“bacon” cheeseburger soup
A couple mornings in the 50s equals me squeezing in one final soup recipe.
Granted, once I work my way through eating my batch of “Bacon” Cheeseburger Soup, we’ll have climbed back to the 90s and my gut might not love the heat transferred down my digestive tract via cozy soup.
Oh well. That’s what AC is for – pretending a chill wafts about the air in the middle of April.
When you’re craving both a burger and a hearty serving of soup, this recipe is perfect to quell both yearnings. Quick and easy (and especially quicker if you’ve some leftover tofu bacon stowed in your fridge), rich and comforting, this is not a dish to sleep on if you’re struggling to decide on your week’s meal prep or need to feed fussy mouths.
The aforementioned tofu bacon and veggie ground keep this dish meat-free for those of us who occasionally desire an umami bomb but no longer have animal products in our diets. And for a little kick? Some chopped pickled jalapenos at the end for a unique finish and a bit of heat to keep the palate on its metaphorical toes.
Makin’ the Bacon
First, as always, let me stress two things:
One…No, tofu bacon doesn’t taste exactly like bacon. I say this every time because I want to get it through your thick butts that it is a substitute but not a one-to-one mimic.
Two…Tofu bacon does take some prep, from draining the tofu block to marinating to actually baking. If you buy extra-firm tofu, you will only need a few minutes to squish the moisture out. To do this, I make a homemade press by layering a large plate with paper towels, then the tofu, then more towels, another plate, and a skillet. Let sit for 5-10 minutes while you put groceries away, toss in a load of laundry, or whatever.
Slice the tofu thin and set on a lightly greased baking sheet. Whisk up some soy sauce, smoked paprika, chili powder, maple syrup, and black pepper. Pour over the tofu and baste with a brush, flipping and basting again to coat both sides.
Bake the tofu at 450 degrees for 25-30 minutes, flipping once halfway through. Let cool on the baking sheet to allow the tofu to crisp up.
Cheeseburger in Paradise
And now, to the soup!
The dish itself is quick and uses a lot of easy, fridge-stable ingredients.
First, pick your poison with the beef. I use vegetarian, but lean, regular ground is fine too and cooks similarly time wise. Heat a bit of oil in a large Dutch oven or soup pot, then brown the meat/meatless meat for 5-6 minutes or so. Move to a plate.
Toss in some butter, then saute celery and onion until fragrant and soft, about 4-5 minutes. Stir in some garlic and yellow mustard (key! This gives some heft to the burger-y flavor). Whisk in flour until no clumps remain.
Pour in vegetable broth and heavy cream, then add in the beef and diced potatoes. I bought baby potatoes and diced them about 1/2 inch thick (which, for smol spuds, is equivalent to quartering). Chop the same size with regular Yukon golds or russets.
Simmer the soup for 12-15 minutes until the tatoes are fork tender. To finish, stir in lots of sharp cheddar cheese and, my secret, pickled jalapeños. Regular dill pickles are great too, but I LOVE pickled peppers and felt they added a unique little twist to this dish.
I serve my bowls with extra bacon and jalapeños, and of course some crusty bread or a simple side salad. Honestly, tonight I might make a BLT tonight to have as a side. Never too much bacon!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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“bacon” cheeseburger soup
Ingredients
- 1 lb vegetarian or regular ground beef
- 1/2 cup celery, diced (about 2 ribs)
- 1 small yellow onion, diced
- 1/4 cup butter
- 3 cloves garlic, minced
- 1 tbsp yellow mustard
- 1/3 cup all purpose flour
- 4 cups vegetable broth
- 1 cup heavy whipping cream
- 1 lb Yukon gold potatoes, cubed (about 1/2 inch)
- 1/4 cup pickled jalapenos, chopped
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup tofu bacon, chopped (see note), or regular bacon
Instructions
- Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add the beef and brown for 5-6 minutes, breaking up the chunks with a wooden spoon as it cooks. Move the beef to a plate.
- Melt the butter, then add the celery and onion. Cook, stirring occasionally, for 4-5 minutes until softened. Stir in the garlic and mustard for 30 seconds, then the flour until there are no visible clumps of flour remaining.
- Pour in the broth, whisking to combine with the flour, then the heavy cream, beef, and potatoes. Bring to a simmer and cook 12-15 minutes until the potatoes are fork tender. Switch off the heat and stir in the cheese, pickled jalapenos, and bacon. Taste and adjust salt and pepper as desired.
- Ladle into bowls. Top with additional cheese and bacon, as desired.
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