Bacon Mushroom Swiss Cheeseburger Soup
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.
- 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
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
¼ 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.