It’s a soup with all the flavors of a cheeseburger.
We used ground beef but you could totally sub with ground turkey too.
Hearty soup, crisp fall night, happy family.
This recipe serves four.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 (14 oz) can of diced tomatoes
1 (8 oz) can of tomato sauce
1 (6 oz) can tomato paste
1½ tablespoons Dijon mustard
3 tablespoons Worcestshire sauce
1 cup chicken stock
3 cups of shredded cheddar cheese, divided
Chopped dill pickles to garnish
In a large pot over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a large pinch of both salt and pepper along with your chopped onion. Saute together about five minutes and then stir in your diced tomatoes, tomato sauce, tomato paste, Dijon mustard, Worcestershire sauce and stock. Reduce heat to low and simmer together about 10 minutes. Next, stir in two cups of your shredded cheddar cheese and stir until melted.
At this point, you ladle your soup into bowls and garnish with a little more cheddar and chopped dill pickles.
A cheeseburger soup for your weeknight. Enjoy!