This creamy keto bacon cheddar soup is exactly what you need on those cold evenings when you want something warm and filling.
Made with crispy bacon, melted cheese, and a rich broth, it’s the kind of soup that makes you feel satisfied after every spoonful.
The combination of sharp cheddar and smoky bacon creates a flavor that’s hard to resist, while keeping the carbs low for anyone following a keto diet.
What makes this soup special is how the bacon adds a perfect crunch to each bite, while the cheese creates that smooth, velvety texture we all love.
With just a handful of ingredients like bacon, cheese, broth, and some basic seasonings, you can create something that tastes like it came from a restaurant kitchen. The best part is that most of these ingredients are probably already in your fridge.
👍 Why You’ll Love This Recipe
Perfectly Keto Friendly: Every ingredient in this soup fits perfectly into the keto diet. There’s no need to worry about hidden carbs or substitute ingredients – it’s naturally low-carb with plenty of healthy fats from the cheese, bacon, and half and half.
Rich and Filling: Unlike many soups that leave you hungry after an hour, this bacon cheddar soup is incredibly filling. The combination of fats from the cheese and bacon keeps you satisfied for hours.
Budget Friendly: Most of the ingredients are common items you probably already have in your kitchen. The basic ingredients like bacon, cheese, and broth are readily available at any grocery store.
Quick Dinner Solution: From start to finish, this soup takes less than 30 minutes to make. That’s perfect for busy weeknights when you don’t have hours to spend in the kitchen but still want a warm, homemade meal.
✨ Recipe Ingredients
- 1 1/2 cups Chicken Broth (I recommend this one – amazon)
- 3 pieces Smoked Bacon (thick cut)
- 1 1/2 cups Half and Half
- 2 cups Cheddar Cheese (shredded, divided)
- Fresh Thyme
- 3/4 cup Onion (minced)
- 1/4 teaspoon Cayenne Pepper
👨🍳 How To Make
Follow this easy recipe:
Step 1
Place a medium-sized stock pot over medium heat. Chop the bacon and onions.
Step 2
Place the bacon into the hot pan and cook until it’s crispy. Remove it to a plate lined with paper towels to drain the grease.
Step 3
Leave about 2 tablespoons of the bacon drippings in the pan and drain the rest.
Step 4
Add the minced onions to the bacon drippings. Cook for 4-5 minutes until tender. Then add the cayenne pepper and stir for a minute.
Step 5
Add the half-and-half and chicken broth and mix. Bring to a boil over medium-high heat. As soon as it starts boiling, reduce the heat to low and simmer for about 5 more minutes.
Step 6
Remove from the heat, add 1½ cups of shredded cheese, and stir until it melts. Serve with additional shredded cheese on top and the bacon. I also recommend adding fresh thyme on top. Enjoy!
💡Tips
1. Cooking The Bacon
Cook your bacon slowly over medium heat instead of high heat. This way, you’ll get evenly crispy bacon and more drippings for flavor.
When bacon cooks too quickly, it can burn in some spots while staying chewy in others.
Take your time – about 8-10 minutes – and stir occasionally. You want the bacon to release as much fat as possible because this fat adds amazing flavor to the onions later.
2. Thickening The Soup
This soup thickens naturally from the cheese, but there’s a trick to getting the perfect consistency.
After adding the cheese, keep stirring gently until it’s completely melted. If your soup seems too thin, don’t just add more cheese right away.
Instead, let it sit for about 5 minutes – it will continue to thicken as it cools slightly. If you still want it thicker after that, then add more cheese gradually.
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FAQ
1. How long does this soup last in the fridge?
This soup stays good in the refrigerator for up to 4-5 days when stored properly in an airtight container.
Make sure to let it cool completely before putting it in the fridge. You might notice that it gets thicker when cold – this is totally normal.
When you’re ready to eat it again, reheat it slowly over low heat or in the microwave on 50% power, stirring every 30 seconds.
2. Can I use milk instead of half and half?
You can, but remember that Half and half contains more fat and fewer carbs than regular milk. Using milk would not only increase the carb count but also make the soup less creamy and satisfying.
Keto Bacon Cheddar Soup
Print RecipeIngredients
- 1 1/2 cups Chicken Broth (I recommend this one – amazon)
- 3 pieces Smoked Bacon thick cut
- 1 1/2 cups Half and Half
- 2 cups Cheddar Cheese shredded, divided
- Fresh Thyme
- 3/4 cup Onion minced
- 1/4 teaspoon Cayenne Pepper
Instructions
- Place a medium-sized stock pot over medium heat. Chop the bacon and onions.
- Place the bacon into the hot pan and cook until it’s crispy. Remove it to a plate lined with paper towels to drain the grease.
- Leave about 2 tablespoons of the bacon drippings in the pan and drain the rest.
- Add the minced onions to the bacon drippings. Cook for 4-5 minutes until tender. Then add the cayenne pepper and stir for a minute.
- Add the half-and-half and chicken broth and mix. Bring to a boil over medium-high heat. As soon as it starts boiling, reduce the heat to low and simmer for about 5 more minutes.
- Remove from the heat, add 1½ cups of shredded cheese, and stir until it melts. Serve with additional shredded cheese on top and the bacon. I also recommend adding fresh thyme on top. Enjoy!