Name: Bacon Cheeseburger Soup (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French-American
Ingredients: 12 oz Applewood Smoked Bacon-thick-cut; 1 medium Yellow Onion-finely diced; 4 cloves Garlic-minced; 2 Celery stalks-finely diced; 1 Carrot-finely diced; 8 cups Homemade Beef Stock; 1 can San Marzano Diced Tomatoes-undrained; 1 cup Crème Fraîche; 1 tsp Sea Salt; 1/2 tsp Freshly Ground Black Pepper; 1 tsp Smoked Paprika; 1/4 tsp Nutmeg-freshly grated; 1/2 cup Ditalini Pasta; 1 cup Gruyère Cheese-shredded; 4 slices Brioche Bread-cubed; 2 tbsp Butter-melted; To taste Chives-finely chopped

Recipe tier

Bacon
12 oz 340 g Applewood Smoked Bacon-thick-cut
Vegetables
1 medium 170 g Yellow Onion-finely diced
4 cloves 12 g Garlic-minced
2 200 g Celery stalks-finely diced
1 150 g Carrot-finely diced
Soup Base
8 cups 1.9 L Homemade Beef Stock
1 can 400 g San Marzano Diced Tomatoes-undrained
1 cup 240 mL Crème Fraîche
Seasoning
1 tsp 5 mL Sea Salt
1/2 tsp 2.5 mL Freshly Ground Black Pepper
1 tsp 5 mL Smoked Paprika
1/4 tsp 1.25 mL Nutmeg-freshly grated
Burger Elements
1/2 cup 60 g Ditalini Pasta
1 cup 100 g Gruyère Cheese-shredded
Brioche Croutons
4 slices N/A Brioche Bread-cubed
2 tbsp 30 mL Butter-melted
Garnish
To taste N/A Chives-finely chopped

Equipment

Large pot or Dutch oven
Baking sheet
Cutting board
Knife

Instructions

🎙️ Cook with voice coach

Prepare Brioche Croutons: Toss cubed Brioche Bread with melted Butter and bake at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy.
Cook Bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the pot.
Add Vegetables to the pot with bacon grease and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Pour in Homemade Beef Stock and San Marzano Diced Tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in Ditalini Pasta and cook until tender, about 8-10 minutes.
Stir in Crème Fraîche, Sea Salt, Black Pepper, Smoked Paprika, and Nutmeg.
Add Gruyère Cheese and stir until melted.
Crumble cooked Bacon and add half to the soup. Reserve the other half for garnish.
Serve hot, garnished with remaining Bacon, Brioche Croutons, and Chives.