Big Mac Soup
Big Mac Soup
Ingredients
- 2 lbs of ground beef
- 1 small onion, chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 1/2 cups beef broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (8 oz) jar dill relish, undrained
- 1 (14.5 oz) can of diced tomatoes, undrained
- 1/2 head of lettuce, shredded, plus extra for garnish
- 1 (6 oz) can tomato paste
- 1/3 cup ketchup
- 2-3 tablespoon Worcestershire sauce
- 3 tablespoons yellow mustard
- 1/2 cup whole milk
- 14 oz American cheese, shredded
- croutons for serving
Preparation
- In large stockpot on medium heat brown ground beef with onions, about 8-10 minutes. Remove from pan and drain. Add butter to pan and melt. Add garlic and cook for 1 minute.
- Whisk in flour and cook for 1 minute. Whisk in broth slowly until no chunks remain. Add beef and onions back to pan along with salt, pepper, relish, tomatoes, tomato paste, ketchup, Worcestershire sauce, and mustard.
- Cover and simmer for 10 minutes. Add lettuce, milk, and cheese and cover. Remove from heat and stir to combine. Allow to sit until cheese is fully melted. Optional: for smoother soup use a metal stick blender and pulse until soup is desired texture.
- Serve with croutons and shredded lettuce on top.