Cheeseburger soup is the ultimate cozy weeknight dinner that delivers every flavor you love from a classic bacon cheeseburger in one warm, creamy bowl. It comes together in just 45 minutes using mostly pantry staples, and my kids ask for it on repeat all fall and winter long. I have been making this soup for years, and it never once disappoints.
The first time I made this, I was skeptical. A cheeseburger in soup form? But that first spoonful with the pickles and bacon on top completely changed my mind. The Velveeta melts into the beef broth and creates the creamiest, most satisfying base you can imagine. Topped with shredded lettuce, tomatoes, and crumbled bacon, it tastes exactly like a real drive-thru burger but better. Make this tonight!
Table of Contents
Ingredients for Cheeseburger Soup
I always keep these ingredients stocked because this recipe comes together so fast when you need dinner on the table with zero stress. The Velveeta is not negotiable in my kitchen for this one.
- 6 strips bacon (cut into pieces with kitchen shears directly in the pot)
- 1 small onion (chopped)
- 2 stalks celery (chopped into small dice)
- 1 large carrot (peeled and shredded) – I recommend using a box grater for the best texture
- 1 tsp Lawry’s seasoning salt
- 2 tsp dried parsley
- Cracked black pepper, to taste
- 1/4 cup all-purpose flour
- 1 lb ground beef (leaner ground beef works best here) – Pro tip: drain excess grease after browning if using fattier beef
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp Better Than Bouillon Beef Base – My preference over regular beef broth for a much richer flavor
- 4 cups water
- 8 oz Velveeta cheese, cut into 1-inch cubes (half of a small block) – In my experience, Velveeta creates the smoothest melt with no graininess
- 1/2 head iceberg lettuce, shredded, to garnish
- 1 cup cherry tomatoes, halved, to garnish
- 1/2 cup chopped pickles, to garnish
- 1 cup shredded cheddar cheese, to garnish
Step-by-Step Instructions
I recommend reading through all the steps before starting since this cheeseburger soup moves quickly once the bacon is done and the veggies hit the pot.
Step 1: Use kitchen shears to cut the bacon directly into small pieces in a 6-quart pot or Dutch oven. Cook over medium heat for about 5 minutes until crispy. Remove to a paper-towel-lined plate and set aside. Leave the bacon grease in the pot.
Step 2: While the bacon cooks, chop the onion and celery into a small dice and shred the carrot using a box grater. Add all three to the bacon grease over medium heat. Add the Lawry’s seasoning salt, dried parsley, and cracked black pepper. Saute for about 5 minutes until the onions are soft and translucent and the kitchen smells savory and rich.
Step 3: Sprinkle the flour over the vegetables and stir together to coat everything evenly. This step thickens the soup base.
Step 4: Add the ground beef directly on top of the vegetables. Break it up and cook completely until no pink remains, about 5 to 10 minutes. If there is a lot of excess grease, ladle some out at this point.
Step 5: Stir in the tomato paste, Worcestershire sauce, yellow mustard, and Better Than Bouillon Beef Base until fully combined with the meat.
Step 6: Pour in 4 cups of water and add the cubed Velveeta. Bring to a boil over high heat, scraping up the browned bits from the bottom of the pot. Stir frequently until all the Velveeta is fully melted and the soup looks creamy and smooth.
Step 7: Reduce heat to medium and simmer uncovered for 20 to 30 minutes. The soup will thicken slightly as it simmers.
Step 8: Ladle into bowls and top with crumbled bacon, shredded lettuce, halved cherry tomatoes, chopped pickles, and shredded cheddar. Serve with warm buttered dinner rolls.
What Goes Well with Cheeseburger Soup
The best sides for cheeseburger soup are ones that lean into those classic burger-night flavors or add a fresh, lighter contrast to the rich creamy broth.
Homemade Cheesy Breadsticks: Warm, pull-apart cheesy breadsticks are the perfect vessel for scooping up every last drop of this creamy cheeseburger soup. The melted cheese on top ties everything together for a fully satisfying comfort food dinner.
Homemade Cheeseburger Pie: If you love cheeseburger soup, this cheeseburger pie is the baked, sliceable version of the same flavor. Serve both together for a fun ground beef themed family dinner that everyone will talk about.
Crispy Oven Baked Sweet Potato Fries: Nothing goes with a cheeseburger dinner better than fries. These crispy baked sweet potato fries add a touch of sweetness and crunch that contrasts the creamy, savory soup.
Best Cowboy Soup: For a full soup dinner spread on a cold night, serving a second hearty soup on the side creates a warm and filling meal. Cowboy soup with its bold, smoky flavors pairs naturally alongside this cheeseburger version.
Garlic Bread Grilled Cheese: A crispy, buttery garlic bread grilled cheese sandwich dunked into cheeseburger soup is one of the best combinations for a cozy family dinner. The crunch against the creamy soup is everything.
Keeping It Fresh and Reheating Right
Cheeseburger soup stores well in an airtight container in the refrigerator for 3 to 4 days. I always recommend storing the garnishes separately so the lettuce, pickles, and bacon stay crisp and fresh when you are ready to serve leftovers.
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of water or broth if the soup has thickened too much in the fridge. Avoid boiling it during reheating as this can cause the cheese base to separate.
Pro tip: this soup freezes beautifully for up to 2 to 3 months. Freeze in individual portions for easy weeknight dinners. Thaw overnight in the fridge and reheat on the stovetop for best results. Always add fresh toppings after reheating, never before freezing.
Frequently Asked Questions
Can I use regular cheddar cheese instead of Velveeta?
Yes. Use 2 to 3 cups of freshly shredded cheddar cheese (not pre-shredded from a bag, as it has coatings that prevent smooth melting). Add it at the very end of cooking, 1 to 2 minutes before turning off the heat, and stir until smooth.
Why does my soup taste too salty?
Better Than Bouillon Beef Base is already quite salty, so the amount of added salt should stay minimal. If you find the soup too salty, add an extra splash of water to dilute and balance the flavor. Always taste before adding any additional seasoning.
Conclusion
Cheeseburger soup is one of those weeknight dinners that feels like a total hug in a bowl. It is simple, satisfying, and on the table in 45 minutes using ingredients you likely already have. Add those burger-style toppings and a side of warm rolls, and dinner is done. Give this one a try and watch it become a regular on your family dinner rotation!
Cheeseburger Soup
Ingredients
Equipment
Method
- 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.
- 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.
- Sprinkle flour over the vegetables and stir to coat evenly.
- 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.
- Stir in tomato paste, Worcestershire sauce, yellow mustard, and Better Than Bouillon Beef Base until fully combined.
- 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.
- Reduce heat to medium and simmer uncovered for 20 to 30 minutes until slightly thickened.
- Serve in bowls topped with crumbled bacon, shredded lettuce, cherry tomatoes, chopped pickles, and shredded cheddar. Serve with warm buttered dinner rolls.
