This Cheeseburger Soup recipe has all the flavors of a classic burger, but in soup form so it’s perfect cold-weather comfort food!
If you’ve been following my blog for a while, you probably know that I enjoy traveling. I love experiencing new cultures or even just new regions, and immersing myself in the foods the locals eat.
But I’d be lying if I said I don’t enjoy coming back home and returning to my routine.
Especially in the fall when the weather gets chilly and being at home is cozy! To me, there isn’t anything more cozy/comforting than spending a chilly evening inside in my pajamas with a bowl of homemade soup and a good movie.
This easy Cheeseburger Soup recipe is perfect when comfort food is on your mind.
Cheeseburger Soup Recipe
This soup is a great mix of flavors and it includes everything you’ll find in a classic burger. Ketchup, mustard, cheese, and even Worcestershire sauce (which I always add to my burgers). Onion, tomato, and dill pickles are a must for me on a burger, so I use them as garnish for this soup.
Pro Tip: Pickles as a garnish sounds weird, but they add a great little pop of tart flavor and are a must for a cheeseburger!
Cheeseburger Soup Without Potatoes
I make my Cheeseburger Soup without potatoes, but you can use them instead of pasta if you want.
To make Cheeseburger Soup with potatoes:
- Peel and cube 2 potatoes.
- Add the potatoes to a medium saucepan and cover with cold water by 2 to 3 inches.
- Put a lid on the saucepan and bring to a boil.
- Turn the heat down so it doesn’t boil over, and then cook with the lid ajar until the potatoes are fork-tender, about 5 to 7 minutes.
- Drain the potatoes, and add them to the soup when you would have added the pasta.
Cheeseburger Soup with Cauliflower
If you want to cut the carbs a bit in this soup, you can omit the pasta and instead make Cheeseburger Soup with cauliflower!
To make Cheeseburger Soup with cauliflower:
- Wash and chop 3 cups of cauliflower florets.
- Add the cauliflower to a medium saucepan and cover with cold water by 2 inches.
- Put a lid on the saucepan and bring to a boil.
- Turn the heat down so it doesn’t boil over, and then cook with the lid ajar until the cauliflower is fork-tender, about 5 minutes.
- Drain the cauliflower, and add it to the soup when you would have added the pasta.
Bacon Cheeseburger Soup
My recipe doesn’t include bacon, but if your preference is a bacon cheeseburger over a cheeseburger, this is an easy adjustment!
To make bacon Cheeseburger Soup:
- Cook 4 slices of bacon in the pot that you’ll use to cook the soup in. I use beef bacon or turkey bacon; if you use turkey bacon, cook it in a drizzle of olive oil.
- Remove the bacon once it’s crispy, crumble it, and set it aside for garnish.
- Continue on with the recipe, cooking the ground beef and vegetables in the pot that you cooked the bacon in.
- Sprinkle the crumbled bacon on top when you serve the soup.
What to Serve with Cheeseburger Soup:
- Low Carb Biscuits (Red Lobster Cheddar Bay Biscuits Copycat)
- Easy Drop Biscuits
- Savory Scallion and Cheese Scones
- Homemade Crackers
- Rosemary Onion Quick Bread
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
- 8 ounces small pasta any shape you like (I used shells)
- 2 tablespoons olive oil
- 1 pound 90% lean ground beef
- 1 large onion diced
- 1 large stalk celery diced
- 2 medium carrots shredded
- 1 medium-large tomato diced
- 3 large cloves garlic crushed
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 cups low-sodium beef broth or water
- 2 tablespoons ketchup
- 2 teaspoons yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 ounces cheddar cheese shredded
- Diced onion
- Diced tomato
- Diced dill pickles
- Fresh parsley leaves or fresh chopped lettuce
- Cook the pasta to al dente according to the package directions; drain and set aside.
- Heat the oil in a 5-quart pot over medium to medium-high heat. Add the beef, onion, and celery, and cook (uncovered) until the beef is browned and the vegetables are softened but not browned, about 8 to 10 minutes, stirring occasionally. Turn the heat down to medium and add the carrot, tomato, and garlic and cook 2 minutes more, stirring frequently.
- Stir in the flour and cook 30 seconds, then stir in the milk, water, ketchup, mustard, Worcestershire, salt, and pepper. Cook (uncovered) over medium heat until it reaches a gentle boil. Turn off the heat and stir in the cheese, and then the pasta.
- Serve topped with any garnishes you like.
- Nutrition information was calculated without garnishes.
Looking for more comfort food soups?
This post was first published on An Edible Mosaic on October 12, 2015. It was updated with more information on March 19, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!