This Easy Cheeseburger Soup is a simple, easy, and good hearty cheeseburger soup that everyone loves – it comes together quick with your kids favorite ingredients, is hearty enough to be served for dinner, and we're also including tips on how it can be made low carb, too!

This soup has quickly become one of our all time favorite meals – it is simple, uses ingredients we often already have on hand, is incredibly easy, and tastes good!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Our Go To Recipe For Cheeseburger Soup

While many cheeseburger soups contain potato, we are offering up a potato free cheeseburger soup that is loaded with fresh vegetables and a ton of good ground beef – plus tons of cheesy flavor.

Cheeseburger soup is one of those things that brings a ton of comfort in fall – it is suited to watching the game, family dinners, or lunch on the go!

We developed this easy cheeseburger soup recipe to even work in a keto diet since it is naturally low carb (do check out our Keto Cheeseburger Soup Recipe notes below as there is a change you'll want to make to the ingredients if staying away from processed foods.)

Cheeseburger soup is one of those dishes that is solid on a cold night or a stressed weekday when you need to tuck into something hearty and comforting.

This dish is great for meal trains, potlucks, and neighbor gifts because it can be frozen and reheated well.

Cheeseburger Soup Recipe Ingredients

To make this recipe, we will need the following ingredients:

Ground Beef (1/2 pound): Ground beef is the primary protein source in cheeseburger soup, imparting a rich and savory flavor reminiscent of a classic cheeseburger.
Butter (4 tablespoons, divided): Butter adds richness and a velvety texture to the soup. It's used for sautéing the vegetables and enhancing their flavors.
Onion (3/4 cup, chopped): Chopped onions provide a sweet and aromatic flavor, contributing to the soup's overall depth and savory profile.
Carrots (3/4 cup, shredded): Shredded carrots introduce a subtle sweetness and a touch of color to the soup. They also provide a pleasing textural contrast.
Bell Pepper (1, diced): Diced bell pepper adds a slightly sweet and mildly tangy flavor, as well as vibrant color and a hint of crunch.
Celery (3/4 cup, diced): Diced celery imparts a gentle, earthy flavor and a satisfying crunch to the soup. It's a classic soup ingredient.
Dried Basil (1 teaspoon) and Dried Parsley Flakes (1 teaspoon): These dried herbs infuse the soup with herbal notes, enhancing its overall taste and aroma.
Chicken Broth (3 cups): Chicken broth serves as the flavorful base of the soup, providing depth and richness to the broth.
Shredded Velveeta or Cheddar Cheese (2 to 4 cups): This cheese is essential for giving the soup its signature creamy, cheesy goodness. You can choose between Velveeta for a smoother texture or cheddar cheese for a more pronounced cheese flavor.
Whole Milk (1-1/2 cups): Whole milk adds creaminess and richness to the soup, enhancing its cheesy and comforting qualities.
Salt (3/4 teaspoon) and Pepper (1/4 to 1/2 teaspoon): These seasonings balance the flavors in the soup, with salt enhancing the ingredients and pepper providing a touch of warmth.
Sour Cream (1/4 cup): Sour cream is added at the end to give the soup a creamy and tangy finish, adding depth to the overall flavor.
Crunchy Crumbled Bacon (4-6 strips, for garnish): Bacon bits provide a savory and smoky crunch that complements the cheeseburger theme of the soup. They serve as a delightful garnish.

How to Make This Easy Cheeseburger Soup

Once you've gathered your ingredients, we will use this method:

Brown beef & vegetables. In a large saucepan over medium heat, melt 1 tablespoon butter over medium heat. Add ground beef – cook and crumble beef until no longer pink. Remove beef, set aside, and add in vegetables to brown lightly. Saute beef, onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add beef back in. Add broth; bring to a boil. Reduce heat to low.
Add liquids. Stir in stock, cheese, milk, salt and pepper; cook until cheese melts.
Stir in sour cream. Remove from heat; blend in sour cream.

Kitchen notes

How to add cheese without clumping: While cheese is amazingly good in soup, it isn't the easiest ingredient to incorporate to soups and stews – since it can clump and separate from the soup, leaving you with a gross and sticky mess. stir thoroughly to prevent clumping.

Use Velveeta. If using velveeta, as the recipe calls for, you can be a lot less precise – that stuff can take pretty much anything and still come out creamy, smooth, and solid in a recipe.

Don't Use Dry Cheeses. Cheeses with a higher moisture content incorporate much better into soups – whereas drier cheeses tend to clump up more. To prevent clumping, opt for a cheese with more moisture (mozzarella, colby, non-aged cheddars, farm-style cheese) instead of something drier. (Think creamy, not hard.)

Add Cheese Slowly. Add cheese by gradually sprinkling cheese over soup, and stirring well to melt and mix cheese, before adding the next handful. If adding too much cheese too quickly to a soup, cheese is more likely to clump and seize up without fully incorporating.

Turn Temp To Low. Cheese's proteins break down over high heat, and can force the cheese to “seize” up, release all it's moisture, and clump. Keep heat to a low boil when adding cheese (if your soup was at a heavy boil, you can turn the heat off to add in the cheese, stirring well to incorporate and fully melt before returning heat to low.)

Use Quality Ground Beef: Choose 80/20 ground beef for the solid balance of flavor and fat. Leaner beef may not provide the richness needed, while fattier cuts can make the soup greasy. Brown the beef and drain excess fat to prevent the soup from becoming too oily.

Incorporate Potatoes for Texture: If you're not worried about carbs, try adding diced potatoes give the soup a hearty texture, making it more filling. Use Russet or Yukon Gold potatoes as they hold up well during cooking. Cut the potatoes into uniform sizes to ensure even cooking.

Use Broth for Flavor: For the base, use beef or chicken broth instead of water to enhance the soup's savory, meaty flavor. Beef broth adds richness, while chicken broth gives a lighter flavor. Low-sodium broth is better so you can control the salt levels.

Get the Cheese Right: Cheddar cheese is classic for cheeseburger soup, providing a sharp, tangy flavor. For extra creaminess, add some Velveeta or Monterey Jack along with cheddar. Add cheese slowly and stir constantly to prevent it from clumping.

Don't Overcook the Vegetables: To maintain texture, simmer the soup gently until the potatoes and veggies are tender. Overcooking can result in mushy vegetables.

Add Dairy at the Right Time: Stir in heavy cream or milk near the end of cooking to prevent curdling. This adds a rich, creamy texture without overpowering the other flavors. Avoid boiling the soup after adding dairy to keep it smooth.

Season in Layers: Season the soup with salt, pepper, garlic powder, and onion powder as you cook. Taste and adjust as you go to ensure the flavors are well-balanced. Add a dash of Worcestershire sauce for an umami boost and a subtle, savory depth.

Cheeseburger Soup Recipe Variations

Protein Variations: Add crispy bacon bits for a smoky flavor, or swap ground beef with turkey, chicken, or sausage for a different twist. Sausage, especially spicy varieties, adds extra depth.

Cheese Options: Stick with sharp cheddar for a classic taste, or try pepper jack for a kick. For extra creaminess, blend in cream cheese.

Low-Carb Vegetables: Boost the soup with diced zucchini, riced cauliflower for a potato-like texture, sautéed mushrooms, or fresh spinach stirred in at the end.

Make it keto: This easy cheeseburger soup can easily be turned into a keto cheeseburger soup recipe – with one swap. We are calling for velveeta cheese in this cheeseburger soup (which, yea, is heavily processed) – making it not the healthiest choice, and adding processed food into the recipe. To make this soup keto/all natural, swap the velveeta for a nice melting cheddar (or a cheddar-mozzarella mix) of shredded cheese. We prefer the easy creamy texture that velveeta gives this soup, but it is as flavorful with unprocessed cheese.

Flavor Boosters: Enhance the cheeseburger vibe with chopped dill pickles, a splash of mustard, or a dash of hot sauce for spice.

Topping Ideas: Garnish with diced avocado, sour cream, or chopped green onions for added flavor and texture.

Thickening Options: Use xanthan gum, cream cheese, or puréed cauliflower to thicken the soup while keeping it low-carb.

Carb it up: Serve with croutons, sweet potato fries, or breadsticks on the side to cater to carb-loving diners.

Keeping leftovers

To store cheeseburger soup, let it cool completely before transferring it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

To Freeze Cheeseburger Soup: Let cool and add to a ziploc bag, with any extra air bubbles squeezed out. Lay flat in a freezer (so soup freezes in a flatter shape instead of a giant blob so it is easier and more even when defrosting.)

How to Reheat Easy Cheeseburger Soup

Stovetop Method: Reheat cheeseburger soup gently over low to medium heat, stirring frequently to ensure even warming and to prevent the cheese from separating. If the soup has thickened too much, add a splash of broth, heavy cream, or water to adjust the consistency.

Microwave Method: Place a portion of the soup in a microwave-safe bowl and heat in 30-second intervals, stirring after each round until warmed through. This prevents uneven heating and maintains the creamy texture.

Tips for Best Results: Avoid boiling the soup while reheating, as it can cause the cheese to break down. Always add fresh garnishes like avocado, sour cream, or green onions after reheating to maintain their texture and flavor.

Serve it with

Crusty Bread or Dinner Rolls: Serve slices of crusty breadgarlic bread, or warm dinner rolls alongside your soup. They're suited to dipping into the creamy soup.

Side Salad: A crisp and refreshing side salad made with fresh greens, tomatoes, cucumbers, and your favorite dressing adds a contrast of textures and flavors to the meal.

French Fries or Potato Wedges: For a truly indulgent experience, serve your cheeseburger soup with a side of crispy French fries or seasoned potato wedges.

Pickles: Pickles especially dill or bread-and-butter pickles, provide a tangy and crunchy element that complements the rich flavors of the soup.

Coleslaw: A creamy coleslaw with cabbage and carrots can balance the richness of the soup and provide a nice contrast in taste and texture.

Baked Beans: Baked beanseither homemade or canned, are a classic and hearty side that complements the comfort food vibe of cheeseburger soup.

Garlic Knots: Soft and garlicky knots of bread are a delightful accompaniment that pairs well with the soup's savory flavors.

A few answers

Can we use ground turkey or chicken instead of ground beef in cheeseburger soup?

Yes, you can substitute ground turkey or chicken for ground beef if you prefer a leaner option. Keep in mind that the choice of meat will influence the flavor of the soup.

Can we use other types of cheese besides Velveeta or cheddar in cheeseburger soup?

Absolutely! While Velveeta and cheddar are common choices, you can experiment with different cheeses to customize the flavor. Gouda, Swiss, or pepper jack cheese can add unique and good twists to the soup.

How can we make cheeseburger soup vegetarian or vegan?

To make a vegetarian version, you can use plant-based ground meat or crumbles, vegetable broth, and dairy-free cheese and milk alternatives. For a vegan option, ensure that all ingredients are plant-based and non-dairy.

Can we make cheeseburger soup in advance and reheat it later?

Yes, cheeseburger soup can be made in advance and reheated. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop over low to medium heat, stirring occasionally, until heated through.

Can we freeze cheeseburger soup?

Cheeseburger soup can be frozen for longer storage. Allow it to cool completely, then transfer it to an airtight container or freezer-safe bags. It can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.

What can we garnish cheeseburger soup with?

Popular garnishes include crumbled bacon, shredded cheese, chopped green onions, diced tomatoes, and a dollop of sour cream. These toppings add texture and extra flavor.

Can we add other vegetables to cheeseburger soup?

Yes, you can customize your soup by adding vegetables like corn, peas, or mushrooms for additional flavor and nutrition.

Can we make a low-fat version?

You can make a lower-fat version of cheeseburger soup by using lean ground meat, reduced-fat cheese, and low-fat milk. Keep in mind that the flavor and texture may vary slightly.

Can we make cheeseburger soup in the instant pot?

Yes, you can adapt the recipe for a slow cooker or Instant Pot. For a slow cooker, cook the ground beef and sauté the vegetables separately before adding everything to the slow cooker and cooking on low for several hours. For an Instant Pot, use the sauté function for initial steps, then pressure cook on high for a shorter time.

What can we serve alongside cheeseburger soup for a complete meal?

Consider serving crusty bread dinner rollsa side salad, or garlic bread to complement the soup. These sides help create a satisfying meal.

Ingredients

½ pound ground beef
4 tablespoons butter, divided
¾ cup chopped onion
¾ cup shredded carrots
1 bell pepper, diced
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
3 cups chicken broth
2 to 4 cups shredded Velveeta or cheddar cheese
1-1/2 cups whole milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
4-6 strips crunchy crumbled bacon to garnish

Method

In a large saucepan over medium heat, melt 1 tablespoon butter over medium heat.
Add ground beef – cook and crumble beef until no longer pink.
Remove beef when browned, set aside. Do not drain fat. Add vegetables to pan and cook until browned, about 8 minutes, stirring frequently to prevent burning. When lightly browned, stir beef back in.
Add broth; bring to a boil.
Reduce heat to low.
Stir in cheese, milk, salt and pepper; cook until cheese melts.
Remove from heat; blend in sour cream.