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!
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.
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.