There’s nothing like a steaming bowl of comfort food to chase away the chill, and my cheeseburger soup has been warming up our family dinners for years. This recipe takes everything you love about a juicy cheeseburger—the savory beef, melty cheese, and all those delicious toppings—and turns it into the coziest soup you’ll ever taste. I still remember my kids’ faces lighting up the first time I served it, with my youngest declaring it “hamburger magic in a spoon!”
After testing dozens of versions (some too thin, some too thick, one unfortunate “cheese catastrophe”), I finally perfected this hearty, creamy blend. The secret? A careful balance of fresh veggies, good-quality cheddar, and just enough Worcestershire sauce to give it that unmistakable burger flavor. Whether you’re feeding a crowd on game day or just craving something nostalgic on a rainy night, this cheeseburger soup delivers all the satisfaction of the classic sandwich—minus the ketchup-stained shirt.
Why You’ll Love This Cheeseburger Soup
Trust me, this isn’t just any soup—it’s a hug in a bowl with all the flavors you crave. Here’s why it’s become my go-to comfort meal:
- Creamy perfection: That velvety texture from melted cheddar and a touch of sour cream makes every spoonful irresistible.
- One-pot wonder: From browning the beef to simmering the soup, everything happens in your favorite Dutch oven (less dishes = more happiness).
- Kid-approved magic: Even picky eaters gobble it up—my niece calls it “hamburger cereal” and always asks for seconds.
- Endless fun with toppings: Set out bowls of crumbled bacon, diced pickles, or extra cheese and let everyone customize their perfect bite.
It’s the kind of recipe that makes weeknights feel special without any fuss. Just wait till you smell it bubbling on the stove—you’ll be hooked!
Cheeseburger Soup Ingredients
Here’s everything you’ll need to make this cozy, cheesy masterpiece – gathered these from years of tweaking to get the flavors just right:
- The burger base:
- 1 lb lean ground beef (85/15 works best)
- 1 medium yellow onion, finely diced
- Veggie team:
- 2 medium carrots, peeled and diced small
- 2 celery stalks, diced
- 3 garlic cloves, minced (about 1 tbsp)
- Creamy magic:
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup sour cream (full fat for best texture)
- Flavor boosters:
- 2 cups sharp cheddar cheese, shredded (packed measure)
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt & freshly ground black pepper to taste
- Fun toppings (optional but highly recommended):
- Crumbled cooked bacon
- Diced dill pickles
- Extra shredded cheese
- Thinly sliced green onions
Ingredient Notes & Substitutions
Ground turkey works if you’re avoiding beef, but add 1/2 tsp more paprika for depth. For gluten-free, use cornstarch instead of flour (mix with cold water first). Vegan cheese melts differently – add it off heat and stir gently. Pre-shredded cheese contains anti-caking agents that can make your soup grainy – shredding blocks takes 2 extra minutes but makes ALL the difference in texture!
How to Make Cheeseburger Soup
Let me walk you through my foolproof method for cheeseburger soup that never fails to get rave reviews. First, grab your favorite heavy-bottomed pot—I swear by my enameled cast iron Dutch oven for even heating.
The Burger Base
“Brown it like you mean it!” That’s what my mom always said about cooking ground beef. Crank the heat to medium-high and cook your beef until it’s got those delicious crispy bits, breaking it into small crumbles as it cooks. Drain most of the fat (leave about 1 tbsp for flavor), then toss in your onions. Cook those until they’re just translucent—about 3 minutes—before adding the carrots and celery.
Building the Soup
Now for the magic! Push everything to the pot’s edges and melt your butter in the center. Whisk in the flour to make a roux—this is your thickening secret weapon. Cook it for exactly 90 seconds (I count it out loud) until it smells nutty but before it browns. Here’s my trick: pour in the broth slowly while whisking constantly to prevent lumps. Then add the milk all at once—no need to be gentle here!
The Cheese Transformation
Reduce the heat to low before you add the cheese—this prevents that awful grainy texture. Stir in handfuls of cheddar gradually, letting each melt completely before adding more. Once it’s gloriously smooth, fold in the sour cream, Worcestershire, and spices. Let it simmer uncovered for 10 minutes—this melds the flavors beautifully. You’ll know it’s ready when it coats the back of a spoon.
Tips for Perfect Cheeseburger Soup
Don’t rush the veggies—they should be tender but still have a slight bite. If your soup looks too thick, whisk in warm broth 1/4 cup at a time. For picture-perfect presentation, top with crispy bacon right before serving so it stays crunchy. And whatever you do, never let it boil after adding dairy—that’s how you end up with separated soup sadness!
Serving Suggestions for Cheeseburger Soup
Oh, the fun part! I love setting up a build-your-own soup station with little bowls of toppings—it turns dinner into an event. Crusty sourdough or buttery garlic bread is a must for dunking. For something lighter, toss together an easy green salad with ranch dressing. My kids go wild arranging pickle “islands” and bacon “volcanoes” on their soup—it’s dinner and entertainment!
Storing and Reheating Cheeseburger Soup
This soup actually tastes even better the next day as the flavors meld together! Let it cool completely before storing—I just pop the whole pot in the fridge uncovered for about 30 minutes first. Transfer to airtight containers and it’ll keep beautifully in the fridge for up to 3 days. For longer storage, freeze portions in freezer bags (lay them flat to save space) for 1 month max.
When reheating, go low and slow—microwave at 50% power in short bursts or warm gently on the stovetop while stirring frequently. Whatever you do, don’t let it boil or you’ll risk that awful curdled cheese texture. If it looks a little separated, just whisk vigorously—it’ll come right back together!
Cheeseburger Soup FAQs
Over the years, I’ve gotten all sorts of great questions about this recipe – here are the answers to the ones that pop up most often:
Can I use plant-based meat instead of ground beef?
Absolutely! My vegetarian friends love this swap. Just brown your favorite meat substitute first (I like the “beefy” crumbles best), then proceed with the recipe. You might want to add an extra teaspoon of Worcestershire sauce or a dash of liquid smoke for that classic burger depth.
Help! My soup is too thin – how can I thicken it?
Easy fix! Make a quick slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the simmering soup. Let it cook for 2 minutes – it’ll thicken right up. You can also mash some of the cooked carrots against the pot’s side to naturally thicken the broth.
What’s the best way to prevent cheese from clumping?
Three golden rules: 1) Keep the heat low when adding cheese, 2) Shred it yourself (no pre-shredded!), and 3) Add it gradually while stirring constantly. If you spot tiny bits that won’t melt, a quick blitz with an immersion blender fixes everything.
Can I make this in a slow cooker?
You bet! Brown the beef and veggies first (this step is non-negotiable for flavor), then transfer everything except dairy to the crockpot. Cook on LOW for 4 hours. Stir in cheese and sour cream during the last 30 minutes. Perfect for busy days!
Nutritional Information
Just a heads up—these numbers are estimates based on standard ingredients. Your exact counts might vary depending on brands and tweaks (like extra cheese… no judgment here!). Per generous 1-cup serving: 320 calories, 20g fat (10g saturated), and 22g protein. It’s surprisingly balanced for something this indulgent tasting! Always check labels if you’re tracking closely.
Okay, soup lovers – it’s time to make some magic happen! This cheeseburger soup has been my cold-weather superhero for years, and now it’s ready to become your new favorite comfort food. Trust me, once you see how easy it is to whip up (and how fast it disappears), you’ll understand why my family begs for it all season long.
Don’t just take my word for it—try this recipe tonight and experience that first glorious, cheesy bite for yourself. Snap a pic of your masterpiece (extra points for creative toppings!) and tag me—I can’t wait to see your soup adventures. Happy cooking, friends—may your bowls always be full and your cheese perfectly melted!
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Creamy Cheeseburger Soup Recipe – 5 Star Comfort in 30 Minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and hearty soup packed with the flavors of a classic cheeseburger.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Brown the ground beef in a large pot over medium heat. Drain excess fat.
- Add onion, carrots, celery, and garlic. Cook until vegetables soften.
- Stir in butter and flour. Cook for 1-2 minutes.
- Gradually add chicken broth and milk. Bring to a simmer.
- Reduce heat and stir in cheddar cheese until melted.
- Add sour cream, Worcestershire sauce, paprika, salt, and pepper.
- Simmer for 10 minutes, stirring occasionally.
- Serve hot with optional toppings like crumbled bacon or diced pickles.
Notes
- Use lean ground beef for a lower-fat option.
- Shred the cheese yourself for smoother melting.
- Adjust thickness by adding more broth or milk as needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
