Ingredients with Measurements:
- 1 pound ground beef
- 6 slices bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Chopped green onions, for garnish
Special equipment needed:
- Large soup pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, cook the ground beef over medium-high heat until browned. Drain the excess fat and set aside.
2. In the same pot, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, dried basil, dried parsley, salt, and black pepper. Cook for another minute.
4. Add the beef broth, diced tomatoes, ketchup, and yellow mustard to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. In a small bowl, whisk together the flour and milk until smooth. Slowly pour the mixture into the soup, stirring constantly. Simmer for another 10 minutes.
6. Using an immersion blender or regular blender, blend the soup until smooth.
7. Add the shredded cheddar cheese and sour cream to the soup. Stir until the cheese is melted and the sour cream is incorporated.
8. Serve the soup hot, garnished with chopped bacon and green onions.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium-low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 482
Fat: 32g
Carbohydrates: 16g
Protein: 32g
Sodium: 1740mg
Substitutions for ingredients:
- Ground turkey can be substituted for ground beef
- Turkey bacon can be substituted for regular bacon
- Diced tomatoes with green chilies can be substituted for regular diced tomatoes
- Chicken broth can be substituted for beef broth
- Monterey Jack cheese can be substituted for cheddar cheese
Variations:
- Add diced potatoes or carrots to the soup for extra vegetables
- Use ground sausage instead of ground beef for a different flavor
- Add a can of drained and rinsed kidney beans for extra protein and fiber
Tips and tricks:
- Use a slotted spoon to remove excess fat from the ground beef before adding it to the soup
- Use a whisk to make sure the flour and milk mixture is smooth before adding it to the soup
- Use an immersion blender for easier blending, or let the soup cool slightly before blending in a regular blender
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and chopped green onions on top.
Garnishes:
Chopped bacon and green onions
Pairings:
- Garlic bread
- Caesar salad
- French fries
Suggested side dishes:
- Grilled cheese sandwich
- Tater tots
- Sweet potato fries
Troubleshooting advice:
- If the soup is too thick, add more beef broth or milk to thin it out
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F before eating
Food history:
Bacon cheeseburger soup is a modern twist on the classic American cheeseburger. It first gained popularity in the Midwest in the 1990s.
Flavor profiles:
Savory, cheesy, and slightly tangy from the ketchup and mustard.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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