How to make the best Taste of Home cheeseburger soup recipe (2024)

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Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.

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Once a month, we get together with our good friends and eat spend the day enjoying each others' company. It's always a long, laughter-filled day of eating.

This month, my friend Linda (who, as you may have noticed, gives me most of my best recipes), made Cheeseburger Soup.

In my brain, cheeseburger soup was full of ketchup and mustard and laden with pickles. It was a broth-based soup, and it was not at all pleasing in my brain.

Where did all that nonsense come from? It makes no sense, because who would want to eat a brothy soup with ketchup and mustard in it?

Nonetheless, I was hungry, and I asked if I could try some of the cheeseburger soup.

I was wowed with the very first bite. The smell was even amazing. That first bite was cheesy and creamy and spicy and out of this world good.

The soup turned out more like a spicy potato soup than what I would consider a cheeseburger soup. It's so very good.

Even Grace liked it. She ate my entire first bowl, allowing me only two little bites.

The soup is filling, though, and that one bowl was enough for her. I was able to enjoy my second bowl in relative peace.

I can also report that this soup reheats nicely as I ate the leftovers on Monday night.

Note (2017) - We have made this soup at least monthly since the time I posted the recipe in 2009. It's one of our most favorites. Joe takes it to every soup and recipe contest, and he almost always wins becauseeveryone loves this creamy soup.

Linda served her soup with fresh bread. The bread was splendid dipped into the soup. When we make it at home, we skip the bread and serve it with carrot sticks or a small salad to increase the healthy factor (marginally, but every little bit counts, right?).

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What you'll need to make Taste of Home Cheeseburger Soup

Equipment

No special equipment is needed for this recipe beyond standard kitchen tools. You'll use a vegetable peeler, sharp knife, 3-quart saucepan, and a small skillet.

Ingredients

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See printable recipe card at the bottom of the post for all measurements.

  • Ground beef - The original Taste of Home recipe calls for a half pound of ground beef, but when I make this recipe, I double it and use one pound of 93% lean ground beef. It makes the soup heartier and healthier.
  • Chopped onion - I think the onion lends a wonderful sweetness to the soup.
  • Shredded carrots- I don't know what carrots have to do with cheeseburgers, but I love them in this soup. They get soft, but they keep their shape and bite.
  • Diced celery- I personally hate celery and cut it so small that it disappears into the soup, but it adds to the flavor, so I don't leave it out.
  • Dried basil
  • Dried parsley flakes
  • Garlic - This is not in the original Taste of Home recipe, but it adds a spicy note to the soup which is magnificent.
  • Butter- You can use salted or unsalted. It won't matter.
  • Low sodium chicken broth - This is what makes the liquid in your soup. I suppose you could try low sodium beef broth; I never have, but it would probably taste good.
  • Dicedpeeled potatoes- This is about 1-¾ pounds. The potatoes bulk up the soup and give it a nice bite beyond just the ground beef.
  • All-purpose flour- This helps to thicken the broth. You can use gluten-free flour or wheat flour.
  • Pepper jack Velveeta, cut into cubes - This may be labeled as Mexican Velveeta Cheese. I have only ever used this exact cheese in my cheeseburger soup, but there are literally hundreds of comments on Pinterest where home cooks have used shredded cheddar, shredded pepper jack, shredded Monterey jack, and regular Velveeta, and every single person has said their soup came out awesome. So I don't think the exact type of cheese is all that important. What is important is the amount of cheese. Remember that the 12 ounces is a weight, and is not the same as a cup and half of shredded cheese.
  • Milk - This adds to the broth to make the liquid in the soup. You can use dairy or non-dairy milk, but make sure not to use a flavored milk like vanilla. Use the plain unflavored milk.
  • Salt
  • Pepper
  • Sour cream or Greek yogurt - This works with the cheese to make the soup rich and creamy.

How to make this cheeseburger soup recipe

Instructions

  1. In a 6-quart saucepan or large dutch oven, brown the ground beef over medium-high heat; remove cooked beef from pan, drain, and set aside.
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  2. In the same saucepan over medium heat, sauté onion, carrots, celery, basil, and parsley flakes in 1 tablespoon butter until vegetables are tender, about 10 minutes.
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  3. Press garlic into pot, and cook until just fragrant, about 1 minute.
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  4. Add broth, potatoes, and beef to the vegetables in the pot; bring to a boil.
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  5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
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  6. Meanwhile, make a roux in a small skillet by melting remaining 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly.
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  7. Add roux to soup; bring to a boil. Cook and stir for 2 minutes.
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  8. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
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  9. Remove from the heat; blend in sour cream.
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  10. Serve immediately.

Can you make cheeseburger soup in a Crockpot or slow cooker?

You sure can! Head over here for Crockpot cheeseburger soup instructions.

Can you make cheeseburger soup in an Instant Pot or electronic pressure cooker?

You sure can! Head over here for Instant Pot cheeseburger soup instructions.

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Tips for the best cheeseburger soup

Get the leanest ground beef you can. I buy 90% or 93% lean, depending on the store I'm shopping at (they don't all carry 93%). Make sure you drain the grease off after you brown it.

My favorite potatoes are Yukon golds, and they hold up pretty well in the soup. If you're worried about them getting mushy, you could use Russets instead, as those are a bit more firm. I would not recommend red potatoes in this recipe.

Velveeta makes all the difference. Velveeta makes this soup thick and creamy. As I have said above, it is possible to use shredded cheese, and the soup will still taste great, but it will have a thinner, runnier consistency.

Sour cream makes the soup creamy and rich. If you don't have any, Greek yogurt will work in a pinch. Or, try a few tablespoons of cream cheese which will also thicken and add cream to the soup.

Make sure you remove the soup from the heat before adding the sour cream. If you don't, the sour cream may curdle. You wouldn't have this problem with cream cheese.

Cheeseburger soup variations

It's hard for me to imagine this soup being any better than it is - it is already superlative!!! - but there are some adjustments that people have tried and discussed on Pinterest.

  • Vegetarian cheeseburger soup - Believe it or not, it's easy to make vegetarian cheeseburger soup! All you have to do is use vegetable broth in place of the chicken broth and TVP or veggie crumbles in place of the beef. Easy!
  • Keto cheeseburger soup - This soup is easy to make low carb! Simply replace the potatoes with an equal amount of chopped cauliflower. It will still be delicious!
  • Add crumbled bacon when you add the cooked ground beef into the soup.
  • Change the meat. You could substitute a different meat for the ground beef. Try ground turkey, Italian sausage, ground pork, or even ground chicken.
  • Change the cheese. As I mentioned above in the ingredients section, I have only ever used pepper jack or Mexican Velveeta in my cheeseburger soup, but you could try shredded sharp cheddar cheese, shredded pepper jack cheese, shredded Monterey jack cheese, some combination of the three, or regular Velveeta. As long as you use the right amount (12 ounces by weight), I think the soup will be great.
  • Add vegetables. Some Pinterest commenters have added mushrooms, bell peppers, or canned tomatoes.
  • Use beef broth. The original Taste of Home recipe called for chicken broth, and I'm not really sure why because beef broth would probably taste better. I'm going to try beef myself the next time I make it.
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Garnish your cheeseburger soup!

Add toppings to your soup just before serving. There are some suggestions below, and it would be awesome to try one or a combination.

  • Crumbled bacon
  • Sour cream
  • Shredded pepper jack
  • Sliced green onions
  • Diced red onion
  • Chives
  • Dill pickles or dill pickle relish
  • Croutons - try bun croutons by dicing a hamburger roll, spritzing it with some butter-flavored cooking spray, and toasting the cubes in the oven at 375ºF for 10 to 15 minutes or until golden brown, turning once or twice during cooking.
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Storing cheeseburger soup

Cheeseburger soup reheats beautifully. Once it's totally cool, you can store it in an airtight container in the refrigerator for up to 3 or 4 days. When you want to eat it, you may need to thin it with a tiny bit of broth.

To freeze, let the soup cool to room temperature and then spoon it into zippered freezer bags. It will keep up to 3 months in the freezer. Thaw overnight in the refrigerator prior to heating in the microwave or on the stovetop.

Potato-based soups get a little weird after freezing and then thawing, so be aware of that. I do freeze it though if I've made too much. I deal with mushy potatoes than rather than throwing out spoiled soup.

More easy soup recipes

Check out these other delicious soups, stews, and chowders while you're here:

  • Cheesy Vegetable Soup
  • Slow Cooker Potato Chowder
  • Crockpot Corn Chowder
  • How to Make Hot and Sour Soup
  • Crockpot Beef Stew
  • Black Bean and Roasted Red Pepper Soup

This cheeseburger soup is the best soup you will ever eat, bar none. It is cheesy and hearty and thick and rich. Your whole family will love it!

Recipe

Cheeseburger Soup from Taste of Home

Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.

4.70 from 760 votes

Print Recipe Pin Recipe Add to Collection

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course, Main Dish, Soup

Servings 8 servings

Calories 352 kcal

Equipment

Ingredients

Instructions

  • In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.

  • In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute.

  • Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

  • Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.

  • Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Nutrition

Calories: 352kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg

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How to make the best Taste of Home cheeseburger soup recipe (2024)

FAQs

How do you make soup taste better? ›

Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.

What is cheeseburger soup made of? ›

This soup has beef and cheese in it along with onions, celery, and potatoes. It can be on the dinner table in about 45 minutes—very doable on a weeknight.

What can I add to my vegetable soup to give it more flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

How do I make soup more filling? ›

Leftover chicken or beef from the night before can be added to boost a soup's protein content. Ziesmer's personal favorite is to create a heartier soup by adding chunks from a grocery store rotisserie chicken. Cooked brown rice or whole wheat pasta can also be added to turn a light soup into a hearty stew.

What is the key to flavorful soup? ›

All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Do you drain hamburger meat for soup? ›

Most beef stew recipes call for cutting the beef into cubes and browning to build up flavor . This is called the Maillard reaction , spreading flavor in the pot as vegetables slowly braise in the liquid. So Unless you are cooking ground meat with a lot of fat there is no need to drain the pot after browning.

Which type of potato is best for soups? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Why is my soup so tasteless? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

What should be added to enrich the flavor of the soup? ›

Herbs and sources add flavor, aroma, and intensity to the soup broth. You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.

What seasonings should I add to my soup? ›

Some of our favorites are Dried Shallots, Dehydrated Red Bell Pepper, Dehydrated Green Bell Pepper, Tomato Flakes, Minced Onion and Roasted Garlic Flakes. Or, add a bay leaf to your recipe.

How do you spice up boring soup? ›

The key here is using the right herbs. Choose tender, leafy herbs for topping soup, like parsley (flat leaf or curly), cilantro, chives, or even mint. Skip the woody herbs, like rosemary and thyme — or add them in the beginning of the cooking process — otherwise they will dull, rather than brighten, the flavor.

How do you balance soup flavor? ›

Vinegar, citrus juices, wine and pickled and fermented vegetables can all bring acidity to a dish, balancing its richness and perking up its flavors. “I find that salt and acids play with each other. Acids can make a dish taste saltier than it is, so you have to keep that in mind when seasoning," says Samson.

How do you cover up bitter taste in soup? ›

Add sweet vegetables like carrots and beets. They will sweeten the broth and deepen its color. You might also add a bit of miso (or salt) and/or a squeeze of lemon juice. Sweet, salt and acid balance bitter flavors.

How do you add flavor to watery soup? ›

Let the Broth Evaporate and Cook Longer

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

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