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When the craving for a cozy bowl of comfort food hits, this cheeseburger soup is what I reach for. It captures the bold, savory flavors of a classic bacon cheeseburger in a creamy, velvety broth without the heaviness of traditional versions. I’ve been making this since we lived in snowy Minnesota, and even now in warmer weather, it still brings the same comfort and warmth to the table.
I started making this on snowy weekends with whatever was in the fridge and pantry. Now, even my kids ask for it when they want something cozy but filling.
Ingredients
- Ground beef: adds savory richness and keeps the dish hearty without being greasy if you go for an 85 percent lean mix
- Cooked bacon: gives smoky depth and a punch of flavor in every bite
- Cauliflower: makes a great substitute for potatoes and keeps things lighter
- Chicken or beef broth: acts as the flavor base while keeping the soup broth-like not heavy
- Almond milk: adds body without overpowering flavor and blends well with the cream
- Dried parsley or fresh herbs: help brighten the flavor
- Sea salt and black pepper: are simple but necessary for seasoning
- Cheddar cheese: melts well and gives that signature cheeseburger taste
- Heavy cream: adds richness and makes the soup silky and satisfying
Step-by-Step Instructions
- Crisp the Bacon:
- Use a large pot or Dutch oven over medium heat to cook the bacon until crisp and browned. If using raw bacon, stir frequently to prevent burning and render the fat for flavor. If using pre-cooked bacon, just warm briefly.
- Brown the Beef:
- Increase heat to medium high and add the ground beef. Break it apart with a wooden spoon and cook until browned with no pink remaining. Let the beef soak up the bacon flavor in the pot.
- Simmer the Soup Base:
- Add cauliflower florets, broth, almond milk, parsley, salt and pepper. Bring everything to a boil then reduce heat and simmer gently for about 10 minutes or until the cauliflower is tender but not mushy.
- Make it Cheesy:
- Lower the heat before adding the cream and shredded cheddar cheese. Stir constantly while adding the cheese in batches letting each portion melt completely before adding more to ensure a smooth broth.
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Storage Tips
Let the soup cool completely then store in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Reheat gently over low heat to maintain the creamy texture and avoid curdling the cheese.
Ingredient Substitutions
Ground turkey or chicken can be used in place of beef if you prefer a leaner option. If you don’t like cauliflower you can substitute broccoli or diced potatoes. Coconut cream can replace heavy cream for a dairy reduced version though the cheese still adds dairy.
Serving Suggestions
I often serve this with a green salad or some almond flour biscuits on the side. If you want more cheeseburger flair add a dill pickle spear or a few chopped pickles on top for garnish.
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Cultural Context
Cheeseburger soup is an American comfort food twist that takes burger flavors and transforms them into a warming bowl. Popular in the Midwest especially during winter it’s a nostalgic dish that gets reimagined with healthier or more creative ingredients in modern versions.
Frequently Asked Questions About Recipes
- → Can I use a different meat instead of ground beef?
Yes, you can swap ground beef for ground turkey, chicken, or pork. Just be sure to adjust for fat content and drain if needed.
- → How can I make this soup thicker?
To thicken, blend some of the cooked cauliflower and broth or stir in room-temperature cream cheese until melted.
- → Is there a substitute for cauliflower?
Yes, broccoli, cabbage, turnips, or even diced potatoes work well. Just adjust cooking times based on the vegetable.
- → Can I make this soup dairy-free?
You can replace heavy cream with coconut cream and use dairy-free cheese. Choose plant-based milk that holds up to heat.
- → Does the soup store well for leftovers?
Absolutely. Store in an airtight container in the fridge for up to 4 days. Reheat gently to maintain texture.
- → How do I prevent the cheese from clumping?
Keep the heat low and add cheese gradually, stirring continuously. You can also pre-melt it into hot broth before mixing in.