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5 from 3 votes

Cheeseburger Soup

This Easy Cheeseburger Soup is a quick and easy weeknight meal! No drive thru needed for the satisfying cheeseburger flavors you’re craving. The pickles and bacon on top are the perfect garnish. Make this for game day, a chilly night, or anytime you want dinner done in 45 minutes. It’s easy to throw together, and if you’re already at the store you can grab a package of sesame buns to butter and toast for homemade croutons.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 306kcal
Author: The Food Charlatan

Ingredients

  • 6 strips bacon
  • 1 small onion chopped
  • 2 stalks celery chopped small
  • 1 large carrot peeled and shredded
  • 1 teaspoon Lawry's seasoning salt
  • 2 teaspoons dried parsley
  • cracked black pepper to taste
  • 1/4 cup all purpose flour
  • 1 pound ground beef the leaner the better
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon Better Than Bouillon Beef Base
  • 4 cup water
  • 8 ounces Velveeta cheese* half of a small block
  • 1/2 head iceberg lettuce shredded, to garnish
  • 1 cup cherry tomatoes halved
  • 1/2 cup chopped pickles to garnish
  • 1 cup shredded cheddar cheese to garnish
  • Shirley's Famous Dinner Rolls to serve with soup

Instructions

  • Cook the bacon. Use kitchen shears to cut bacon into small pieces. Place all the bacon into a 6 quart pot or dutch oven. Cook the bacon over medium heat for about 5 minutes, until it is as crispy as you like it. Remove to a paper-towel-lined plate and set aside. Leave the bacon grease in the pot. (Turn off the heat, unless your veggies are already chopped.)
  • While the bacon cooks, chop the veggies. Chop 1 small onion. Chop 2 stalks of celery into a fairly small dice. Peel one large carrot and shred, using a box grater. Or you can shred using a food processor. Heat up the bacon grease over medium heat, and add the onion, celery, and carrot to the pot.
  • Spices. Add 1 teaspoon Lawry's seasoning salt and 2 teaspoons dried parsley. Add cracked black pepper to taste. Saute for about 5 minutes, until the onions are soft and translucent.
  • Flour. Sprinkle 1/4 cup flour over the veggies in the pot and stir together.
  • Add 1 pound ground beef to the veggies. Break it up and cook completely, until no longer pink, another 5-10 minutes. (If your beef was very fatty, take a moment to ladle out some of the grease.)
  • Add 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, and 1 tablespoon Better Than Bouillon Beef Base. Stir it into the ground beef.
  • Add 4 cups of water. Chop 8 ounces of Velveeta into 1 inch cubes, and add to the soup.* Bring the mixture to a boil over high heat. Scrape the bottom of the pot to stir up all the browned bits. Stir until all the Velveeta is melted.
  • Once the soup boils, lower the heat to medium and continue simmering for another 20-30 minutes with the lid off.
  • Serve the soup in bowls topped with cheeseburger garnishes: bacon, shredded lettuce, tomatoes, pickles, and a sprinkle of cheddar cheese.
  • Don't forget to serve this Cheeseburger Soup with buttery soft dinner rolls!

Notes

*If you are too good for Velveeta, replace with 2-3 cups shredded cheddar cheese that you have shredded by hand (it will melt better). Don't add it when the Velveeta is added; add freshly shredded cheese at the very end, about 1-2 minutes before turning off the heat. Stir until smooth. 

Nutrition

Serving: 1cup | Calories: 306kcal | Carbohydrates: 10g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Potassium: 722mg | Fiber: 1g | Sugar: 6g | Vitamin A: 829IU | Vitamin C: 6mg | Calcium: 252mg | Iron: 2mg