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This delicious and easy cheeseburger soup recipe features that cheesy, beefy flavor of a classic burger in a creamy, comforting soup. It’s easy, hearty, and perfect for chilly days!
And if you’re a soup-lover like me, add my cozy chorizo soup to your menu and don’t miss my reader-favorite chicken noodle soup, too.
Favorite Cheeseburger Soup
Have you ever craved a juicy cheeseburger on a chilly day, but knew a big greasy burger wasn’t exactly what your body wanted? Same here. A few weeks ago, I was in full-on soup mode! I’m talking cozy, warm, hearty bowls all day, but that burger craving would not quit. That’s when I remembered cheeseburger soup! It’s got all the cheesy, beefy, classic burger flavor packed into a creamy, comforting soup that warms you right through. Basically, it’s comfort food squared and way better than it sounds. Trust me, this one’s a keeper.
Why You’ll Love This Cheeseburger Soup Recipe
- Easy comfort food. This easy cheeseburger soup recipe comes together in one pot with simple ingredients you probably already have on hand.
- All the burger flavor, none of the bun. Cheesy ground beef, onions, and a creamy broth make this cheesy hamburger soup taste just like a classic burger in a bowl.
- Family favorite. Even picky eaters love this cheesy dinner, and it’s comfort food everyone will ask for again and again.
- Perfect for chilly nights. When you’re craving a burger but want something warm and hearty instead, this recipe for cheeseburger soup delivers.
Recipe Ingredients
Just a few everyday ingredients, such as ground beef, veggies, broth, and shredded cheese, come together to create the coziest bowl of this easy cheeseburger soup.
- Olive oil – For sautéing the veggies. Avocado oil or butter works too.
- Yellow onion – White onion can also be used.
- Carrots & Celery – Classic soup base for flavor and texture.
- Green pepper – Red or yellow peppers also work.
- Garlic – Always a must for bold flavor.
- Ground beef – The burger in this cheeseburger soup. Ground turkey or chicken is a great substitute.
- Seasoning mix: I used a combination of dried basil, dried oregano, sweet paprika, salt, and freshly ground black pepper.
- Tomato paste – Adds richness and body to the broth.
- Cream cheese – Makes the soup extra creamy.
- Shredded cheddar cheese – Melts into the soup for that cheeseburger flavor.
- Low sodium beef broth – The savory base of the soup.
- Milk – Adds creaminess and balances the flavors.
- Shredded white cheddar cheese – For topping and extra cheesiness.
- Chopped fresh parsley – A fresh finish before serving.
How to Make Cheeseburger Soup
- Saute: Heat the olive oil in a Dutch oven or stock pot over medium-high heat. Add your onions, carrots, green pepper, celery sticks, and garlic. Cook for 2 minutes, occasionally stirring.
- Brown: Add the ground beef to the pot and season with basil, paprika, oregano, salt, and pepper. Continue to cook for 5 minutes, or until the beef is browned. Don’t break up the ground meat too much; the chunkier texture of the ground beef in the soup will add more of the taste and texture of a cheeseburger.
- Add: Stir in the tomato paste. Add the cream cheese and shredded cheddar. Stir everything until the cheese is completely melted.
- Simmer: Stir in chicken broth and milk, then bring the mixture to a boil. Reduce the heat and simmer for 5 more minutes.
- Serve: Remove the pot from the heat. Top your cheeseburger soup with freshly shredded cheese, garnish with parsley, and serve.
Toppings and Mix-In Ideas
- Crispy bacon – Because bacon cheeseburger vibes are always a win.
- Tortilla chips or Fritos – Scoopable crunch, but they are great for serving, too.
- Green onions – For a fresh, mild bite on top of the creamy soup.
- Fried onion straws – Add crunch and a little sweetness. Shoestring fries or crushed onion rings could also work.
- Pickles or relish – Classic cheeseburger flavor, tangy and fun.
- Diced tomatoes – Fresh and juicy, just like the real deal.
- Crunchy croutons – They mimic the bun in the best way.
Recipe Tips
- Use lean ground beef. It keeps this cheeseburger soup recipe from being too heavy. If you use a fattier beef, drain the grease after browning.
- Swap the meat if you want. Ground turkey, chicken, or even pork all work for this recipe.
- Cheese matters. Shred your cheddar from a block for the creamiest texture because bagged shreds don’t melt as smoothly.
- Thicker or thinner. Want a creamier, thicker soup? Let it simmer uncovered for a few minutes. For a thinner soup, stir in a splash of extra broth or milk.
- Don’t skip the toppings. Crispy bacon, green onions, pickles, or even croutons give this cheesy hamburger soup that burger-shop vibe.
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Cheeseburger Soup
This delicious and easy cheeseburger soup recipe features that cheesy, beefy flavor of a classic burger in a creamy, comforting soup.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 large carrot, sliced into thin coins
- 1 small green bell pepper, diced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon dried basil
- ½ teaspoon sweet red paprika
- ½ teaspoon dried oregano
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2½ tablespoons tomato paste
- 8 ounce block of cream cheese, softened and cut into 6 pieces
- 1 cup shredded cheddar cheese
- 4 cups beef broth, or chicken broth
- 2 cups milk
- shredded cheddar cheese, for garnish, optional
- chopped fresh parsley, for garnish, optional
Instructions
- Sauté the veggies. Heat olive oil in a Dutch oven or stock pot over medium-high heat. Add onions, carrots, green pepper, celery sticks, and garlic; cook for 3 minutes, occasionally stirring.
- Brown the beef. Add the ground beef; season with basil, paprika, oregano, salt, and fresh ground pepper. Continue to cook for 5 minutes, or until browned. Don’t break up the ground meat too much; the chunkier texture of the ground beef in the soup will add more to the taste and texture of a cheeseburger.
- Add remaining ingredients. Stir in the tomato paste. Then, add the cream cheese and shredded cheddar cheese; stir until the cheese is completely melted. Stir in the broth and milk, and bring the mixture to a boil.
- Cook. Reduce the heat to a simmer and cook the soup for 5 minutes. Remove from heat. Taste for seasonings and adjust accordingly.
- Serve. Top with freshly shredded cheese, garnish with parsley, and serve.
Nutrition
Calories: 391kcal | Carbohydrates: 8g | Protein: 20g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 92mg | Sodium: 647mg | Potassium: 642mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2016IU | Vitamin C: 15mg | Calcium: 223mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Store and Reheat Leftovers
- Fridge: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezer: Because of the dairy, this soup doesn’t freeze well, as the texture can separate when thawed. If you’d like to freeze it, do so before adding the cream cheese, milk, and shredded cheeses. Stir those in when reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring often. If the soup has thickened too much, add a splash of broth or milk to thin it out.
Ever sub out heavy cream for the milk to lower the carbs?
You can definitely do that.