Low Carb Bacon Cheeseburger Soup

SERVING SIZE: 200g

YIELDS: 10 servings

– 3 pieces center cut bacon
– 90g white onion, diced
– 734g (1.6 lb) 96% lean beef
– 66g tomato paste
– 100g light cream cheese
– 960g beef bone broth
– 283g frozen riced cauliflower
– 55g shredded cheddar cheese (a block of cheese shredded by hand works best for this recipe)
– 55g heavy whipping cream
– 1 tbsp Worcestershire sauce
– 1/4 tsp garlic salt
– 2 tbsp cornstarch (optional)

1. Cook bacon at the bottom of large soup pot; flip when the first side is done cooking and cook until bacon is perfectly crispy.
2. Set bacon aside on a separate plate, then cook onion in bacon grease for a few minutes, stirring occasionally.
3. Add beef and cook until almost done (stir to cook evenly).
4. Add tomato paste and cream cheese, stir, and continue to cook for a few minutes.
5. Add bone broth, cauliflower, garlic salt and Worcestershire sauce. Simmer for 10-15 minutes, stirring occasionally.
6. Crumble set aside bacon into small pieces, then add to soup.
7. Stir in cheese and heavy whipping cream last.
8. If you prefer a thicker soup, combine a few tbsp of water with 2 tbsp cornstarch in a small bowl until fully dissolved, then pour into soup to thicken.
9. Serve and top with extra bacon bits, cheese, chopped tomato and pickle if desired. Enjoy the Low Carb Bacon Cheeseburger Soup!