Bacon Cheeseburger Soup Made With Vegetable Broth Recipe

Nothing beats the comforting warmth of a hearty soup on a chilly day, and bacon cheeseburger soup hits all the right notes. This rich, creamy soup delivers all the flavors of a classic bacon cheeseburger without the hassle of flipping patties or waiting in line at a diner.

Using vegetable broth instead of beef broth keeps the soup lighter and makes it accessible for those who prefer a more plant-friendly option without sacrificing the savory depth. Loaded with crispy bacon, tender potatoes, sharp cheddar cheese, and a medley of spices, this soup is the ultimate indulgence.

Whether you’re cooking for family, entertaining friends, or simply craving a nostalgic meal in a bowl, this recipe is simple enough for weeknights yet impressive enough for guests. Plus, it offers a great way to sneak in some vegetables while enjoying the classic burger flavors you love.

Let’s dive into this delicious bacon cheeseburger soup made with vegetable broth that will satisfy your comfort food cravings!

Why You’ll Love This Recipe

This bacon cheeseburger soup recipe stands out because it perfectly balances indulgence with convenience. Here’s why you’ll want to add it to your recipe collection:

• Vegetable broth base: Keeps the soup lighter and suitable for varied dietary preferences while maintaining rich flavor.
• Loaded with flavor: Crispy bacon, melted cheddar, and savory seasonings create a comforting, hearty experience.
• One-pot meal: Minimal cleanup and quick prep make it ideal for busy weeknights.
• Customizable: Easy to adapt with vegetarian bacon alternatives or extra veggies for added nutrition.
• Family-friendly: A crowd-pleaser for kids and adults alike, perfect for chilly weather or anytime comfort food cravings hit.

Ingredients

• 6 slices of bacon, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
• 1 cup shredded sharp cheddar cheese
• 1 cup milk (whole or 2%)
• 2 tablespoons all-purpose flour
• 1 cup frozen corn kernels
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt, to taste
• 2 green onions, sliced (optional garnish)
• 1 tablespoon olive oil (if needed)

Equipment

• Large Dutch oven or heavy-bottomed soup pot
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Grater for cheese
• Ladle for serving

Instructions

1. Cook the bacon: Heat your Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
2. Sauté aromatics: Add diced onion to the bacon fat and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Add potatoes and seasonings: Stir in the diced potatoes, smoked paprika, black pepper, and a pinch of salt. Cook for 2 minutes, letting the potatoes absorb the flavors.
4. Add flour: Sprinkle the flour over the potatoes and onions. Stir well to coat and cook for 1-2 minutes to eliminate the raw flour taste.
5. Pour in vegetable broth: Slowly add the vegetable broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes or until potatoes are tender.
6. Add corn and milk: Stir in the frozen corn and milk. Simmer for another 5 minutes to heat through.
7. Incorporate cheese and bacon: Gradually add the shredded cheddar cheese, stirring continuously until melted and creamy. Fold in the crispy bacon pieces, reserving a small amount for garnish.
8. Adjust seasoning: Taste and add salt or pepper as needed. If soup is too thick, add a splash more vegetable broth or milk to reach your desired consistency.
9. Serve: Ladle soup into bowls and garnish with sliced green onions and remaining bacon bits. Enjoy hot!

Tips & Variations

For a vegetarian twist, substitute bacon with smoked tempeh or coconut bacon, and use vegan cheese and plant-based milk.

• Make it creamier: Add a dollop of sour cream or cream cheese at the end for an ultra-rich texture.
• Extra veggies: Toss in diced carrots, celery, or bell peppers with the onions for more color and nutrition.
• Spice it up: Add a pinch of cayenne or a dash of your favorite hot sauce to give the soup a kick.
• Thickening options: Use cornstarch slurry or instant mashed potato flakes if you want a thicker consistency without extra flour.
• Make ahead: Soup can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition Facts

Serving Suggestions

This bacon cheeseburger soup pairs wonderfully with a variety of sides to complete your meal. Consider serving it with warm, crusty bread or garlic rolls for dipping.

A fresh green salad with a tangy vinaigrette will balance the richness of the soup perfectly. For a fun twist, serve with classic burger toppings on the side, such as pickles, diced tomatoes, or even a dollop of mustard or ketchup.

If you want to keep it light, try pairing this soup with our A to Z Vegetarian Recipes for Every Meal and Occasion for wholesome vegetable-forward options that complement this hearty soup.

Conclusion

This bacon cheeseburger soup made with vegetable broth is a delicious, comforting dish that combines the best of both worlds: classic burger flavors and a lighter, more versatile soup base. It’s perfect for cozy evenings, meal prep, or feeding a crowd with minimal fuss.

Its adaptable nature means you can easily tweak it to fit vegetarian or vegan diets, or add your favorite veggies and spices for a personal touch. With simple ingredients and easy steps, it’s a recipe that promises satisfaction in every spoonful.

Explore more hearty and healthy meals by checking out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or spice up your dishes with our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Happy cooking and enjoy every comforting bite!

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