Ingredients
3 slices bacon, chopped
1 onion, chopped
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
2 tbsp. yellow mustard
1 (16-oz.) diced tomatoes, drained
3 c. low-sodium chicken broth
2 c. shredded cheddar, plus more for garnish
1 c. half and half
3 tbsp. all-purpose flour
Pickle slices, for serving
Sesame seeds, for serving
Preparation
Step 1In a large pot over medium heat, cook bacon until crispy. Transfer to a paper-towel lined plate. Add onion, celery, and carrot to pot and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. 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. Step 2Stir in mustard, broth, and diced tomatoes. Bring to a simmer, and let cook about 10 minutes. Lower heat and stir in cheese, half and half, and flour. Cook until the cheese has melted and soup is thickened, about 15 minutes.Step 3Serve with bacon, cheese, pickles, and sesame seeds.
Read on for tips on this easy weeknight soup. And if you’re now craving a straight-up cheeseburger, check out some of our favorite burger recipes. What’s in Cheeseburger Soup? So glad you asked. This soup is packed with everything that makes a cheeseburger so tasty: ground beef, bacon, onion, tomato, mustard, pickles . . . and yes, plenty of cheese. Finely chopped celery, carrot, and garlic bring additional flavor, and we’re using chicken stock mixed with half and half to create the perfect creamy soup base. How are we cooking the ground beef? This recipe calls for browning the ground beef with onion, celery, carrots, and garlic– a smart move because the vegetables will pick up all that great beefy flavor as the meat cooks. Don’t forget to drain off the extra fat before you add the tomatoes and chicken stock– otherwise you’ll end up with very greasy soup! Can we use other cheeses? You sure can. Just keep in mind that, while almost any cheese will go well on a cheeseburger, not all cheeses work well in soup bases. You’ll want to pick a cheese that melts well (think colby jack, pepper jack, or swiss) and that works with the bacon, onion, mustard, pickle vibe. Our honest opinion? Stick with cheddar. It’s good to innovate, but sometimes you just can’t beat a classic.
