BEER CHEESE SOUP
This easy beer cheese soup is the perfect starter or main course!
Provided by Holly Nilsson
Categories Bread Main Course Soup
Time 45m
Number Of Ingredients 19
Steps:
- Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
- Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
- Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
- Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
- Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
- Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
- Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
- Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.
Nutrition Facts : Calories 690 kcal, Carbohydrate 43 g, Protein 20 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 130 mg, Sodium 1054 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
BACON DOUBLE CHEESEBURGER BEER CHEESE SOUP RECIPE - (4/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Add beef into pot. Break beef up with a wooden spoon. Cook until cooked through, stirring occasionally. Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan. Tip for checking drippings: Scrape all meat to one side, tip pan. Drippings will pool on the side. Use a spoon to remove drippings as necessary. Stir in flour, seasoning and paprika. Stir until flour is coated. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half. Stir to combine and bring to a bubble. Add cheese and stir until cheese is melted. Allow to simmer until ready to serve, stirring occasionally. Garnish with croutons, bacon, pickles, whatever you like on your burger. COOK'S NOTE: Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use all cream, which would make the soup more rich. All milk would tone down the soup.
MAPLE BACON DOUBLE CHEESEBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 double cheeseburgers
Number Of Ingredients 13
Steps:
- Form the ground beef into 12 thin patties, about 4 1/2 inches wide. Place on a baking sheet and refrigerate for at least 30 minutes to firm up. Preheat a grill to high and lightly oil the grates.
- Meanwhile, put the bacon in a large nonstick skillet (it's OK if the slices overlap -- they'll shrink). Turn the heat to medium and cook, turning occasionally, until browned and crisp, 15 to 20 minutes. Remove the bacon to a plate. Pour the drippings into a bowl and reserve.
- Return the bacon to the skillet in a single layer. Drizzle with the maple syrup and sprinkle with 1 teaspoon pepper. Cook over medium heat, turning the bacon to coat in the syrup, until glazed, about 1 minute; remove to a plate to cool. Brush the cut sides of the buns with some of the bacon drippings. Mix the mayonnaise, ketchup, mustard and hot sauce in a small bowl.
- Season the patties with salt and pepper on both sides. Working in batches, grill the patties until marked on the bottom, 2 minutes, then flip and top each with a slice of cheese. Cover and cook 30 more seconds for medium doneness. Toast the buns on the grill.
- Assemble the burgers: Spread the mayonnaise sauce on the buns. Fill with the pickles, patties (2 per burger) and bacon.
BACON CHEESEBURGER SOUP
This creamy recipe brings two of my absolute favorite foods together in one! The tomato, fresh lettuce and crisp bacon toppers make this soup taste just like burger time. -Geoff Bales, Hemet, CA
Provided by Taste of Home
Time 4h20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.
Nutrition Facts : Calories 557 calories, Fat 32g fat (17g saturated fat), Cholesterol 135mg cholesterol, Sodium 1160mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 42g protein.
BACON DOUBLE CHEESEBURGER CASSEROLE
Make and share this Bacon Double Cheeseburger Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni according to package directions; drain.
- Add beef to a 4-quart saucepan; cook over medium-high heat, stirring occasionally, until brown; drain.
- Stir in macaroni, milk, garlic pepper, soup, cheese cubes, and half the bacon.
- Spoon mixture into a 3-quart casserole.
- Bake, uncovered, in a 350° oven for 20 minutes.
- Mix together the remaining bacon, bread crumbs, and butter; sprinkle over casserole.
- Bake uncovered 5 minutes.
Nutrition Facts : Calories 677.9, Fat 36.1, SaturatedFat 18.6, Cholesterol 143.9, Sodium 1138, Carbohydrate 42.4, Fiber 2.2, Sugar 1.7, Protein 43.7
BACON CHEESEBURGER SOUP
A delicious, slow cooker, bacon cheeseburger soup will warm you from the inside out! Packed with beef, veggies, cheese and bacon, it's easy to make and your whole family will love it!
Provided by Lise in Indiana
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour chicken stock over the top.
- Season with chili powder, salt and pepper, then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened.
- Stir flour into heavy cream until smooth, then pour mixture, along with cheddar cheese, into slow cooker.
- Stir to combine, then cover and cook for another 20-30 minutes, till soup thickens slightly. Ladle into soup bowls, top with cheese and crumbled bacon, if using, and serve hot!
Nutrition Facts : Calories 577.3, Fat 38.4, SaturatedFat 19.7, Cholesterol 147.5, Sodium 656.9, Carbohydrate 23.4, Fiber 3.3, Sugar 4.1, Protein 34.1
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