If you're looking for a dish that combines the hearty satisfaction of a cheeseburger with the cozy warmth of a soup, this Gourmet Cheeseburger Soup is about to become your new favorite. It's packed with flavors and textures that make it a perfect dish for any season, whether you're curling up on a cold winter's night or enjoying a breezy summer evening.
The star of this soup is the ground beef, providing that unmistakable cheeseburger heartiness. Butter adds a rich, creamy base when sautéing the onion, carrots, celery, and garlic, which form the aromatic backbone of the soup. By incorporating flour, we create a roux that thickens the soup to the perfect consistency. Chicken broth acts as the foundational liquid, while heavy cream brings luxurious creaminess.
Cheddar cheese sharpens the flavor profile, and a touch of Worcestershire sauce and Dijon mustard adds depth and tang. Smoked paprika is the secret ingredient that introduces a subtle smokiness, enhancing the beefy goodness. Finally, topping the soup with sour cream, dill pickles, and cherry tomatoes mimics the classic cheeseburger toppings, bringing the whole dish together.
This soup pairs wonderfully with a crisp green salad or a slice of crusty bread to mop up every last drop. You might also try serving it with some homemade potato wedges for a complete "cheeseburger and fries" experience.
Start by melting the butter in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté them until they're softened and aromatic—around 5 minutes should do it. Next, toss in the ground beef. Cook it until it's browned, breaking it up with a spoon as you go. If there's excess fat, drain it off to keep the soup from being greasy.
Sprinkle the flour over the beef and veggies, stirring it in to coat everything. Let it cook for a couple of minutes until it forms a paste. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Pour in the heavy cream, and add the Worcestershire sauce, Dijon mustard, and smoked paprika. Let it all simmer together for about 10 minutes to allow the flavors to meld. Lower the heat and slowly stir in the cheddar cheese until it's melted and smooth. Taste and adjust with salt and pepper as needed.
Finally, stir in the fresh parsley and crispy bacon bits. Serve the soup hot, garnished with sour cream, diced pickles, and halved cherry tomatoes for that full cheeseburger experience.
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