Cheeseburger Soup is your favorite classic American comfort food in soup form! It’s homemade, tasty, quick, and easier than you’d expect. Top it with bacon, tomatoes and pickles, just like a burger, and enjoy. Make this soup the next time you’re craving a burger.
My Family’s Favorite Cheeseburger Soup Recipe
Have you ever craved a cheeseburger on a cold rainy day? But, you also know that eating something big and greasy will just make you feel so – blah. This was totally where my head was at a few weeks ago. I like to have a hearty, warm soup on a cold rainy day, but I just couldn’t shake that cheeseburger craving. 🍔
Wouldn’t it be perfect if there was a way to combine the two? Oh wait – there is! It’s called cheeseburger soup and it is incredible. All of the goodness of a big ‘ole cheeseburger in the warm comfort of a soup. AND! It’s low in carbs + Keto-friendly. 🙌
Just like any soup, you’re going to find a lot of ingredients. But, even with all the ingredients, soups are relatively easy to make, so don’t worry at all.
Here’s what you’ll need:
- olive oil
- yellow onion
- green pepper
- celery sticks
- ground beef
- dried basil
- sweet red paprika
- dried oregano
- salt and fresh ground pepper
- tomato paste
- cream cheese
- shredded cheddar cheese
- low sodium beef broth
- shredded white cheddar cheese
- chopped fresh parsley
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 dutch oven or stock pot. Season with basil, paprika, oregano, salt, and fresh ground 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 cheese. Stir everything until the cheese is completely melted.
- Stir in chicken broth and milk, then bring the mixture to a boil.
- Simmer: Reduce the heat and simmer for 5 more minutes.
- Serve: Remove the pot from the heat. Sprinkle your soup with freshly shredded cheese. Garnish with parsley and serve.
Tips for the Best Cheeseburger Soup
It’s hard to improve upon an already almost perfect combo, but you can follow these tips for the best cheeseburger soup around!
- Use your favorite ground meat – chicken, turkey, or pork will work in place of ground beef.
- The more lean the meat, the less heavy the soup will be. If you are using a meat with a high fat content, don’t forget to drain the meat after browning.
- You can sub the low sodium chicken broth for low sodium beef broth if needed.
Topping and Mix-In Ideas
Everyone loves a bacon cheeseburger, so of course you can throw some crumbled bacon right on top. Sliced green onions will also go great on top of this cheeseburger soup. For a little crunch, add some fried onion straws.
Who doesn’t love pickles and tomato on their cheeseburger? Try topping your soup with some pickle relish or chopped pickles and some diced tomatoes. Topping your soup with crunchy croutons will mimic the bun, too!
On the side, you can serve some fresh sliced bread, oven cooked fries, or fried pickle slices!
How to Store and Reheat Leftovers
- First, you want your soup to cool completely before covering or condensation will build up and that is no good. Then, transfer the leftover soup to an airtight container. Seal it and store the soup in your refrigerator for 3-5 days or in your freezer for 2-3 months.
- When you’re ready to reheat, simply pour your soup into a pan and bring it to a simmer over low heat. If it has gotten too thick, you may want to add a little more chicken broth to get things moving.
More Soup Recipes
Tools Used in this Recipe
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 large carrot, sliced into thin coins
- 1 small green bell pepper, diced
- 3 celery sticks, sliced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon dried basil
- ½ teaspoon sweet red paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, to taste
- ½ teaspoon fresh ground pepper, to taste
- 2 tablespoons tomato paste
- 1 package (8-ounces) cream cheese, softened and cut into 4 pieces
- 1 cup shredded cheddar cheese
- 4 cups low sodium beef broth or chicken broth
- 2 cups milk
- shredded cheddar cheese, for garnish, optional
- Chopped fresh parsley, for garnish
- 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.
- Add 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 that taste and texture of a cheeseburger.
- Stir in tomato paste.
- Add cream cheese and shredded cheddar cheese; stir until cheese is completely melted.
- Stir in the broth and milk; bring mixture to a boil.
- Reduce heat and simmer for 5 more minutes.
- Remove from heat. Taste for seasonings and adjust accordingly.
- Sprinkle with freshly shredded cheese.
- Garnish with parsley and serve.
NET CARBS: 7 g
- NOTE for Freestyle Points: Lower points down to 7 by using fat free cheddar, ground turkey meat, and low fat cream cheese.