If you've ever wondered how to transform your favorite fast-food cheeseburger into a satisfying homemade soup, you've found the right guide. This cheeseburger soup recipe delivers that unmistakable combination of savory beef, melted cheese, and subtle tomato notes that makes the dish so craveable. Unlike many copycat restaurant cheeseburger soup versions that rely on canned soup shortcuts, this from-scratch approach gives you complete control over ingredients and flavor balance.
Why This Cheeseburger Soup Recipe Works
What sets apart a truly great cheeseburger soup from mediocre versions? Three key elements: proper beef browning technique, cheese incorporation method, and broth seasoning balance. Many recipes fail by adding cheese directly to boiling broth (causing separation) or using low-quality ingredients that don't capture the authentic cheeseburger essence.
Our tested approach solves these problems by:
- Browning the ground beef properly to develop flavor depth
- Using a roux-based thickener instead of canned soup for better texture
- Adding cheese off-heat to prevent clumping and separation
- Including just the right amount of pickle relish for that signature cheeseburger tang
Complete Ingredient List
| Ingredient | Amount | Notes |
|---|---|---|
| Lean ground beef (90% lean) | 1 pound | 80% lean works but will be greasier |
| Yellow onion, diced | 1 medium | Yellow provides best flavor foundation |
| Garlic, minced | 2 cloves | Fresh preferred over powdered |
| Yellow potatoes, diced | 2 cups | Russet or Yukon Gold work well |
| Beef broth | 4 cups | Low-sodium preferred |
| Tomato paste | 2 tablespoons | Not tomato sauce or puree |
| All-purpose flour | 3 tablespoons | For roux thickening |
| Unsalted butter | 3 tablespoons | For roux base |
| American cheese, cubed | 8 ounces | Real cheese, not singles |
| Dill pickle relish | 3 tablespoons | Essential for cheeseburger flavor |
| Salt and black pepper | To taste | Adjust after cheese addition |
Step-by-Step Preparation
1. Brown the Beef Properly
Heat a large pot over medium-high heat. Add the ground beef without oil (it will release its own fat). Break into small pieces with a spatula and cook until well-browned (not just grayed). This Maillard reaction creates complex flavors essential to good cheeseburger soup. Drain excess fat but retain about 1 tablespoon for cooking the vegetables.
2. Build Flavor Foundations
Add diced onions to the pot with the browned beef and remaining fat. Cook for 5-7 minutes until translucent and slightly caramelized. Add minced garlic and cook for 1 minute more until fragrant. Stir in tomato paste and cook for 2 minutes to deepen its flavor.
3. Create the Roux Thickener
Push beef and vegetables to one side of the pot. Add butter and let melt. Sprinkle flour over the butter and whisk constantly for 2 minutes to create a smooth roux. Gradually whisk in beef broth until fully incorporated with no lumps.
4. Simmer to Perfection
Add diced potatoes to the pot. Bring to a gentle simmer (not a rolling boil) and cook for 15-20 minutes until potatoes are tender but not mushy. The soup should thicken slightly during this process.
5. Incorporate the Cheese
This is the critical step many recipes get wrong. Remove the pot from heat completely. Gradually stir in cubed American cheese until fully melted and incorporated. Adding cheese to boiling liquid causes separation. The residual heat melts the cheese smoothly without breaking the emulsion.
6. Final Seasoning
Stir in dill pickle relish (the secret ingredient that provides that unmistakable cheeseburger tang). Season with salt and freshly ground black pepper to taste. Remember that cheese adds saltiness, so taste before adding additional salt.
Pro Tips for Perfect Cheeseburger Soup
- Don't skip the tomato paste step - cooking it with the onions develops the umami base that mimics the ketchup element of a cheeseburger
- Use real American cheese - while it might seem counterintuitive, the specific milk fat and moisture content in real American cheese (like Tillamook or Cabot) melts perfectly without separating
- Maintain proper temperature - never add cheese to boiling soup; remove from heat first to prevent clumping
- Adjust consistency as needed - if soup becomes too thick upon cooling, thin with additional broth or water
- Let it rest - allow soup to sit for 5-10 minutes after preparation for flavors to meld before serving
Variations to Try
Slow Cooker Cheeseburger Soup
For a hands-off approach, brown the beef and onions first, then transfer to a slow cooker with all ingredients except cheese and pickle relish. Cook on low for 6-8 hours. Remove 1 cup of liquid, whisk with 2 tablespoons cornstarch, then return to slow cooker. Add cheese and relish during the last 30 minutes of cooking.
Lighter Cheeseburger Soup
For a healthier version of this cheeseburger soup recipe, use 95% lean ground turkey instead of beef, low-fat cheese, and substitute 1 cup of the broth with unsweetened almond milk. Add an extra tablespoon of pickle relish to compensate for reduced fat content.
Restaurant-Style Copycat
To recreate that popular chain restaurant cheeseburger soup, increase the pickle relish to 1/4 cup, add 1 teaspoon of Worcestershire sauce, and use a combination of American and mild cheddar cheeses. The extra relish and Worcestershire provide the distinctive sweet-tangy profile.
Serving Suggestions
Cheeseburger soup tastes best when served immediately after preparation while the cheese is perfectly melted. For the complete experience:
- Garnish with finely diced dill pickles and a sprinkle of paprika
- Serve with crusty bread or buttered dinner rolls for dipping
- Pair with a simple green salad for a complete meal
- Consider topping with crumbled cooked bacon for a "bacon cheeseburger" variation
Storage and Reheating Instructions
Store leftover cheeseburger soup in an airtight container in the refrigerator for up to 3 days. When reheating:
- Gently warm on the stovetop over low heat, stirring frequently
- If soup has thickened too much, add a splash of broth or milk
- Never boil reheated cheese soup, as this causes separation
- Consider adding a small amount of extra pickle relish when reheating to refresh the flavor
Frequently Asked Questions
Can I make cheeseburger soup without cream of mushroom soup?
Yes, and this recipe specifically avoids canned soup. The roux (butter and flour mixture) combined with properly browned beef and tomato paste creates a rich, thick base without needing canned soup. This approach gives you better control over ingredients and produces a cleaner cheeseburger flavor.
Why does my cheeseburger soup get grainy when I add the cheese?
Cheese becomes grainy when added to boiling liquid. Always remove the soup from heat before adding cheese, and use low-moisture cheeses like American that melt smoothly. High heat breaks the emulsion, causing the cheese to separate into fat and protein.
What gives cheeseburger soup that authentic cheeseburger taste?
The key elements are properly browned ground beef (for that grilled flavor), dill pickle relish (providing the signature tang), and American cheese (which melts smoothly and has the right flavor profile). The combination of these three elements creates the unmistakable cheeseburger taste in soup form.
Can I freeze cheeseburger soup?
It's not recommended to freeze cheeseburger soup after the cheese has been added, as dairy-based soups often separate when frozen and thawed. However, you can freeze the soup base (without cheese) for up to 3 months. When ready to serve, thaw, reheat, and then add the cheese following the recipe instructions.
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