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one plain bowl of creamy golden cheeseburger soup containing small flat angular pieces cut from deeply browned thin beef patties with visible seared flat faces and small cauliflower florets, topped with a few toasted hamburger-bun cubes and very finely diced dill pickle pieces about one-eighth inch wide, with no loose ground-beef crumbles, large pickle chunks, macaroni, potatoes, tomato slices or garnish
Rachel Kim

Cheeseburger Soup

Sear the beef as thin patties, then chop it into the soup so the meat brings browned edges instead of only loose crumbles. Blended cauliflower gives the cheddar broth its body, while small remaining florets keep some texture. Toasted bun cubes and diced dill pickle go on each bowl just before serving, where they taste like the crisp and tangy parts of a burger rather than soft additions that have been simmering all afternoon.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1 small yellow onion finely diced
  • 1 medium cauliflower about 1 1/2 lbs trimmed, cut into small florets
  • 4 cups low-sodium beef broth
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 cup whole milk
  • 8 oz sharp cheddar freshly grated
  • 2 plain hamburger buns cut into 3/4-inch cubes
  • 1 tbsp unsalted butter melted
  • 1/3 cup finely diced dill pickles

Method
 

  1. Heat the oven to 375°F. Toss bun cubes with melted butter on a sheet and bake for 8 to 10 minutes until crisp, turning once; set aside.
  2. Shape beef into 4 thin patties and season with 1/2 teaspoon salt and pepper. Heat oil in a wide soup pot over medium-high heat and sear patties for 3 to 4 minutes per side until browned and 160°F in the centers. Transfer to a clean plate and cut into small pieces.
  3. Leave 1 tablespoon fat in the pot and discard excess. Cook onion over medium heat for 6 minutes, then add cauliflower, broth and remaining salt. Simmer for 15 to 18 minutes until cauliflower is soft.
  4. Lift 1 cup small cauliflower florets from the pot and reserve. Blend the remaining soup until smooth with an immersion blender, then stir in ketchup, mustard and milk.
  5. Return beef and reserved florets and heat gently for 3 minutes. Turn off the heat and stir in cheddar in small handfuls until fully melted.
  6. Divide among 6 bowls and top each with one-sixth of the toasted bun cubes and diced pickles immediately before serving.