Bacon Cheeseburger Soup
Yield: 12 servings
This Bacon Cheeseburger Soup is lightly creamy and cheesy, and loaded with your favorite burger flavors, like bacon, mushrooms, and tomatoes. Topped with shredded cheese and dill pickles, this easy soup recipe tastes just like your favorite cheeseburger!
Ingredients
For the soup:
- 8 slices thick-cut bacon
- 2 pounds lean ground beef
- 2 tablespoons Lipton Onion Soup & Dip Mix
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 16 ounces button mushrooms, sliced
- 4 large cloves garlic, minced
- 6 cups reduced sodium beef broth
- 2 cans (14.5 ounces each) diced fire roasted tomatoes (do not drain)
- 2 cans (10.75 ounces each) cheddar cheese soup
- 2 cups half & half
- 1 tablespoon Worcestershire sauce
- ¼ cup ketchup
- 1 tablespoon prepared mustard
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon Lawry's Seasoned Salt
- 1 teaspoon black pepper
- ½ cup sour cream
For the toasted garlic buns:
- 1 dozen whole wheat dinner rolls, sliced
- 2 tablespoons unsalted butter (use more if you like)
- 1 teaspoon garlic powder (use more if you like)
Optional garnishes:
- dill pickle chips
- shredded cheddar cheese
Instructions
For the soup:
- In a heavy pot with tall sides (a small to medium-sized stock pot works great) over medium heat, fry the bacon. Remove to a plate lined with a paper towel to drain. Let cool, then roughly chop and set aside.
- Drain the bacon grease and return pot to the burner. Add the beef, breaking it up into smallish bite-size pieces. Sprinkle with Lipton Onion Soup Mix and stir to combine. Once the beef is thoroughly browned, remove to another plate lined with a paper towel to drain. Set aside.
- Drain any grease from the pot and return to the burner again. Add the butter. Once it is mostly melted, add the onion, mushrooms, and garlic. Stir well. Cook until onion and mushrooms are thoroughly softened, about 10 minutes.
- Add the browned beef back to the pot, followed by the beef broth, tomatoes, cheddar cheese soup, half & half, Worcestershire sauce, ketchup, mustard, cumin, chili powder, garlic powder, Lawry's Seasoned Salt, and black pepper. Let the soup heat up as you occasionally stir it.
- Once the soup is thoroughly warmed to your liking, stir in the sour cream and chopped bacon. Let it cook another minute or so to warm throughout.
For the toasted garlic buns:
- While soup is warming, lightly butter the cut sides of each dinner roll. Sprinkle lightly with garlic powder. Cook, cut/buttered side down, on an outdoor grill or indoor grill pan, skillet, or griddle, over medium-high heat until nicely browned.
To serve:
- Serve with optional garnishes of dill pickle chips and shredded cheddar cheese, with toasted garlic buns for dipping.
Notes
How to store and reheat leftovers:
- Fridge: Store cooled soup in an airtight container in the fridge for up to 4 days.
- Freezer: Store cooled soup in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Reheat gently on the stovetop over medium-low heat, stirring frequently, until warmed to your liking.
Nutrition Information:
Serving: 1 Calories: 520kcal Carbohydrates: 32g Protein: 34g Fat: 29g Saturated Fat: 14g Polyunsaturated Fat: 12g Trans Fat: 1g Cholesterol: 121mg Sodium: 1160mg Fiber: 5g Sugar: 9g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.