Did you know that all your favorite bread-wrapped things can become flavorful and delicious soups? It’s all in knowing what to reserve as the toppings… bacon simmered = sad rubbery bacon. Cheese simmered = grainy cheese. Beef simmered with veggies= Yummy flavorful soup!
Meet our Bacon-Cheeseburger Soup! All the flavor, and instead of inflammatory bread we substitute gut-healing beef stock. Leftovers? Yes they’re amazing as well! Just stick with adding the toppings after reheating the soup so you can avoid the rubbery bacon problem discussed above.
You can even drizzle this in Ranch Dressing for a Bacon Ranch Avocado soup! Dairy-Free: use dairy-free ranch dressing and omit the cheese.
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Bacon Cheeseburger Avocado Ranch Soup
This soup is all the best cheeseburger flavors, in a soup! Warm, comforting, filling, and nutrient dense!
- 4 slices bacon
- 1 pound ground beef
- 2 onions cut into slices/rings
- 2 carrots shredded
- 2 ribs celery sliced thinly
- 2 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3 cups chicken broth
- 5 ounce can tomato paste or 1 medium can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 avocado thinly sliced
Cook bacon in a large saucepan over medium heat. Remove once cooked through and leave grease in the pan. Add onion rings and cook over medium-low for about 20 minutes, or until caramelized. This step does take a while, you may want to start the beef in another pan. If you're not in a hurry, remove the caramelized onions once done and set aside.
In the same pan, cook and crumble beef. Once beef starts to brown, add in carrots, celery, garlic, basil and parsley until vegetables are tender and beef is browned, about 10 minutes.
Add broth, tomato paste, and salt, bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
After simmering, adjust salt and add pepper to taste. Ladle soup into bowls, topping with the shredded cheddar cheese, caramelized onions, crumbled bacon, and avocado slices.
Serve with a side of pickles