Easy Bacon Cheeseburger Soup (Ready in 30 Minutes)
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The Soup I Make When I’m Craving a Cheeseburger
I love a good, cozy bowl of soup, but I don’t want to spend all day in the kitchen, and this bacon cheeseburger soup checks every box. It comes together quickly with pantry staples, feels like a full dinner on its own, and has all the classic burger flavors thanks to ground beef, potatoes, veggies, and a creamy tomato-beef base.
Here’s how it all comes together:
- Brown the ground beef in a large pot
- Add onion, celery, carrots, and bell pepper and cook until softened
- Stir in potatoes, peas, corn, tomatoes, tomato sauce, beef broth, and seasonings
- Simmer until the potatoes are tender and the broth is flavorful
- Finish with heavy cream and cheddar cheese, stirring until melted and smooth
The seasoning mix does a lot of the heavy lifting here: smoked paprika, garlic powder, oregano, Worcestershire, salt, and pepper give the broth depth and that savory, burger-like flavor. The heavy cream and cheddar go in at the end so they stay silky instead of separating, and they turn the broth into something thick, rich, and almost chowder-like.
This soup is sturdy enough to stand alone with some crusty sourdough bread, but you can also lean into the cheeseburger theme with toppings. Think chopped pickles, green onions, or crispy bacon crumbles if you want to echo that classic bacon cheeseburger finish. It reheats well, which makes it a nice option for lunches or easy leftover dinners later in the week.
Watch How To Make Bacon Cheeseburger Soup
Bacon Cheeseburger Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 6 slices of bacon sliced into pieces
- 1 onion diced
- 2 cups potatoes cubed
- 1 cup peas
- 1 cup corn
- 1 cup carrots diced
- 1 red bell pepper diced
- 1 cup celery diced
- 1 14-ounce can diced tomatoes
- 1 cup tomato sauce
- 3 cups beef broth
- 1½ cups heavy cream
- 8 ounces shredded cheddar cheese
- ½ teaspoon oregano
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
Instructions
- Place a large pot over medium heat and add the ground beef and bacon. Cook until partially browned.
- Add the diced onion, celery, carrots, and red bell pepper to the pot. Sauté until the onions become translucent and the vegetables begin to soften.
- Add the potatoes, peas, corn, diced tomatoes, tomato sauce, beef broth, oregano, kosher salt, black pepper, smoked paprika, garlic powder, and Worcestershire sauce. Stir to combine.
- Reduce the heat to low and let the soup simmer for about 30 minutes, until the potatoes are tender and the flavors have come together.
- Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
- Taste and adjust seasoning if needed. Serve warm and enjoy.