Cheeseburger Soup

Cheeseburger soup is the perfect comfort dish that combines the hearty flavors of a classic cheeseburger with the coziness of a creamy soup. Originating from the idea of bringing summer cookout vibes indoors, this dish has become a family favorite in colder months. Its rich, cheesy base paired with seasoned ground beef and tender veggies makes it a hit, especially for those who love a good burger but want something warm and satisfying. It’s also versatile, allowing for creative toppings to suit everyone’s taste.

Why You’ll Love This Recipe:

  • Combines all the delicious flavors of a cheeseburger in a spoonful.
  • Easy to make in one pot, saving time on cleanup.
  • Customizable with your favorite toppings, from crispy onion rings to bacon.
  • Perfect for a comforting meal on chilly days.
  • Kid-friendly and great for picky eaters, with plenty of hidden vegetables!

Ingredients You’ll Need:

  • Ground beef: Adds hearty protein and rich flavor. You can use lean ground beef if you prefer.
  • Butter: For sautéing vegetables and creating a creamy roux.
  • Vegetables: Diced carrots, celery, onions, and potatoes offer flavor and texture, sneaking in some nutrition.
  • Seasonings: Dried basil, parsley, salt, and black pepper season the soup just like a burger patty.
  • Chicken broth: Provides a savory base.
  • All-purpose flour: Thickens the soup to the perfect creamy consistency.
  • Velveeta: Gives that ooey-gooey cheesiness that everyone loves in a cheeseburger.
  • Whole milk: Adds creaminess to the broth.
  • Sour cream: For a tangy twist that complements the cheese.
  • Optional toppings: Add bacon, green onions, or crispy onion rings for extra crunch.

How to Make Cheeseburger Soup:

Step-by-Step Instructions:

  1. Brown the beef: Cook the ground beef in a large pot until fully browned. Drain and set aside.
  2. Sauté vegetables: In the same pot, melt butter and sauté the diced carrots, celery, and onions with dried basil and parsley until tender.
  3. Add potatoes and broth: Return the ground beef to the pot, add diced potatoes, and pour in chicken broth. Bring to a boil, then reduce to a simmer until the potatoes are tender.
  4. Make a roux: In a small pan, melt more butter and stir in flour, cooking until bubbly. Stir this into the soup to thicken it.
  5. Add dairy: Reduce the heat and stir in Velveeta and milk until melted and smooth. Finally, remove from heat and stir in sour cream.
  6. Serve: Top with optional toppings like crispy bacon, green onions, or onion rings for extra texture.

Cooking Tips:

  • Avoid curdling: Make sure to add the sour cream off the heat to prevent curdling.
  • Consistency control: If the soup is too thick, thin it with a little more milk or broth.
  • Potato choice: Waxy potatoes like Yukon Gold work best as they hold their shape better than starchy varieties.

Helpful Tips:

  • Customize the toppings: Try shredded cheese, crumbled turkey bacon, or even hot sauce for extra flavor.
  • Instant Pot: This recipe can be adapted for an Instant Pot to save time.
  • Meal prep: Double the recipe and freeze half for future meals.

Details:

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: Serves 8
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Kid-friendly

Notes:

  • Swap out Velveeta for cheddar if you want a sharper cheese flavor.
  • Substitute ground beef with ground turkey or chicken for a leaner option.

Nutritional Information:

  • Calories: Approx. 450 per serving
  • Protein: 25g
  • Fat: 30g
  • Carbohydrates: 25g

Frequently Asked Questions:

Can I make this soup gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free thickener like cornstarch.

Can I use other vegetables?
Definitely! Feel free to add or substitute vegetables like bell peppers or zucchini.

How do I store leftovers?
Refrigerate in an airtight container for 3-4 days or freeze for up to one month. Reheat on the stove for the best results.

Storage Instructions:

  • To store: Keep in the fridge for up to 4 days in an airtight container.
  • To freeze: Freeze in portions for up to 1 month.
  • To reheat: Reheat on low heat on the stovetop until warmed through.

 

Related Recipes:

If you liked this soup, check out these other cheesy delights:

Conclusion:

This cheeseburger soup is a delightful twist on two favorite comfort foods. It’s warm, cheesy, and packed with flavor, making it a perfect meal for cozy nights. With simple ingredients and easy preparation, even beginner cooks can whip up a batch of this hearty soup in no time. Add your favorite toppings and enjoy a bowl of comfort!

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Cheeseburger Soup


  • Author: Martha

Description

Cheeseburger soup is the perfect comfort dish that combines the hearty flavors of a classic cheeseburger with the coziness of a creamy soup. Originating from the idea of bringing summer cookout vibes indoors, this dish has become a family favorite in colder months. Its rich, cheesy base paired with seasoned ground beef and tender veggies makes it a hit, especially for those who love a good burger but want something warm and satisfying. It’s also versatile, allowing for creative toppings to suit everyone’s taste.


Ingredients

  • Ground beef: Adds hearty protein and rich flavor. You can use lean ground beef if you prefer.
  • Butter: For sautéing vegetables and creating a creamy roux.
  • Vegetables: Diced carrots, celery, onions, and potatoes offer flavor and texture, sneaking in some nutrition.
  • Seasonings: Dried basil, parsley, salt, and black pepper season the soup just like a burger patty.
  • Chicken broth: Provides a savory base.
  • All-purpose flour: Thickens the soup to the perfect creamy consistency.
  • Velveeta: Gives that ooey-gooey cheesiness that everyone loves in a cheeseburger.
  • Whole milk: Adds creaminess to the broth.
  • Sour cream: For a tangy twist that complements the cheese.
  • Optional toppings: Add bacon, green onions, or crispy onion rings for extra crunch.

Instructions

  • Brown the beef: Cook the ground beef in a large pot until fully browned. Drain and set aside.
  • Sauté vegetables: In the same pot, melt butter and sauté the diced carrots, celery, and onions with dried basil and parsley until tender.
  • Add potatoes and broth: Return the ground beef to the pot, add diced potatoes, and pour in chicken broth. Bring to a boil, then reduce to a simmer until the potatoes are tender.
  • Make a roux: In a small pan, melt more butter and stir in flour, cooking until bubbly. Stir this into the soup to thicken it.
  • Add dairy: Reduce the heat and stir in Velveeta and milk until melted and smooth. Finally, remove from heat and stir in sour cream.
  • Serve: Top with optional toppings like crispy bacon, green onions, or onion rings for extra texture.

Notes

  • Swap out Velveeta for cheddar if you want a sharper cheese flavor.
  • Substitute ground beef with ground turkey or chicken for a leaner option.

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