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!
Tips for cooking bacon and squash in the oven
Preheat oven to 400℉. 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 for cooking onions. Bake butternut squash cubes in the same oven with the bacon according to Butternut Squash "Cheese" Sauce recipe directions linked above.
Here's the link to the Butternut Squash "Cheese" Sauce recipe. It's easy to make and is a great replacement for yellow cheeses!
Serving suggestions
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.
Keto friendly version
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. Without homemade "cheese" 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, make the butternut squash "cheese" sauce:
- Preheat oven to 400 degrees. Cover a large baking sheet with aluminum foil for easy clean up if desired.
- Place squash cubes on baking sheet. Drizzle with oil, sprinkle with 2 pinches of salt, and a dash of black pepper. Use spatula and stir to combine on baking sheet. Make sure squash is separated into a single layer.
- Bake for 15-30 minutes (depending on how large the squash cubes are) tossing once halfway through. Bake until very tender. If you want a smokier flavored cheese sauce, bake longer for more browning.
- Allow to cool on baking sheet about 10-15 minutes.
- Add squash to blender along with nutritional yeast, Dijon mustard, broth, and 2 pinches of salt. Blend until completely smooth about 15-20 seconds.
- If you desire, bacon can be cooked in the oven along with squash:
- 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 for cooking onions.
- Otherwise, follow the steps below:
- While butternut squash is cooking, 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.
- Select the SAUTE function, when pan is very hot add diced onions and a pinch of salt to the pot 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 pot with onions and spices, breaking up with a wooden spoon. Cook until browned, about 5-7 minutes.
- 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, make the butternut squash "cheese" sauce:
- Preheat oven to 400 degrees. Cover a large baking sheet with aluminum foil for easy clean up if desired.
- Place squash cubes on baking sheet. Drizzle with oil, sprinkle with 2 pinches of salt, and a dash of black pepper. Use spatula and stir to combine on baking sheet. Make sure squash is separated into a single layer.
- Bake for 15-30 minutes (depending on how large the squash cubes are) tossing once halfway through. Bake until very tender. If you want a smokier flavored cheese sauce, bake longer for more browning.
- Allow to cool on baking sheet about 10-15 minutes.
- Add squash to blender along with nutritional yeast, Dijon mustard, broth, and 2 pinches of salt. Blend until completely smooth about 15-20 seconds.
- If you desire, bacon can be cooked in the oven along with squash:
- 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 for cooking onions.
- Otherwise, follow the steps below:
- 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.
- Keeping heat on MEDIUM, add diced onions and a pinch of salt to the very warm pot with 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 pot with onions and spices, breaking up with a wooden spoon. Cook until browned, about 5-7 minutes.
- 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 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
Butternut Squash "Cheese" Sauce*
- 1½ tablespoon light olive oil
- 16 oz pkg pre-cut butternut squash or ½ fresh medium or large butternut squash peeled and diced
- 2 pinches salt plus more for baking
- 1 dash black pepper
- ¼ cup nutritional yeast
- 1 tablespoon Dijon mustard Paleo/Whole30 compliant brand if desired
- ½ cup chicken broth
Instructions
Make the Butternut Squash "Cheese" Sauce
- Preheat oven to 400 degrees. Cover a large baking sheet with aluminum foil for easy clean up if desired.
- Place squash cubes on baking sheet. Drizzle with oil, sprinkle with 2 pinches of salt, and a dash of black pepper. Use spatula and stir to combine on baking sheet. Make sure squash is separated into a single layer.
- Bake for 15-30 minutes (depending on how large the squash cubes are) tossing once halfway through. Bake until very tender. If you want a smokier flavored cheese sauce, bake longer for more browning.
- Allow to cool on baking sheet about 10-15 minutes.
- Add squash to blender along with nutritional yeast, Dijon mustard, broth, and 2 pinches of salt. Blend until completely smooth about 15-20 seconds.
While butternut squash is baking...
- 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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