Carnivore Bacon Cheeseburger Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Difficulty: Easy

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Description

Imagine the juiciest, most indulgent cheeseburger, deconstructed and reimagined as a creamy, soul-warming soup. That is the essence of this Carnivore Bacon Cheeseburger Soup. This recipe strips away the filler—no beans, no carrots, no celery, and certainly no flour—to deliver pure, unadulterated protein and fat. It’s a decadent, velvety soup loaded with seasoned ground beef, smoky bacon, and a rich, cheesy broth that defines the carnivore way of eating.

Perfect for a cold evening, a post-workout refuel, or when you simply crave the deep satisfaction of a burger in a bowl, this soup is both deeply nourishing and profoundly delicious. It’s a one-pot wonder that comes together in under an hour, offering high satiety and a flavor profile that will make it a permanent staple in your low-carb or carnivore kitchen.

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Ingredients

• 1 lb (450g) Bacon, chopped

• 2 lbs (900g) Ground Beef (80/20 preferred for flavor and fat content)

• 4 cups Beef Bone Broth (or high-quality beef stock)

• 2 cups Water

• 8 oz Cream Cheese, softened and cut into cubes

• 2 cups Heavy Cream (or 1 cup heavy cream + 1 cup water for a lighter version)

• 8 oz Sharp Cheddar Cheese, freshly shredded (plus extra for garnish)

• 4 oz Mozzarella Cheese, shredded (adds creaminess and stretch)

• 1 tsp Salt (or to taste, depending on bacon saltiness)

• 1/2 tsp Black Pepper

• 1 tsp Garlic Powder (optional for a non-strict carnivore version)

• 1 tsp Onion Powder (optional for a non-strict carnivore version)

For Garnish (Optional, depending on dietary strictness):

• Crispy bacon bits (reserved from cooking)

• Additional shredded cheddar cheese

• Chopped fresh parsley (for color)

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Intensity & Difficulty Levels

• Skill Level: Beginner. This recipe requires basic stovetop skills: browning meat, sautéing, stirring, and simmering. There are no complex techniques involved.

• Flavor Intensity: High. Expect a deep, savory, smoky, and rich flavor profile. The rendered bacon fat builds the foundation, while the beef and double cheeses create a bold, umami-packed broth.

• Richness Intensity: Extreme. This is a high-fat, high-protein soup designed for satiety. It is deeply creamy and indulgent, so a single serving is surprisingly filling.

• Aroma Intensity: High. The scent of frying bacon and searing ground beef will fill your kitchen with an irresistible, comforting aroma.

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Instructions

Step 1: Cook the Bacon

Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until it is crispy and the fat has rendered out, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot. Reserve a small amount of the crispy bacon for garnish.

Step 2: Brown the Ground Beef

Increase the heat to medium-high. Add the ground beef to the pot with the hot bacon fat. Break the meat apart with a wooden spoon and cook until it is well-browned and no longer pink, about 8-10 minutes. Season with salt, pepper, and (if using) garlic powder and onion powder. Do not drain the fat—this is where the flavor and richness come from.

Step 3: Build the Base

Reduce the heat to medium. Pour in the beef bone broth and water, scraping the bottom of the pot with your spoon to deglaze and lift up all the browned bits (fond) from the beef and bacon. This step adds immense depth of flavor.

Step 4: Incorporate the Cream Cheese

Bring the liquid to a gentle simmer. Add the cubed cream cheese to the pot. Stir continuously for 3-5 minutes, until the cream cheese has fully melted into the broth, creating a smooth, slightly thickened base.

Step 5: Add the Cream and Cheeses

Lower the heat to medium-low. Pour in the heavy cream, stirring to combine. Add the shredded sharp cheddar cheese and mozzarella cheese one handful at a time, stirring constantly until each addition is completely melted and incorporated into the soup. The soup should now be thick, velvety, and glossy.

Step 6: Simmer and Combine

Stir in most of the cooked bacon (reserving some for garnish). Allow the soup to simmer gently for 5-10 minutes, stirring occasionally, to let all the flavors meld together. Taste and adjust seasoning if necessary.

Step 7: Serve

Ladle the soup into bowls. Garnish with the reserved crispy bacon bits and an extra sprinkle of fresh cheddar cheese. Serve hot.

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Chef’s Notes & Tips

• For a Thicker Soup: If you prefer an even thicker, stew-like consistency, let the soup simmer uncovered for an additional 10-15 minutes after adding the cheeses. The liquid will reduce and concentrate the flavors.

• For a Smokier Flavor: Use smoked cheddar cheese or smoked paprika (if your diet allows) for an extra layer of depth.

• Cheese Selection: Pre-shredded cheese often contains anti-caking agents like cellulose, which can prevent it from melting smoothly. For the creamiest texture, always shred your cheese from a block.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup thickens considerably when cold. When reheating, add a splash of beef broth or water to thin it back to your desired consistency.

• Freezing: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Note that the texture may become slightly grainy upon thawing due to the cheese; a vigorous whisk while reheating will usually bring it back together.

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Nutrition

Note: Nutritional information is an estimate and will vary based on the specific ingredients, brands, and garnishes used. This calculation is for the soup base only, without optional garnishes.

This recipe is an excellent choice for those following ketogenic, carnivore, or low-carbohydrate dietary protocols, providing high satiety and essential nutrients with minimal carbohydrates.