dutch oven and turn the heat to medium-high. Flip once it's looking crisp. Take it out when it's all crunchy and set on paper towels. Make sure to save the bacon grease.
# Additional Tips:
01 -
A stick blender makes this soup extra smooth and you won’t have more stuff to wash.