A creamy and rich low carb soup that comes together in just a few minutes using leftover grilled cheeseburgers.
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Burgers are a staple of summertime. Soup usually makes me think Fall and Winter. But when I am eating low carb, soups are such an easy way to get a satisfying and simple meal.
So I broke the rules and ate soup in the 90 degree heat. I have air conditioning and I lived through it (and loved it)!
This low carb bacon cheeseburger soup was made even easier and more flavorful by using leftover cheeseburgers from the night before.
My husband grilled cheeseburgers the night before and we had one of our staple dinners, Cheeseburger Salad. The next day at lunch I was trying to find something quick and tasty. I saw the leftover burgers and it hit me. I could make a low carb bacon cheeseburger soup, use my leftovers, and have a yummy meal. Win.
Low Carb Bacon Cheeseburger Soup
We follow the Trim Healthy Mama plan at our house so this is a THM S Meal because of the cheese, cream and red meat. If you follow another low carb plan, this will fit within that or your Keto lifestyle. (See how I lost 22 lbs postpartum in 3 months with THM)
While looking at recipes, I first saw a cheeseburger soup on i Save A 2 Z. I made some small modifications and added in leftovers to make this soup delicious and budget friendly by using leftovers.
Start by prepping your bacon. Make this even easier by using bacon bits that you already have or cook your bacon in your soup stock pot to make it a one pot meal like I did.
The Leftovers
Chop your leftover cheeseburgers up into bite size pieces.
You can use cooked ground beef in the soup but the leftover burgers really amp up the flavor of the soup. Plus you get to use up leftovers from your bbq! Don’t let your money get tossed out by not eating your leftovers.
Add your butter, seasonings, bone broth, marinara and shredded cheese. I use the Bone beef broth from Walmart as an easy way to increase the nutritional value. Add your cream cheese.
My cheese grater broke recently so I had to get creative with my pot strainer to get my cheese shredded! It wasn’t easy but it worked. There is a hack for you if yours breaks too! Do what you have to do to get dinner on the table! #momlife
Add your chopped burgers and bacon bits. Next, add in your heavy cream and simmer it all together. (Don’t mind my amazing clip on spoon that is taking up 1/2 the picture!)
Cheeseburger Soup Toppings
Top the soup with your choice of dill pickle slices (sounds weird but so good), more shredded cheese and sliced jalapenos.
Your leftover low carb bacon cheeseburger soup is rich and decadent. The leftover burgers really give this soup a burger in a bowl taste. I hope you try it to use your leftovers and have a yummy lunch or dinner for the family. Don’t forget to see the can’t miss cheesy salsa chicken recipe that also fits with Keto/low carb/ THM S. And if you are looking for more ways to use your leftovers, here are 5 ways to use your chicken.
| Cook Time | 30 minutes |
| Servings |
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- 5 Slices bacon
- 3-4 Leftover Cheeseburgers (or 1 lb Ground Beef)
- 2 tbsp Butter
- 1/4 cup Marinara Sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 cups Bone Beef Broth (or regular beef broth)
- 2 tsp Mustard (yellow, spicy or dijon)
- 1/2 tsp Black Pepper
- 1/2 tsp Red Pepper Flakes
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 cup Shredded cheddar cheese
- 3 oz Cream cheese
- 1/2 cup Heavy Cream
Ingredients
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- Cook your bacon until desired consistency. (I did this until cooked through but not completely crisp). Tear or chop into bacon bit pieces.
- Chop your cooked cheeseburgers into bite sized pieces. If using ground beef, cook and drain off any fat.
- Add butter, spices, bone broth, mustard, shredded cheese and marinara and simmer over medium heat for about 5 minutes.
- Add cream cheese to the mixture and allow it to melt into the soup for about 5 minutes or until completely melted. (You can let this simmer longer to allow the flavors to develop more if you would like).
- Add the heavy cream.
- Add the cheeseburgers and bacon bits.
- Simmer for 10 minutes.
- Garnish with additional shredded cheese, jalapeno slices, and dill pickle slices.
