Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Peel, then cut half the carrot (whole carrot for 4 ppl) into 1/4-inch pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Break up pork into smaller pieces, then add onions and carrots. Cook, stirring occasionally, until no pink remains in pork, 4-5 min.** Carefully drain and discard excess fat.

Add peppers and BBQ Seasoning to the pot with pork. Season with pepper, then stir to combine.

Add crushed tomatoes, broth concentrate, cream and 1 1/4 cups (2 1/2 cups) water to pot. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until soup thickens slightly, 10-12 min. (TIP: If you have time, reduce heat to medium-low and keep soup simmering on the stove for longer. It gets better the longer it cooks!) Remove from heat, then season with salt and pepper, to taste.

Divide cheeseburger soup between bowls. Sprinkle cheese and green onions over top.