Cheeseburger Soup Recipes

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CHEESEBURGER SOUP



Cheeseburger Soup image

If you think soups have to simmer all day or spend hours in the slow cooker for rich flavor, let this 30-minute cheeseburger soup recipe prove you wrong. Kid-friendly, fun, and oh-so-easy, cheeseburger soup is going to become a weeknight staple at your house. "Leave the grill off when you crave a cheeseburger in cold months and whip up this soup!" said one Test Kitchen Professional. This silky-smooth soup has all the flavor you love from your favorite cheeseburger recipe, and it couldn't be simpler to make. Sesame Seed Bun Croutons are the perfect topping, especially when paired with chopped tomatoes and Southern-favorite dill pickle chips. Ground beef has always been a weeknight favorite because it's crowd-pleasing and affordable, and this cheeseburger soup recipe gives us one more reason to love it. Warm up on a chilly winter night with your favorite flavors from the summer cookout and make your kids' new favorite soup recipe.

Provided by Southern Living Editors

Time 30m

Yield Serves 6 (serving size: about 2 cups)

Number Of Ingredients 17

1 tablespoon olive oil
1 pound (85/15) lean ground beef
1 ¾ cups finely chopped yellow onion (from 1 large onion)
¾ cup finely chopped celery (from 3 medium stalks)
2 large garlic cloves, minced (about 1 Tbsp.)
6 cups chicken broth
1 pound baby red new potatoes, cut into 3/4-inch pieces
3 tablespoons salted butter
¼ cup all-purpose flour
8 ounces sharp Cheddar cheese, shredded (about 2 cups)
1 ½ cups whole milk
2 tablespoons Dijon mustard
1 ½ teaspoons kosher salt
½ teaspoon black pepper
Sesame Seed Bun Croutons
Chopped tomatoes
Chopped dill pickle chips

Steps:

  • Heat olive oil in a large Dutch oven over medium-high. Add ground beef, and cook, stirring often, until meat crumbles, about 3 minutes. Stir in onion, celery, and garlic, and cook, stirring often, until beef is no longer pink and vegetables are tender, about 4 minutes. Drain mixture well, and return to Dutch oven.
  • Stir in chicken broth and potatoes, and bring to boil over medium-high. Cover, reduce to medium-low, and simmer until potatoes are tender, 8 to 10 minutes.
  • Melt butter in a nonstick skillet over medium-heat. Whisk in flour, and cook, whisking constantly, until flour is lightly browned, about 2 minutes. Stir flour mixture into beef mixture; bring to a boil over medium. Reduce heat to low, and simmer, stirring occasionally, until thickened, about 6 minutes. Stir in cheese, milk, Dijon, salt, and pepper; stir until cheese melts, about 1 minute. Serve soup topped with Sesame Seed Bun Croutons, chopped tomatoes, and chopped pickles.

CHEESEBURGER SOUP



Cheeseburger Soup image

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Steps:

  • In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

CHEESEBURGER SOUP



Cheeseburger Soup image

When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!

Provided by KimmieOH

Categories     Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 onion, diced
3/4 cup shredded carrot
3/4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
4 tablespoons butter or 4 tablespoons margarine

Steps:

  • In a large pot, brown ground beef and onion.
  • Add broth, celery, carrots, parsley and potatoes.
  • Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
  • In a saucepan, melt the butter and stir in flour.
  • Add the milk, stirring until smooth.
  • Gradually add milk mixture to the soup, stirring constantly.
  • Bring to a boil and reduce heat to simmer.
  • Stir in cheese; continue to stir until cheese is melted then serve.
  • Do not boil.

Nutrition Facts : Calories 331.7, Fat 20.8, SaturatedFat 11.3, Cholesterol 71.9, Sodium 469.8, Carbohydrate 17.3, Fiber 2, Sugar 1.9, Protein 18.6

CHEESEBURGER SOUP II



Cheeseburger Soup II image

This is a creamy and soothing soup. Potatoes and cheese make it smooth and substantial. This soup and a salad makes a delicious easy meal.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 5

Number Of Ingredients 14

1 pound ground beef
1 onion, chopped
2 carrots, shredded
1 stalk celery, diced
1 teaspoon dried basil
2 tablespoons dried parsley
4 tablespoons margarine
3 cups chicken broth
3 cups hash brown potatoes
¼ cup all-purpose flour
8 ounces processed cheese food
1 ½ cups milk
salt and pepper to taste
¼ cup sour cream

Steps:

  • In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
  • Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
  • Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
  • Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.

Nutrition Facts : Calories 712.1 calories, Carbohydrate 34.7 g, Cholesterol 117.1 mg, Fat 54.4 g, Fiber 3.1 g, Protein 33 g, SaturatedFat 23.2 g, Sodium 1438.6 mg, Sugar 9.7 g

BEST EVER CHEESEBURGER SOUP



Best Ever Cheeseburger Soup image

Make and share this Best Ever Cheeseburger Soup recipe from Food.com.

Provided by iluvmythomas

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 small onion, chopped
2 large carrots, shredded
2 teaspoons basil
2 teaspoons parsley
4 tablespoons butter
3 cups chicken broth
1 (26 ounce) bag frozen hash browns
1/4 cup flour
8 ounces Velveeta cheese
1 1/2 cups milk
salt and pepper
1/4 cup sour cream

Steps:

  • Season and brown meat to taste.
  • Drain and put into a Dutch oven.
  • Add onion, carrots, basil, parsley, broth, and potatoes.
  • Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  • Mix and melt butter and flour until bubbly.
  • Add to soup mixture; cook and stir for 2 minutes.
  • Reduce heat to low, add cheese, milk, salt and pepper.
  • Cook until cheese melts.
  • Remove from heat; blend in sour cream.

CHEESEBURGER SOUP I



Cheeseburger Soup I image

I use sharp cheddar cheese because I like the taste but any cheddar is good.

Provided by Auntylene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 13

½ pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
¼ cup all-purpose flour
2 cups cubed Cheddar cheese
1 ½ cups milk
¼ cup sour cream

Steps:

  • In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
  • Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
  • Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
  • Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 22.6 g, Cholesterol 80.9 mg, Fat 27.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.4 g, Sodium 595.6 mg, Sugar 4.5 g

CHEESEBURGER SOUP III



Cheeseburger Soup III image

Wonderful soup for those cold, rainy or snowy days! My family absolutely loves this hearty soup. The warming zip of cayenne gives it a taste all its own. This is also excellent to reheat in the microwave for a fast meal.

Provided by BECKY92

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 ½ cups water
2 cups peeled and cubed potatoes
2 carrots, grated
1 small onion, chopped
¼ cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
½ teaspoon salt
2 cubes beef bouillon, crumbled
1 pound ground beef
2 ½ cups milk, divided
3 tablespoons all-purpose flour
½ pound processed American cheese, cubed
¼ teaspoon cayenne pepper

Steps:

  • In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
  • Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
  • Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
  • Reduce heat to low and stir in cheese until melted. Season with cayenne.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 21.5 g, Cholesterol 95.8 mg, Fat 24.6 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 12.9 g, Sodium 1256.5 mg, Sugar 7.1 g

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