Cheeseburger Soup

This Cheeseburger Soup is everything you love about a classic burger, transformed into a cozy, creamy bowl of comfort. It’s hearty enough to serve as dinner and simple enough for a weeknight. If you’re looking for a soup recipe that feels nostalgic and satisfying, this one deserves a spot in your rotation.

Course Appetizer, Soup

Cuisine American

Keyword beef, cheeseburger, fall soup, soup

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 484kcal

Ingredients

3 tablespoons butter plus 1 tablespoon for mushrooms
1 ½ pounds ground beef
2 cups diced celery
2 medium onions diced
2 cups chopped carrots
2 cloves garlic minced1 teaspoon dried oregano
1 teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste
2 can (14.5 ounces each) petite diced tomatoes with mild chili
32 ounces beef broth 32 ounces beef broth
2 tablespoons chicken base
2 cups red potatoes cubed with skins on
8 ounces portabella mushrooms sliced
1 teaspoon Worcestershire sauce
5 strips bacon cooked and chopped
1½ to 2 cups heavy cream
8 ounces sharp cheddar cheese* freshly shredded, plus more for garnish
Additional chopped bacon and chopped fresh parsley for garnish

Instructions

In a 4 to 6-quart soup pot, melt the butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked through. This should take about 6 to 8 minutes. Drain off any excess grease and return the pot to the heat.
Add the celery, onions, carrots, and minced garlic to the pot. Season with oregano, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
Add the diced tomatoes with their juices, beef broth, chicken base, and cubed potatoes. Stir well to combine, making sure the chicken base dissolves evenly into the broth. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cover loosely and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
While the soup is simmering, prepare the mushrooms. In a medium skillet over medium heat, melt about 1 tablespoon of butter. Add the sliced portabella mushrooms and Worcestershire sauce. Cook, stirring occasionally, until the mushrooms are softened and nicely browned, about 6 to 8 minutes. Set aside.
Once the potatoes are tender, reduce the soup to low heat. Stir in the sautéed mushrooms, chopped bacon, and 1½ cups of heavy cream. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth.
Let the soup gently heat through for 10 to 15 minutes, stirring occasionally. Taste and adjust seasoning as needed. If there is excess grease on the surface, you can carefully skim it off before serving.
Ladle into bowls and garnish with additional shredded cheddar, chopped bacon, and fresh parsley.

Notes

*For best results, shred your cheddar cheese from a block rather than using pre-shredded cheese, which can sometimes prevent the soup from melting as smoothly.

Nutrition