Want your sandwich and eat it too? This Cheeseburger Soup takes one of the most beloved sandwiches and turns it into a delicious comforting soup!
Is it soup weather yet? I mean is that really a question that needs to be answered because I consider all year round soup weather. I mean I don’t know who termed things seasonally appropriate because I eat things all year long…ahem, pumpkin.
This recipe I had actually originally published in 2015 and I decided that it needed a face lift because it was looking a little down and we needed to make it again because we absolutely love it and I finally decided I would grab some new photos for the blog!
HOW DO YOU MAKE CHEESEBURGER SOUP?
- Brown ground beef and onion together until no longer pink and translucent, then remove from pan.
- Add in chicken broth and your slurry mixture which is a combo of flour and water and heat until thickened.
- Stir in half and half and velveeta until cheese is melted.
- Add back in your ground beef and onions and simmer for about 40 minutes.
- Before serving stir in chopped lettuce and tomatoes.
This is such a simple recipe, but off the wall that people really don think about it much. We actually first heard of this recipe when we saw and episode of Diners, Drive-in’s and Dives back in the day and a lady made cheeseburger soup and I instantly knew that I had to recreate it!
I know some people will turn there noses up at the though of adding diced tomato and lettuce to a soup, but seriously you guys, it totally makes the soup. You don’t technically HAVE to add it to the soup, if you want you can just garnish it on top, but I recommend at least adding it to try it once.
VELVEETA VS. CHEDDAR CHEESE
So here is the real kicker, a lot of people are turned off by the use of Velveeta. I have to admit that I love using Velveeta in a lot of things. Here are the main reasons that we choose to use Velveeta in this cheeseburger soup recipe:
- Velveeta has smoother and creamier texture when melted.
- Velveeta has a distinct cheesy flavor that is a go to in dip recipes.
- It melts down really quickly.
I’m not saying that you cannot use cheddar cheese in this recipe at all, you can absolutely try it, I personally have not tried using shredded or blocked cheddar cheese to compare, so if you do happen to try it please let me know how it turned out!
So even know it is technically summer out, this soup does not fit the traditional mold because of the name “cheeseburger” I mean you serve cheeseburgers in the summer and they are hot and ready so this soup is defiantly an all year round kinda deal right here!
So get in that kitchen and make this soup! It’s a kid favorite, an adult favorite and it is just a little bit quirky that you cannot not try it!
If you like this recipe you might also like:
- 1 lb ground beef
- 1 medium onion chopped
- 16 oz. chicken broth
- 1 pint half and half
- Slurry 1/4 cup flour mixed with 3/4 cup water
- 1 lb Velveeta cubed
- 1/2 head lettuce chopped
- 1-2 medium tomatoes chopped
- In large pot saute your onions and ground beef until no longer pink and onions are translucent. Remove from pot.
- In same pot add your chicken stock and slurry and bring to boil, stirring until thickened.
- Add your half and half and Velveeta, stirring until cheese is melted.
- Add the ground beef and onions back and reduce heat to low and cook for 40 minutes or until thickened.
- Right before serving stir in chopped lettuce and tomatoes.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer
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