Cheeseburger Soup Recipe
Comfort food meets convenience with this Cheeseburger Soup recipe, a creamy and hearty dish that brings all the classic flavors of a cheeseburger into a delightful soup. Perfect for chilly evenings or whenever you’re craving something rich and satisfying, this soup is packed with ground beef, potatoes, cheese, and veggies, making it a complete meal in a bowl. Let’s dive into this easy-to-make recipe that’s sure to become a family favorite.
Cheeseburger Soup combines the best aspects of a cheeseburger—juicy beef, melted cheese, and savory flavors—into a creamy, comforting soup. This dish is a fantastic way to enjoy a classic cheeseburger in a new and satisfying form. Ideal for cold days or anytime you need a cozy meal, this soup offers all the indulgence of a cheeseburger with the added bonus of being a one-pot wonder.
Why You’ll Love This Soup
There are plenty of reasons why this Cheeseburger Soup will become a staple in your meal rotation:
- Hearty and Filling: Packed with ground beef, potatoes, and cheese, this soup is as satisfying as it is delicious.
- Quick and Easy: With straightforward instructions and minimal prep time, you can have this soup on the table in under an hour.
- Kid-Friendly: The rich, cheesy flavor and comforting texture make it a hit with kids and adults alike.
How to Make Cheeseburger Soup
- Cook the beef: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks. Drain excess fat if necessary.
- Add vegetables: To the pot with the beef, add the chopped onion and garlic. Cook until the onion is soft and translucent, about 3-4 minutes.
- Incorporate broth and potatoes: Stir in the beef broth, diced potatoes, and tomato paste. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Add cream and cheese: Reduce the heat to low and stir in the milk, heavy cream, and shredded cheddar cheese. Continue to cook until the cheese is melted and the soup is creamy, about 5 minutes.
- Finish with peas and carrots: Add the frozen peas and carrots, Worcestershire sauce, and dried thyme. Cook for an additional 5 minutes, or until the vegetables are heated through. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with optional toppings like crumbled bacon or chopped pickles if desired.
Tips for Cooking the Perfect Soup
- Adjust thickness: If you prefer a thicker soup, you can mash some of the potatoes or use an immersion blender to partially blend the soup.
- Prevent curdling: Add the cheese at a lower temperature and stir constantly to prevent it from curdling.
- Flavor adjustment: Taste the soup and adjust the seasoning as needed. More Worcestershire sauce or a splash of vinegar can enhance the flavor if desired.
Serving Suggestions
Cheeseburger Soup is delicious on its own, but here are some ideas for side dishes:
- Crusty bread or garlic bread: Perfect for dipping and soaking up the creamy soup.
- Green salad: A fresh, crisp salad can provide a nice contrast to the rich soup.
- French fries: For a true cheeseburger experience, serve alongside crispy fries.
Storing and Reheating Leftovers
Refrigerating:
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Allow it to cool before transferring to the container.
Freezing:
This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Reheat on the stove over low heat, stirring occasionally, until warmed through.
Recipe Variations
- Spicy Cheeseburger Soup: Add a pinch of cayenne pepper or hot sauce for a kick of heat.
- Turkey Cheeseburger Soup: Substitute ground turkey for a lighter option.
- Veggie-packed: Add more vegetables like bell peppers or corn for additional texture and flavor.
Conclusion
This Cheeseburger Soup brings the comforting flavors of a classic cheeseburger into a hearty, creamy soup that’s perfect for any day of the week. It’s simple to make, full of flavor, and guaranteed to be a hit with your family and friends. Try it today and enjoy the cozy, satisfying taste of this delightful dish!
FAQs
- Can I use a different type of cheese? Yes, you can use other types of cheese such as Swiss, Gouda, or a blend. Just ensure it melts well.
- Can I make this soup in advance? Absolutely! This soup keeps well in the refrigerator for several days and can also be frozen for later use.
- How do I thicken the soup if it’s too thin? If the soup is too thin, you can thicken it by mashing some of the potatoes in the pot or by adding a slurry of cornstarch and water.
- Can I make this soup in a slow cooker? Yes, you can cook this soup in a slow cooker. Brown the beef and onions beforehand, then add them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
- What can I use instead of potatoes? For a lower-carb option, you can substitute cauliflower florets or just increase the amount of vegetables.
Cheeseburger Soup Recipe
Ingredients
- 1 lb ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup potatoes (peeled and diced)
- 4 cups beef broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper (to taste)
- Optional toppings: crumbled bacon, chopped pickles, fresh parsley
Instructions
1. Cook the Ground Beef:
- In a large pot, heat olive oil over medium heat.
- Add the ground beef and cook until browned, breaking it up as it cooks (about 5-7 minutes).
- Drain excess fat if necessary, then add the diced onion. Sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 30 seconds.
2. Add Vegetables:
- Add the diced carrots, celery, and potatoes to the pot. Stir and cook for 5 minutes.
3. Make the Soup Base:
- Sprinkle the flour over the beef and vegetable mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually stir in the beef broth, making sure to scrape up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes, or until the vegetables are tender.
4. Add Dairy and Cheese:
- Stir in the milk and heavy cream, then add the shredded cheddar and Swiss cheeses.
- Continue to cook on low heat, stirring frequently, until the cheese is melted and the soup is creamy (about 5 minutes).
5. Season and Serve:
- Stir in the dried thyme, dried parsley, salt, and black pepper to taste.
- Ladle the soup into bowls and top with optional toppings like crumbled bacon, chopped pickles, or fresh parsley if desired.