Cheeseburger Soup Recipe
I can’t tell you how many times this cheeseburger soup recipe has saved me on a chilly evening when I wanted something warm, comforting, and packed with flavor. It’s like biting into your favorite cheeseburger but in a creamy, spoonable form. Plus, it’s such a crowd-pleaser—you’ll find yourself making it over and over again for family dinners or casual get-togethers.
What makes this cheeseburger soup recipe stand out is how it perfectly balances rich, cheesy goodness with fresh veggies and the satisfying flavor of ground beef. It’s not too heavy, thanks to the half-and-half and a touch of mustard that adds just a hint of zing. If you’re a fan of classic comfort food that’s also easy to whip up on a weeknight, this recipe is definitely one to tuck into your favorites.
Ingredients You’ll Need
Every ingredient in this cheeseburger soup recipe was chosen to build layers of flavor and texture that work beautifully together. When you shop, look for fresh produce and good-quality ground beef—it really makes a difference!
- Olive oil: Great for sautéing veggies and adding a mild fruity flavor without overpowering the soup.
- Bacon: Adds smoky depth and crispy texture that contrasts so well with the creamy soup base.
- Onion: Brings subtle sweetness and a bit of bite—one of those foundational soup ingredients.
- Celery: Adds a fresh crunch and aromatic base, balancing the richness of cheese and beef.
- Carrots: Sweetness and color that brighten up the bowl and add a bit of wholesome goodness.
- Garlic: A tiny amount goes a long way in boosting flavor complexity—don’t skip it!
- Ground beef (90/10): The lean fat ratio keeps the soup flavorful but not greasy.
- Kosher salt and freshly ground black pepper: Essential for seasoning—adjust these to taste as you go.
- Yellow mustard: Surprising but brilliant—adds a tangy depth that cuts through the richness.
- Diced tomatoes: Use drained canned tomatoes for a touch of acidity without watering down the soup.
- Low-sodium chicken broth: The main liquid that carries all the flavors—low-sodium lets you control the saltiness better.
- Shredded cheddar cheese: Sharp and melty, it’s the star ingredient for that classic cheeseburger taste.
- Half and half: Creamy but lighter than heavy cream, helping achieve a rich texture without being too heavy.
- All-purpose flour: Acts as the thickener to give the soup that luscious, velvety consistency.
- Dill pickle slices: They might sound unusual in soup, but trust me, their tangy crunch perfectly mimics the cheeseburger experience.
- Toasted sesame seeds: A subtle nutty pop on top that’s a fun nod to the burger bun.
Variations
I love mixing things up with this cheeseburger soup recipe because it’s so flexible. Once you’ve nailed the classic base, play around with the add-ins to suit your taste or dietary needs—it’s the best way to make the recipe your own.
- Vegetarian version: Replace ground beef with cooked lentils or crumbled veggie burger; it’s surprisingly satisfying and still hits that savory note.
- Extra spicy kick: I like adding a pinch of cayenne pepper or some chopped jalapeños for warmth without overwhelming the cheesy flavor.
- Make it gluten-free: Swap the all-purpose flour with cornstarch or a gluten-free flour blend—just mix with cold water before adding to prevent lumps.
- Seasonal veggies: Toss in some diced bell peppers or corn during warmer months to lighten up the flavors and add freshness.
How to Make Cheeseburger Soup Recipe
Step 1: Crispy Bacon and Sautéed Veggies
Begin by heating the olive oil in a large pot over medium heat. Add chopped bacon and let it cook until crispy—that salty crunch is a game changer. Once done, scoop it out onto paper towels to drain, leaving the rendered fat in the pot. Then add the chopped onion, celery, and carrots with a pinch of salt and pepper. Cook for about 5 minutes until the veggies soften, followed by the minced garlic for just another minute. This layering of flavors at the start is key to that deep, rich taste.
Step 2: Browning the Beef and Building the Broth
Next, add the ground beef with a bit more salt and break it up with a wooden spoon. Cook 6-7 minutes until it’s no longer pink—make sure to drain any excess fat to keep the soup from getting greasy. Then, stir in the yellow mustard, chicken broth, and drained diced tomatoes. Bring everything to a gentle simmer and let it cook for about 10 minutes. This wait time allows all the flavors to meld beautifully.
Step 3: Making It Creamy and Cheesy
Lower the heat and add the shredded cheddar cheese, half and half, and flour. Stir constantly so the cheese melts smoothly and the flour thickens the soup without clumping. This takes around 12-15 minutes. Keep an eye on it—the soup should look glossy and thick enough to coat a spoon without being too stiff. That creamy texture is the hallmark of a perfect cheeseburger soup.
How to Serve Cheeseburger Soup Recipe
Garnishes
For me, the garnishes bring this cheeseburger soup recipe to life. Crumbled crispy bacon on top adds irresistible crunch and smokiness. Then, a handful of extra shredded cheddar cheese makes it even cheesier. My secret weapon? Dill pickle slices. They add that tangy zip that echoes the cheeseburger experience perfectly. Lastly, sprinkle some toasted sesame seeds to mimic the burger bun’s flavor and get a subtle nutty finish.
Side Dishes
I often pair this soup with crusty bread or simple grilled cheese sandwiches to soak up every cheesy bite. A crisp green salad also works beautifully to contrast the soup’s richness. And if you want to go for a true comfort meal, some homemade fries or even tater tots on the side can’t be beat.
Creative Ways to Present
For parties, I’ve served this soup in mini bread bowls—talk about a showstopper! It makes the presentation feel special, plus you get that extra bit of bread to enjoy with every spoonful. Another fun idea is topping each bowl with a tiny slider bun on the side as a playful nod to the cheeseburger inspiration. It always sparks smiles and conversations around the table.
Make Ahead and Storage
Storing Leftovers
Once your cheeseburger soup has cooled, transfer it to an airtight container and store it in the fridge. I usually split leftovers into individual portions for easy reheating throughout the week. It keeps well for up to 3-4 days, and the flavors actually deepen after sitting overnight.
Freezing
I’ve frozen this soup a couple of times without issues. Just freeze in freezer-safe containers or heavy-duty bags. When you thaw it, expect the texture to change slightly—the cheese can separate a bit—but a good stir while reheating smooths it right back out. Freezing is perfect if you want to make a big batch ahead and save some for later.
Reheating
To reheat, I warm the soup gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. If the soup feels too thick after resting, adding a splash of broth or half-and-half helps loosen it up beautifully. Microwaving in short bursts also works if you’re in a hurry—just stir in between intervals for even warming.
FAQs
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Can I make this cheeseburger soup recipe dairy-free?
Absolutely! I recommend swapping the cheddar cheese for a dairy-free alternative and using coconut milk or almond milk in place of half and half. Keep in mind the flavor and texture will shift a bit, but it’s still a delicious, creamy soup.
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What’s the best way to prevent clumps when adding flour?
The trick I follow is to sprinkle the flour evenly and whisk it into the half and half or broth before adding it to the soup. This creates a smooth slurry that blends easily and prevents clumping during cooking.
- Can I substitute ground beef with turkey or chicken?
Yes, ground turkey or chicken can be used for a lighter version but watch the seasoning—you might want to add a bit more salt and spices since white meat is milder than beef.
- How do I make the soup thicker if it seems too thin?
If your soup ends up thinner than you like, whisk an extra tablespoon of flour into some cold half and half and stir it into the hot soup. Simmer for a few minutes until it reaches your desired thickness.
- Is there a way to make this cheeseburger soup recipe spicy?
Definitely! Adding a pinch of cayenne pepper, hot sauce, or diced jalapeños adds a nice heat that complements the cheesy richness without overpowering it.
Final Thoughts
This cheeseburger soup recipe is one of my absolute go-tos when I want a meal that feels like a hug in a bowl. It’s rich, satisfying, and full of those familiar flavors we all love from a good cheeseburger. I hope you give it a try soon—you’ll love how easy it is to make and how everyone around your table will ask for seconds. Happy cooking!
Print
Cheeseburger Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Cheeseburger Soup combines all the classic flavors of a cheeseburger in a warm, comforting bowl. Made with ground beef, bacon, fresh vegetables, cheddar cheese, and a creamy broth, this soup is perfect for cozy lunches or dinners. Topped with crispy bacon, extra cheese, dill pickles, and toasted sesame seeds, it’s a rich and satisfying dish that’s easy to prepare on the stovetop.
Ingredients
Main Ingredients
- 1 tbsp. olive oil
- 3 slices bacon, chopped
- 1 onion, chopped
- 2 stalks celery, peeled and diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 lb. 90/10 ground beef
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. yellow mustard
- 1 (16-oz.) can diced tomatoes, drained
- 3 cups low-sodium chicken broth
- 2 cups shredded cheddar cheese, plus more for garnish
- 1 cup half and half
- 3 tbsp. all-purpose flour
Toppings
- Dill pickle slices, for serving
- Toasted sesame seeds, for serving
Instructions
- Cook bacon and sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. To the same pot, add the chopped onion, diced celery, diced carrots, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Brown the ground beef: Add the ground beef to the pot along with 1 teaspoon kosher salt. Using a wooden spoon, break the meat apart and cook until no longer pink, approximately 6 to 7 minutes. Drain any excess liquid or fat from the pot.
- Add liquids and simmer: Stir in the yellow mustard, low-sodium chicken broth, and drained diced tomatoes. Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to blend the flavors.
- Thicken and add dairy: Reduce the heat to low. Stir in the shredded cheddar cheese, half and half, and all-purpose flour. Continue stirring and cooking until the cheese melts and the soup thickens, about 12 to 15 minutes.
- Serve and garnish: Ladle the soup into bowls and top with the crispy bacon pieces, additional shredded cheese, dill pickle slices, and toasted sesame seeds for a delicious finish.
Notes
- For a thicker soup, you can adjust the flour amount slightly or simmer longer to reduce the liquid.
- Use 90/10 ground beef to reduce excess fat and grease in the soup.
- Feel free to substitute sharp cheddar for a more intense cheese flavor.
- If you prefer, you can add a splash of Worcestershire sauce to enhance the savory taste.
- The toasted sesame seeds add a subtle nutty crunch but can be omitted if unavailable.
Keywords: cheeseburger soup, ground beef soup, creamy soup, bacon soup, cheddar cheese soup, comfort food
