- 1 Pound ground beef
- 1/2 Cup chopped onion
- 1/2 Cup chopped celery
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 214-ounce cans reduced-sodium beef broth
- 2 medium-sized potatoes, chopped coarsely
- 1 14 1/2-ounce can diced tomatoes, drained
- 1 8-ounce package shredded Cheddar and American cheese blend
- 1 6-ounce can tomato paste
- 1/4 Cup ketchup
- 2 Tablespoons Dijon-style mustard
- 1 Cup whole milk
- 6 cocktail buns or brown-and-serve rolls, split
- 1 Tablespoon butter, melted, or olive oil
- Assorted condiments, such as pickles, onions, lettuce, mustard, and/or ketchup, for serving (optional)
In a large pot, cook the beef, onion, celery, and garlic over medium heat until the meat is browned and the vegetables are tender; drain the fat. Sprinkle flour on the beef mixture. Cook and stir for 2 minutes. Stir in the broth and potatoes. Bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook, covered, until the potatoes are tender, for 10 minutes.
Stir in the tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until the soup comes to a gentle boil. Stir in the milk and heat through.
Preheat the broiler.
Place the split buns, split sides up, on a broiler pan. Brush with the melted butter or olive oil. Broil 4-5 inches from the heat until golden, for about 1 minute. Serve the soup with toasted buns and top with condiments.
Calories Per Serving873
Folate equivalent (total)160µg40%
- 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
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.
Amish Cheeseburger Soup
In a skillet over medium heat, cook ground beef. Once it’s browned, drain off the grease and set the beef aside.
In a large stockpot over medium heat, melt 2 tablespoons butter. Add carrots, celery, onion, parsley and basil and saute them. After 10 minutes, add the chicken broth and potatoes, reduce heat to a simmer and cook until potatoes are tender (about 10 minutes, but test with a fork). While they are cooking, make your roux.
In a saucepan, make your roux by melting the remaining butter over medium heat. Add flour and salt and pepper to taste. Cook until bubbly, about a minute. Slowly, add milk and cook on medium, stirring constantly until thickened. Add the thickened roux to the broth and veggies. Turn the heat to low and add the cheese and beef. When the cheese is melted, stir in the sour cream. Taste and add more seasonings according to your liking.
How to make Cheeseburger Soup:
- Cook the ground beef in a large dutch oven or large pot.
- Pour the beef into a strainer to drain out all the excess grease and set the meat aside.
- Using the same pot, melt butter and saute the onion, celery and carrots until tender. Add in the Worcestershire sauce and garlic.
- Stir in the flour to coat the vegetables, this will help thicken the soup while it cooks.
- Pour in the broth and using a wooden spoon gently scrape the bottom of the pot to get all the flavored bits off the bottom of the pan.
- Add in the seasonings. Stir to combine. Add in the diced potatoes and ground beef.
- Simmer until potatoes are softened, about 15-20 minutes.
- Remove from heat and stir in milk and cheese.
- Serve with desired toppings.
Steps to make Cheeseburger Soup
Cook ground beef
In a large stockpot over medium heat, break apart and cook ground beef until browned. Transfer to a plate, cover and set aside.
In the same stockpot, melt butter and add the diced onion. Cook while stirring now and again for 3-4 minutes until soft and translucent.
Add garlic, salt and pepper and continue cooking while stirring for 1 minute.
Lightly add the ⅓ cup flour by sprinkling over the cooked onions. Stir continuously over the heat for 2 minutes until flour becomes slightly browned.
Add remaining soup ingredients
Add parsley, pickle juice, mustard, beef broth, tomatoes and cooked ground beef to the pot. Stir to mix everything together then cover and simmer for 10 minutes.
Add cream and cheese
Lower heat and add the cream and cheese. Stir and continue cooking for another 10 minutes until cheese has melted.
Cheeseburger Soup Recipe – How to Make it in 5 Simple Steps
With ground beef, tomato paste, two kinds of cheese, and mustard, our recipe for Cheeseburger Soup brings to mind all of the flavors of your favorite fast food meal. By using our recipe shortcuts, like frozen hash browns and bacon bits, you can serve this soup in no time.
When you’re watching your weight, you will want to pick recipes that are filling, but light. This recipe is not for one of those times. Cheeseburger Soup is one of those recipes that is meant for a splurge night. It has meat, two kinds of cheese, bacon, and potatoes in it, as well as heavy whipping cream. Diet food? No way. This recipe is hearty and filling, so even those who think that soup is never going to fill hungry bellies will be surprised.
- 2 pounds ground beef
- 4 cups onion, chopped
- 2 (28-ounce) cans Muir Glen organic fire roasted diced tomatoes, undrained
- 1/2 cup steak sauce
- 1 (16-ounce) American cheese loaf, cut into cubes
- 1 (22-ounce) bag frozen waffle fries
- 2 cups lettuce, shredded
Preparation time 20mins
Cooking time 500mins
Adapted from pillsbury.com
What’s in This Cheeseburger Soup?
You can most likely guess the key ingredients in this creamy cheeseburger soup recipe. And although nothing can compare to biting into a juicy cheeseburger sandwiched between two toasted buns, this cheeseburger soup comes pretty dang close.
Here’s what you’ll need to make this quick soup recipe:
- Ground beef
- Kosher salt and pepper
- All-purpose flour
- Whole milk
- Russet tomatoes
- Canned diced tomatoes
- Hot sauce
- Sharp cheddar cheese
- Fresh parsley
- Sourdough bread
- Garlic salt
This hearty cheeseburger soup is perfect as a dinner entree or served as a cup with half a sandwich for a satisfying lunch. You'll avoid the fast-food drive-thru, but get the nostalgic taste with this recipe as a healthier alternative to cheeseburger and fries. Serve the soup with soft rolls and some lettuce, sliced tomatoes, and pickles on the side with a drizzle of that secret special sauce or your favorite dressing.
This soup appeals to all ages and can be doubled or tripled for large family get-togethers as an alternative to other stock pot dishes such as chili or pasta. The soup is loaded with lean ground beef, cheese, and a variety of chopped vegetables and makes a fabulous meal that's filling on a cold night or a rainy day.
Since mild cheddar melts nicely, it's a good choice for this soup, or you might prefer American cheese or Velveeta if that's what you usually put on a cheeseburger. You might also experiment with other cheeses, such as pepper jack, cheddar jack, or bacon cheddar. Cheeseburger soup is sure to become a family favorite!
½ cup margarine or butter
1 cup brown sugar, packed
¼ cup milk
2 cups powdered sugar
Heat margarine over medium heat in a 2-quart saucepan. When margarine is melted, stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low and boil 2 minutes longer, still stirring. Stir in milk and heat to boiling. Remove from heat and cool. Slowly stir in powdered sugar. Place saucepan of frosting in bowl of very cold water and beat frosting until smooth.
If frosting is too stiff, add an additional 1 teaspoon of milk at a time until frosting is smooth. Frosts one 9吉 inch cake.
This easy cheeseburger soup recipe is from volume 2 of our cookbook:
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