If you’re craving the rich, savory flavors of a bacon mushroom Swiss cheeseburger but want something warm and cozy for a chilly day, this Bacon Mushroom Swiss Cheeseburger Soup is your perfect solution. It takes everything you love about a classic burger—crispy bacon, earthy mushrooms, seasoned beef, and melted Swiss cheese—and transforms it into a creamy, hearty bowl of comfort.

This soup is ideal for weeknight dinners, game days, or when you’re just in the mood for something indulgent and delicious. It’s easy to prepare, requires simple ingredients, and is guaranteed to satisfy any burger lover.

Why You’ll Love This Soup

Burger-Inspired Comfort Food – All the elements of a cheeseburger in one cozy bowl.
Simple Ingredients – Nothing fancy here, just pantry and fridge staples.

Loaded with Flavor – Smoky bacon, rich beef broth, melted Swiss, and savory mushrooms.
Great for Leftovers – Tastes even better the next day.
Customizable – You can tweak it with other cheese or toppings for fun variations.

Ingredients You’ll Need

Main Ingredients:

1 lb ground beef – The hearty base of the soup.
6 strips of bacon, chopped – Adds that smoky, salty crunch.
1 onion, diced – For savory depth.

8 oz mushrooms, sliced – Brings earthy flavor and texture.
4 cups beef broth – The flavorful liquid base.
1 cup heavy cream – Makes the soup luxuriously creamy.

1 cup shredded Swiss cheese – Melts perfectly and adds a mild, nutty taste.
Salt and pepper to taste – Essential seasoning.
Green onions – For a fresh pop of color and flavor on top.

Step-by-Step Instructions

Step 1: Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once done, remove it with a slotted spoon and set it aside on a paper towel to drain. Leave a bit of the bacon grease in the pot for extra flavor.

Step 2: Brown the Ground Beef

In the same pot, add the ground beef and cook until browned. Break it apart as it cooks. Drain excess grease if necessary, but leave a little for richness.

Step 3: Sauté the Vegetables

Add the diced onion and sliced mushrooms to the pot with the beef. Cook until the onions are translucent and the mushrooms are tender, about 5-7 minutes.

Step 4: Simmer with Broth

Pour in the beef broth and stir everything together. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

Step 5: Make It Creamy

Reduce the heat to low. Stir in the heavy cream and shredded Swiss cheese. Continue stirring gently until the cheese is fully melted and the soup is smooth and creamy.

Step 6: Season and Serve

Season with salt and pepper to taste. Ladle the soup into bowls, top with crispy bacon and sliced green onions, and serve hot.

Tips for Success

Use Freshly Grated Cheese: Pre-shredded cheese often has anti-caking agents that can affect melting. Freshly shredded Swiss melts beautifully.

Don’t Skip the Bacon Fat: A little bacon fat left in the pot adds incredible depth to the soup’s flavor.
Low and Slow for Cheese: After adding cheese, keep the heat low and stir constantly to avoid curdling.
Customize the Mushrooms: White button mushrooms work fine, but baby bellas or creminis add even more flavor.

Add-Ons & Variations

Want it spicier?

Add a dash of cayenne pepper, crushed red pepper flakes, or chopped jalapeños.

Add potatoes or pasta:

To bulk up the soup, try stirring in cooked diced potatoes or small pasta shells.

Try a different cheese:

If Swiss isn’t your favorite, try provolone, cheddar, or mozzarella for a different cheesy twist.

Make it gluten-free:

All ingredients are naturally gluten-free, but double-check your beef broth and bacon labels to be sure.

What to Serve With Cheeseburger Soup

Crusty Bread or Dinner Rolls – Perfect for dipping into the creamy broth.

Garlic Toast – Adds extra crunch and flavor.
Green Salad – A fresh contrast to this rich and hearty dish.
Pickles or Pickle Spears – Give it a classic burger vibe.

Storage & Reheating

Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: You can freeze it for up to 2 months, but note that the cream may slightly change texture after thawing.
Reheating: Warm gently on the stovetop over medium-low heat, stirring often. Avoid high heat to keep the cream from separating.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes! Ground turkey or even ground chicken can work if you want a lighter version.

Can I make this soup in a slow cooker?

Yes. Cook the bacon, beef, and vegetables in a skillet first. Transfer to a slow cooker, add broth, and cook on low for 4-5 hours. Add the cream and cheese in the last 30 minutes.

Can I use milk instead of cream?

You can, but the soup will be less rich. Whole milk is the best substitute, or add a tablespoon of flour to thicken it.

Is this soup keto-friendly?

Yes, it’s low in carbs and high in fat, which makes it suitable for many keto diets—just be cautious with any added toppings or sides.

Final Thoughts

This Bacon Mushroom Swiss Cheeseburger Soup is like your favorite diner burger in a bowl—rich, satisfying, and full of flavor. It’s a crowd-pleaser perfect for cozy nights, gatherings, or meal prepping. Whether you’re making it for family dinner or impressing friends on game day, this soup is a guaranteed hit.

Give it a try and let your taste buds dive into this savory, cheesy, bacon-loaded experience!

Bacon Mushroom Swiss Cheeseburger Soup

Author: Diana Carrozza

Print Recipe

Description

All the savory richness of your favorite bacon mushroom Swiss burger—turned into a creamy, comforting soup! Perfect for chilly nights or cozy dinners at home.

Ingredients

– 1 lb ground beef
– 6 strips of bacon, chopped
– 1 onion, diced
– 8 oz mushrooms, sliced
– 4 cups beef broth
– 1 cup heavy cream
– 1 cup shredded Swiss cheese
– Salt and pepper to taste
– Green onions for garnish

Instructions

1. In a large pot, cook the bacon until crispy. Remove from pot and set aside.
2. In the same pot, cook the ground beef until browned. Add in the onions and mushrooms and cook until softened.
3. Pour in the beef broth and bring to a simmer. Let it cook for about 10 minutes.
4. Stir in the heavy cream and Swiss cheese until melted and well combined.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with crispy bacon and green onions.

Notes

Texture Boost: For a thicker soup, you can add 1–2 tablespoons of flour when sautéing the mushrooms and onions, or stir in a slurry of cornstarch and water before adding the cream.

Make It Heartier: Add diced potatoes or cauliflower for more substance and texture.
Cheese Swap: Try Gruyère or provolone if you want to change up the flavor profile.
Leftovers: Tastes even better the next day! Store in an airtight container for up to 3 days.

Serving Tip: Pair with crusty bread or toasted buns for dipping—just like a burger on the side!