Don’t feel like a cheeseburger on National Cheeseburger Day? Well then, you should try some Cheeseburger Soup!
- 3 slices bacon, chopped
- 1 onion, chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. yellow mustard
- 1 (16-oz.) diced tomatoes, drained
- 3 c. low-sodium chicken broth
- 2 c. shredded cheddar, plus more for garnish
- 1 c. half and half
- 3 tbsp. all-purpose flour
- Pickle slices, for serving
- Sesame seeds, for serving
- In a large pot over medium heat, cook bacon until crispy. Transfer to a paper-towel lined plate. Add onion, celery, and carrot to pot and cook about 5 minutes until soft, then add garlic and cook 1 minute until fragrant. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. Season with salt and pepper.
- Stir in mustard, broth, and diced tomatoes. Bring to a simmer and let cook about 10 minutes. Lower heat and stir in cheese, half and half, and flour. Cook until the cheese has melted, and soup is thickened, about 15 minutes.
- Serve with bacon, cheese, pickles, and sesame seeds.