Save this
Craving a cheeseburger but want major cozy vibes instead? My Bacon Mushroom Swiss Soup totally nails it. All the good stuff from a fully loaded burger gets turned into one warm, soothing bowl. Crispy bacon, soft mushrooms, and gooey Swiss cheese—this is pure comfort that wins over everyone at my dinner table.
Ultimate Cozy Bowl
You get all those must-have burger flavors here and don’t even have to light the grill. Smoky bacon plus mushrooms with a cheesy, creamy broth? It’s next-level comfort. I whip this up whenever I want dinner to feel kinda special without the fuss.
What Goes In
- Heavy Cream: Makes everything extra smooth and creamy.
- Onion and Garlic: Toss in for a tasty base layer.
- Mushrooms: Bring that awesome earthy bite.
- Beef Broth: Holds it all together and packs a savory punch.
- Bacon: Gives a salty, smoky crisp in every bite.
- Swiss Cheese: Melts just right and brings out the flavor.
- Ground Beef: Adds that familiar burger goodness.
How to Make It
- Get Everything Cozy:
- Add your bacon and browned beef back in and let it all simmer for a minute.
- Melt the Cheese:
- Mix in the cream and cheese. Let that cheese get oozy and creamy.
- Time for Creaminess:
- Sprinkle in some flour, pour in broth slowly, then stir everything till you get a silky mix.
- Add the Veggies:
- Sauté mushrooms, onions, and garlic right in the bacon drippings.
- Brown Your Beef:
- Cook the meat, get rid of the excess fat, and keep it handy.
- Crisp Up Bacon:
- Fry the bacon until it's crunchy, then set it aside.
Extra Touches
- Frozen Portions: This one is made for freezing—lasts 3 months. Just add a splash of broth when you warm it up.
- Looking Good: Toss on more cheese, crumbled bacon, or green onions. Grab some crunchy bread too.
- Stays Tasty: Pops in the fridge for up to three days and tastes just as good.
Save this
Fast Facts
- Plant Based: Use veggie broth and a meatless crumble if you want it meat-free.
- No Gluten: Just sub in your favorite gluten-free thickener.
- Turkey Swap: Tastes awesome with turkey just spice it up.
- Easy Prep: Soup is even tastier after a day in the fridge.
Common Questions
- → Can I freeze this soup?
Yes! Pop the base into the freezer, but don’t stir in the cheese or extras until you’re reheating.
- → What if there’s no steak seasoning?
Just shake together the same amount of garlic powder, onion powder, and black pepper. Works just fine.
- → Will any mushrooms work?
Of course! Toss in cremini, portobello, button—whatever you’ve got.
- → How do I stop cheese from lumping up?
Turn down the heat, add a bit of cheese at a time, and keep stirring. Don’t let it get too hot or it’ll get weird and stringy.
- → Can I cook this in advance?
Definitely. Make the soup before, warm it up slowly later, and toss in the cheese and make the buns right before you eat.