– Ground Beef: A savory protein that adds richness and heartiness to the soup; use lean beef for a healthier option. – Butter (Salted or Unsalted): Adds a creamy, rich flavor to the base; unsalted butter allows you to control the saltiness. – Yellow Onion: Provides a sweet, aromatic base flavor; enhances the overall taste profile when sautéed. – Coleslaw Cabbage Mix: A blend of cabbage and carrots that adds crunch and freshness; quick and convenient for texture. – Garlic: Adds a pungent, savory depth; fresh minced garlic works best for a robust flavor. – Ketchup: A key ingredient for the classic Big Mac taste; adds sweetness and acidity to balance flavors. – Brown Sugar: Enhances the sweetness and depth of the soup; balances the tangy flavors from ketchup and relish. – Pickle Relish: Gives a sweet and tangy flavor reminiscent of a Big Mac’s sauce; adds texture and a pop of brightness. – Beef Broth: Provides a rich, savory liquid base; use low-sodium broth for more control over salt levels. – Velveeta: Melts smoothly to create a creamy texture; gives the soup that signature cheeseburger flavor. – Half & Half: Adds creaminess and richness to the soup; balances the flavors and enhances the overall texture.
Dietary Restriction & Allergy-Friendly Substitutions: – Gluten-Free:Flour: Use a gluten-free flour blend for thickening the soup. Bread for Croutons: Choose gluten-free bread options to make your croutons. – Dairy-Free:Velveeta: Substitute with dairy-free cheese or a blend of nutritional yeast and cashew cream for a creamy texture. Half & Half: Use a non-dairy milk (such as almond, soy, or coconut) mixed with a bit of cornstarch to thicken. – Lower Carb:Ground Beef: Use ground turkey or chicken for a leaner, lower-carb option. Coleslaw Cabbage Mix: Replace with cauliflower rice for a lower-carb alternative. – Vegetarian:Ground Beef: Substitute with lentils or a meat substitute like crumbled tofu or tempeh. Butter: Use olive oil or vegan butter. Half & Half: Replace with coconut milk or a non-dairy cream. – Nut-Free:Half & Half: Ensure non-dairy options used do not contain nuts. Ground Beef or Substitutes: Check any packaged meat alternatives for potential nut ingredients.
– Vegetable Variations: Sliced Jalapeños: For a spicy kick. Diced Tomatoes: Add fresh tomatoes for extra flavor and color. Bell Peppers: Incorporate diced bell peppers for sweetness and crunch. Mushrooms: Sautéed mushrooms can add an earthy depth. – Spice It Up: Hot Sauce: Add a few dashes for heat. Smoked Paprika: For a subtle smoky flavor. – Protein Boost: Bacon Bits: For a smoky, crispy addition. Chopped Cooked Sausage: Adds an extra layer of flavor. – Make it Even Creamier: Cream Cheese: Stir in some cream cheese for an even creamier consistency. Pureed Cauliflower: Blend steamed cauliflower into the soup for added creaminess and nutrition.
– Browning the Beef: For maximum flavor, brown the ground beef well before adding other ingredients. This helps develop a rich base for the soup. – Sautéing Vegetables: Take the time to sauté the onions and garlic until they’re soft and fragrant. This step enhances the overall flavor profile of the soup. – Adjusting Thickness: If the soup is too thick, add more beef broth or water until you reach your desired consistency. If it’s too thin, let it simmer longer to reduce. – Serving Suggestions: Pair the soup with crusty (gluten-free if needed) bread or a simple side salad for a complete meal. – Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed. – Freezing: This soup freezes well! Portion it into freezer-safe containers for easy meals later. Thaw in the refrigerator overnight before reheating. – Flavor Development: Allow the soup to sit for a few minutes after cooking to let the flavors meld together even more before serving.
Brown the Ground Beef: – In a large soup pot or Dutch oven, heat a drizzle of cooking oil over medium-high heat. – Add the ground beef and brown it, crumbling it as it cooks. – Once browned, transfer the beef to a paper towel-lined plate to drain excess grease. Sauté the Vegetables: – In the same pot, add butter and melt it over medium-low heat. – Add the onions and coleslaw mix, sautéing for 4-6 minutes until tender. – Stir in the minced garlic and pickle relish, mixing well. Create the Base: – Sprinkle flour over the mixture and fully combine until it forms a paste-like consistency. – Cook for 1 minute to remove the raw flour taste. Add the Sauces: – Stir in the ketchup and brown sugar until well incorporated. – Whisk in ½ cup of beef broth until fully combined.
Combine the Ingredients: – Add the browned ground beef and the remaining beef broth to the pot. – Increase the heat and bring the mixture to a simmer. – Let it simmer for 6-8 minutes, stirring occasionally, until thickened. Finish the Soup: – Once thickened, reduce the heat to medium-low. – Stir in the half & half and cubed Velveeta, mixing until the cheese has melted. – Season with salt and pepper to taste. Serve: – Plate the soup and garnish as desired before serving.