Looking for a quick, creamy, and hearty meal? This homemade cheeseburger soup recipe combines all the flavors you love from cheeseburgers and macaroni and cheese, and it’s ready in just 30 minutes! Best of all, it’s made with real, wholesome ingredients—no processed cheese like Velveeta here. Everything cooks in one pot, making it the perfect comfort food for busy weeknights or cozy weekends. Whether you’re craving something cheesy, hearty, or just want a warm bowl of goodness, this recipe is sure to satisfy!
The Story Behind This Recipe
This Cheeseburger Soup recipe holds a special place in my heart. It all started on a chilly winter evening when my family was craving something warm, hearty, and indulgent. We wanted the flavors of a classic cheeseburger but in a cozy, spoonable form. After some experimentation, I created this one-pot wonder that quickly became a family favorite.
What makes this recipe so special is its versatility. Whether you’re cooking for picky eaters, hosting a game night, or simply need a quick dinner solution, this soup delivers every time. It’s also a great way to sneak in veggies for the kids—they’ll be too busy enjoying the cheesy, beefy goodness to notice the carrots and celery!
Over the years, I’ve shared this recipe with friends and neighbors, and it’s always met with rave reviews. One friend even told me it reminded her of the soups her grandmother used to make—comforting, nostalgic, and full of love. That’s the magic of this Cheeseburger Soup: it’s not just a meal; it’s a memory in the making.
Why You’ll Love This One-Pot Cheeseburger Soup
This cheeseburger soup recipe is a perfect combination of cheesy comfort and hearty flavor. It’s made with seasoned ground beef, sharp cheddar cheese, and elbow macaroni, giving it the rich flavors of a classic cheeseburger and the creamy texture of macaroni and cheese. There’s no need for ketchup or mustard—just the comforting flavors of a cheeseburger in soup form. The creamy broth combined with perfectly cooked pasta will have you going back for seconds!
Made Without Velveeta – Just Real Ingredients!
What sets this cheeseburger soup apart from others is that it’s made with real ingredients. You won’t find any processed cheese here! The creamy texture comes from a simple roux made with butter, flour, chicken broth, heavy cream, and sharp cheddar cheese. This gives the soup a velvety smooth texture without the artificial taste of processed cheese. You can feel good about feeding this to your family because it’s made from scratch using wholesome, natural ingredients.
Ingredients for the Best Cheeseburger Soup
To make this cheeseburger soup, you’ll need:
- Ground Beef: For the best flavor, use 80/20 organic grass-fed ground beef. You can also substitute with ground turkey, plant-based meat, or black beans for a vegetarian option. If you’re craving more flavor, add some crispy bacon crumbles to turn it into a bacon cheeseburger soup!
- Mirepoix (Onion, Carrot, Celery): These vegetables are the flavor foundation for many soups. If you’re short on time, use a pre-chopped mirepoix mix to save prep time.
- Garlic: Freshly minced garlic adds depth to the flavor, but if you’re in a hurry, garlic powder works as a substitute.
- Dried Herbs: Oregano and thyme are my go-to herbs, but you can use Italian seasoning for a quick alternative.
- Flour: The flour helps thicken the soup and creates that creamy, smooth texture.
- Broth: For the base, chicken broth works best, but you can use vegetable broth or beef broth if preferred.
- Elbow Macaroni: Classic elbow macaroni adds that perfect bite. You can swap for other short pasta or use diced potatoes or cauliflower for a low-carb alternative.
- Heavy Cream: This adds richness and a smooth texture. If you want a lighter version, you can use half-and-half, but the soup will be slightly thinner.
- Sharp Cheddar Cheese: For the ultimate cheesy flavor, use sharp cheddar. If you prefer a milder taste, feel free to use mild cheddar.
How to Make One-Pot Cheeseburger Soup
Step 1: Make Burger Bun Croutons
Add an extra touch by making homemade burger bun croutons. Cube sesame-seed buns, drizzle with olive oil, season with garlic powder and oregano, and bake at 400°F for 10 minutes until crispy. These croutons are perfect for topping your soup and enhance the cheeseburger theme.
Step 2: Cook the Soup
- In a large Dutch oven, cook the ground beef with oregano, thyme, salt, and pepper until browned. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery in butter for about 10 minutes. Add garlic, oregano, and thyme, and cook for another minute.
- Stir in flour and cook for another minute to create a thick base.
- Add a splash of chicken broth to deglaze the pot, scraping up all the browned bits from the bottom of the pot.
- Stir in the remaining chicken broth and elbow macaroni. Season with salt and pepper. Bring to a simmer and cook for 5-7 minutes, or until the pasta is al dente.
- Stir in heavy cream and shredded cheddar cheese. Add the cooked ground beef back into the pot and stir to combine. You can add a splash of white balsamic vinegar for a subtle tangy flavor.
- Heat everything through, taste, and adjust seasoning with salt and pepper as needed.
Step 3: Serve and Enjoy!
Ladle the soup into bowls and top with the crispy homemade burger bun croutons, fresh green onions, and extra shredded cheddar. Serve hot and enjoy this comforting, cheesy meal!
Tips for the Best Cheeseburger Soup
- Shred Your Own Cheese: Freshly shredded cheese melts better and creates a smoother texture. Pre-shredded cheese contains anti-caking agents that can prevent it from melting properly.
- Consistency: If the soup thickens too much as it cools, simply add a bit more broth or cream when reheating to loosen it up.
- Extra Creaminess: For an even richer texture, stir in a tablespoon of cream cheese or sour cream at the end.
Frequently Asked Questions
What is cheeseburger soup made of?
This comforting soup is made with ground beef, mirepoix (onion, carrot, celery), flour, chicken broth, elbow macaroni, heavy cream, and sharp cheddar cheese. It’s a quick and easy meal that’s perfect for busy nights!
How do you add cheddar to soup?
Add shredded cheddar towards the end of the cooking process, along with the heavy cream, to ensure it melts smoothly. Be sure the soup is not too hot to avoid the cheese becoming grainy.
Can I make cheeseburger soup ahead of time?
Yes! This soup can be made in advance, but the pasta will absorb some of the liquid as it sits. To keep the soup smooth, cook the pasta separately and combine it with the soup just before serving.
Storing and Reheating Cheeseburger Soup
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it cools, but it’s still delicious!
- Reheating: Reheat on the stove over medium heat, adding a splash of broth or cream to adjust the consistency. Be sure to taste and adjust the seasoning as needed.
Flavor Variations
Customize your cheeseburger soup with these delicious additions:
- Shredded pepper jack cheese for a spicy twist
- Crispy bacon crumbles for extra flavor
- Fresh parsley or chives for color and freshness
- Sour cream for added richness
- Dill pickles for a tangy touch
- Diced tomatoes for added juiciness and acidity
This cheeseburger soup is incredibly versatile and can easily be tailored to suit your tastes!
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Cheeseburger Soup
Ingredients
- 1 lb ground beef 80/20 organic grass-fed or your choice of meat
- 1 small onion diced
- 1 medium carrot diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tablespoon flour all-purpose
- 4 cups chicken broth or vegetable broth
- 1 ½ cups elbow macaroni
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: ½ cup crispy bacon crumbles for bacon cheeseburger soup
- Optional: Homemade burger bun croutons for garnish
Instructions
- Brown the Ground Beef: In a large Dutch oven, cook the ground beef over medium heat, breaking it up with a spatula. Season with oregano, thyme, salt, and pepper. Cook until browned and cooked through. Remove from the pot and set aside.
- Cook Vegetables: In the same pot, melt the butter and sauté the onion, carrot, and celery for about 10 minutes, until softened. Add the garlic, oregano, and thyme and cook for another minute.
- Make the Roux: Stir in the flour and cook for 1 minute, until it thickens slightly.
- Deglaze the Pot: Add a splash of chicken broth to deglaze the pot, scraping any browned bits off the bottom.
- Simmer the Soup: Add the remaining chicken broth and elbow macaroni. Bring the soup to a simmer and cook for 5-7 minutes, or until the pasta is al dente.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese, and continue stirring until the cheese is melted and smooth.
- Add Ground Beef: Return the cooked ground beef to the pot and stir everything together. Taste and adjust seasoning with salt and pepper as needed.
- Optional: Add a splash of white balsamic vinegar for a subtle tangy flavor.
- Serve: Serve the soup topped with burger bun croutons, chopped green onions, and extra shredded cheddar for added flavor and crunch.
Notes
- Make-Ahead Tips: This soup can be made a day in advance, but keep in mind that the noodles will absorb some of the liquid as it sits. To keep the soup smooth, cook the pasta separately and add it just before serving.
- Consistency: The soup will thicken as it cools. If reheating, add more broth or cream to achieve the desired consistency.
- Vegetarian Options: Substitute ground beef with plant-based meat or black beans for a vegetarian version.
- Extra Creaminess: For a richer soup, stir in cream cheese or sour cream at the end of cooking.