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Cheeseburger Soup Shopping Tips
Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.
Cheeseburger Soup Cooking Tips
Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.
Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommÃ© or black bean soup; amontillado with black bean soup.
- 1 tablespoon vegetable oil, or as needed
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup ketchup
- 1 cup mustard
- 4 cups chicken stock, or as needed
- 1 stick unsalted butter
- 3 pounds shredded Cheddar cheese
- 2 pinches cayenne pepper, or to taste
- 1 cup finely chopped dill pickles
- ¼ cup dill pickle juice
- salt and ground black pepper to taste
Heat oil in a saucepan over medium-high heat. Add beef and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat and set beef aside.
Reduce heat to medium and cook onion until browned, 4 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add beef, ketchup, and mustard. Cook, stirring frequently, for 1 minute more. Add stock and simmer, stirring occasionally, for 10 to 15 minutes.
Melt butter in a separate pot. Slowly add in Cheddar cheese, stirring constantly, until sauce is melted and smooth, 4 to 5 minutes. Slowly pour cheese sauce into the soup, stirring constantly to combine. Season with cayenne pepper and simmer over medium-low heat for 10 to 15 minutes.
Add pickles and juice. Stir and season with salt and pepper. Add more stock for a soupier consistency, or simmer a little longer for a thicker one. Remove from heat.
My name is Chris Sloan and I, like so many others struggled with my weight for years not realizing the toll being overweight was taking on my body. At the beginning of 2021 I began to take my weight loss efforts seriously and have lost 60 lbs so far on the OPTAVIA 5&1 Plan! It's been amazing, and while my journey isn't over, I'm well on my way!
When I started I had a hard time finding the top lean and green recipes, so I was so inspired to built this website to help compile some of what I felt are the best OPTAVIA recipes around. I'm happy to share it with you as well!
We've worked hard to make sure that all lean and green recipes listed are approved for the OPTAVIA 5&1 plan.
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Cheeseburger as a Soup! It is so incredibly decadent and worth the indulgence! This Cheeseburger Soup is so rich and creamy. Definitely a cheat meal and so worth every single calorie. Unlike a lot of soups that need to cook for hours and hours, the flavor of this soup develops rather quickly. It can be finished in about thirty-five minutes from prep to plate! Oh, and did you notice those mini-cheeseburger croutons? OMG! They are the perfect touch! Absolutely a great project for the kiddos. They will have so much fun making them and helping out with dinner!
HOW TO MAKE CHEESEBURGER SOUP
Heat up a soup pot to medium. Add the bacon and allow to render and crisp up just a bit. Remove with a slotted spoon onto paper towels to drain any excess grease. In the same pot, with the bacon fat, add in the ground meat. Crumble and allow to cook until the meat is no longer pink. As the bacon and beef are cooking, prep the vegetables.
Drain all but about a quarter-cup, or so of fat from the pot. Add in the onion, carrots, celery and potatoes. Season with kosher salt and black pepper. Stir. Allow the vegetables to soften for a few minutes. I do not like celery cut up in my soup, so I just use the stalks for flavor and will remove before serving. However, you can definitely dice up and incorporate into the finished soup if you so desire. Add back the reserved bacon. Turn up the heat just a touch. Coat the meat and vegetables with the flour. Allow to cook for a few minutes to get rid of any raw flour taste.
With a slotted spoon, stir in the chicken stock. Add the bay leaves. Bring to a boil. Reduce heat to low and simmer. Stir often for about fifteen minutes, or until the potatoes have softened. Try not to allow your potatoes to become “mushy.”
HOW TO MAKE MINI-CHEESEBURGER SKEWERS
As the soup is simmering, make the cheeseburger croutons. Form mini-burgers out of the ground beef. I made mine about an 1 1/2″ in diameter. Sauté in cast iron pan. Melt American cheese on top. As the burgers are frying, make the bun. Place two slices of bread together and cut out 1 to 1 1/2″ circles. This will give you the top and bottom. I was able to get two from both slices. Place cut circles on a non-stick pan. Brush with olive oil and top with sesame seeds, gently pushing down into bread. Broil just until toasty (few minutes). Skewer in the form of a mini-cheeseburger on a toothpick. You may want to make a few extra of these. They will be devoured quickly!
TO FINISH AND SERVE THE CHEESEBURGER SOUP
Once the soup is done simmering, remove and discard the celery stocks and bay leaves. Stir in the heavy whipping cream. Allow to heat up just a minute or so. Slowly, very slowly, incorporate the Velveeta cheese and shredded cheddar cheeses. I used four of these Velveeta Mini Blocks. Taste for salt.
Serve the Cheeseburger Soup in bowls garnished with shredded cheddar, fresh parsley and a mini-cheeseburger crouton or two! ENJOY!
Love soup? Check out more recipes by clicking here!
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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On cold, blustery days there is nothing like cuddling up with a big, steaming bowl of soup. My go-to recipes are usually this easy Chicken Corn Chowder recipe or my favorite Italian Wedding Soup, but sometimes I’m craving something meatier.
This easy Cheeseburger Soup recipe is one of my favorite quick and easy soups. I love that it’s ready in 30 minutes. Plus, it’s packed full of goodness that really fills you up.
A few years ago, I hosted a Soup Swap party. It’s very similar to a holiday Cookie Exchange but instead of swapping cookies, you exchange soups. This is one of my favorite ways to connect with my friends over food.
I wanted to make a unique soup that no one had tried before and this recipe for Cheeseburger Soup was born.
It turned out great! I ended up making a double batch so that I had enough to swap with everyone else at the party. I love when I can easily double a recipe – it’s perfect to stash some in the freezer for a night when I don’t feel like cooking.
This recipe is loaded with lots of meaty flavor. The base is full of aromatics – like celery, carrots and onions. To boost the flavor even more, I add some of my homemade Burger Seasoning Blend to the Cheeseburger Soup recipe.
This is the blend that I always use when making burgers so I figured it would be perfect in this soup.
Cheeseburger soup is always a hit with my family! It’s the kind of soup you crave on a cold night. This recipe, from my newest cookbook Skinnytaste One and Done is made all in one pot with directions for the Instant Pot or stove! I’ve partnered with ALDI to give you a sneak peak into the book and share this recipe with you all!
It’s thick and cheesy with chunks of potatoes and turkey. To get it creamy without adding any cream, I add a large piece of cauliflower to the pot and leave it whole, then puree it in the blender with some of the broth. The results are rich and velvety, and so, so good and a great way to sneak cauliflower into your kids dinner!
A little bit about the book, it features 140 Healthy One-Pot Dinner Recipes made in a skillet, sheet pan, slow cooker, pressure cooker, air fryer, Dutch oven, etc. Each chapter is organized by cooking vessel. If you don’t have an air fryer or Instant Pot, no problem! I include alternate directions for stove and oven. Nutritional info is included with each recipe. WW points are not, as they are copyright, but they are all posted here for your convenience!
I just returned from a fun, no-fuss, glamping retreat to celebrate the launch of my new cookbook, which was sponsored by ALDI. We glamped under the stars at Firelight Camps in the Finger Lakes and enjoyed, campfire, smores, and recipes from my cookbook. The weather was a bit chilly, so we bundled up, drank lots of hot cocoa, hot cider, and enjoyed comfort food dishes including this Cheeseburger Soup which everyone loved. There’s so much to do in Ithaca, NY, some highlights of the trip were visiting gorges, hiking, foraging, wine tasting, cider tasting, visiting goat farms, and of course, sharing quality time with this talented group of inspiring women who flew in from all parts of the country to celebrate (I am forever grateful).
On our drive up from the city (it’s about 4 hours from NYC) we stopped at an ALDI store, and loaded up the car with all the ingredients needed to make this Cheeseburger Soup as well as tons of cheese varieties to create these gorgeous boards, plus fruit, nuts, chips, salsa, and plenty of wine and snacks for the week and we were able get everything for so much less than I would have thought!
More info about the soup, you can make this with beef if you prefer. If you are gluten-free this works great with a gluten-free flour mix, all the ingredients below can be found at ALDI.
Preheat the oven to 350°. On a rimmed baking sheet, toss the bread cubes with the 2 tablespoons of melted butter and a generous pinch each of salt and pepper. Spread in a single layer and bake for 10 to 12 minutes, until golden brown, rotating the sheet from front to back halfway through. Transfer the croutons to a wire rack.
Meanwhile, in a large saucepan, cook the bacon over moderate heat, stirring occasionally, until golden brown and crisp, about 14 minutes. Using a slotted spoon, transfer the bacon to paper towels. Stir the ground sirloin into the pan, season with a pinch each of salt and pepper and cook over moderate heat, breaking up the meat, until browned, about 5 minutes. Using the slotted spoon, transfer the meat to a bowl. Wipe out the saucepan.
Melt the remaining 2 tablespoons of butter in the saucepan over moderate heat. When the butter stops foaming, add the onions, carrots, celery, garlic and 1 teaspoon each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Sprinkle the flour over the vegetables and stir until well coated, 1 minute. Add the tomato paste, meat, potatoes, chicken broth and milk and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer, stirring occasionally, until the potatoes are tender and the soup is slightly thickened, about 30 minutes.
Stir the 3 cups of cheese into the soup and cook until melted, about 2 minutes. Stir in 1 cup of the tomatoes and cook for 3 minutes, until softened and hot. Season with salt and pepper. Ladle the soup into bowls and garnish with the croutons, bacon, cheese, pickles, scallions and the remaining 1/2 cup of tomatoes. Serve.
- 1/2 pound ground beef (use 1 pound)
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- 1/4 cup all purpose flour
- 2 cups of Velveeta processed cheese cubed (I used 16 ounce)
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
In a stockpot, saute the onions, carrots and celery in 1 tablespoon of butter for 10 minutes. Meanwhile, fry ground beef in a skillet until no longer pink.
To the stockpot, add the cooked ground beef, potatoes, basil, parsley and beef broth. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes.
Ten minutes before the soup is cooked, melt the 3 tablespoons of butter in a saucepan. Add the flour to the melted butter and cook, stirring, for 5 minutes. Add the milk to the saucepan and bring to a boil. Cook, stirring until thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Stir the cheese sauce mixture into the cooked soup. Remove from heat and add in the sour cream.
Note* The original recipe called for chicken broth instead of beef broth which makes the soup a more cheesy color.
What is Cheeseburger Soup?
If you’ve never had Cheeseburger Soup you’re in for a real treat. This soup is hearty and comforting. It’s filled with tender ground beef, tomatoes, cheese, onion and savory cheeseburger flavor. It’s so easy to make with ingredients you can keep in your kitchen all the time.
Instant Pot Cheeseburger Soup
Instant Pot Cheeseburger Soup–creamy and cheesy soup that is made so fast in your electric pressure cooker. Serve it with diced up dill pickle and tomatoes to get that authentic cheeseburger taste. Add crumbled bacon for bacon cheeseburger soup! Miss the bun? Make homemade croutons out of a toasted sesame seed bun to get the total effect. Bottom line…you need to make this today!
Get the SLOW COOKER version of the recipe here
Instant Pot Cheeseburger Soup
Today is cloudy, rainy and cool. The first day we haven’t had our air conditioning on since May. I think the high is supposed to in the 60s. Me: Hooray! Let’s make soup!
We are now entering the BEST season of the year! Fall! I love autumn time. Fall food is the best food. Fall weather is the best weather. Fall colors are the best colors. Everything is better in fall.
Back to the instant pot cheeseburger soup. This is soooo dreamy and creamy and delicious. I am floored by how fast it is to cook in the Instant Pot. I set the timer for 7 minutes but I felt like that was a bit too long for the potatoes so when I make it again I’m going to set the timer for 5 minutes. I love how I can brown the beef and saute the onion in the instant pot and I don’t have to get a separate pan dirty. I also love how I can use the saute function to thicken the soup with cornstarch after it has cooked. Doing a little happy dance right now!
National Cheeseburger Day
Today is National Cheeseburger Day! Now that’s a holiday I can really get behind. Check out these other cheeseburger inspired recipes from my food blogger friends:
Slow Cooker Cheeseburger Casserole from All Free Slow Cooker Recipes
What Pressure Cooker Did You Use?
To make Instant Pot Cheeseburger Soup I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.