Okay, picture this: it’s a chilly Tuesday night, you’re exhausted, and you need something warm, cheesy, and downright comforting. Enter my Cheeseburger Soup – it’s like your favorite burger turned into a cozy hug in a bowl! I’ve been making this for years, ever since my college roommate (who claimed to hate soup) devoured three bowls and begged for the recipe. The magic? All those cheeseburger flavors – melty cheddar, savory beef (or hearty lentils and mushrooms if you’re going veggie), and that tangy Worcestershire-mustard kick – simmered together until they’re best friends. Even my picky nephew scrapes his bowl clean, and that’s saying something. Whether you’re craving meaty comfort or a veggie-packed twist, this soup’s got your back. Pro tip: keep extra cheese handy for sprinkling. You’re welcome.
Why You’ll Love This Cheeseburger Soup
This soup isn’t just delicious—it’s practically designed to make your life easier. Here’s why it’s become my go-to:
- One-pot wonder: Less dishes? Yes, please! Everything cooks in a single pot, so cleanup is a breeze.
- Kid-approved magic: Even the pickiest eaters can’t resist cheeseburger flavors melted into cozy soup form.
- Customizable: Swap beef for lentils, add extra veggies, or kick it up with jalapeños—it’s your soup, your rules.
- Weeknight savior: Ready in under 45 minutes, and trust me, it tastes like you spent hours simmering.
- Leftovers shine: The flavors get even better overnight (if it lasts that long!).
Basically, it’s comfort food that actually works for real life. What’s not to love?
Cheeseburger Soup Ingredients
Okay, let’s talk ingredients! The beauty of this soup is how simple the lineup is – most of this stuff is probably already in your kitchen. But here’s the thing: quality matters, especially with the cheese. Trust me, don’t skimp there!
- 1 lb ground beef (or 1 cup dried lentils for vegetarian) – For meat lovers, I like 80/20 beef for flavor. Vegetarians: brown lentils work best, but green hold shape better if you prefer texture.
- 1 medium onion, diced – Yellow onions are perfect here – sweet but not overpowering.
- 2 cloves garlic, minced – Fresh is non-negotiable! That jarred stuff just won’t give the same punch.
- 3 cups potatoes, diced into ½-inch cubes – Yukon Golds are my fave – creamy but hold up in soup.
- 2 cups carrots, sliced – About 2 medium carrots. I like thin half-moons so they cook evenly.
- 4 cups chicken or vegetable broth – Homemade if you’re fancy, but boxed works great in a pinch.
- 1 cup whole milk – The fat helps the cheese melt smoothly. For creamier soup, swap half with heavy cream.
- 2 cups sharp cheddar, shredded – Key word: SHRED IT YOURSELF. Pre-shredded cheese has anti-caking agents that make it grainy when melted.
- 1 tbsp Worcestershire sauce – Look for vegan versions if making vegetarian (contains anchovies in traditional).
- 1 tsp mustard – Yellow is classic, but I sometimes use Dijon for extra zing.
- 1 cup sliced mushrooms (for vegetarian option) – Baby bellas add great meaty texture.
See? Nothing weird or fussy. Just good, honest ingredients that turn into something magical together. Now let’s cook!
Equipment You’ll Need
No fancy gadgets required here! Just grab:
- A large pot (5-6 quarts) – Big enough to hold all that cheesy goodness without bubbling over.
- Wooden spoon – For stirring without scratching your pot (and because it just feels right).
- Measuring cups and spoons – Eyeballing works, but precision helps balance the flavors.
- Cheese grater – Unless you want lumpy cheese (you don’t).
That’s it! Now let’s get cooking.
How to Make Cheeseburger Soup
Alright, let’s get this cheesy masterpiece going! The secret is building flavors in layers – sort of like assembling a burger, but in a pot. Don’t rush the steps, and you’ll be rewarded with soup that tastes like it simmered all day (even though it takes less than an hour).
Prep the Base
First things first – grab your big pot and crank the heat to medium-high. If you’re going classic beef:
- Break up that 1 lb ground beef in the pot (no oil needed – the fat renders out). Let it get a good sear without stirring too much – those browned bits = FLAVOR.
- Once no pink remains (about 5 mins), drain off most of the fat (leave about 1 tbsp for cooking veggies).
Vegetarian friends:
- Heat 1 tbsp olive oil, then toss in 1 cup rinsed lentils and 1 cup sliced mushrooms. Sauté until mushrooms release their liquid and lentils start to soften (about 4 mins).
Now, for both versions:
- Add your diced onion and minced garlic. Stir like crazy for 1 minute until fragrant – don’t let the garlic burn!
Build the Soup
Time for the hearty stuff:
- Dump in those 3 cups diced potatoes and 2 cups sliced carrots. Stir to coat everything in that flavorful base.
- Pour in 4 cups broth – it should just cover the veggies (add a splash more if needed). Scrape up any browned bits from the pot bottom – that’s liquid gold!
- Bring to a boil, then immediately reduce to a gentle simmer. Cover and let it bubble away for 15 minutes until potatoes are fork-tender (test a big chunk – undercooked potatoes are the worst).
Finish with Creaminess
Here’s where the magic happens:
- Reduce heat to low. Stir in 1 cup milk (slowly so it doesn’t curdle).
- Add your 2 cups shredded cheese handful by handful, stirring constantly until fully melted. Pro tip: Take the pot off direct heat if your stove runs hot to prevent separating.
- Mix in 1 tbsp Worcestershire and 1 tsp mustard (trust me, these make it taste like a burger). Season with salt and pepper to taste – go light at first, you can always add more.
That’s it! Ladle into bowls while piping hot. Watch as everyone’s eyes light up at that first cheesy, savory spoonful.
Tips for the Best Cheeseburger Soup
After making this soup more times than I can count, here are my hard-earned secrets:
- Thickness tweak: Want it extra creamy? Before adding cheese, mash a few potato chunks against the pot with your spoon – instant natural thickener!
- Cheese matters: Sharp cheddar gives maximum flavor, but toss in a handful of cream cheese or Velveeta for ultra-smooth meltiness.
- Salt smart: Broth and cheese add saltiness – always taste AFTER adding cheese before seasoning more.
- Low and slow: When melting cheese, keep the heat gentle to prevent graininess. If it separates, whisk in a teaspoon of cornstarch mixed with cold milk.
Little tricks make a big difference – your soup will thank you!
Cheeseburger Soup Variations
Oh, the possibilities! This soup is like a blank canvas for your cheeseburger dreams. Here are my favorite twists:
- Bacon boost: Stir in crispy crumbled bacon at the end – because everything’s better with bacon, right?
- Spicy kick: Add diced jalapeños when sautéing onions, or top with hot sauce for grown-up heat.
- Sweet potato swap: Replace half the potatoes with sweet potatoes for a vitamin-packed, slightly sweet twist.
- Pickle power: Top with chopped dill pickles and a drizzle of pickle juice – sounds weird, tastes amazing!
See? One recipe, endless ways to make it yours. What’ll you try first?
Serving & Storing Cheeseburger Soup
This soup practically begs to be served piping hot in your coziest bowls! My must-have pairing? A chunk of crusty bread for dipping – that first scoop of cheesy broth soaked into warm bread is pure heaven. If you’re feeling fancy, set up a topping bar with extra shredded cheese, chopped green onions, and those leftover pickle slices from your burger night.
Now, about leftovers (if you somehow have any!):
- Fridge: Store in airtight containers for up to 3 days. The flavors actually deepen overnight!
- Reheating: Gently warm on the stove with a splash of milk to bring back that creamy texture – microwaving can make the cheese grainy.
- Freezing: Possible if you skip the dairy – just add fresh milk and cheese when reheating later.
Pro tip: Always make a double batch. You’ll thank yourself when the next chilly evening rolls around!
Cheeseburger Soup Nutritional Info
Okay, let’s talk numbers – but remember, these are estimates since your ingredient choices (like cheese sharpness or beef leanness) can change things! Per hearty 1-cup serving:
- Calories: Around 420
- Protein: 24g (thanks, beef or lentils!)
- Carbs: 32g (mostly from those wholesome potatoes and carrots)
- Fiber: 4g – not bad for comfort food!
Vegetarian version cuts about 100 calories and 10g fat per serving. Either way, it’s a filling meal that tastes way more indulgent than the numbers suggest!
Cheeseburger Soup FAQs
Got questions? I’ve got answers! Here are the ones I hear most about this soup:
- Can I freeze this soup? Absolutely – but leave out the dairy! Freeze just the veggie/meat base, then add fresh milk and cheese when reheating. Otherwise, the dairy gets weird and grainy (learned that the hard way).
- What’s the best cheese substitute? If cheddar isn’t your thing, smoked gouda adds incredible depth. For a lighter option, try Monterey Jack – still melts beautifully but milder flavor.
- How do I make it gluten-free? Easy swap! Use tamari instead of Worcestershire sauce (most brands contain wheat). Also double-check your broth – some have sneaky gluten ingredients.
Still puzzled? Drop me a comment – I’ve probably tested every variation under the sun!
45-Minute Cheeseburger Soup: Irresistibly Cheesy Comfort in a Bowl
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty soup with cheeseburger flavors. Vegetarian option uses lentils and mushrooms.
Ingredients
- 1 lb ground beef (or 1 cup lentils for vegetarian)
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, diced
- 2 cups carrots, sliced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 2 cups cheddar cheese, shredded
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
- Salt and pepper to taste
- 1 cup mushrooms, sliced (for vegetarian option)
Instructions
- Brown ground beef in a pot (or sauté lentils and mushrooms for vegetarian). Drain fat.
- Add onion and garlic. Cook until soft.
- Stir in potatoes, carrots, and broth. Simmer 15 minutes.
- Add milk, cheese, Worcestershire sauce, and mustard. Stir until cheese melts.
- Season with salt and pepper. Serve hot.
Notes
- For thicker soup, mash some potatoes before adding cheese.
- Top with extra cheese or crumbled bacon if desired.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
