If you’re craving all the flavors of a juicy cheeseburger in a warm, comforting bowl, this Cheeseburger Soup Recipe is your new best friend. Creamy, cheesy, and packed with savory goodness, it’s a delicious way to enjoy that classic taste without the bun. Let me walk you through making this heartwarming soup that always delights!
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Why You'll Love This Recipe
This cheeseburger soup recipe is one of those dishes that feels like a warm hug on a chilly day. The combination of ground beef, cheesy broth, and hearty potatoes is just irresistible, and it’s surprisingly easy to make from scratch—even on busy weeknights.
- All-in-one comfort: It has everything you love in a cheeseburger, but in a creamy, spoonable form that’s perfect for soup season.
- Simple ingredients: You probably already have most of these basics in your fridge and pantry, making it super convenient.
- Customizable: Whether you’re dairy-free, want to add more veggies, or love extra cheese, this recipe adapts with ease.
- Family-friendly: Kids and adults alike love it, and it’s great for gathering everyone around the table.
Ingredients & Why They Work
Every ingredient in this cheeseburger soup recipe plays a role in building those rich, familiar flavors. Plus, these are easy items to find, so I keep them on hand for whenever those comfort food cravings hit.
- Ground beef: The star of the show, it adds meaty flavor and heartiness to the soup.
- Onion: Gives a subtle sweetness and depth once sautéed.
- Carrots: Add natural sweetness and a bit of texture to balance the creamy broth.
- Celery: Brings a slight crunch and aromatic freshness.
- Dried basil and parsley flakes: These herbs add classic freshness that brightens the hearty base.
- Butter: Used for richness and to create the flour roux that thickens the soup.
- Chicken broth: The flavorful liquid foundation for the soup, I always prefer low sodium so I can control the salt.
- Potatoes: These make the soup filling and add amazing creaminess as they cook down a bit.
- All-purpose flour: Mixed with butter, it forms the roux that thickens the soup effortlessly.
- Cheese (Velveeta or cheddar): Velveeta melts super smooth for creaminess, but sharp cheddar gives a bolder flavor—both work great!
- Milk: Adds creaminess without being heavy.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Sour cream: Stirred in at the end for tanginess and that extra velvety finish.
Make It Your Way
I love making this cheeseburger soup recipe my own depending on the mood. Sometimes, I sneak in extra veggies because hey, a cheeseburger shouldn’t be just meat and cheese (though let’s be honest, that’s delicious too!). You should definitely experiment to keep it exciting.
- Veggie upgrade: Adding diced bell peppers or corn gives a fun twist that adds color and extra flavor. Once, I tossed in some frozen peas last minute and was surprised how well it worked!
- Cheese swap: I often swap Velveeta with a sharp cheddar or even smoked gouda to boost the flavor complexity.
- Spicy kick: A dash of cayenne or a sprinkle of smoked paprika turns this cozy soup into something with a little edge.
- Dairy-free version: Use a plant-based cheese and substitute milk with oat or almond milk—we managed to keep the creaminess without the dairy.
Step-by-Step: How I Make Cheeseburger Soup Recipe
Step 1: Brown the Beef and Build Your Base
Start by browning the ground beef in a medium saucepan over medium heat. I like to break it up with a wooden spoon as it cooks so it’s nice and crumbly. Once it's thoroughly cooked, drain the excess grease and set the beef aside. This keeps the soup from getting too oily later.
Step 2: Sauté the Veggies and Herbs
In the same pan, add 1 tablespoon of butter and toss in your diced onion, shredded carrots, diced celery, dried parsley flakes, and dried basil. Cook this mixture for about 5-7 minutes until the veggies are tender and the onions turn translucent. This step builds flavor right from the start—don’t rush it!
Step 3: Simmer Potatoes and Broth with Beef
Next, pour in the chicken broth, diced potatoes, and browned beef. Bring everything to a boil, then reduce the heat, cover, and let it simmer for 10-12 minutes. The goal here is tender potatoes that soak up all those meaty and herb flavors—you’ll know they’re done when a fork slides in easily.
Step 4: Make the Roux and Thicken the Soup
While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Stir in the flour and cook, stirring constantly, for 3-5 minutes until bubbly and a little golden. This roux is key to thickening your soup without lumps. Then, slowly whisk the roux mixture into the simmering soup, bringing it to a boil again and cooking for two more minutes. You’ll instantly notice the soup getting velvety.
Step 5: Cheese, Milk, and Season for Perfection
Lower the heat and stir in your cheese cubes or shredded cheese, milk, salt, and pepper. Stir frequently until the cheese melts completely into the soup. This step creates that irresistible creamy texture you’re craving. Then, remove the pot from heat and fold in the sour cream to add tangy richness.
Top Tip
From making this soup dozens of times, I’ve learned a few tricks that really take it from good to unforgettable. These little touches helped me avoid some common pitfalls, so you can enjoy cheeseburger soup that’s creamy and packed with delicious layers of flavor every time.
- Drain the beef well: Excess grease can make the soup greasy, so I always drain the browned beef thoroughly for a balanced finish.
- Cook the roux slowly: Don’t rush the flour and butter step; letting it cook until bubbly but not burnt ensures smooth thickening without a raw flour taste.
- Use Velveeta or sharp cheddar: Velveeta melts into silky smoothness, but if you want a sharper bite, cheddar works wonderfully too. Sometimes I combine both!
- Add sour cream off heat: Stir it in at the end with the heat off to keep it from curdling and to preserve that fresh tang.
How to Serve Cheeseburger Soup Recipe
Garnishes
I almost always top my cheeseburger soup with extra shredded cheddar cheese and a sprinkle of crispy bacon bits. Sometimes a few chopped green onions or fresh parsley add a little color and brightness. These garnishes make each spoonful pop with texture and flavor!
Side Dishes
For a meal that feels complete, I love pairing this soup with a fresh green salad or buttery garlic bread. It’s also fantastic with simple oven-toasted buns if you want to keep the cheeseburger vibe going strong.
Creative Ways to Present
For family gatherings or cozy dinners, I sometimes serve the soup in mini bread bowls—just hollow out little rolls and ladle the soup inside. It elevates the presentation and everyone gets a little edible bowl to enjoy. Plus, it’s a fun way to impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. When I store mine, I like to cool the soup completely before sealing it, which helps preserve freshness and flavor.
Freezing
I’ve frozen cheeseburger soup successfully by letting it cool, then portioning into freezer-safe containers. Keep in mind, the potatoes can change texture slightly after freezing, but it’s still delicious. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally. If the soup seems too thick, add a splash of milk or broth to bring back the perfect creamy consistency. Avoid boiling it again to keep the cheese smooth and the sour cream from breaking.
Frequently Asked Questions:
Absolutely! To make a vegetarian version, swap the ground beef for plant-based meat crumbles or simply increase the vegetables like mushrooms and bell peppers. Use vegetable broth instead of chicken broth and your favorite cheese or dairy-free alternative.
Velveeta melts very smoothly and is classic in cheeseburger soup, but sharp cheddar provides a stronger flavor profile. Some people like to mix the two for creaminess and extra cheesiness. Avoid pre-shredded cheese with additives, as it might not melt as well.
Yes! This soup actually tastes even better the next day as the flavors meld. Simply store it in the refrigerator for up to 3 days or freeze portions in freezer-safe containers. Just reheat gently before serving.
If your soup ends up thinner than you like, whisk together a little extra flour or cornstarch with cold water to create a slurry, then stir it into the simmering soup and cook for a few minutes until thickened. Alternatively, letting it simmer uncovered helps reduce excess liquid.
Final Thoughts
I can’t recommend this cheeseburger soup recipe enough—it’s the kind of meal that makes you feel cozy and cared for after a busy day. Whether you’re feeding family or need a simple dinner that feels special, this soup delivers. Give it a try, and trust me, you’ll find yourself coming back to it again and again.
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Cheeseburger Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy Cheeseburger Soup made with ground beef, vegetables, tender potatoes, and melted cheese, perfect for a hearty meal.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
Liquids and Broth
- 3 cups chicken broth
- 1 ½ cups milk
- ¼ cup sour cream
Dairy and Cheese
- 4 tablespoons butter divided
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
Vegetables and Starch
- 4 cups peeled and diced potatoes
Seasonings and Thickener
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
Instructions
- Brown the Beef: In a 3-quart saucepan, brown the ground beef over medium heat until fully cooked. Drain excess fat and set the beef aside.
- Sauté Vegetables: In the same saucepan, melt 1 tablespoon of butter and add the chopped onion, shredded carrots, diced celery, dried parsley flakes, and dried basil. Cook over medium heat until the vegetables are tender, about 5-7 minutes.
- Simmer Soup Base: Add the chicken broth, peeled and diced potatoes, and the browned ground beef back into the saucepan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12 minutes or until the potatoes are tender.
- Make the Roux: In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in the all-purpose flour and cook while stirring constantly for 3-5 minutes until the mixture is bubbly and slightly golden.
- Thicken the Soup: Slowly add the roux to the soup while stirring. Bring the soup back to a boil and cook for 2 minutes to thicken. Reduce heat to low.
- Add Cheese and Season: Stir in the Velveeta or shredded cheddar cheese, milk, salt, and pepper. Continue cooking and stirring until the cheese is fully melted and the soup is smooth.
- Finish with Sour Cream: Remove the soup from heat and gently stir in the sour cream until blended. Serve warm.
Notes
- Use Velveeta cheese for a creamier texture or shredded cheddar for a sharper flavor.
- Adjust the salt and pepper to taste depending on your cheese choice.
- For a thicker soup, use slightly less milk or add a bit more flour to the roux.
- Sour cream adds a nice tang and creaminess—avoid skipping it for best results.
- Leftover soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 55 mg
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