Carnivore Bacon Cheese Burger Soup

Prep Time: 20 minutes | Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serving Size: 6 hearty bowls
Difficulty: Easy
Intensity: Low effort, high flavor

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Introduction

Indulge in the ultimate comfort food without the bun! This Carnivore Bacon Cheese Burger Soup distills the iconic, craveable flavors of a classic bacon cheeseburger into a rich, satisfying, and deeply savory soup. Perfect for those following a carnivore, keto, or low-carb lifestyle, or for anyone seeking a protein-packed, gluten-free meal that warms you from the inside out. It’s hearty, cheesy, and brimming with meaty goodness—essentially a deconstructed burger in a bowl. Get ready for a dish that’s unapologetically delicious and simple to make.

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Ingredients

• 1.5 lbs (680g) Ground Beef (80/20 blend recommended for flavor)

• 1 lb (450g) Thick-Cut Bacon, chopped

• 1 medium Yellow Onion, finely diced (optional, omit for strict carnivore)

• 4 cloves Garlic, minced (optional, omit for strict carnivore)

• 6 cups (1.4 L) Beef Bone Broth (for superior richness)

• 2 cups (480ml) Heavy Whipping Cream

• 8 oz (225g) Cream Cheese, softened and cubed

• 2 cups (226g) Sharp Cheddar Cheese, freshly shredded

• 1 cup (113g) Monterey Jack Cheese, freshly shredded

• 3 tbsp Unsalted Butter

• 1 tbsp Worcestershire Sauce

• 1 tsp Smoked Paprika

• ½ tsp Ground Mustard

• Sea Salt and Freshly Cracked Black Pepper, to taste

• Optional Garnishes: Extra cooked bacon crumbles, shredded cheese, chopped dill pickles, a dollop of sour cream, or sliced green onions.

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Equipment

• Large Dutch Oven or Heavy-Bottomed Soup Pot

• Wooden Spoon

• Measuring Cups and Spoons

• Cheese Grater (for best results, shred your own cheese)

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Instructions

Step 1: Render the Bacon

In your large Dutch oven or pot over medium heat, cook the chopped bacon until crispy and all the fat has rendered, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the glorious bacon fat in the pot.

Step 2: Brown the Beef

Increase the heat to medium-high. Add the ground beef to the bacon fat. Cook, breaking it up with your wooden spoon, until well-browned and no pink remains, about 8-10 minutes. For strict carnivore, simply season with salt and pepper here. If using onions and garlic, add them in the last 3-4 minutes of browning and sauté until fragrant. Drain any excess grease if desired, but leaving a little adds flavor.

Step 3: Build the Soup Base

Reduce heat to medium. Add the butter, Worcestershire sauce, smoked paprika, and ground mustard to the pot. Stir for 1 minute until fragrant. Pour in the beef bone broth, scraping up any browned bits (fond) from the bottom of the pot—this is flavor gold! Bring to a gentle simmer.

Step 4: Create Creamy Cheesiness

Stir in the heavy whipping cream and the softened cream cheese cubes. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy base. Let the soup simmer gently for 15-20 minutes, allowing the flavors to meld. Do not boil.

Step 5: The Cheesy Finale

Reduce heat to low. Gradually add the shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring constantly until each addition is completely melted before adding the next. This ensures a smooth, non-greasy soup. Stir in about three-quarters of the reserved cooked bacon.

Step 6: Final Seasoning & Serve

Taste the soup and adjust seasoning with salt and pepper as needed. Remember, the bacon and cheese are salty, so taste first! Ladle the hot, creamy soup into bowls. Garnish generously with the remaining bacon crumbles and any of your chosen toppings.

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Chef’s Notes & Tips for Success

• Quality Matters: Using a rich, homemade or high-quality store-bought bone broth makes a significant difference in depth of flavor.

• Shred Your Own Cheese: Pre-shredded cheeses contain anti-caking agents that can make your soup grainy or less smooth. Block cheese shredded fresh will melt like a dream.

• Avoid Boiling: Once the dairy and cheese are added, keep the soup on a low simmer. Boiling can cause the soup to separate or become oily.

• Customize It: This soup is a fantastic base. Feel free to add a pinch of cayenne for heat, swap the cheeses for Gouda or Pepper Jack, or stir in a handful of spinach at the end for a touch of green.

• Storage & Reheating: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. You may need to add a splash of broth or cream to loosen it up. Freezing is not recommended due to the dairy content, as it may separate upon thawing.

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Nutritional Information (Per Serving, approximately 1.5 cups)

• Calories: ~980 kcal

• Total Fat: 86g

• Saturated Fat: 42g

• Protein: 48g

• Total Carbohydrates: 6g

• Dietary Fiber: 0g

• Net Carbs: 6g (Note: This includes optional aromatics. Omit onion & garlic for ~2g net carbs)

• Sugar: 3g

• Sodium: ~1450mg (varies based on broth and bacon)

A Final Note: This Carnivore Bacon Cheese Burger Soup is the epitome of hearty, satisfying dining. It’s a celebration of simple, high-quality ingredients transformed into something spectacularly comforting. Whether you’re fueling a low-carb lifestyle or just craving the pure, unadulterated taste of a cheeseburger in spoonable form, this recipe is sure to become a cherished favorite. Dig in and enjoy every rich, savory, bacon-y bite