Oh, you know those days when all you want is that pure, unadulterated comfort of a juicy cheeseburger? The melty cheese, the savory beef, that little bit of tang? Well, what if I told you we could capture ALL of that magic in a warm, soul-soothing bowl of soup? Yep, I’m talking about my absolute favorite Cheeseburger Soup! I’ve tried to recreate that burger bliss in so many ways, and trust me, this soup is a total winner. It’s like a hug from the inside, and it’s ridiculously easy to whip up. My kids practically beg for it, and honestly, I could eat it every single week. It’s got all the comforting goodness you’d expect, but in a way that feels totally new and exciting.
Why You’ll Love This Cheeseburger Soup
Seriously, this soup is a total game-changer! Here’s why you’ll be making it again and again:
- Super Easy to Make: Put down the fancy gadgets, this comes together with simple stuff you probably already have!
- Tastes Just Like a Cheeseburger: All those amazing flavors – savory beef, gooey cheese, yummy veggies – all in one pot!
- Ultimate Comfort Food: On a chilly evening or just when you need a hug in a bowl, this soup is IT.
- So Versatile: You can totally tweak it with your favorite burger toppings. It’s a crowd-pleaser, for sure!
Ingredients for Your Perfect Cheeseburger Soup
Alright, let’s get down to business with what you’ll need to make this amazing Cheeseburger Soup! Don’t worry, it’s all pretty standard stuff you can find at any grocery store. Trust me, the quality of these ingredients really makes a difference.
- 1 pound ground beef – I usually go for an 80/20 blend; it gives just the right amount of flavor and richness.
- 1 large onion, chopped – Yellow or white works great here! Make sure it’s chopped up nice and fine.
- 2 cloves garlic, minced – Fresh garlic is key for that punch of flavor!
- 4 cups beef broth – Use a good quality one, it’s the base of our soup!
- 2 cups diced potatoes – Little cubes are perfect for this soup. Peel ’em if you want, or leave the skins on for extra fiber (I sometimes do!).
- 1 cup diced carrots – Adds a nice sweetness and color.
- 1 cup diced celery – For that classic soup veggie combo!
- 1 teaspoon salt – Or to your taste, of course!
- 1/2 teaspoon black pepper – Freshly ground is always best, if you have it.
- 1/2 teaspoon dried thyme – Just a little bit of herbaceous goodness.
- 1/2 cup butter – Full-fat, unsalted is my go-to.
- 1/2 cup all-purpose flour – This is what we’ll use to make our roux nice and creamy.
- 2 cups milk – Whole milk will give you the creamiest result, but 2% works too.
- 2 cups shredded cheddar cheese – Sharp cheddar gives it a great tangy kick, but feel free to use mild or a mix! Make sure it’s shredded yourself from a block; it melts way better than pre-shredded stuff that has anti-caking agents.
- 1/2 cup sour cream – For that touch of creaminess and tang at the end.
- 1/4 cup chopped fresh parsley – Mostly for garnish, but it adds a nice pop of freshness!
Step-by-Step Guide to Making Cheeseburger Soup
Okay, grab your favorite pot because we’re about to make some magic happen! This Cheeseburger Soup is surprisingly simple, and I’m going to walk you through it step-by-step. Don’t worry, it’s way less intimidating than it sounds, and way more rewarding than just staring longingly at a burger joint’s sign. Think of it like giving your favorite Big Mac Sloppy Joe a cozy, soupy makeover!
Browning the Beef and Sautéing Aromatics
First things first, get that ground beef into a big pot or Dutch oven over medium-high heat. Break it up as it cooks until it’s all nicely browned. This is where that classic burger flavor really starts! Once it’s browned, grab a spoon and tilt the pot to drain off any excess grease. We want flavor, not grease bombs! Toss in your chopped onion and minced garlic, and let them soften up for about 5 minutes until they smell amazing – that’s your cue!
Building the Soup Base
Now, it’s time to pour in that rich beef broth. Add in your diced potatoes, carrots, and celery – these are our hearty veggie friends that make this soup so satisfying. Give it a good stir and season it up with your salt, pepper, and that pinch of dried thyme. Bring the whole glorious mixture to a boil, then turn the heat down to low. Let it do its thing, simmering away for about 15-20 minutes, or until all those veggies are fork-tender. You’ll know they’re ready when you can easily poke them!
Creating the Creamy Roux
While those veggies are getting tender, let’s work on our creamy secret weapon – the roux! In a separate, medium saucepan, melt your butter over medium heat. Once it’s all melty and happy, whisk in your flour. Keep stirring constantly for about a minute. It’ll look a bit like wet sand, but trust me, this is important! Then, slowly, and I mean *slowly*, start whisking in your milk. Add a little, whisk it smooth, add a little more. Keep whisking until it’s all smooth and starts to thicken up beautifully. This is what’s going to give our soup that luscious, velvety texture. Oh, and if you’re feeling adventurous, you can totally think of this as making a super simple cheeseburger pasta sauce base!
Combining and Finishing the Cheeseburger Soup
Alright, time to bring it all together! Pour that thick, creamy milk mixture you just made right into your big pot of soup. Stir it all up so it gets nice and combined. Now, reduce the heat to its lowest setting – we don’t want to boil this part. Gently stir in your shredded cheddar cheese, a handful at a time, letting each bit melt before adding more. Keep stirring until it’s all smooth and gooey. This is the CHEESE part, people! Finally, stir in that sour cream until it’s totally incorporated. It adds just the right amount of tang and extra creaminess. Give it one last taste and adjust salt and pepper if needed. And for a final flourish, sprinkle in that fresh parsley!
Tips for the Best Cheeseburger Soup
Okay, so you’ve got the recipe, but let’s talk about how to make this Cheeseburger Soup absolutely *sing*. A few little tricks can take it from good to absolutely unforgettable. It’s all about those small details, trust me!
- Quality Counts with the Beef: Seriously, use a good quality ground beef. An 80/20 blend gives you that perfect balance of flavor and juiciness without being overly greasy. If you’re feeling fancy, maybe even try a mix of beef and a little bit of crumbled bacon for an extra layer of awesome!
- Shred Your Own Cheese: This is non-negotiable, folks. Pre-shredded cheese has stuff in it to keep it from clumping, which also stops it from melting into that silky, dreamy texture we want. Grab a block of sharp cheddar – it’s got the best flavor punch for this soup.
- Don’t Skimp on the Roux: That butter and flour mixture is what gives the soup its body and creamy texture, so don’t rush it. Cooking it for that minute or so after the flour goes in cooks out the raw flour taste and starts building flavor.
- Low and Slow for the Cheese: Once you add the cheese, keep the heat on low. If it gets too hot, your cheese can get oily or grainy. Stir gently until it’s just melted and smooth. It’s like making cheeseburger pretzel bombs – you want that melty goodness, not a greasy mess!
Ingredient Notes and Substitutions for Cheeseburger Soup
Let’s chat about the stars of this show! Sometimes you might find yourself out of an ingredient or just want to give your cheesy garlic bread sloppy joe melts a run for their money with a different twist. Here are a few little notes and swaps that work like a charm:
- Ground Beef: If you’re not a beef fan or just want to switch things up, ground turkey or even a plant-based crumble works surprisingly well. Just make sure it’s seasoned well!
- Cheese: Sharp cheddar is my absolute fave here because it’s got that punch, but feel free to mix it up! Monterey Jack for extra meltiness, a little Colby, or even a splash of Gruyere if you’re feeling fancy. Just make sure it’s real cheese, not the powdered stuff!
- Veggies: The potatoes, carrots, and celery are classic, but don’t be afraid to toss in some frozen peas or corn when you add the other veggies for extra color and sweetness.
- Dairy-Free? This one’s a bit trickier because cheese is kinda the point, but you could try using a good melting dairy-free cheddar alternative and an unsweetened plant-based milk (like soy or oat) with some dairy-free butter. Just gotta experiment!
Serving and Storage for Your Cheeseburger Soup
Okay, so serving up this amazing Cheeseburger Soup is where the real fun begins! I love loading mine up with extra toppings – think a big dollop of sour cream, some more shredded cheddar, maybe even a sprinkle of crispy bacon bits or some crunchy crushed potato chips for texture. Fresh parsley adds a lovely pop of green, too! If you happen to have any leftovers (which is a rare treat in my house!), just let the soup cool down completely. Store it in an airtight container in the fridge for about 3-4 days. To reheat, I just gently warm it up on the stovetop over low heat, stirring often. Sometimes it thickens up, so a little splash of milk or broth can bring it right back to perfect!
Frequently Asked Questions about Cheeseburger Soup
Got questions about this cheesy, beefy goodness? I totally get it! It’s always good to know a few tricks up your sleeve. Here are some things folks often ask!
Can I make this Cheeseburger Soup vegetarian?
You sure can! If you want to skip the beef, try using a really good quality plant-based ground crumble. Just make sure to sauté it really well to get some nice browning, and don’t forget to season it up nicely because plant-based crumbles can be a bit bland on their own. You could also swap the beef broth for vegetable broth for a fully vegetarian meal. It’ll still be super comforting and cheesy!
How can I make my Cheeseburger Soup thicker or thinner?
If your soup is a little too thin for your liking, don’t worry! You can make a little slurry with about a tablespoon of cornstarch mixed with a few tablespoons of cold water. Stir that into your simmering soup until it thickens up. For a thinner soup, just add a bit more broth or milk, a little at a time, until it’s just how you like it. Easy peasy!
What are the best toppings for Cheeseburger Soup?
Oh, the toppings are half the fun! Besides more shredded cheddar cheese, I love a big dollop of sour cream or even some plain Greek yogurt for a tangier kick. Crumbled bacon is always a winner, obviously! Some people even crumble up potato chips right on top for a super fun crunch. And you can never go wrong with a sprinkle of fresh parsley or green onions for a little freshness. It’s also great with a side of more comfort, whether that’s crusty bread or even some homemade fries!
Nutritional Information
Okay, so here’s the tasty breakdown of what you’re getting with a serving of this glorious Cheeseburger Soup. Keep in mind, these are just estimates, right? Because we all know how ingredients can vary a little! But this gives you a good idea.
Serving Size: 1.5 cups
Calories: ~450
Fat: ~28g
Saturated Fat: ~15g
Cholesterol: ~80mg
Sodium: ~900mg
Carbohydrates: ~25g
Fiber: ~3g
Protein: ~22g
Sugar: ~5g
Cheeseburger Soup
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful soup that captures the essence of a cheeseburger in a comforting bowl.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Pour in the beef broth and add the diced potatoes, carrots, and celery. Season with salt, pepper, and thyme.
- Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- While the soup simmers, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Gradually whisk in the milk until smooth. Cook, stirring, until the mixture thickens.
- Pour the thickened milk mixture into the soup pot. Stir well to combine.
- Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
- Stir in the sour cream until fully incorporated.
- Serve the soup hot, garnished with fresh parsley.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- You can substitute other vegetables like peas or corn.
- Adjust cheese quantity to your preference.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Keywords: cheeseburger soup, ground beef soup, comfort food, easy soup, cheddar cheese soup