Bacon Cheeseburger Soup
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5
3 reviews
Excellent
Bacon Cheeseburger Soup
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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!
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Ingredients
For the soup:
- 8 lices Bacon thick-cut
- 2 pounds ground beef lean
- 2 tablespoons onion soup and dip mix Lipton brand
- 4 tablespoons butter unsalted
- 1 onion chopped, large, yellow
- 16 ounces button mushrooms sliced
- 4 garlic minced, large cloves
- 6 cups beef broth reduced sodium
- 2 cans diced fire roasted tomatoes do not drain, 14.5 ounces each
- 2 cans cheddar cheese soup 10.75 ounces each
- 2 cups half-and-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 seasoned salt Lawry's brand
- 1 teaspoon black pepper
- ½ cup sour cream
For the toasted garlic buns:
- 1 dozen whole wheat dinner rolls sliced
- 2 tablespoons butter use more if you like, unsalted
- 1 teaspoon garlic powder (use more if you like)
Optional garnishes:
- dill pickles chips
- cheddar cheese shredded
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.
Nutrition Information
Show Details
Serving
1
Calories
520kcal
(26%)
Carbohydrates
32g
(11%)
Protein
34g
(68%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
12g
(71%)
Trans Fat
1g
(50%)
Cholesterol
121mg
(40%)
Sodium
1160mg
(48%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 520kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 1160mg | 48% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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