Gluten Free Cheeseburger Soup

Nolan and I have been hitting the soup game hard lately. I have mentioned this many, many times already, but I do love a good soup. I have quite a few of them on this blog as proof, and this cheeseburger soup was no exception! Its composition is fairly simple and I thought it was a fun concept so I gave it a go. I had to make a few adaptations to ensure it was gluten free, but they were minor as soups are usually sans-gluten!

I do love this trend where we take our favorite foods and soup-ify them. We have taco soup, enchilada soup, lasagna soup… and now enter cheeseburger soup! It does seem like a fun way to make some of your favorite dishes a little healthier and warmer for winter. I also love the idea of a cheeseburger soup because it’s an exciting change from your typical soup rotation.

As titled, this cheeseburger soup recipe is gluten free. Most soup recipes are naturally gluten free already (yay!). If a soup does have gluten, it's normally hiding in pasta, (easily remedied with gluten free pasta or substituting a naturally gluten free grain like rice) or when a thickener is added, like a roux. A roux is normally made with equal parts fat and flour, but a gluten free flour blend can easily be used in place of regular wheat flour. Instead of a roux for this cheeseburger soup, I opted for a little cornstarch slurry to thicken this soup instead as it’s a naturally gluten free thickener. 

If you're feeling adventurous with your meals for the week, this cheeseburger soup recipe is your place to start. It’s simple, it’s based on a trusted and classic comfort food, and it's free of gluten! There is a lot to love about this soup. 

Speaking of love, I have to tell you what Chloe and Nolan thought of this dish. Chloe gives this a 9, which was a little higher than Nolan’s 8.5 – but only just! For my first attempt at a gluten free cheeseburger soup, I was happy with that.

Now for the recipe!

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Gluten Free Cheeseburger Soup

Servings: 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

• 4 slices of bacon, chopped

• 1 onion, diced

• 2 medium carrots, diced

• 2 cloves garlic, minced

• 1 lb ground beef

• Salt and black pepper

• 2 Tbsp yellow mustard

• 1 can (16oz) diced tomatoes, drained

• 3 cups chicken broth

• 2 cups shredded cheddar cheese

• 1 cup half and half

• 2 Tbsp cornstarch 

• 2 Tbsp water

• Pickle slices (optional, for serving)

• Sesame seeds (optional, for serving) 

Directions:

1. In a large, heavy bottomed dutch oven, or soup pot, cook the bacon on medium heat until dark golden brown. Remove the bacon from the pot and place on a paper towel lined plate to drain. Set that aside. 

2. Leaving the bacon grease in the pot and on medium heat, add the onion and carrots to the pot and saute for 5-6 minutes until the onions are translucent. 

3. Add the garlic and cook for a minute longer, until fragrant. 

4. Next, add the ground beef to the pot. Break up with the back of a spoon and cook until it is no longer pink. About 7-8 minutes. 

5. Next, add the yellow mustard to the pot along with the tomatoes, and broth. Give the pot a good stir and allow it to come to a simmer and cook for 10 minutes. 

6. After that, turn the heat down to low and add in the cheese and half and half. Stir until well incorporated and the cheese has melted. 

7. Next, in a small bowl, combine the cornstarch and water and mix until there are no lumps to create a slurry. Add the slurry to the soup pot and stir until well incorporated and the soup starts to thicken. 

8. Remove the soup from the heat, and serve while warm. Garnish with bacon, and optional pickles and sesame seeds.

9. Enjoy!

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