You know those days when only a big, juicy cheeseburger will do? That’s exactly how I felt last winter when I came up with this Bacon Mushroom Swiss Cheeseburger Soup. I’d been craving that perfect burger combo – crispy bacon, earthy mushrooms, melty Swiss cheese – but wanted something cozier than a sandwich. After years of testing soup recipes (and eating way too many burgers for “research”), I finally nailed this bowl of comfort that tastes just like your favorite diner cheeseburger, but spoonable! The magic happens when all those rich flavors simmer together in a creamy broth that’s hearty enough to be a meal. Trust me, one bite and you’ll forget all about the bun.
Why You'll Love This Bacon Mushroom Swiss Cheeseburger Soup
Oh my goodness, where do I even begin with why this soup is absolutely magical? First off, let me tell you – it's like hugging your tastebuds. That perfect combination of crispy bacon, savory mushrooms, and gooey Swiss cheese all swimming in the creamiest broth you can imagine. Here's why it's become my go-to comfort food:
- Creamy dreamy texture: The heavy cream and melted Swiss cheese create this luscious, velvety base that coats every spoonful
- Bursting with flavor: You get that classic cheeseburger taste in every bite – smoky bacon, umami mushrooms, and that signature Swiss tang
- Quick and easy: From fridge to table in under 40 minutes (perfect for those "I need comfort food NOW" nights)
- Properly hearty: Packed with ground beef and veggies, this isn't some wimpy broth – it's a full meal in a bowl
Seriously, I've made this for everything from game day to sick days, and it never disappoints. The leftovers (if you have any!) taste even better the next day too!
Ingredients for Bacon Mushroom Swiss Cheeseburger Soup
Okay, let’s talk ingredients – because every great soup starts with great stuff! I’ve learned through trial and error (and a few soup disasters) that quality matters here. Here’s exactly what you’ll need to make this taste like a cheeseburger in a bowl:
- 6 slices bacon, chopped (I always use thick-cut – trust me, it makes a difference!)
- 1 lb ground beef (80/20 blend gives the best flavor without being greasy)
- 1 small onion, diced (about a cup – and yes, the tears are worth it!)
- 8 oz mushrooms, sliced (baby bellas are my favorite, but white buttons work too)
- 3 cloves garlic, minced (fresh is best – don't even think about that jarred stuff)
- 4 cups beef broth (low-sodium so we can control the salt)
- 1 cup heavy cream (this is your "special sauce" – don't skimp!)
- 2 cups shredded Swiss cheese (shred it yourself – pre-shredded won't melt as smoothly)
- 1 tsp Worcestershire sauce (that secret umami boost)
- 1 tsp Dijon mustard (just enough tang to balance the richness)
- Salt and pepper to taste (start with 1/2 tsp salt)
- 2 tbsp butter + 2 tbsp flour (our magical thickening duo)
See? Nothing too fancy – just good, honest ingredients that work together like best friends. Now let’s make some soup!
How to Make Bacon Mushroom Swiss Cheeseburger Soup
Alright, let’s get cooking! This Bacon Mushroom Swiss Cheeseburger Soup comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfect. The key is taking your time with each layer of flavor – trust me, it’s worth it when you taste that first spoonful!
Step 1: Cook the Bacon and Beef
First things first – grab your biggest, heaviest pot (I use my Dutch oven) and toss in that chopped bacon. Cook it over medium heat until it's nice and crispy – about 5-7 minutes. Remove the bacon with a slotted spoon (save it for later!) but leave that glorious bacon fat in the pot. Now add your ground beef, breaking it up as it browns. Once it's no longer pink (about 5 minutes), drain off any excess fat if needed.
Step 2: Sauté the Vegetables
Time for the flavor builders! Add your diced onion to the pot with the beef and cook until it turns translucent – about 3 minutes. Then toss in those sliced mushrooms and minced garlic. Keep stirring until the mushrooms release their liquid and everything gets nice and soft (another 5 minutes). Your kitchen should smell amazing by now!
Step 3: Make the Roux and Broth
Here's where the magic happens! Push everything to one side and melt your butter in the empty space. Sprinkle the flour over the butter and whisk like crazy for about a minute – this is our thickening power. Now slowly pour in the beef broth while constantly stirring to prevent lumps. Bring it to a gentle simmer and let it cook for 10 minutes – this helps the flour taste cook out and the flavors meld.
Step 4: Add Cream and Cheese
Turn the heat down to low – this is important! Stir in the heavy cream, then gradually add the Swiss cheese a handful at a time, stirring until fully melted before adding more. Finally, mix in the Worcestershire and mustard. Taste and adjust salt and pepper as needed. Ladle into bowls and top with that crispy bacon you saved earlier. Oh my cheesy goodness!
Tips for the Best Bacon Mushroom Swiss Cheeseburger Soup
After making this soup more times than I can count (my family begs for it weekly!), I've picked up some tricks that take it from good to "oh wow" status. First – always shred your own cheese! Pre-shredded has anti-caking agents that make the texture grainy. And don't skip reserving some bacon for topping – that crispy crunch makes every bite special. Here's my golden rule: add the cream and cheese off the heat to prevent curdling. Oh, and let it sit 5 minutes before serving – the flavors marry beautifully. Trust me, these little touches make all the difference!
Ingredient Substitutions
No stress if you're missing an ingredient – I've tried so many variations of this Bacon Mushroom Swiss Cheeseburger Soup! Turkey bacon works great if you want it lighter (just add a splash of oil since it's leaner). Half-and-half can stand in for heavy cream in a pinch – it won’t be quite as velvety, but still delicious. For gluten-free friends, swap the flour for cornstarch (use 1 tbsp mixed with cold water). And while Swiss is my favorite, sharp cheddar gives a nice tangy twist!
Serving Suggestions for Bacon Mushroom Swiss Cheeseburger Soup
Now comes the best part – dressing up your Bacon Mushroom Swiss Cheeseburger Soup for maximum deliciousness! I love serving mine with thick slices of crusty sourdough – perfect for dunking into that creamy broth. A simple side salad with tangy vinaigrette cuts through the richness beautifully. And for that true diner experience? Top each bowl with extra shredded Swiss and an extra sprinkle of bacon. Oh, and don't forget the pickles – trust me, that briny crunch takes it over the top! For the perfect side to dunk, try these easy cornbread muffins.
Storage and Reheating
Here's the best part about this soup – it actually gets better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stove over medium-low heat, stirring often to keep it creamy. If it thickens up too much, just splash in a little broth or cream. You can also freeze it for 2-3 months – though I'll be honest, it never lasts that long in my house! Thaw overnight in the fridge before reheating gently.
Bacon Mushroom Swiss Cheeseburger Soup Nutrition
Now, let’s be real – this isn’t diet food, but oh boy is it worth every delicious calorie! Based on my exact ingredients, each hearty 1.5-cup serving comes in around 480 calories with 36g of fat (hey, that’s where the flavor lives!). Remember, nutrition varies based on your specific ingredients – like using turkey bacon or low-fat cheese will change things up. But sometimes, you just need that rich, comforting goodness in your life! Understanding the nutritional impact of ingredients like ground beef can be helpful; you can read more about general FDA nutrition labeling guidelines here.
FAQs About Bacon Mushroom Swiss Cheeseburger Soup
Q1. Can I freeze this cheeseburger soup?
Absolutely! Just cool it completely first and store in freezer-safe containers for 2-3 months. Thaw overnight in the fridge before reheating gently on the stove. The texture might be slightly less creamy after freezing, so stir in a splash of fresh cream when reheating.
Q2. How do I thicken the soup if it's too thin?
Easy fix! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk it into the simmering soup. Let it cook for 2-3 minutes – it'll thicken right up. You can also make a quick extra roux (equal parts butter and flour) and whisk that in. If you prefer a different side, these crispy baked sweet potato fries are great for dipping!
Q3. Can I use different cheeses?
Of course! While Swiss gives that classic cheeseburger flavor, sharp cheddar or Gruyère work beautifully too. Just avoid pre-shredded cheeses – they don't melt as smoothly. And always add cheese off the heat to prevent grainy texture.
Q4. What's the best way to reheat leftovers?
Low and slow is key! Warm it gently on the stove over medium-low heat, stirring often. If it seems too thick, splash in a little broth or cream. Microwaving works in a pinch, but tends to make the cheese separate.
Share Your Bacon Mushroom Swiss Cheeseburger Soup
I'd love to hear how your soup turns out! Did you add any fun twists? Maybe extra garlic or a dash of hot sauce? Drop me a note below – nothing makes me happier than hearing about your cheesy, bacon-y kitchen adventures!
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Creamy Bacon Mushroom Swiss Cheeseburger Soup in 40 Minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and flavorful soup combining the taste of a bacon mushroom Swiss cheeseburger in a creamy broth.
Ingredients
- 6 slices bacon, chopped
- 1 lb ground beef
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp flour
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- In the same pot, brown the ground beef over medium heat.
- Add onion, mushrooms, and garlic. Cook until softened.
- Stir in butter and flour to make a roux.
- Slowly add beef broth while stirring to avoid lumps.
- Bring to a simmer and cook for 10 minutes.
- Reduce heat and stir in heavy cream.
- Add shredded Swiss cheese, stirring until melted.
- Mix in Worcestershire sauce and mustard.
- Season with salt and pepper to taste.
- Serve hot topped with reserved bacon.
Notes
- For a thicker soup, increase flour to 3 tbsp.
- Substitute half-and-half for heavy cream if preferred.
- Store leftovers in refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American