Nothing beats the classic flavors of a cheeseburger and this Bacon Cheeseburger Soup does a perfect job of bringing all those flavors out in soup form. If you need a hearty bowl of soup to warm you up or to move away from the traditional chicken soup recipe, this recipe is the one for you.
To make Bacon Cheeseburger Soup you will need: Ground beef, bacon, onion, garlic, diced tomatoes, beef stock, parsley, oregano, salt, pepper, dry mustard, Worcestershire sauce, red wine vinegar, whipping cream, and sharp cheddar cheese.
One thing you will not find me complaining about is anything to do with cheeseburgers. I don’t know many people who dislike a good burger. Sometimes, putting burgers together can be sort of a pain. This Bacon Cheeseburger Soup basically allows you to eat a burger but, makes it easier by just tossing all the ingredients together into a satisfying soup recipe instead.
Burgers aren’t hard but, this Bacon Cheeseburger soup is definitely much easier. You don’t have to worry about who wants what on their burger and slicing all the various ingredients perfectly so they fit on the bun just right. With this soup, you don’t have to worry about all of that which is my favorite part about it.
How Do You Make Bacon Cheeseburger Soup?
In a medium stock pot or dutch oven, cook the bacon until completely done. Remove bacon from grease and allow to drain on paper toweling.
Add the onion to the bacon grease and cook over medium-high heat for 2 to 3 minutes. Add the garlic and cook until the onion is tender and translucent.
Pour beef stock into the pot and scrape the bottom with a wooden spoon or spatula to deglaze the bottom of the pot, removing any stuck pieces.
Add to the pot all seasonings as well as the Worcestershire sauce, red wine vinegar, tomatoes, and cooked beef. Bring to a boil and cook 5 to 10 minutes.
Stir in the cheddar cheese and stir until completely melted. Add whipping cream and stir until combined.
Serve topped with cooked bacon and additional cheese, if desired.
Tips for Making Bacon Cheeseburger Soup
- If need be, 2 Tablespoons of Dijon mustard can be used instead of the dry mustard.
- The Worcestershire sauce, red wine vinegar, and tomatoes create a strong ketchup taste once the soup hits your tongue. However, there can also be a stronger vinegar smell or taste. If this isn’t something you enjoy, you can skip the vinegar ingredient.
- Be sure to drain your ground beef after cooking it or the grease will pool at the top of the soup. If you forget to do this, use a turkey baster to suck as much up as possible to remove it.
Commonly Asked Questions About Bacon Cheeseburger Soup
Can Bacon Cheeseburger Soup Be Made in the Crock-Pot?
As long as you cook the ground hamburger first, this should do well in the crockpot. Be sure to not add the cheese too early as it could get overcooked. If you’re running out of time, the crockpot is a great option for this recipe as it will only taste better the longer it’s allowed to simmer and combine all those flavors.
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Will Bacon Cheeseburger Soup Freeze Well?
I don’t usually suggest freezing hamburger once it’s cooked because it doesn’t usually end up tasting the best when reheated. However, it’s definitely freezable and will still taste great! It just might not taste as delicious as the first time around. This may be a personal preference when it comes to taste. The kids don’t seem to notice and, even though I notice, it’s not different enough for me to not devour it.
Other Ground Beef or Soup Recipes You Might Like
- Cream of Chicken Soup
- Chicken Noodle Soup
- Cheesy Broccoli Soup
- Crockpot French Onion Soup
- Homemade Tomato Soup
Bacon Cheeseburger Soup
Make this low carb, Keto friendly bacon cheeseburger soup for dinner tonight. You won’t be disappointed with the cheesy deliciousness this recipe offers.
If you loved this Keto Friendly Bacon Cheeseburger Soup recipe let me know with a 5-star rating!
Bacon Cheeseburger Soup
- 1 ½ pounds ground beef, browned and drained (approximately 2 cups cooked)
- 8 slices bacon, cut into small pieces
- 1 onion, diced
- 4 cloves garlic, pressed (or 1 teaspoon garlic powder)
- 1 (14 ounce) can petite diced tomatoes
- 4 cups beef stock
- 2 tablespoons dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon dry mustard
- 2 tablespoons worcestershire sauce
- 2 tablespoons red wine vinegar, optional
- 1 ½ cup sharp cheddar cheese
- 1 cup whipping cream
1. In a medium stock pot or dutch oven, cook the bacon until completely done. Remove bacon from grease and allow to drain on paper toweling.
2. Add the onion to the bacon grease and cook over medium-high heat for 2 to 3 minutes. Add the garlic and cook until the onion is tender and translucent.
3. Pour beef stock into pot and scrape the bottom with a wood spoon or spatula to deglaze the bottom of the pot, removing any stuck pieces.
4. Add to the pot all seasonings as well as the worcestershire sauce, red wine vinegar, tomatoes, and cooked beef. Bring to a boil and cook 5 to 10 minutes.
5. Stir in the cheddar cheese and stir until completely melted. Add whipping cream and stir until combined.
6. Serve topped with cooked bacon and additional cheese, if desired.
The worcestershire sauce and red wine vinegar with the tomatoes yield the essence of ketchup when the soup hits your taste buds. However, if you find the scent of vinegar to be overpowering, you can skip it. Also, 2 tablespoons dijon mustard can be substituted for the dry mustard.