Happy #SoupSwapDay! This is seriously one of my favorite food days – both on the blog and in real life! Each year, I host friends for a soup swap. It’s an afternoon of soup sampling, good conversation – and we go home with enough soup for the cold winter days.
Online, I get together with my blogger buddies to share new soup recipes. This cheeseburger soup is one the whole family has been loving!
I often find that my taste in soup differs from my kids’. Last year, I hit a home run making their beloved pepperoni pizza into a soup. It made me wonder, what other favorites could I make a soup version of? Cheeseburgers were the next obvious choice.
This turned out to be such a fun soup – the flavors of burgers but in a format you’ll crave on a cold day. We topped our bowls off with our favorites – extra cheese and pickles – but any of your favorite burger toppings would be a fun addition here!
On the side, rolls are just perfect. After all, what’s a burger without a bun? I’m loving these Hokkaido Milk Bread Rolls from Karen’s Kitchen Stories.
I’m really excited to share a roundup of everyone’s new soups later today, but I was also loving browsing everyone’s archives as I planned for my in-person soup swap!
Savory Moments has a huge number of soup recipes to choose from for every season. I think my family would love this meaty chili from Books ‘n Cooks and Karen’s Kitchen stories has another favorite dinner in soup form – Chicken Enchilada Soup!
And there’s even more awesome inspiration on our Pinterest board.
I’d love to hear what soup you’re loving lately in the comments below!
1 Tbsp. olive oil
1 lb. lean ground beef
1 onion, diced
1 cup diced celery
2 Tbsp. flour
1 Tbsp. ketchup
1 Tbsp. yellow mustard
1 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
4 cups beef broth
12 oz. can evaporated milk
8 oz. shredded cheddar + additional for serving
Chopped dill pickles, for serving
In a large pot, heat the oil. Add the ground beef, onion, and celery and cook, breaking up the meat, until browned and in bite-sized pieces. Sprinkle the flour over and stir to combine. Stir in the ketchup, mustard, paprika, salt, and pepper.
Slowly stir in the broth, scraping up any browned bits. Bring to a simmer. Stir in the evaporated milk. Stir in the cheese and heat until evenly melted. Taste and add additional salt and pepper if needed.
Serve topped with additional shredded cheddar and chopped pickles.
a Kate’s Recipe Box original