I wasn’t really in the mood to cook a full meal. The kind of day where the sky hangs low, and everything feels like it should be wrapped in a blanket—including dinner. But then I remembered the smoky bacon in the fridge, the mushrooms just beginning to soften in their paper bag, and a wedge of Swiss cheese waiting for its moment.
Suddenly, the idea came together like puzzle pieces clicking into place. What if I turned a bacon mushroom Swiss cheeseburger into a soup? All the richness, all the comfort, but in a steaming bowl instead of on a bun.
And let me tell you—this soup doesn’t just hit the spot. It is the spot.
What Makes This Soup Special?
This isn’t just another creamy soup. It’s savory and smoky, with layers of flavor from caramelized mushrooms, seared ground beef, and crisp bacon. The Swiss cheese adds that unmistakable tangy melt, while a splash of cream pulls everything together into something soul-soothing and deeply satisfying.
Every spoonful tastes like the best parts of your favorite diner burger—but cozier, spoonable, and perfect for sharing (or not).
Key Ingredients
For the Soup:
- 1 lb ground beef
- 6 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz mushrooms (button or cremini), sliced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 1½ cups shredded Swiss cheese
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Optional Toppings:
- Extra shredded Swiss
- Chopped chives
- Croutons or garlic toast
- Crumbled bacon
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups & spoons
- Cutting board & sharp knife
- Cheese grater
- Ladle
Step-by-Step Instructions
Step 1: Crisp the Bacon
In a large pot over medium heat, cook the chopped bacon until browned and crispy. Transfer it to a paper towel-lined plate, leaving about 2 tablespoons of the bacon drippings in the pot.
Step 2: Sauté the Aromatics
Add butter to the bacon fat. Once melted, stir in the diced onion and cook until translucent, about 3–4 minutes. Add the garlic and mushrooms and sauté until the mushrooms are golden and their moisture has evaporated, 7–9 minutes.
Step 3: Cook the Beef
Push the veggies to one side and add the ground beef. Break it up with your spoon and cook until browned all over. Season lightly with salt and pepper. Stir everything together in the pot.
Step 4: Thicken It Up
Sprinkle the flour over the meat and veggies. Stir well to coat and cook for 1–2 minutes to get rid of the raw flour taste.
Step 5: Build the Base
Gradually pour in the beef broth, stirring constantly to keep things smooth. Bring to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
Step 6: Add the Creamy Goodness
Stir in the heavy cream, Worcestershire sauce, and smoked paprika. Let it heat through gently—don’t let it boil.
Step 7: Melt the Cheese
Add the shredded Swiss cheese in handfuls, stirring between each addition until completely melted and the soup is smooth.
Step 8: Finish & Serve
Return the cooked bacon to the pot, stir, and taste for seasoning. Ladle into bowls and garnish with your favorite toppings.
Why You’ll Love This Recipe
- Big comfort food energy – like your favorite cheeseburger in soup form
- Smoky, cheesy, and rich – every spoonful is packed with flavor
- Weeknight-friendly – all done in one pot in under an hour
- Customizable – add potatoes, switch the cheese, or toss in a few hot sauce dashes
- Freezer-friendly – just hold off on the cheese and cream until reheating
Mistakes to Avoid & Solutions
1. Soup too thick?
Solution: Add a splash of broth or milk to thin it slightly.
2. Cheese clumps or doesn’t melt?
Solution: Use freshly shredded Swiss and stir it in gradually over low heat.
3. Mushrooms soggy, not browned?
Solution: Give them space. Don’t crowd the pan and let them cook undisturbed for a few minutes.
4. Over-salted soup?
Solution: Add a splash of cream or a peeled potato (just remove before serving) to absorb the excess salt.
Serving & Pairing Suggestions
- Pair with crusty bread or grilled garlic toast
- Add a side of simple green salad for contrast
- Serve with sweet pickles or pickled onions to cut the richness
- Crumble in potato chips or fries if you’re feeling indulgent
Storage & Reheating Tips
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze (before adding cheese and cream) for up to 3 months. Thaw and add dairy when reheating.
Reheat: Gently reheat on the stove or in the microwave, stirring frequently.
FAQs
Can I use a different cheese?
Definitely. Provolone, Gruyère, or even a mild white cheddar all work beautifully.
Can I make it without flour?
Yes—use cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) instead to thicken.
How do I make it low-carb?
Skip the flour and use heavy cream and cheese to thicken the soup naturally.
Can I make it vegetarian?
Swap in plant-based ground beef, veggie broth, and vegetarian bacon or mushrooms for the meat.
Recipe Variations
- Swiss + Cheddar Blend: For a sharper, more intense flavor
- Add diced potatoes: For extra heartiness
- Spicy version: Add crushed red pepper flakes or diced jalapeños
- Caramelized onions: Replace regular onions with caramelized for a French onion burger vibe
Final Thoughts
This soup is like a warm hug on a cold day—familiar, filling, and just a little bit indulgent. It brings the joy of a cheeseburger without the mess, and the richness of a creamy soup without the fuss. Whether it’s a rainy evening or a cozy Sunday, this bowl brings all the right flavors home.
So go ahead—grab that ladle. Dinner just got a whole lot more delicious.