Best 11 All Recipes Cheeseburger Soup Recipes

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Are you in search of a hearty and comforting soup that will warm your soul on a chilly day? Look no further than the beloved "All Recipes Cheeseburger Soup"! This soup is a delightful combination of classic cheeseburger flavors, blended into a rich, creamy, and savory broth. Get ready to embark on a culinary journey that will satisfy your cravings and leave you feeling cozy and content.

Check out the recipes below so you can choose the best recipe for yourself!

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

CHEESEBURGER VEGETABLE SOUP



Cheeseburger Vegetable Soup image

This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives.

Provided by Charlotte

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

Time 40m

Yield 6

Number Of Ingredients 11

1 pound lean ground beef
½ cup shredded carrots
½ cup chopped celery
½ cup chopped onion
3 cups chicken broth
2 cups cooked white rice
1 (15 ounce) can mixed vegetables, drained
1 pound processed cheese food (eg. Velveeta), cubed
1 (11 ounce) can condensed cream of Cheddar cheese soup
2 ½ cups milk
8 ounces sour cream

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
  • Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

Nutrition Facts : Calories 686.1 calories, Carbohydrate 42.3 g, Cholesterol 125.3 mg, Fat 38.9 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 20.9 g, Sodium 2256.3 mg, Sugar 13.3 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

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

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.

KETO BACON CHEESEBURGER SOUP



Keto Bacon Cheeseburger Soup image

This keto-friendly soup recipe delivers all the flavors you crave in a bacon cheeseburger, without the bun. You won't even miss it.

Provided by Soup Loving Nicole

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

Time 1h5m

Yield 6

Number Of Ingredients 15

6 slices bacon
1 pound lean ground beef (80% lean)
3 cups reduced-sodium beef broth
1 cup shredded Cheddar cheese
4 ounces cream cheese
2 spears kosher dill pickles, chopped
3 tablespoons tomato paste
1 tablespoon steak sauce
2 teaspoons spicy brown mustard
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon ground black pepper
1 head romaine lettuce, chopped into bite-sized pieces
6 grape tomatoes, halved
¼ cup chopped red onion

Steps:

  • Heat a large soup pot over medium-high heat and add bacon. Cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Set aside to cool.
  • Add beef to the soup pot and flatten with a spatula. Cook until bottom is browned, about 5 minutes. Flip and cook other side, about 5 minutes more. Add broth, Cheddar cheese, cream cheese, pickles, tomato paste, steak sauce, mustard, onion powder, chili powder, and black pepper. Mix well to combine, breaking meat into smaller pieces.
  • Reduce heat to low; cook and stir until cream cheese is melted, about 3 minutes. Cover and cook soup for 25 minutes more.
  • Ladle soup into individual bowls. Divide lettuce between bowls and fold into soup. Crumble 1 slice of cooked bacon into each bowl and garnish with tomatoes and red onion.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 7.8 g, Cholesterol 103.3 mg, Fat 27.1 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 13.3 g, Sodium 729.4 mg, Sugar 2.8 g

DUTCH OVEN BACON CHEESEBURGER SOUP



Dutch Oven Bacon Cheeseburger Soup image

There is nothing like a thick, creamy, hearty, stick-to-your-ribs soup when it's cold and nasty outside. This potato soup with beef is so cheesy and full of flavor! Friends and family rave every time I make it!

Provided by Cast Iron Redhead

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 15

3 ½ cups chicken broth
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced, or more to taste
1 medium onion, diced
1 cup shredded carrots
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon garlic powder
10 slices bacon
1 pound ground beef
3 tablespoons salted butter
¼ cup all-purpose flour
2 cups milk
1 pinch salt and ground black pepper to taste
2 cups shredded Cheddar cheese, divided
2 tablespoons chopped green onions, or to taste

Steps:

  • Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.
  • Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add bacon and ground beef to the soft potatoes; mix well.
  • Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.
  • Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.

Nutrition Facts : Calories 482 calories, Carbohydrate 28.6 g, Cholesterol 96.1 mg, Fat 29 g, Fiber 3.2 g, Protein 26.2 g, SaturatedFat 14.6 g, Sodium 1075.3 mg, Sugar 5.7 g

LOADED BACON-CHEESEBURGER-POTATO SOUP



Loaded Bacon-Cheeseburger-Potato Soup image

This particular soup is a cheeseburger variation on a more traditional potato soup base, and the addition of the ground beef alongside all that cheese and the potatoes makes for a rich, creamy, and hearty soup. The thick cut bacon adds a nice savory flavor and good texture. I love all the vegetables mixed throughout as well. It's just a great combination of flavors, textures, and ingredients. The cheese really thickens up the broth and it's a "stick to your ribs" kind of meal! Serve this with some crusty bread for sopping up all that goodness.

Provided by Rebekah Rose Hills

Categories     Potato Soup

Time 55m

Yield 6

Number Of Ingredients 14

1 pound ground beef
4 thick bacon slices bacon
2 medium carrots, peeled and diced
2 medium celery, diced
1 small onion, diced
4 cups chicken broth
2 large russet potatoes, peeled and diced
3 tablespoons butter
¼ cup all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese, plus more for garnish
1 teaspoon dried basil
1 teaspoon dried parsley
salt and freshly ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
  • Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
  • Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
  • Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
  • Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
  • Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 34.1 g, Cholesterol 119.9 mg, Fat 34.4 g, Fiber 2.8 g, Protein 31.5 g, SaturatedFat 17.8 g, Sodium 1343.2 mg, Sugar 6.3 g

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 PARADISE SOUP



Cheeseburger Paradise Soup image

I've never met a person who didn't enjoy this creamy soup, and it's hearty enough to serve as a main course with your favorite bread or rolls. -Nadina Iadimarco, Burton, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 16

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups 2% milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) Velveeta, cubed
Crumbled cooked bacon

Steps:

  • In a Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.

Nutrition Facts : Calories 370 calories, Fat 20g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 947mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.

Tips:

  • Use high-quality ground beef for the best flavor. Grass-fed or organic beef are great choices.
  • Don't overcook the ground beef. Cook it until it is just browned, or it will become tough.
  • Use a variety of cheeses to create a more complex flavor. Cheddar, mozzarella, and Parmesan are all good options.
  • Don't be afraid to experiment with different toppings. Croutons, bacon bits, and sour cream are all popular choices.
  • Serve the cheeseburger soup immediately after it is made. It will thicken as it sits, so it is best to eat it while it is still hot.

Conclusion:

This cheeseburger soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover ground beef. With its rich, cheesy flavor and hearty texture, this soup is sure to be a hit with the whole family.

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