Bacon Cheeseburger Soup is everything you love in a cheeseburger—bacon, beef, cheese, onions, tomatoes, all in a creamy, luscious, easy soup!
I don’t know about you, but I adore soups in the winter. I think I could eat soup for lunch and supper every day. But sometimes, you just want a burger, right? A thick, juicy burger topped with crispy bacon and melted Cheddar cheese? Yes, please!
Bacon Cheeseburger Soup
So how about soup…that’s a bacon cheeseburger? I combined bacon with ground beef, onions, cheese, and diced tomatoes to create a hot, cheesy burger in a pot. This soup has everything the perfect cheeseburger has except the bun.
Because if you leave off the bun then a burger is healthy, right? No carbs?
And this soup. This soup is amazing and so easy that you can make it after you get home from work. Just fry up some bacon ’til crispy, then add some onion and ground beef, then milk to make it creamy and add some grated cheese. Toss in a can of diced tomatoes and some beef broth and that’s it. Let the bacon cheeseburger soup simmer for a few minutes until thickened and then serve with cheeseburger toppings like dill pickle, crunchy fried onions, and lettuce. And trust me on the dill pickles!
Bacon Cheeseburger Soup
- 6 slices bacon, chopped in 1-inch pieces
- 6 tablespoons butter, divided
- 4 cups chopped onion
- 1 lb. lean ground beef
- 4 tablespoons flour
- 2 cups milk
- 2 cups grated Cheddar cheese, plus extra for garnish
- ½ lb. American cheese, cubed
- 2 cans undrained diced tomatoes
- 1 cup beef broth
- Have ready a large paper-towel lined bowl.
- In a large Dutch oven, fry six slices of bacon until crispy. Remove with a slotted spoon and place in the bowl. Drain all but 1 tablespoon bacon grease and add 2 tablespoons butter. When butter is melted, add onion and cook on medium-high until translucent and tender, about 5 minutes. Remove to the bowl and add ground beef to the Dutch oven. Cook beef until browned and removed to the bowl. Drain any excess grease from the pot.
- Add 4 tablespoons butter and when melted, whisk in flour. Cook 3-4 minutes until blended then slowly whisk in milk. Cook about 5 minutes then add meat, onions, and bacon back to the pot. Add tomatoes and beef broth. Bring to a boil then turn down to a simmer and cook until thickened. Add salt and pepper to taste.
- Garnish with crunchy fried onions, grated Cheddar cheese, shredded lettuce, dill pickles, ketchup, and mustard.
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