How To Make Simple & Easy Cheeseburger Soup
This cheeseburger soup recipe delivers all the delicious, comforting flavors of your favorite burger in a cozy bowl. With simple ingredients and minimal prep, it’s the perfect go-to meal for busy nights or feeding a crowd!
If you’re craving the flavors of a classic cheeseburger but without the trip through the closest drive-thru, this easy cheeseburger soup recipe is a perfect choice. It’s a big hit in our family, and I often make it for gatherings because it’s always a crowd-pleaser!
The best part? It’s incredibly forgiving and simple to whip up, even on a busy weeknight between homeschooling, soccer games, and music lessons! Tweak it as you see fit; it’ll be one you make over and over again. Helpful hint: I like to double the recipe for our family of five.
What is Cheeseburger Soup?
Cheeseburger soup is a hearty, comforting meal that brings all the flavors of a classic cheeseburger (think delicious ground beef, cheese and vegetables) into a warm, creamy soup. It’s typically made with budget-friendly ingredients, like beef broth, potatoes, cheddar cheese, and seasonings you probably have on hand already!
Why Make This Cheeseburger Soup?
Who doesn’t love comfort food when the weather starts to turn crisp? I know we do. And this easy cheeseburger soup recipe combines all the comforting flavors of a cheeseburger in a warm, hearty bowl. It’s perfect for busy families because:
- It’s hearty and filling, making it a complete, satisfying meal in a bowl.
- It’s quick and easy to prepare with minimal prep and cook time.
- It’s packed with cheesy, savory goodness that kids (and adults) love.
- It’s easily customizable, so you can add or swap ingredients to satisfy picky eaters, sneak in additional veggies, or adjust to dietary needs.
- It’s a crowd-pleaser and easy to make for large gatherings.
Cheeseburger Soup Ingredients
- Ground beef: We typically use venison or grass-fed beef, but use whatever you prefer! You can even substitute ground chicken or turkey.
- Onion & garlic: These simple aromatics add lots of flavor.
- Carrots
- Potatoes: You can use any type of potato you have — russet, red, yellow, or a mixture. I like to dice them very small.
- Oregano, salt & pepper
- Olive or avocado oil
- Beef or chicken broth: I like to add bone broth for extra nutrients! My go-to brand is Kettle & Fire from Costco or Trader Joe’s brand.
- Butter: This is used to make a roux that helps to thicken the soup.
- Flour: This is used to make a roux that helps to thicken the soup.
- Shredded cheddar: We prefer a sharp cheddar. I typically buy a block of cheese and shred it myself.
- Milk & heavy cream
- Sour cream or Greek yogurt: Either of these will work just fine, so use whichever you have on hand!
Cheeseburger Soup Variations
- Use ground chicken or turkey or venison instead of ground beef.
- Omit the meat and use all vegetables — potatoes, carrots, even diced butternut squash.
- Leave out the roux to make this recipe gluten-free. To thicken the soup, puree about 1/4 cup of the cooked vegetables and broth.
- Use a mixture of shredded cheddar and gruyere cheese for a smoky, bacon-esque taste.
How to make a roux
This cheeseburger soup recipe uses a roux to help thicken the soup.
A roux is a wonderful (and easy!) way to thicken soups and other dishes using butter/oil and flour. For ever 3 Tbsp of butter or oil, you will use 1/4 cup of flour.
Simply add your butter to a pan on medium heat. Once it is melted, add the flour and whisk for about 5 minutes. Whisk until the flour has lost its raw smell, but before any golden color or toasted aroma develops.
Once the roux is ready, you can either add liquid to the roux or add it directly to your soup to help thicken. Easy, simple, but so effective!
I hope you love this recipe!
Simple & Easy Cheeseburger Soup
This cheeseburger soup recipe is packed with crowd-pleasing, cheesy, savory flavors—perfect for busy weeknights, fun gatherings, or just a cozy meal.
Ingredients
- 1 pound ground beef, browned and drained
- 1 small onion, diced
- 3 to 4 cloves of garlic, diced
- 4 to 5 carrots, diced
- 4 cups diced potatoes (I usually use gold or russet)
- 1 teaspoon each dried oregano, parsley
- 1 teaspoon each salt, pepper (or to taste)
- Olive or avocado oil for cooking veggies
- 3 cups beef or chicken broth
- 3 Tablespoons butter (for making a roux)
- 1/4 cup flour (for making a roux)
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup sour cream or Greek yogurt
Instructions
- Sauté the onions in olive oil over medium-high heat. Once translucent, add the carrots and garlic and cook until slightly softened. If needed, add a bit of broth to keep the carrots from burning.
- Add the diced potatoes, cooked ground beef, all the spices, and the broth and bring the soup to a light boil. Reduce the heat and simmer for about 10-15 minutes or until the potatoes are softened.
- While the soup is simmering, make your roux in a small pan. Melt the butter in a small skillet over medium heat. Once the butter has melted, then add the flour. Whisk together and cook until well combined, about 3 minutes.
- Add roux to the soup, and stir it in well. Reduce the heat to low, stir in the shredded cheese, heavy cream, and milk. Mix well and allow cheese to melt a bit.
- Remove from the heat and stir in the sour cream or Greek yogurt.
- Transfer the soup into bowls, then garnish with parsley or chives, crumbled cooked bacon, and/or a bit of shredded cheese if desired.
- Serve with a slice of homemade sourdough or our favorite yeast rolls!
Notes
- You can easily substitute whatever type of meat you prefer, Use ground turkey, chicken, venison, or beef. Just make sure the meat is cooked well.
- To make a vegetarian version of this soup, add more carrots, use vegetable broth, and omit the meat. You can also add diced zucchini, butternut squash, green peas, and corn.
- We typically double this recipe and freeze some or save it for leftovers!
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