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:
- 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.
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!
PrintCheeseburger Soup
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.