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Cheeseburger Soup

Creamy cheeseburger soup made with ground beef, Velveeta, crispy bacon, and classic burger toppings. A hearty and satisfying weeknight dinner ready in 45 minutes.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 306
Ingredients Equipment Method Notes

Ingredients
  

  • 6 strips bacon cut into small pieces with kitchen shears
  • 1 small onion chopped
  • 2 stalks celery chopped into small dice
  • 1 large carrot peeled and shredded
  • 1 tsp Lawry's seasoning salt
  • 2 tsp dried parsley
  • cracked black pepper to taste
  • 0.25 cup all-purpose flour
  • 1 lb ground beef leaner is better
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tbsp Better Than Bouillon Beef Base
  • 4 cups water
  • 8 oz Velveeta cheese cut into 1-inch cubes, half of a small block
  • 0.5 head iceberg lettuce shredded, to garnish
  • 1 cup cherry tomatoes halved, to garnish
  • 0.5 cup chopped pickles to garnish
  • 1 cup shredded cheddar cheese to garnish

Equipment

  • 6-quart pot or Dutch oven
  • Kitchen shears
  • Box grater
  • Ladle

Method
 

  1. Cut bacon into small pieces using kitchen shears directly into a 6-quart pot or Dutch oven. Cook over medium heat for about 5 minutes until crispy. Remove to a paper-towel-lined plate. Leave bacon grease in the pot.
  2. Add the chopped onion, celery, and shredded carrot to the bacon grease over medium heat. Add Lawry's seasoning salt, dried parsley, and black pepper. Saute for about 5 minutes until onions are soft and translucent.
  3. Sprinkle flour over the vegetables and stir to coat evenly.
  4. Add ground beef to the pot. Break it up and cook completely until no longer pink, about 5 to 10 minutes. Drain excess grease if needed.
  5. Stir in tomato paste, Worcestershire sauce, yellow mustard, and Better Than Bouillon Beef Base until fully combined.
  6. Add 4 cups of water and the cubed Velveeta. Bring to a boil over high heat, scraping up browned bits from the bottom. Stir frequently until Velveeta is fully melted and soup is smooth.
  7. Reduce heat to medium and simmer uncovered for 20 to 30 minutes until slightly thickened.
  8. Serve in bowls topped with crumbled bacon, shredded lettuce, cherry tomatoes, chopped pickles, and shredded cheddar. Serve with warm buttered dinner rolls.

Notes

To substitute Velveeta: use 2 to 3 cups freshly shredded cheddar cheese added at the very end of cooking, 1 to 2 minutes before turning off the heat. Store soup without garnishes in the fridge for 3 to 4 days or freeze for 2 to 3 months. Always add fresh toppings just before serving.