Cheeseburger Soup Recipe Critic

Cheeseburger in a bowl? Oh yes, we’re going there! If you’ve ever thought, “Man, I wish I could eat a cheeseburger with a spoon while wearing my comfy pants,” then today is your lucky day. This Cheeseburger Soup is basically what happens when your favorite fast food has an identity crisis and decides to become comfort food instead.

Why This Recipe is Awesome

Look, I could pretend this soup is some gourmet culinary achievement that will impress your foodie friends, but let’s be real. The awesomeness of Cheeseburger Soup lies in its honesty. It’s comfort food that doesn’t apologize for being exactly what it is: deliciously unhealthy happiness in a bowl.

This soup combines everything you love about a cheeseburger—the seasoned beef, melty cheese, and even the pickles if you’re feeling adventurous—but in a format you can eat while binge-watching your favorite show. No burger drips on your shirt! That alone deserves a standing ovation.

Ingredients You’ll Need

Round up these suspects from your kitchen:

• 1 pound ground beef (the fattier the better—we’re not making diet food here, people)
• 1 medium onion, diced (tears are part of the cooking experience)
• 2 cloves garlic, minced (or more if you’re not planning on kissing anyone)
• 2 carrots, diced (sneaky vegetables that even picky eaters won’t notice)
• 2 stalks celery, diced (see above about sneaky vegetables)
• 1 teaspoon dried basil (optional, but makes you seem fancy)
• 1 teaspoon dried parsley (see above about seeming fancy)
• 4 tablespoons butter (because why not?)
• ¼ cup all-purpose flour (the magical thickening powder)
• 3 cups chicken broth (or beef broth if you’re feeling extra)
• 2 cups milk (whole milk, because again, not diet food)
• 2 cups shredded cheddar cheese (pre-shredded works, but shredding your own makes you a kitchen god/goddess)
• ½ cup sour cream (the secret weapon)
• 2 tablespoons ketchup (controversial, but trust me)
• 1 tablespoon yellow mustard (the authentic burger flavor-maker)
• Dill pickle slices for garnish (don’t knock it till you try it)

Step-by-Step Instructions

1. In a large pot or Dutch oven, brown that beef. Break it up as it cooks, and drain off most of the fat when it’s done. Not all of it though—we’re not monsters.
2. Add your onion, garlic, carrots, and celery to the pot. Cook until the veggies start to soften and the onions become translucent. This is what fancy chefs call “developing flavor” (which is just a fancy way of saying “making it tasty”).
3. Sprinkle in the basil and parsley, then give everything a good stir. Your kitchen should smell amazing right about now. If not, check if your nose is working.
4. In a separate pot (sorry about the dishes), melt the butter over medium heat. Once it’s bubbling, whisk in the flour to create a roux. Keep stirring for about 2 minutes until it turns light golden. Don’t walk away during this step unless you enjoy the smell of burnt flour!
5. Gradually whisk in the chicken broth and milk. Keep whisking until smooth and slightly thickened. This will take about 5 minutes. Consider it your arm workout for the day.
6. Pour this creamy mixture into your beef pot. Stir everything together and bring to a simmer. Cook for about 10 minutes, letting the soup thicken up.
7. Turn the heat down to low and add the cheese a handful at a time, stirring until melted. If you dump it all in at once, you’ll get a cheese clump situation. Not cute.
8. Stir in the sour cream, ketchup, and mustard. These are the magic ingredients that transform regular soup into cheeseburger soup. Mind = blown.
9. Let everything simmer for another 5 minutes, but don’t boil or your soup might separate and look like sad cheese water.
10. Ladle into bowls and garnish with pickle slices (and maybe some extra cheese if you’re having that kind of day).

Common Mistakes to Avoid

Even the most kitchen-challenged among us can nail this recipe, but watch out for these pitfalls:

• Boiling after adding cheese and sour cream. Unless you want a curdled dairy disaster, keep the heat low after these go in. High heat is not your friend here.
• Skipping the mustard and ketchup. I know it sounds weird, but without these, it’s just cheese soup with beef. The condiments are what give it that authentic burger vibe.
• Using pre-shredded cheese without reading the ingredients. That powdery coating that prevents clumping also prevents proper melting. If you must use pre-shredded, get the good stuff without anti-caking agents.
• Forgetting to season as you go. Salt and pepper are your friends. Make friends with them at each step, not just at the end.
• Being a fancy pants and substituting weird ingredients. This is cheeseburger soup, not “deconstructed bovine essence with aged dairy foam.” Keep it real.

Alternatives & Substitutions

Need to switch things up? I gotchu:

Dairy alternatives: If you’re lactose intolerant but still want to live dangerously, unsweetened almond milk and dairy-free cheese can work. Will it taste exactly the same? No. Will it still be good? Surprisingly, yes.

Meat options: Ground turkey works if you’re trying to be healthier (why though?). Just add a bit more butter to compensate for the lower fat content. Vegetarians can use those meat-free crumbles, but IMO, maybe just make a different soup?

Spice it up: Add some diced jalapeños or a dash of hot sauce if you want “Spicy Cheeseburger Soup.” It’s like regular Cheeseburger Soup but with an attitude problem.

Toppings bar: Set out bowls of crumbled bacon, extra cheese, sliced green onions, and croutons. Let everyone customize their soup. It’s like Burger King’s “have it your way” but for soup.

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker?
Sure can! Brown the meat first, then throw everything except the dairy (milk, cheese, sour cream) into your slow cooker for 4-6 hours on low. Add the dairy in the last 30 minutes. Your house will smell like cheeseburgers all day, which might be a pro or con depending on your life situation.

How long does this soup keep in the fridge?
About 3-4 days, if it lasts that long without someone eating it at midnight. Dairy-based soups can get a little funky after that. The texture might change a bit upon reheating, but it’ll still taste good.

Can I freeze this soup?
Technically yes, practically no. Dairy soups get weird and grainy when frozen and thawed. If you must freeze it, do so before adding the milk, cheese and sour cream, then add those fresh when reheating.

Is this keto-friendly?
With some tweaks, it can be! Skip the flour and use heavy cream instead of milk. Thicken with xanthan gum if needed. The carrots add some carbs, so you might want to reduce those too. But then, are you really living your best cheeseburger soup life?

My soup separated and looks gross. What happened?
You probably got the heat too high after adding the dairy. Don’t panic! Take it off the heat and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. It might help bring things back together.

Can I make this fancier for guests?
I mean… it’s cheeseburger soup. But if you insist, serve it in bread bowls with a drizzle of truffle oil. Just kidding about the truffle oil. Please don’t do that.

Final Thoughts

There you have it—cheeseburger soup that delivers all the satisfaction of drive-thru cuisine but with the bonus of making your home smell amazing and impressing anyone lucky enough to get a bowl. It’s the perfect comfort food for when you’re craving something indulgent but don’t want to change out of your sweatpants to hit the drive-thru.

Next time someone says soup can’t be a complete meal, serve them this bad boy and watch their skepticism melt away faster than the cheese in this recipe. Now go forth and embrace your inner soup-burger master. Your taste buds will thank you, even if your arteries won’t!