This Bacon Cheeseburger Soup Will Shock You!
When I fist saw this recipe on the interweb, I have to admit, I was skeptical. I altered some ingredient amounts and added a few more and gave it a try. The family and I were stunned at the results!
Things to know:
What exactly is cheeseburger soup?
A thick and hearty soup with lean, tender ground beef, carrots, and diced celery in a warm and creamy cheese soup.
What kind of broth is best in cheeseburger soup?
Chicken broth and milk: The combination of savory chicken broth and creamy milk gives this soup some serious cheeseburger vibes. For a richer flavor, use half-and-half (like our recipe)!
What do I serve with cheeseburger soup?
Think buttery rolls, crunchy salads, and crispy onion rings that add texture and balance to the dish’s creamy, cheesy goodness. These pairings turn a casual meal into a family favorite feast.
What vegetables can you put in cheeseburger soup?
The classic combination of onion, carrot, and celery creates a flavor base for the soup and adds texture. Some recipes add potatoes also.
What happens if I use beef broth instead of chicken broth?
Using beef broth instead of chicken broth will make your dish taste richer, heartier, and more “beefy,” changing the flavor profile from lighter (chicken) to deeper (beef), but it generally won’t ruin the dish, especially in robust recipes like stews or tomato-based soups; just be mindful of the stronger flavor and adjust seasonings or use a mix if you want to keep it milder.
When was cheeseburger soup invented?
Cheeseburger soup was popularized by a 1996 publication in Taste of Home magazine, although an informal version was served at a Penn State event in 1995. The 1996 recipe became one of the magazine’s highest-rated, spreading the concept of a creamy, hearty cheeseburger-flavored soup widely.
Ingredients:
5 slices bacon, chopped
1 onion, chopped
2 stalks celery, diced
2 carrots, diced
5 cloves garlic, minced
2 lb. ground beef
1 t onion powder
1 t garlic powder
4 T yellow mustard
1 (16-oz.) diced tomatoes, drained
4 cups chicken broth
4 cups shredded cheddar, plus more for garnish
2 cups half and half
Pickle slices, for serving
Sesame seeds, for serving
Directions
1. In a large pot over medium heat, cook bacon until crispy. Transfer to a paper-towel lined plate.
2. To the same pot, add onion, celery, and carrot to pot and cook until soft, (5 minutes) then add garlic and cook until fragrant, 1 minute more.
3. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. Season with salt and pepper, onion powder and garlic powder.
4. Stir in mustard, broth, and diced tomatoes. Bring to a simmer, and let cook about 10 minutes.
5. Lower heat and stir in cheese, half and half, and flour. Cook until the cheese has melted and soup is thickened, about 15 minutes.
6. Serve with bacon, cheese, pickles, and sesame seeds. ENJOY!
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