If you’re craving a warm, creamy soup that packs the flavors of a bacon mushroom Swiss cheeseburger, then this recipe is just for you! Perfect for cozy nights, this soup combines juicy beef, crispy bacon, tender mushrooms, and melted Swiss cheese for a decadent, savory experience in a bowl.
Why You’ll Love This Soup
The Bacon Mushroom Swiss Cheeseburger Soup is ideal for any time you want the flavors of a cheeseburger without the bun. This recipe is a hit for family dinners or when you want to impress guests with a unique and hearty soup. Not only does it satisfy cravings, but it’s also customizable, making it easy to add your favorite burger toppings right into the pot.
Ingredients
- 1 lb ground beef – For that classic cheeseburger taste
- 6 slices bacon – Cooked and crumbled for a smoky crunch
- 1 cup mushrooms – Sliced and sautéed, adding depth to the soup
- 1 small onion – Diced, adding a mild sweetness
- 2 cloves garlic – Minced for a hint of pungent flavor
- 4 cups beef broth – The soup’s savory base
- 1 cup heavy cream – Adds richness and creaminess
- 1 1/2 cups shredded Swiss cheese – Melts perfectly, giving it that classic cheeseburger taste
- 2 tbsp all-purpose flour – To thicken the soup
- Salt and pepper – To taste
- Optional toppings – Chopped green onions, extra cheese, or croutons for added texture
Instructions
- Cook the Bacon
In a large skillet, cook the bacon until it’s crispy. Remove and drain on paper towels. Once cooled, crumble and set aside. Reserve about a tablespoon of bacon grease for the next step. - Brown the Ground Beef
In a large pot, add the ground beef and cook over medium heat until browned. Drain any excess fat and set the beef aside. - Sauté the Vegetables
In the same pot, add the reserved bacon grease, diced onions, garlic, and mushrooms. Sauté until the onions are soft and mushrooms are tender, about 5 minutes. - Make the Soup Base
Sprinkle flour over the vegetables in the pot, stirring continuously to avoid lumps. Gradually pour in the beef broth, whisking as you go, until smooth. Let this simmer for a few minutes until slightly thickened. - Add the Cream and Cheese
Reduce the heat to low and stir in the heavy cream. Slowly add the Swiss cheese, stirring until it’s fully melted and the soup is creamy. - Combine Everything
Add the cooked ground beef and crumbled bacon back to the pot. Stir until everything is well combined. Let the soup simmer for 10-15 minutes, allowing all the flavors to meld together. - Season and Serve
Season with salt and pepper to taste. Serve hot, topped with extra crumbled bacon, shredded Swiss cheese, or green onions if desired.
Tips for Perfect Bacon Mushroom Swiss Cheeseburger Soup
- Mushroom Variety: Feel free to use a mix of mushrooms, like cremini or portobello, for extra flavor.
- Thicker Texture: For a thicker soup, add an additional tablespoon of flour, or use less broth.
- Cheese Options: Swap Swiss cheese with Gruyère for a slightly nuttier flavor.
- Toppings: Try adding some diced pickles or croutons on top for a true cheeseburger feel.
Nutritional Information
This soup is rich and indulgent. Each serving (approximately 1 cup) is about:
- Calories: 450
- Protein: 20g
- Carbs: 8g
- Fat: 36g
This nutrient breakdown makes it a great option for low-carb diets like keto, as it’s loaded with fats and proteins but light on carbs.
Perfect Pairings
This rich Bacon Mushroom Swiss Cheeseburger Soup pairs perfectly with:
- Crusty bread – to dip and soak up the creamy goodness
- Salad – a simple green salad balances the richness of the soup
- Potato wedges – for a complete cheeseburger-inspired meal
This Bacon Mushroom Swiss Cheeseburger Soup is a comforting, flavor-packed dish that’s sure to satisfy any burger craving. It’s easy to make and has all the elements you love in a cheeseburger with a delicious, creamy twist. Perfect for cozy nights, give this recipe a try and bring a taste of comfort to your table!
Serving and Storage Tips for Bacon Mushroom Swiss Cheeseburger Soup
Serving Tips
- Garnish Creatively: Enhance the presentation of your soup by garnishing with extra crumbled bacon, a sprinkle of shredded Swiss cheese, or some chopped green onions. For added texture, top with crispy croutons or even a few slices of pickles for that classic cheeseburger touch.
- Side Pairings: Serve your soup with a side of warm, crusty bread or a light green salad to balance the richness. You can also offer potato wedges for a more indulgent, hearty meal.
- Portion Control: This recipe makes enough to serve 4-6 people, depending on portion sizes. For a more elegant touch, serve in individual bowls, perhaps with a drizzle of cream or a sprinkle of freshly ground pepper.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Be sure to let the soup cool to room temperature before placing it in the fridge to preserve freshness.
- Freezing: This soup can be frozen for up to 3 months. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. To reheat, thaw in the fridge overnight and then reheat on the stove over low heat. Note: When freezing, the cream in the soup may cause slight changes in texture, so it’s recommended to add a little extra cream or broth when reheating to restore the creamy consistency.
- Reheating: Reheat the soup over low heat, stirring frequently to ensure it doesn’t scorch. If the soup has thickened too much, add a splash of beef broth or cream to bring it back to the desired consistency. Stir gently until it reaches a smooth, creamy texture.
By following these serving and storage tips, you can enjoy your Bacon Mushroom Swiss Cheeseburger Soup fresh or as a tasty leftover meal!
Q: Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It actually tends to taste even better the next day as the flavors have more time to meld together. Reheat gently on the stove before serving.
Q: Can I use ground turkey or chicken instead of beef?
Absolutely! You can swap out the ground beef for ground turkey or chicken to make a lighter version of the soup. Just be sure to adjust the seasoning to enhance the flavor, as turkey and chicken tend to be milder than beef.
Q: Is this soup gluten-free?
The traditional recipe includes flour to thicken the soup, so it’s not naturally gluten-free. However, you can easily make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch.
Q: Can I make this soup vegetarian?
Yes, you can make this soup vegetarian by omitting the bacon and ground beef. You can substitute the ground beef with plant-based ground meat or lentils for protein, and use vegetable broth instead of beef broth. The mushrooms will provide a meaty texture, and the Swiss cheese still delivers that cheesy, comforting flavor.
Bacon Mushroom Swiss Cheeseburger Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty and flavorful soup combines the classic flavors of a bacon mushroom Swiss cheeseburger into a comforting bowl. It’s perfect for a cozy meal and sure to satisfy your cravings.
Ingredients
1 pound extra-lean ground beef
1 medium onion, chopped
1 teaspoon finely chopped garlic
16 ounces fresh mushrooms, sliced
2 cups beef broth
1 can (28 ounces) fire-roasted diced tomatoes, undrained
1 teaspoon steak seasoning
1 teaspoon salt
1/4 teaspoon black pepper
4 mini burger buns
4 teaspoons mayonnaise
1 teaspoon garlic powder
Chopped cooked bacon, for garnish
Shredded Swiss cheese, for garnish
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Cook Ground Beef:
In a large pot over medium heat, cook the ground beef until browned.
Add the chopped onion and garlic; cook until the onion is translucent.
Add Mushrooms:
Stir in the sliced mushrooms and cook until they release their moisture and become tender.
Add Broth and Tomatoes:
Pour in the beef broth and add the fire-roasted diced tomatoes with their juice.
Stir in the steak seasoning, salt, and black pepper.
Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes.
Prepare Garlic Buns:
While the soup simmers, split the mini burger buns and place them on a baking sheet.
In a small bowl, mix the mayonnaise and garlic powder.
Spread the garlic mayo mixture on the cut sides of the buns.
Bake in the preheated oven for about 5 minutes, or until the edges are golden and crispy.
Serve:
Ladle the soup into bowls.
Garnish each serving with chopped cooked bacon and shredded Swiss cheese.
Serve with the toasted garlic buns on the side.
Notes
For a creamier soup, consider adding a splash of heavy cream before serving.
Adjust the seasoning to taste, adding more salt or pepper as needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.