Have you ever craved a juicy cheeseburger but found yourself bundled up on the couch, wrapped in blankets, dreaming of that melty cheese and savory beef in a warm bowl? Well, this Cheeseburger Soup is about to become your new best friend. It captures every delicious component of your favorite burger—ground beef, sharp cheddar, tender potatoes, deep beef broth—in a rich, creamy broth that’s cooked on the stove until dreamy. I remember the first time I made this recipe on a chilly evening, and my whole kitchen smelled like a burger joint. My kids hovered around the counter, fork-in-hand, while steam curled from the pot, and I could almost hear the sizzle of patties on the grill. But instead of flipping burgers outside, we were diving into big bowls of cheesy, comforting soup that tasted just as indulgent as the real deal.
This recipe is a total beginner-friendly winner, perfect for lunch or dinner, and it takes just about 15 minutes to prep, 45 minutes to cook, plus a few minutes’ rest while you set the table and maybe toast some crusty bread. Each hearty serving clocks in at around 420 calories, making it an ideal comfort-food pick without going overboard. I love whipping this up on weekends when friends drop by unexpectedly—no burger flippers required. With simple pantry staples and fresh veggies, you’ll get a balanced, flavorful meal that comes together in one pot. So grab your apron, roll up your sleeves, and get ready to turn all the best burger flavors into a steaming, creamy bowl of pure satisfaction.
KEY INGREDIENTS IN CHEESEBURGER SOUP
Before you dive into making this soup, let’s chat about the key players that give it its signature flavor and creamy texture. Each ingredient has a role: from building a savory base to adding color, texture, and that irresistible cheesiness. Here’s what you’ll need:
- Ground beef
This is the heart of the soup, delivering rich, meaty flavor and protein. Browning the beef first creates those delightful caramelized bits that deepen the overall taste.
- Onion
Adds natural sweetness and a soft bite once sautéed. It forms the aromatic backbone alongside garlic, making every spoonful aromatic and comforting.
- Garlic
A little minced garlic brings that punch of warm spice and depth. It complements the beef beautifully and infuses the soup with classic savory notes.
- Beef broth
Provides a flavorful, hearty liquid base. It melds with the melted cheese and cream to create a rich, soupy texture that feels extra satisfying.
- Potatoes
Tender diced potatoes give the soup body and a pleasing, chunky texture. They soak up the broth and flavors around them, making each bite comforting and starchy.
- Carrots
Offer a pop of natural sweetness and bright color. They also add tender crunch when cooked until just soft, balancing the creamy soup.
- Celery
Lends a mild, refreshing bite and subtle crunch. It pairs with carrots and onions in the classic mirepoix, layering flavors from the very start.
- Dried basil
Introduces a hint of earthiness. Its sweet, herbaceous notes meld with thyme to round out the meaty, creamy profile.
- Dried thyme
Provides a light, aromatic lift. Thyme’s slightly floral undertones enhance the broth without overwhelming the other ingredients.
- Salt and pepper
Essential for seasoning. They highlight the flavors of every component and allow the savory, cheesy richness to shine.
- Shredded cheddar cheese
The star of the show when it comes to cheesiness. As it melts, it transforms the broth into a velvety, indulgent delight.
- Milk
Adds creamy texture and lightness. It helps create that smooth, spoon-coating consistency without overpowering the cheese.
- Heavy cream
Brings extra richness and thickness. It elevates the soup to that decadent, silky stage we all crave on cold nights.
- Flour
Used to form a roux, it thickens the soup and ensures it isn’t too runny. It’s the secret to achieving that satisfying body.
- Butter
Used to sauté and to build the roux, it adds a buttery flavor that melds with the beef and cheese for ultimate comfort.
- Dijon mustard (optional)
For a tangy kick, a little mustard brightens the flavors and cuts through the richness with a subtle sharpness.
- Green onions (for garnish)
Sprinkle these on top for fresh, crisp color and a mild oniony bite that lightens each spoonful.
- Crumbled bacon (optional, for garnish)
For an extra layer of smoky crunch, bacon bits on top add texture contrast and smoky-salty fun.
HOW TO MAKE CHEESEBURGER SOUP
Get ready to transform those ingredients into a creamy, cheesy masterpiece! Follow these steps, and you’ll have a comforting pot of soup that feels like a hug from the inside.
1. In a large pot, heat the butter over medium heat. Add the ground beef and cook, breaking it apart with a spoon until browned and no pink remains. Drain any excess fat to keep the broth from getting greasy.
2. Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes, stirring occasionally, until the onions are soft and translucent and the garlic is fragrant.
3. Sprinkle in the flour and cook for another minute, stirring constantly to form a roux. This step is crucial for thickening the soup into that perfect, velvety texture.
4. Slowly pour in the beef broth while stirring constantly to avoid lumps in your roux. Once the liquid is incorporated, add the diced potatoes, chopped carrots, celery, dried basil, dried thyme, salt, and pepper. Bring to a simmer, allowing all the flavors to mingle.
5. Reduce the heat, cover the pot, and let the soup cook for 20–25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
6. Stir in the shredded cheddar cheese, milk, and heavy cream. Keep stirring until the cheese is completely melted and the soup becomes creamy.
7. Taste and adjust the seasoning, adding more salt and pepper if needed. For a tangy twist, whisk in the Dijon mustard at this stage.
8. Ladle the soup into bowls and garnish with chopped green onions and crumbled bacon, if you like, for that final pop of color and texture.
SERVING SUGGESTIONS FOR CHEESEBURGER SOUP
This soup is a total crowd-pleaser, but pairing it with the right sides and garnishes can elevate each bowl from great to unforgettable. Whether you’re serving family for dinner or impressing friends at a casual lunch, these ideas will have everyone digging in happily.
- Toasted sourdough slices
Rub the warm, golden bread with a cut clove of garlic for an extra flavor boost, then drizzle with olive oil. The crusty texture is perfect for dipping into the velvety soup.
- Creamy coleslaw
A crisp, tangy side balances the richness beautifully. Mix shredded cabbage and carrots with a light mayo-vinegar dressing to refresh the palate between spoonfuls.
- Pickled jalapeños
For those who love a little heat, serve with a small bowl of pickles. Their spicy tang cuts through the creaminess and adds a bold twist.
- Garden salad
A simple green salad with lettuce, cherry tomatoes, cucumber, and a zesty vinaigrette offers a light counterpart to the hearty soup, making your meal feel more rounded and colorful.
HOW TO STORE CHEESEBURGER SOUP
Leftovers are just as comforting as the first bowl, and storing this soup correctly will keep all those flavors intact. With just a little planning, you’ll be able to enjoy it again without losing that fresh-batch goodness.
Make sure the soup cools to room temperature before storing. This prevents condensation and helps maintain the creamy texture.
- Refrigerate in an airtight container
Transfer cooled soup into sealed containers and refrigerate for up to 3 days. When reheating, do so gently on the stove, adding a splash of milk or broth to restore the silky consistency.
- Freeze in meal-sized portions
Divide the soup into freezer-safe containers or zip-top bags, leaving a little headspace for expansion. It can be frozen for up to 3 months. Thaw overnight in the fridge before slow reheating.
- Vacuum-sealed bags
For longer freezer storage, a vacuum sealer removes excess air and helps prevent freezer burn, preserving taste and texture even better.
- Reheat with care
Always reheat on low to medium heat, stirring frequently. If the soup thickens too much, whisk in extra milk or broth to reach the desired consistency without overheating.
CONCLUSION
I hope you’ve enjoyed this deep dive into the world of Cheeseburger Soup as much as I enjoy serving it on chilly nights when everyone needs a little extra comfort. We covered the key ingredients—from ground beef and shredded cheddar to aromatic herbs and creamy dairy—each playing its own role. Then, we walked through each step, from browning the beef to forming that essential roux, simmering the veggies, and melting cheese into a smooth, indulgent broth. You learned how to turn pantry staples into a bowl that tastes like your favorite burger without the bun, complete with personal tweaks like Dijon mustard or spicy jalapeños for those who like an adventurous twist.
Don’t forget that this recipe is perfect for beginner cooks and busy families looking to keep things simple, with a total time of about 65 minutes including prep, cooking, and a short rest. With its 420 calories per serving, it’s a hearty choice for lunch or dinner, and the storage tips will help you enjoy leftovers that taste nearly as good as the first batch. Feel free to print this article or save it for later so you can return to it whenever the craving strikes. Below, you’ll find a handy FAQ section (don’t scroll past!), where I’ve answered common questions about ingredients, substitutions, and techniques.
Give this recipe a try and let me know how it goes! Did you love the cheesy richness? Did you add bacon or mustard for an extra kick? Drop a comment below with your questions, anecdotes, or any feedback. I can’t wait to hear about your cozy bowls of Cheeseburger Soup and help with anything you need as you cook along. Happy simmering!
Cheeseburger Soup
Description
Experience a hearty blend of savory beef, melty cheddar, and tender potatoes in this creamy cheeseburger soup. With veggies and aromatic herbs, each spoonful feels like your favorite burger served in a warm, comforting bowl.
Ingredients
Instructions
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In a large pot, heat the butter over medium heat. Add the ground beef and cook, breaking it apart with a spoon until browned. Drain any excess fat.
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Add the chopped onion and garlic to the pot. Sauté for 2-3 minutes until the onions are soft and translucent.
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Stir in the flour and cook for another minute to form a roux. This will help thicken the soup.
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Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the diced potatoes, carrots, celery, basil, thyme, salt, and pepper. Bring to a simmer.
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Reduce the heat and cover the pot. Let the soup cook for 20-25 minutes, or until the vegetables are tender.
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Stir in the shredded cheddar cheese, milk, and heavy cream. Continue stirring until the cheese is fully melted and the soup is creamy.
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Taste and adjust the seasoning with more salt and pepper if needed. If you want a tangier flavor, add the Dijon mustard at this stage.
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Ladle the soup into bowls and garnish with chopped green onions and crumbled bacon if desired.
Note
- For a spicier twist, you can add a pinch of cayenne pepper or some diced jalapenos.
- You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a little extra milk or broth if needed.
- If you prefer a thicker soup, you can use an immersion blender to blend part of the soup, leaving some chunks for texture.
- For extra flavor, try adding a splash of Worcestershire sauce or hot sauce for some depth.
