Low-Carb Bacon Cheeseburger Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 slices bacon
02 -
450 grams ground beef
03 -
1 medium onion, diced
04 -
1/2 teaspoon fine sea salt
05 -
1/2 teaspoon freshly ground black pepper
06 -
1 litre beef stock
07 -
1 head cauliflower, cut into florets
08 -
400 grams canned diced tomatoes, drained
09 -
2 tablespoons Dijon mustard
10 -
2 tablespoons Worcestershire sauce
11 -
120 millilitres heavy cream
12 -
150 grams shredded cheddar cheese
13 -
50 grams diced American cheese
→ Garnishes
14 -
1/4 cup dill pickles, brunoise
15 -
1/4 cup red onion, finely minced
# Instructions:
01 -
Place the bacon in a cold Dutch oven and gradually bring to medium-high heat. Flip when crisp on one side. Continue cooking until fully crisp, then transfer to a paper towel-lined plate. Reserve the rendered fat.
02 -
Add the ground beef to the reserved bacon fat and cook, breaking it into small pieces, until it is browned and cooked through. Remove the beef with a slotted spoon and set aside.
03 -
Add diced onion to the remaining fat in the pot. Season with salt and pepper. Sauté over medium heat until translucent and lightly browned, about 10 minutes.
04 -
Pour in the beef stock and stir to deglaze. Add cauliflower florets and diced tomatoes. Bring to a boil, then reduce heat and simmer until cauliflower is fork-tender, approximately 15 minutes.
05 -
Using an immersion blender, puree the soup in the pot until smooth and creamy.
06 -
Return the cooked ground beef to the pot. Add Dijon mustard and Worcestershire sauce. Stir well and heat gently for about 5 minutes to allow flavors to meld.
07 -
Remove the pot from heat. Add heavy cream, shredded cheddar, and diced American cheese, stirring until the cheeses are fully melted and the soup is smooth.
08 -
Ladle soup into bowls. Top each portion with crumbled bacon, dill pickles, and minced red onion. Serve immediately.
# Notes:
01 -
Using an immersion blender produces a silky texture without dirtying extra dishes.