Craving that classic cheeseburger flavor but want something warm and comforting? You’re in luck! We’ve gathered 20 creamy, dreamy cheeseburger soup recipes that deliver all the savory goodness in a cozy bowl. From quick weeknight dinners to slow-cooker favorites, these soups are pure comfort food magic. Get ready to find your new go-to recipe—let’s dive in!
Classic Cheeseburger Soup with Ground Beef
You know those days when you’re craving a cheeseburger but want something warm and comforting? This classic cheeseburger soup brings all those familiar flavors into one cozy bowl. It’s basically your favorite burger in spoonable form—perfect for a chilly evening.
Ingredients
- 1 lb ground beef (80/20 works best for flavor)
- 1 medium onion, diced (yellow or white both work)
- 2 cloves garlic, minced (or 1 tsp pre-minced)
- 3 cups beef broth (low-sodium lets you control salt)
- 2 cups milk (whole milk for creamier texture)
- 2 cups shredded cheddar cheese (sharp cheddar recommended)
- 1 cup diced potatoes (Yukon Gold hold shape well)
- 1/2 cup diced dill pickles (plus extra for garnish)
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp butter
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust after tasting)
Instructions
- Heat a large pot over medium-high heat and add ground beef.
- Cook beef for 5-7 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
- Drain excess grease from the pot, leaving about 1 tablespoon behind for flavor.
- Add butter and diced onion to the pot with the beef.
- Sauté for 4-5 minutes until onions turn translucent and slightly golden.
- Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn.
- Add diced potatoes and beef broth to the pot.
- Bring to a boil, then reduce heat to maintain a simmer.
- Cover and simmer for 15 minutes until potatoes are fork-tender.
- Pour in milk, ketchup, mustard, Worcestershire sauce, paprika, black pepper, and salt.
- Stir everything together and heat through for 3-4 minutes without boiling.
- Reduce heat to low and gradually stir in shredded cheddar until fully melted and smooth.
- Fold in diced pickles and heat for 1 final minute.
Deliciously creamy with that signature burger tang, this soup delivers serious comfort in every spoonful. The tender potato chunks and pickle bits create wonderful texture contrasts. Try topping with extra shredded cheese and crumbled bacon for that fully-loaded burger experience.
Bacon Cheeseburger Soup with Cheddar
Ever have one of those days where you’re craving a juicy bacon cheeseburger but want something cozier? This bacon cheeseburger soup with cheddar brings all those classic flavors together in one comforting bowl. It’s basically your favorite burger transformed into the ultimate cozy meal.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 6 slices bacon, chopped (thick-cut adds great texture)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups shredded cheddar cheese
– 1 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 2 tbsp unsalted butter
– Salt and black pepper (start with ½ tsp each)
Instructions
1. Place chopped bacon in a large pot over medium heat and cook for 8-10 minutes until crispy, stirring occasionally.
2. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
3. Add ground beef to the pot and cook for 6-8 minutes, breaking it up with a spoon until no pink remains.
4. Add diced onion and cook for 4-5 minutes until softened and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Sprinkle flour over the meat mixture and cook for 1 minute while stirring constantly to coat everything.
7. Pour in beef broth slowly while stirring to prevent lumps from forming.
8. Add diced tomatoes with their juices, Worcestershire sauce, and smoked paprika.
9. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
10. Stir in heavy cream and simmer for another 5 minutes without boiling.
11. Remove the pot from heat and gradually stir in shredded cheddar cheese until fully melted and smooth.
12. Season with salt and black pepper, starting with ½ teaspoon each and adjusting as needed.
13. Stir in the reserved crispy bacon, saving some for garnish if desired.
The soup comes out rich and creamy with that perfect burger joint flavor—the crispy bacon adds wonderful texture while the cheddar makes it irresistibly cheesy. Serve it with crusty bread for dipping or top with extra shredded cheese and chopped green onions for that full burger experience.
Spicy Jalapeño Cheeseburger Soup
Oh man, you know those days when you’re craving a juicy cheeseburger but want something cozier? This spicy jalapeño cheeseburger soup gives you all those classic burger flavors in one comforting bowl. It’s basically your favorite cookout meal transformed into the ultimate cozy dinner.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 2 jalapeños, minced (remove seeds for less heat)
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups shredded cheddar cheese
– 1 cup heavy cream
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 pound of ground beef and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Stir in the diced onion and minced jalapeños, cooking for 4-5 minutes until vegetables soften.
4. Add the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
5. Mix in 2 tablespoons of tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in 4 cups of beef broth and the undrained can of diced tomatoes, scraping any browned bits from the pot bottom.
7. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, and 1/2 teaspoon of black pepper.
8. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
9. Gradually stir in 2 cups of shredded cheddar cheese until fully melted and smooth.
10. Pour in 1 cup of heavy cream and heat through for 3-4 minutes without boiling.
Zesty and creamy, this soup has that perfect burger texture with tender beef in every spoonful. The jalapeño gives it a nice kick that builds gradually—top it with crispy bacon bits or serve with garlic bread for dipping to make it even more burger-like.
Loaded Cheeseburger Soup with Pickles
Brace yourself for the ultimate comfort food mashup. You get all the juicy, cheesy goodness of a classic burger in a cozy, spoonable soup that’s perfect for chilly nights. It’s basically your favorite cookout in a bowl, ready in under an hour.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup dill pickle slices, plus 2 tbsp pickle brine
– 2 cups shredded cheddar cheese
– 1 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tbsp Worcestershire sauce
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley (or 1 tbsp dried)
Instructions
1. Brown 1 lb ground beef in a large pot or Dutch oven over medium-high heat for 6–8 minutes, breaking it up with a spoon until no pink remains.
2. Add diced onion and minced garlic to the pot, cooking for 3–4 minutes until the onion is softened and fragrant.
3. Sprinkle 2 tbsp flour over the beef and onion mixture, stirring constantly for 1 minute to cook off the raw flour taste.
4. Pour in 4 cups beef broth and 1 can diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
5. Stir in 1 tbsp Worcestershire sauce, 1 tsp paprika, and 1/2 tsp black pepper.
6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes to let the flavors meld.
7. Gradually stir in 1 cup heavy cream and 2 tbsp pickle brine until fully incorporated.
8. Add 2 cups shredded cheddar cheese one handful at a time, stirring until each addition is melted and smooth.
9. Fold in 1 cup dill pickle slices and 1/4 cup chopped parsley, heating for 2–3 minutes until pickles are warmed through.
10. Ladle the soup into bowls and serve immediately. Get ready for a creamy, tangy spoonful that’s packed with savory beef and melty cheese. For a fun twist, top with extra pickles or crumbled bacon, and serve with toasted burger buns for dipping.
Healthy Turkey Cheeseburger Soup
A cozy bowl of soup that tastes just like your favorite cheeseburger but in spoonable form—perfect for those chilly nights when you want comfort food without the guilt. You’ll love how all those classic burger flavors come together in this hearty, protein-packed soup that’s surprisingly simple to make. Let’s get cooking!
Ingredients
– 1 lb ground turkey (or ground beef for classic burger flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth (low-sodium recommended)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp paprika
– 1 cup shredded cheddar cheese
– 1/4 cup plain Greek yogurt (or sour cream)
– 2 tbsp chopped fresh parsley
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Add diced onion and cook for 3 minutes until translucent.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add carrots and celery, cooking for 4 minutes until slightly softened.
6. Pour in chicken broth and diced tomatoes with their juices.
7. Stir in dried oregano and paprika.
8. Bring soup to a boil, then reduce heat to low.
9. Cover and simmer for 15 minutes until vegetables are tender.
10. Remove pot from heat and let cool for 2 minutes.
11. Stir in shredded cheddar cheese until fully melted and incorporated.
12. Mix in Greek yogurt until smooth and creamy.
13. Garnish with fresh parsley before serving.
Zesty and satisfying, this soup has a wonderfully thick, creamy texture that clings to your spoon while the tender turkey and vegetables provide just the right amount of bite. The cheesy, savory broth captures that classic burger joint flavor perfectly—try topping it with extra shredded cheese and crumbled turkey bacon for an ultra-indulgent twist. Leftovers taste even better the next day as the flavors continue to meld together beautifully.
Cheeseburger Potato Soup
Zesty comfort food doesn’t get much cozier than this! You’re going to love how all your favorite cheeseburger flavors come together in one warm, satisfying bowl. It’s basically your go-to burger transformed into the ultimate soup for chilly nights.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 4 slices bacon, chopped (or use pre-cooked to save time)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 4 cups chicken broth (low sodium preferred)
– 2 lbs russet potatoes, peeled and cubed into 1/2-inch pieces
– 1 cup heavy cream (or half-and-half for lighter option)
– 2 cups shredded cheddar cheese (freshly shredded melts better)
– 1/4 cup ketchup
– 2 tbsp yellow mustard
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– Salt and black pepper to taste
– Optional toppings: diced dill pickles, additional shredded cheese, crumbled bacon
Instructions
1. Place chopped bacon in a large pot or Dutch oven over medium heat.
2. Cook bacon for 6-8 minutes until crispy, stirring occasionally.
3. Remove bacon with a slotted spoon and set aside on paper towels, leaving drippings in the pot.
4. Add ground beef to the hot bacon drippings and cook for 5-7 minutes, breaking it up with a spoon until browned.
5. Add diced onion to the beef and cook for 3-4 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
8. Add cubed potatoes and bring mixture to a boil.
9. Reduce heat to medium-low, cover, and simmer for 15-18 minutes until potatoes are fork-tender.
10. Stir in heavy cream, ketchup, mustard, Worcestershire sauce, and smoked paprika.
11. Heat through for 2-3 minutes without boiling to prevent curdling.
12. Remove pot from heat and gradually stir in shredded cheddar cheese until melted and smooth.
13. Season with salt and black pepper to taste.
14. Ladle soup into bowls and top with reserved bacon and optional toppings.
Perfectly creamy with tender potato chunks and that classic burger flavor we all crave. The smoky bacon and tangy pickle topping really make it taste like you’re eating a deconstructed cheeseburger. Try serving it in bread bowls for the ultimate comfort food experience that’ll have everyone asking for seconds!
Beer Cheese Cheeseburger Soup
Remember those cozy nights when you just want something warm and comforting? This beer cheese cheeseburger soup brings all the flavors of your favorite burger right into a bowl. You get that savory beef, melty cheese, and a hint of beer—perfect for when you’re craving something hearty but don’t feel like firing up the grill.
Ingredients
- 1 lb ground beef (80/20 works great for flavor)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup lager-style beer (like a pale ale, or sub with more broth)
- 2 cups whole milk
- 8 oz sharp cheddar cheese, shredded (pre-shredded works, but block cheese melts smoother)
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and black pepper to taste (start with ½ tsp salt, ¼ tsp pepper)
- Optional toppings: crumbled cooked bacon, diced dill pickles, or extra shredded cheese
Instructions
- Heat a large pot or Dutch oven over medium-high heat for 2 minutes until warm.
- Add the ground beef and cook for 6–8 minutes, breaking it up with a spatula, until no pink remains.
- Tip: If there’s excess grease, drain off all but 1 tablespoon to keep the soup from being too oily.
- Add the diced onion and cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the beef mixture and stir continuously for 1–2 minutes to cook out the raw flour taste.
- Pour in the beef broth and beer, scraping the bottom of the pot to lift any browned bits.
- Bring the soup to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Tip: Simmering helps the flavors meld—don’t rush this step!
- Gradually whisk in the whole milk to avoid curdling.
- Add the Worcestershire sauce, smoked paprika, salt, and black pepper, stirring to combine.
- Simmer for another 5 minutes, but do not boil, to heat through.
- Remove the pot from the heat and stir in the shredded cheddar cheese until fully melted and smooth.
- Tip: For the creamiest result, add the cheese off the heat to prevent separation.
- Ladle the soup into bowls and top with your favorite burger-inspired toppings.
Ultra-creamy and packed with savory goodness, this soup has a rich, cheesy base with tender beef in every spoonful. Serve it with a side of toasted pretzel buns for dipping, or go all out with extra pickle relish and crispy bacon bits on top—it’s like a deconstructed cheeseburger in a cozy, spoonable form.
Buffalo Cheeseburger Soup with Blue Cheese
Warm, comforting, and packed with all your favorite burger flavors in a bowl—this Buffalo cheeseburger soup is the ultimate cozy meal. You get that classic spicy kick from buffalo sauce, melty cheese, and a rich, creamy base that’ll have you going back for seconds. It’s like your game-day snack turned into the coziest dinner ever.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 4 cups chicken broth (low-sodium if preferred)
– 1 cup heavy cream
– 1/2 cup buffalo sauce (adjust for more or less heat)
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled blue cheese (plus extra for garnish)
– 2 tbsp unsalted butter
– 1 tsp paprika
– Salt and black pepper to taste
– Optional: chopped celery or green onions for topping
Instructions
1. Heat a large pot over medium-high heat and add the ground beef.
2. Cook the beef for 6–8 minutes, breaking it into small crumbles with a spoon, until no pink remains.
3. Drain excess grease from the pot, leaving about 1 tablespoon behind for flavor.
4. Add the diced onion to the pot and cook for 4–5 minutes, stirring occasionally, until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the chicken broth and buffalo sauce, then bring the mixture to a boil.
7. Reduce heat to low, cover the pot, and simmer for 10 minutes to let flavors meld.
8. Stir in the heavy cream and paprika, and heat for 2–3 minutes until warmed through.
9. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth.
10. Mix in the crumbled blue cheese and butter, stirring until the butter is incorporated.
11. Season with salt and black pepper to taste, then remove from heat.
Just ladle it into bowls and top with extra blue cheese crumbles for that bold, tangy finish. The soup is wonderfully creamy with a kick of heat from the buffalo sauce, and the melted cheeses give it a rich, burger-like depth. Serve it with celery sticks or crusty bread for dipping—it’s a crowd-pleaser that’s as fun to eat as it is delicious.
Mac and Cheese Cheeseburger Soup
Unexpectedly craving both mac and cheese and a juicy burger? You’re in luck—this cozy soup combines the best of both worlds, blending creamy pasta with savory burger flavors in one comforting bowl. It’s the ultimate weeknight dinner fix when you can’t decide what to make.
Ingredients
- 1 lb ground beef (80/20 blend for richness, or leaner if preferred)
- 1 medium onion, diced (yellow or white for sweetness)
- 2 cloves garlic, minced (fresh or jarred)
- 4 cups beef broth (low-sodium to control saltiness)
- 1 cup elbow macaroni (uncooked; small shells work too)
- 2 cups shredded cheddar cheese (sharp for bold flavor)
- 1 cup heavy cream (or half-and-half for lighter texture)
- 1 tbsp Worcestershire sauce (adds umami depth)
- 1 tsp smoked paprika (for a hint of smokiness)
- 2 tbsp unsalted butter (or olive oil for browning)
- Salt and black pepper (adjust to taste)
Instructions
- Heat a large pot over medium-high heat and add the unsalted butter.
- Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the ground beef to the pot, breaking it up with a spoon, and cook for 6–8 minutes until fully browned and no pink remains.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Pour in the beef broth and Worcestershire sauce, then bring the mixture to a boil over high heat.
- Add the uncooked elbow macaroni to the boiling broth, reduce heat to medium, and simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente.
- Reduce heat to low and stir in the heavy cream and smoked paprika until fully incorporated.
- Gradually add the shredded cheddar cheese, stirring constantly until the cheese is melted and the soup is smooth.
- Season with salt and black pepper to taste, then simmer for 2–3 more minutes to let flavors meld.
Dig into this hearty soup and you’ll love the creamy, cheesy base paired with tender pasta and savory beef bits. For a fun twist, top it with crispy bacon crumbles or serve it alongside garlic bread for dipping.
Smoky BBQ Cheeseburger Soup
Unbelievably cozy and packed with all your favorite burger flavors, this smoky BBQ cheeseburger soup is the ultimate comfort food mashup. You get that classic grilled burger taste in a warm, spoonable form that’s perfect for chilly evenings when you’re craving something hearty but don’t feel like firing up the grill. It’s basically your favorite cookout in a bowl!
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 cup BBQ sauce (your favorite brand)
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– ½ tsp black pepper
– Optional toppings: crumbled bacon, diced pickles
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 pound of ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned and crumbled.
3. Add 1 diced yellow onion and cook for 3-4 minutes until softened and translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 4 cups of beef broth and 1 cup of BBQ sauce, scraping the bottom of the pot to lift any browned bits.
6. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
7. Stir in 1 teaspoon of smoked paprika and ½ teaspoon of black pepper.
8. Simmer uncovered for 15 minutes to allow flavors to meld together.
9. Reduce heat to low and slowly stir in 1 cup of heavy cream.
10. Gradually add 2 cups of shredded cheddar cheese, stirring constantly until completely melted and smooth.
11. Remove from heat and let stand for 5 minutes before serving.
What makes this soup truly special is how the creamy, cheesy base balances the smoky BBQ tang, with tender beef bits in every spoonful. The texture stays luxuriously smooth while still feeling substantial enough to satisfy burger cravings. Try serving it with crispy garlic bread for dipping, or go all out with pickle relish and extra shredded cheese on top for that authentic burger experience!
Philly Cheesesteak Cheeseburger Soup
Just when you thought comfort food couldn’t get any cozier, this Philly cheesesteak cheeseburger soup comes along. It’s basically your favorite sandwich and burger combined into one warm, cheesy bowl that’s perfect for chilly evenings. You’re going to love how all those familiar flavors come together in spoonful after delicious spoonful.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 large onion, diced (yellow or white both work)
– 1 green bell pepper, diced
– 8 oz sliced mushrooms
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 cup heavy cream
– 2 cups shredded provolone cheese
– 1/2 cup cream cheese, softened
– 2 tbsp Worcestershire sauce
– 1 tbsp olive oil
– 1 tsp smoked paprika
– Salt and black pepper to taste
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 pound ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned and crumbled.
3. Remove the beef from the pot with a slotted spoon, leaving about 1 tablespoon of drippings in the pot.
4. Add the diced onion and green bell pepper to the pot and cook for 4-5 minutes until they begin to soften.
5. Stir in the sliced mushrooms and cook for another 3-4 minutes until they release their moisture.
6. Add the minced garlic and cook for 30 seconds until fragrant.
7. Return the cooked ground beef to the pot.
8. Pour in 4 cups beef broth and 2 tablespoons Worcestershire sauce, scraping the bottom of the pot to lift any browned bits.
9. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
10. Stir in 1 cup heavy cream and 1/2 cup softened cream cheese until the cream cheese is fully incorporated.
11. Add 1 teaspoon smoked paprika and season with salt and black pepper.
12. Simmer for 10 minutes, stirring occasionally, to allow flavors to meld.
13. Gradually stir in 2 cups shredded provolone cheese until melted and smooth.
14. Remove from heat and let stand for 2-3 minutes before serving.
Ladle this rich, creamy soup into bowls and watch how the cheese creates that signature stretch when you scoop it up. The beef stays wonderfully tender while the vegetables add just the right amount of texture. For an extra fun twist, serve it with toasted hoagie rolls for dipping – it really completes that Philly cheesesteak experience in every bite.
Taco Cheeseburger Soup with Avocado
Wondering what happens when taco night meets burger cravings? You get this incredible soup that’s cozy, filling, and packed with flavor. It’s the perfect solution for those busy weeknights when you want something comforting but don’t want to spend hours in the kitchen.
Ingredients
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced (yellow or white works great)
- 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works too)
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth (low sodium if preferred)
- 1 cup heavy cream (half-and-half for a lighter version)
- 2 cups shredded cheddar cheese (freshly shredded melts better)
- 1 large avocado, diced (add right before serving)
- 1 tbsp olive oil (or any neutral oil)
- Salt to taste (start with 1/2 tsp and adjust)
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
- Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
- Add diced onion and cook for 4-5 minutes until softened and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
- Sprinkle taco seasoning over the meat mixture and stir for 30 seconds to toast the spices.
- Pour in undrained diced tomatoes and 4 cups beef broth, scraping the bottom to lift any browned bits.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
- Slowly stir in 1 cup heavy cream until fully incorporated.
- Gradually add 2 cups shredded cheddar cheese, stirring constantly until melted and smooth.
- Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
- Remove from heat and gently fold in diced avocado just before serving.
Rich and creamy with a satisfying taco kick, this soup has the hearty texture of a cheeseburger in every spoonful. The avocado adds a cool, fresh contrast that balances the spices perfectly. Try serving it with tortilla chips for crunch or topping with extra cheese and a dollop of sour cream for the full burger experience.
Pizza Cheeseburger Soup with Pepperoni
Craving that perfect mashup of pizza night and burger Tuesday? You’ve found your new favorite comfort food. This cozy soup brings together all those familiar flavors in one steaming bowl that’s surprisingly easy to whip up.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 cup diced yellow onion (about 1 medium onion)
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups beef broth
– 1 tsp dried oregano
– 1/2 tsp dried basil
– 1/2 cup sliced pepperoni (cut into quarters)
– 2 cups shredded cheddar cheese
– 1/2 cup heavy cream
– 2 tbsp tomato paste
– Salt and black pepper to taste
– Optional: crusty bread for serving
Instructions
1. Brown 1 lb ground beef in a large pot over medium-high heat, breaking it into small crumbles with a wooden spoon.
2. Add 1 cup diced onion and cook for 5 minutes until softened and translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Mix in 2 tbsp tomato paste and cook for 2 minutes to deepen its flavor.
5. Pour in the entire can of diced tomatoes with their juices and 4 cups beef broth.
6. Add 1 tsp dried oregano, 1/2 tsp dried basil, and season with salt and black pepper.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in 1/2 cup quartered pepperoni slices and simmer for 5 more minutes.
9. Gradually whisk in 2 cups shredded cheddar cheese until completely melted and smooth.
10. Remove the pot from heat and stir in 1/2 cup heavy cream.
11. Let the soup rest for 5 minutes off the heat to allow flavors to meld.
12. Ladle into bowls and serve immediately.
Let this soup transport you straight to your favorite diner and pizza joint combined. The rich, cheesy broth clings to every ingredient while the pepperoni adds that signature pizza zing. For the ultimate experience, serve it with garlic breadsticks for dipping or top with extra shredded cheese and crispy fried onions.
French Onion Cheeseburger Soup
Mmm, picture this: all the cozy, savory goodness of French onion soup meets the hearty satisfaction of a cheeseburger in one comforting bowl. You get that rich beefy flavor, sweet caramelized onions, and melty cheese in every spoonful. It’s basically a hug in a soup pot, perfect for those chilly nights when you want something deeply satisfying without a ton of fuss.
Ingredients
– 1 lb ground beef (80/20 works great for flavor)
– 2 large yellow onions, thinly sliced (about 4 cups)
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 4 cups beef broth (low-sodium if you prefer to control salt)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded Gruyère cheese (Swiss works too)
– 1 tsp Worcestershire sauce (adds umami depth)
– 1 tsp dried thyme (or 1 tbsp fresh)
– Salt and black pepper to taste (start with ½ tsp salt)
Instructions
1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and caramelized.
3. Push onions to one side of the pot and add the ground beef, breaking it up with a spoon.
4. Cook the beef for 6–8 minutes, stirring occasionally, until no pink remains and it’s browned.
5. Drain any excess grease from the pot, leaving about 1 tablespoon for flavor.
6. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to lift any browned bits.
7. Stir in the dried thyme, salt, and black pepper.
8. Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes to let flavors meld.
9. Stir in the heavy cream and simmer for another 5 minutes—do not boil to prevent curdling.
10. Turn off the heat and gradually stir in the shredded Gruyère until melted and smooth.
You’ll love the creamy, velvety texture with tender beef and sweet onion strands in every bite. The Gruyère adds a nutty richness that pairs perfectly with a crusty baguette for dipping, or try topping with crispy fried onions for extra crunch.
Bacon Ranch Cheeseburger Soup
Very few things hit the spot quite like a cheeseburger, but sometimes you want that same cozy comfort in a warm, spoonable form. You’re going to love this creamy, savory bacon ranch cheeseburger soup—it’s basically your favorite burger in a bowl, perfect for a busy weeknight. Let’s get cooking!
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 6 slices bacon, chopped (thick-cut adds great texture)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 1 packet (1 oz) ranch seasoning mix
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
– Salt and black pepper to taste
Instructions
1. Place the chopped bacon in a large pot or Dutch oven over medium heat.
2. Cook the bacon for 8–10 minutes, stirring occasionally, until crispy and browned.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
4. Add the ground beef to the pot with the bacon drippings.
5. Cook the beef for 6–8 minutes, breaking it up with a spoon, until no pink remains.
6. Stir in the diced onion and cook for 4–5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the flour over the beef mixture and stir to coat evenly.
9. Pour in the beef broth, scraping the bottom of the pot to lift any browned bits.
10. Bring the soup to a simmer over medium-high heat.
11. Reduce the heat to low and stir in the heavy cream.
12. Add the ranch seasoning mix and stir until fully dissolved.
13. Gradually stir in the shredded cheddar cheese until melted and smooth.
14. Return the cooked bacon to the pot and stir to combine.
15. Season with salt and black pepper to taste.
16. Simmer for 5 more minutes to let the flavors meld.
My favorite thing about this soup is how the creamy, cheesy base lets the smoky bacon and savory beef really shine. Try topping it with extra shredded cheese, chopped green onions, or even a dollop of sour cream for that full burger experience right from your spoon.
Chili Cheeseburger Soup with Cornbread Crumbles
Feeling that chili cheeseburger craving but want something cozier than a sandwich? This soup brings all those classic flavors together in one comforting bowl. You get the hearty beef, melty cheese, and that signature chili seasoning—but in spoonable form.
Ingredients
– 1 lb ground beef (80/20 works great for flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups beef broth (low-sodium lets you control salt)
– 2 tbsp tomato paste
– 1 tbsp chili powder (adjust for more heat)
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/2 cup heavy cream
– 2 cups shredded cheddar cheese
– 1 batch prepared cornbread, crumbled (about 2 cups)
– 2 tbsp olive oil (or any neutral oil)
– Salt and black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
3. Stir in the diced onion and cook for 4–5 minutes until softened and translucent.
4. Add the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
5. Mix in 2 tbsp tomato paste and cook for 1 minute to deepen its flavor.
6. Sprinkle in 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp paprika, stirring to coat the beef evenly.
7. Pour in the undrained diced tomatoes and 4 cups beef broth, scraping the bottom of the pot to lift any browned bits.
8. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
9. Stir in 1/2 cup heavy cream until fully incorporated.
10. Gradually add 2 cups shredded cheddar cheese, stirring constantly until melted and smooth.
11. Season with salt and black pepper to taste—start with 1/2 tsp salt and adjust from there.
12. Ladle the soup into bowls and top generously with crumbled cornbread.
A rich, creamy base with tender beef and a hint of spice makes this soup a weeknight hero. The cornbread crumbles add a sweet, crumbly contrast that soaks up the broth beautifully. For a fun twist, serve it with extra cheese shreds and pickled jalapeños on the side.
Garlic Parmesan Cheeseburger Soup
You know those days when you’re craving a juicy cheeseburger but want something warm and cozy? Yeah, this Garlic Parmesan Cheeseburger Soup is exactly that—a comforting bowl that brings all the burger flavors you love into one delicious, spoonable meal. It’s perfect for chilly evenings when you need a little extra comfort.
Ingredients
- 1 lb ground beef (80/20 works best for flavor)
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced (fresh is ideal for maximum flavor)
- 3 tbsp unsalted butter (or olive oil for dairy-free)
- 1/4 cup all-purpose flour (for thickening)
- 4 cups beef broth (low-sodium recommended)
- 1 cup heavy cream (or half-and-half for lighter option)
- 1 cup shredded Parmesan cheese (freshly grated melts smoother)
- 1 tsp Worcestershire sauce (adds savory depth)
- 1/2 tsp smoked paprika (for a subtle smoky note)
- Salt and black pepper (season in layers)
- Optional toppings: crumbled cooked bacon, chopped fresh parsley, extra Parmesan
Instructions
- Heat a large pot or Dutch oven over medium-high heat.
- Add the ground beef and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon until fully browned.
- Tip: Drain excess grease if needed, but leave about 1 tablespoon for flavor.
- Add the diced onion and cook for 4-5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Push the beef mixture to one side of the pot and melt the butter in the empty space.
- Sprinkle the flour over the butter and whisk continuously for 1 minute to form a roux.
- Tip: Cook the roux until it’s lightly golden to avoid a raw flour taste.
- Gradually pour in the beef broth while whisking constantly to prevent lumps.
- Bring the soup to a gentle boil, then reduce heat to medium-low.
- Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Stir in the heavy cream, Worcestershire sauce, and smoked paprika.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Simmer for 5 more minutes, stirring occasionally—do not boil.
- Remove the pot from heat and stir in the Parmesan cheese until fully melted and smooth.
- Tip: Take the soup off heat before adding cheese to prevent curdling.
- Taste and adjust seasoning with more salt or pepper if needed.
Just ladle this creamy soup into bowls and watch how the rich garlic and Parmesan flavors mingle with that classic burger goodness. The texture is wonderfully thick and velvety, with tender beef crumbles in every spoonful. Jazz it up by topping with crispy bacon bits and a sprinkle of fresh parsley for that extra burger-joint vibe.
Sweet and Savory Hawaiian Cheeseburger Soup
Feeling stuck in a dinner rut? You need this sweet and savory Hawaiian cheeseburger soup in your life. It’s like your favorite burger turned into a cozy, spoonable meal that’s perfect for chilly nights.
Ingredients
- 1 lb ground beef (80/20 works best for flavor)
- 1 medium onion, diced (yellow or white both work)
- 2 cloves garlic, minced (fresh gives the best flavor)
- 1 tbsp olive oil (or any neutral oil)
- 4 cups beef broth (low sodium lets you control salt)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) pineapple chunks, juice reserved
- 1 cup shredded cheddar cheese (sharp cheddar recommended)
- 1/2 cup heavy cream (for richness, half-and-half works too)
- 1 tbsp Worcestershire sauce (adds umami depth)
- 1 tsp smoked paprika (regular paprika is fine)
- 1/2 tsp black pepper (freshly ground if possible)
- Salt to taste (start with 1/2 tsp and adjust)
- 2 tbsp chopped fresh parsley (for garnish, optional but nice)
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
- Add 1 lb ground beef and break it up with a wooden spoon into small crumbles.
- Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains.
- Add the diced onion and cook for 4-5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
- Pour in 4 cups beef broth, scraping the bottom of the pot to lift any browned bits.
- Add the undrained diced tomatoes, pineapple chunks with their juice, Worcestershire sauce, smoked paprika, and black pepper.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
- Stir in 1/2 cup heavy cream and 1 cup shredded cheddar cheese until the cheese melts smoothly.
- Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
- Ladle the soup into bowls and garnish with fresh parsley if using.
Grab a spoon and dive into this comforting bowl. The broth is rich and creamy with tangy pineapple bits that pop against the savory beef. Serve it with toasted Hawaiian rolls for the full burger experience, or top with extra cheese and crispy fried onions for crunch.
Summary
Embrace comfort in a bowl with these 20 creamy cheeseburger soups! Each recipe offers a delicious twist on a classic favorite, perfect for cozy family dinners. We hope you find a new go-to meal—give one a try, leave a comment with your favorite, and share this roundup on Pinterest to spread the warmth!
