Description
This Cheeseburger Soup combines all the classic flavors of a cheeseburger into a comforting and creamy soup. Loaded with ground beef, crispy bacon, Velveeta cheese, and garnished with fresh lettuce, tomatoes, pickles, and shredded cheddar, this hearty soup is perfect for a satisfying meal served alongside buttery dinner rolls.
Ingredients
Scale
Base and Meat
- 6 strips bacon
- 1 pound ground beef (lean preferred)
Vegetables
- 1 small onion, chopped
- 2 stalks celery, chopped small
- 1 large carrot, peeled and shredded
- 1/2 head iceberg lettuce, shredded (for garnish)
- 1 cup cherry tomatoes, halved (for garnish)
- 1/2 cup chopped pickles (for garnish)
Seasonings and Flavorings
- 1 teaspoon Lawry’s seasoning salt
- 2 teaspoons dried parsley
- Cracked black pepper, to taste
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon Better Than Bouillon Beef Base
Thickener
- 1/4 cup all purpose flour
Cheese
- 8 ounces Velveeta cheese, cut into 1-inch cubes
- 1 cup shredded cheddar cheese (for garnish)
Liquids
- 4 cups water
Served With
- Shirley’s Famous Dinner Rolls
Instructions
- Cook the Bacon: Using kitchen shears, cut bacon strips into small pieces and place them into a 6-quart pot or Dutch oven. Cook over medium heat for about 5 minutes until crispy. Remove bacon with a slotted spoon and place on paper towels to drain. Keep the bacon grease in the pot and turn off the heat unless vegetables are ready.
- Prepare and Sauté Vegetables: While bacon cooks, chop the onion and celery, and shred the carrot. Heat the reserved bacon grease over medium heat and add the onion, celery, and carrot to the pot. Sauté for approximately 5 minutes until the onions become soft and translucent.
- Add Spices: Stir in 1 teaspoon Lawry’s seasoning salt, 2 teaspoons dried parsley, and cracked black pepper to taste. Mix well and continue cooking to enhance the flavors.
- Add Flour: Sprinkle 1/4 cup all-purpose flour evenly over the sautéed vegetables and stir thoroughly to distribute the flour, which will help thicken the soup later.
- Cook Ground Beef: Add 1 pound of ground beef to the pot, breaking it apart with a spoon. Cook over medium heat until fully browned and no pink remains, approximately 5-10 minutes. If excess grease accumulates, ladle some out.
- Incorporate Flavorings: Stir in 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, and 1 tablespoon Better Than Bouillon Beef Base. Mix well to combine all flavors into the beef mixture.
- Add Water and Cheese: Pour in 4 cups of water and add the 8 ounces of Velveeta cheese cut into cubes. Increase heat to high and bring the soup to a boil, stirring frequently to scrape up browned bits from the bottom and to melt the cheese completely.
- Simmer the Soup: Once boiling, reduce heat to medium, keep the lid off, and simmer the soup for 20-30 minutes. This helps blend all flavors and slightly thickens the soup.
- Serve with Toppings: Ladle the soup into bowls and garnish each with crispy bacon pieces, shredded iceberg lettuce, halved cherry tomatoes, chopped pickles, and a sprinkle of shredded cheddar cheese for that classic cheeseburger experience.
- Accompany with Dinner Rolls: Serve the soup hot with buttery soft dinner rolls, ideal for dipping and rounding out this comforting meal.
Notes
- Use lean ground beef to reduce excess grease but retain flavor.
- Velveeta cheese melts smoothly and gives the soup a creamy texture; avoid substitutes for best results.
- Adjust seasoning salt and black pepper to your taste preference.
- Simmering the soup uncovered thickens it naturally; do not cover the pot during this step.
- Dinner rolls soak up the flavorful broth and complement the dish well.
