Cheeseburger Soup is creamy, cheesy, meaty, comforting and delicious. This soup is HEARTY too! Just one cup totally filled me up and lasted me almost all day long. Top your bowl with your favorite burger toppings and enjoy that good burger flavor without breaking out the grill. Plus it’s quick and easy to make. If you’ve been buying cheeseburger soup at the market, I encourage you to try your hand at making it at home. It tastes amazing, costs WAY less, and you get bonus points for making it from scratch!
Ingredients are simple: ground beef, onion, garlic, butter, cheese, milk, a bit of flour, some Better than Bouillon Beef flavor and seasonings. If you want a richer, even creamier soup, swap out the milk for half and half or use a bit of cream in place of some of the milk.
This cheeseburger soup recipe is for Emma, one of my work mates. She’s a young burst of positive energy and a joy to work with. Last Friday when just a few of us were working the day after New Year’s, Emma and I were on a call with another coworker and we got to talking about soup. Emma happened to mention that she buys this Cheeseburger Soup that’s SO SO good. When we told her I was a food blogger, she begged me to make Cheeseburger Soup for her and send it to her.
Well, I made it for her, but I’m not putting it in the mail.
Sorry, Emma, you’ll have to make this soup yourself at home! But I promise you it’s easy. You gots this.
So grab a nice hunk of bread or a little side salad, a cup of this hot cheeseburger soup and whatever burger toppings you like and enjoy. I had one of my favorite probiotic root beers to drink with it and was totally delighted. I personally like this cheeseburger soup with dill pickle hot sauce and a little stone ground mustard stirred in, with some chopped dill pickle and tomato on top. What would you top your cheeseburger soup with? I’d love to hear!
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Cheeseburger Soup
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 – 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb. lean ground beef or venison
- 2 Tablespoons butter
- 1 medium onion, peeled & chopped
- 3 large stalks of celery, chopped (about 1 1/3 cups)
- 3 carrots, peeled & chopped (about 1 1/4 cups)
- 3 – 4 cloves garlic, peeled & chopped
- 2 Tablespoons flour
- 1 cup beef broth (or 1 cup water + 1 spoonful of Better than Bouillon, beef flavor)
- 4 oz. light cream cheese
- 2 cups milk
- 1 – 2 cups shredded cheddar cheese (I used a triple cheddar blend)
- 1 teaspoon Italian Seasoning (or to taste)
- Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning), to taste
- Better than Bouillon, beef flavor, to taste – I didn’t measure, but probably used about 2 Tablespoons total
- Freshly ground pepper, to taste
- Optional stir-ins: A couple Tablespoons: pickle juice or dill pickle hot sauce (recipe here) and/or mustard (stone ground or yellow)
Instructions
- Heat a medium saucepan over medium heat. Add the ground meat and cook, chopping with a spatula, until browned. Remove from pan and set the meat aside. Strain off any excess fat. Add the butter to the pan.
- When the butter is melted, add the onions. Cook, stirring frequently, until the onion starts to brown and caramelize, about 10 – 15 minutes. (You don’t need them fully caramelized, just to the point where they are STARTING to brown). Add the celery, carrots and garlic. Stir and cook until the carrots and celery are tender.
- Stir in the flour to coat the veggies, then add the broth. The mixture will thicken pretty quickly. Remove from heat.
- Scoop up about 1 cup of the hot veggies and put them in a blender cup with the cold cream cheese and milk. Blend until smooth, then pour the blended milk mixture back into the pot.
- With the heat on medium low, add the shredded cheese and cook until the cheese is melted. Stir in the cooked burger meat and seasonings. Now get your taste buds ready because you’re going to season this soup to your liking. Using the 2-spoon method, use one spoon to scoop up a bit of soup and pour into the 2nd spoon. Taste from the 2nd spoon and add whatever you think it needs: cheese, better than bouillon, pepper, pickle juice, mustard, seasonings. Add a bit at a time until it’s perfect for YOU. Each time you taste, use the first spoon to scoop into the tasting spoon. Once you think it’s good, then serve hot with whatever burger toppings you love. Enjoy!
Notes
Topping options: extra shredded cheese, cooked chopped bacon, chopped tomatoes, pickles, onions, jalapenos, mustard, ketchup — whatever you like on your burgers
Many cheeseburger soup recipes call for potatoes. I left them out to keep this soup lower in carbs, but you can definitely add a couple potatoes if you like. If you want a cheeseburger soup with potatoes, try my Green Chile Cheeseburger soup recipe (with or without the green chiles).
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition facts are an estimate based on ingredients for about 1 cup of soup. Your results may vary.
