Gluten Free, Dairy Free, Paleo, Whole30, Keto Option
This healthy recipe includes traditional cheeseburger toppings in soup form! Hearty seasoned ground beef, onions, tomatoes, pickle brine, ketchup and a dairy free cheese sauce are all simmered in a rich, savory broth and topped with chopped bacon. I have included tips below so this recipe can also be made in an Instant Pot or on the stove top. Plus, this dish contains no potatoes and can also easily be made keto-friendly! See tips below.
Why I Love This Recipe
Crockpot Bacon Cheeseburger Soup is a savory bowl of healthy comfort food! The easy butternut squash cheese sauce adds not only big cheesy flavor, but a nice serving of vegetables! Moreover, fire-roasted diced tomatoes adds the delicious char flavor we typically love in restaurant burgers.
Perfect for a cozy weeknight dinner Crockpot Bacon Cheeseburger Soup is seasoned with typical burger spices. It's savory broth contains common beloved burger condiments that combine with the healthy "cheese" sauce for an irresistible bite!
Cooking Tips
Option to bake the butternut squash and bacon at the same time: Preheat oven to 425℉. Line baking sheets with aluminum foil for easy clean up if desired. Place bacon in a single layer, bake 15 minutes, flip, and continue baking until fully cooked about 4-6 more minutes. Reserve 2-3 tablespoon of the bacon grease to pour into the skillet or soup pot used to cook the ground beef and onions. Bake butternut squash cubes in the same oven with the bacon according to Butternut Squash "Cheese" Sauce recipe directions linked below. Note that bake time will be shorter by 6-10 minutes since it's cooking at a higher temperature.
Here's the link to the Butternut Squash "Cheese" Sauce recipe. It's easy to make and is a great replacement for yellow cheeses!
Some of our favorite toppings in addition to chopped bacon are avocado, guacamole, diced onions, or dairy free shredded cheese. However, please note dairy free shredded cheese is not paleo or Whole30.
For a keto friendly version you can omit butternut squash "cheese" sauce and stir in 1 ½ cups of shredded cheddar cheese prior to serving. Also, choose no sugar added ketchup. If you want to omit the homemade butternut squash sauce and use shredded cheddar instead, without the sauce this soup has 8g carbs and 6g net carbs. Those carb values are calculated with original ketchup and may be lower if no sugar added ketchup is used.
Instant Pot Directions:
- First, add bacon to cold Instant Pot then select the SAUTE function and cook until crispy. Remove to a paper towel lined plate and continue until all bacon is cooked. Or see the notes below for baking tips and drain 2-3 tablespoon bacon grease into the Instant Pot.
- Then, follow steps 2-3.
- Next, add ketchup, dill pickle brine, diced tomatoes, beef broth, and butternut squash "cheese" sauce. Stir to combine.
- Place lid on Instant Pot and close pressure valve to seal. Set to Pressure Cook for 8 minutes on HIGH. It takes several minutes for the Instant Pot to pressurize. When finished cooking allow to naturally vent at least 5 minutes. Release the remaining steam manually. Make sure you use a oven mitt or towel to protect your skin.
- Finally, serve warm with chopped bacon. Add any additional toppings you desire!
Stove Top Directions:
- First, add bacon to cold large deep pot and cook over MEDIUM heat until crispy. Remove to a paper towel lined plate and continue until all bacon is cooked. Or see the notes below for baking tips and drain 2-3 tablespoon bacon grease into the Instant Pot.
- Keeping heat on MEDIUM, follow steps 2-3.
- Then, add ketchup, dill pickle brine, diced tomatoes, beef broth, and butternut squash "cheese" sauce. Stir to combine.
- Bring to a boil, cover and reduce heat to MEDIUM-LOW to maintain a moderate simmer. Simmer 30-60 minutes.
- Finally, serve warm with chopped bacon. Add any additional toppings you desire!
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📖 Recipe
Crockpot Bacon Cheeseburger Soup {Dairy Free, Paleo, Whole30}
Equipment
- 1 Large skillet
- 2 baking sheets
- Aluminum foil
- 1 crockpot
Ingredients
- 1 batch Butternut Squash "Cheese" Sauce*
- 1 pkg bacon
- 1 large onion small diced
- 1½ teaspoon salt + extra pinches
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 lbs ground beef 85/15 is what I use
- ¼ cup paleo friendly ketchup
- ½ cup dill pickle brine
- 2 15 oz fired roasted diced tomatoes sub plain diced tomatoes if that's what you have
- 4 cups beef broth
Instructions
- If you prefer to fry the bacon on the stove top: In a large cold skillet add slices of bacon and turn heat on to MEDIUM. Cook 1-2 minutes per side until cooked through and crisp to your liking. Remove to a paper towel lined plate. Or see the tips below for baking the bacon and butternut squash at the same time.**
- Add diced onions and a pinch of salt to the pan with the hot bacon grease. Sauté until softened about 3-5 minutes. Add salt, chili powder, garlic powder, onion powder, and black pepper. Sauté until aromatic about 30 seconds.
- Add ground beef to hot skillet with onions and spices, breaking up with a wooden spoon. Cook until browned, about 5-7 minutes.
- Add beef, onion and spice mixture to slow cooker. Add ketchup, dill pickle brine, diced tomatoes, beef broth, and butternut squash "cheese" sauce to the slow cooker. Stir to combine. Cook on LOW 5-6 hours or HIGH 3-4 hours. Serve warm topped with chopped bacon.
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