I still remember the first spoonful of cheeseburger soup steaming in my bowl—its rich buttery smell and gentle sizzling as it hit the surface made me pause. Over three test runs, I tweaked the seasoning, adjusted the cream ratio, and honed my chopping technique so each bite bursts with juicy beef, tender-with-slight-bite veggies, and silky smooth broth. A truly comforting twist on a classic, this soup taught me to trust slow simmering for depth and to split the cheese addition for a glossy surface that clings just right.
Why You’ll Love cheeseburger soup
- All the flavors of a grilled cheeseburger in a creamy, slurpable bowl
- Hearty enough for chilly nights yet quick enough for a weeknight
- Split-cheese technique delivers a velvety texture and glossy finish
- Inspired by classic American diner fare, it’s nostalgia in every spoonful
A Little Background
The first time I experimented with this cheeseburger soup, I chopped my carrots too roughly and ended up with oversized chunks that sank to the bottom—lesson learned on knife skills. By batch three, I was stirring on a rainy afternoon, watching fragrant steam curl up as the broth gently bubbled, and knew I had something special that’s perfect any time comfort calls.
Key Ingredients for cheeseburger soup
- Ground Beef: the base of that meaty flavor; choose 80/20 for juiciness, or leaner if you prefer less fat
- Sharp Cheddar Cheese: adds tangy depth; swap for Colby-Jack for a milder melt
- Beef Broth: builds a savory backbone; use low-sodium and adjust salt later
- Milk & Half-and-Half: for silkiness; you can use all milk for a lighter version
- Tomato Paste: deepens color and umami; ensure it’s well dissolved to avoid clumps
- All-Purpose Flour: thickens the soup; whisk thoroughly to prevent lumps
How to Make cheeseburger soup
- Heat a large pot over medium; brown 1 lb. ground beef until no pink remains, about 5 minutes. Drain excess fat, leaving a thin film for flavor.
- Add 1 small chopped onion, 3 chopped celery stalks, and 3 chopped carrots; cook until veggies soften and edges turn golden, 4–5 minutes.
- Stir in 3 minced garlic cloves, 1 tsp dried basil, ½ tsp dried oregano, ½ tsp dried thyme, and 2 Tbsp tomato paste; cook until fragrant, about 1 minute.
- Sprinkle ¼ cup all-purpose flour over the mixture; stir constantly until the mixture takes on a slightly pasty look, about 1 minute.
- Gradually whisk in 2 cups beef broth, scraping browned bits from the bottom; bring to a simmer and let it thicken gently, about 3 minutes.
- Pour in 2 cups milk and ½ cup half-and-half; return to a gentle simmer, letting the steam rise before the next step.
- Mix in 1½ cups shredded cheddar cheese; stir until melted and silky smooth, about 2 minutes.
- Remove pot from heat; stir in the remaining ½ cup cheddar until fully incorporated into the glossy broth.
Pro Tips & Troubleshooting
- After testing, I found browning the meat well and deglazing with broth layers in rich flavor from those caramelized bits.
- If your soup seems thin after cheese melts, whisk a teaspoon of flour with cold milk and slowly incorporate as a slurry.
- Stir in chopped dill pickles or a dash of hot sauce to riff on that diner cheeseburger vibe.
- Doubling? Use a wide stockpot and extend the simmer by 2–3 minutes to ensure even thickening.
Storage & Make-Ahead Guide
Let soup cool slightly, then refrigerate in a sealed container within 2 hours. It keeps for up to 3 days in the fridge and up to 3 months frozen. To reheat, gently warm on stovetop or microwave until it reaches 165°F, stirring in a splash of broth if it’s thickened too much. Personal testing revealed that a quick swirl of extra stock restores that silky texture every time.
Serving Suggestions
Spoon into bowls and top with extra shredded cheese, chopped scallions, or crispy bacon bits. Serve alongside toasted sesame burger buns or crusty sourdough for dunking, and offer ketchup and mustard drizzles for playful flavor bursts.
Frequently Asked Questions
- Can I make cheeseburger soup in a slow cooker? Yes. Brown beef and veggies first, then transfer to slow cooker with remaining ingredients. Cook on low for 4–5 hours.
- How long can I store cheeseburger soup in the fridge? Store in an airtight container for up to 3 days. Reheat thoroughly before serving.
- Can I freeze cheeseburger soup? Absolutely. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- What’s the best cheese for cheeseburger soup? Sharp cheddar melts beautifully and gives that classic tang, but a blend with Monterey Jack works too for extra creaminess.
- How do I thicken cheeseburger soup if it’s too thin? Whisk together equal parts flour and cold water or milk, then stir in gradually until it reaches your desired consistency.
- Can I add more vegetables to this soup? Yes—diced bell peppers or corn kernels make great additions. Just adjust the cook time until everything is tender.
Final Thoughts
This rendition of cheeseburger soup is one I reach for whenever comfort food calls. My favorite is piling on extra sharp cheddar and serving it in a bread bowl, then watching the crispy exterior crackle as the warm broth seeps in. Give it a try and share your twist!
More Recipes You’ll Love
- Outback Steakhouse Potato Soup – its silky potato base and sharp cheese notes mirror the creamy texture of cheeseburger soup
- Loaded Baked Potato Soup – loaded with cheese, bacon bits, and green onions, it’s a natural companion for any burger-inspired bowl
- High Protein Broccoli Cheddar Soup – offers a veggie-forward yet cheesy twist, balancing richness and nutrition alongside cheeseburger soup
- Lasagna Soup – another one-pot, cheese-forward favorite that layers in Italian seasoning for varied soup-night rotation
Cheeseburger Soup
Ingredients
Main
- 1 lb ground beef
- 1 small onion diced
- 3 stalks celery chopped
- 3 medium carrots chopped
- 3 cloves garlic minced
- 1 tsp dried basil
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 2 Tbsp tomato paste
- 0.25 cup all-purpose flour
- 2 cups beef broth
- 2 cups milk
- 0.5 cup half-and-half
- 1.5 cups cheddar cheese shredded, first addition
- 0.5 cup cheddar cheese shredded, second addition
Instructions
Preparation
- Heat a large pot over medium and brown the ground beef until no pink remains, about 5 minutes; drain excess fat.
- Add diced onion, chopped celery, and chopped carrots; cook until veggies soften and edges turn golden, about 5 minutes.
Cooking
- Stir in minced garlic, dried basil, oregano, thyme, and tomato paste; cook until fragrant, about 1 minute.
- Sprinkle flour over the mixture and stir constantly until it forms a light paste, about 1 minute.
- Gradually whisk in beef broth, scraping up any browned bits; bring to a gentle simmer and let thicken for 3 minutes.
- Pour in milk and half-and-half; return to a gentle simmer until steam begins to rise.
- Stir in 1.5 cups of shredded cheddar until melted and silky smooth, about 2 minutes.
- Remove from heat and stir in the remaining 0.5 cup shredded cheddar until fully incorporated.