Cheeseburger Soup

A Fun Soup For Anyone Who Loves Cheeseburgers

Cheeseburger soup: A hearty blend of ground beef, potatoes, onions, and carrots, simmered in a creamy broth with melted cheese, topped with toasted, seasoned burger buns for some bready crunch. This soup is hearty and delicious. Freezes really well too!

The beauty of this soup is that it uses some shortcuts to make a quick and easy dinner. This soup is also easily adjustable. You can omit or substitute any of the creamed soups or canned vegetables.

Need Help Finding The Recipe?

There is a full, printable recipe card at the end of this post. You can also hit the print button for the recipe to come up on one screen. From there you can screen shot this to save it to your phone.

I also have added a Pinterest button that you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.

Below I have included some information regarding the ingredients. There is also the recipe methods to help those who may need more clarification.

The Cream Soups

Several months ago I was in Florida and went on the hunt for regional soups that Campbell’s sells only in some areas. I found Cream of Onion Soup and Cream Of Bacon Soup. I bought these at the Publix grocery store and brought these home. In fact, i had to buy a suitcase from a local resale shop to bring home all the extra soups. Some of my followers were calling it a SOUPcase. I use these soups in this recipe but you are welcome to substitute any cream soups you can buy.

MSG Or Bust

I often get very hateful comments on canned soup recipes when I post them. Many of us use canned soups because we grew up cooking and eating this way. It is totally understandable if you do not want to use creamed, canned soups, and you can easily figure out a substitute for yourself. The comment I get the most about the canned soups is about MSG. I say this as a regular home cook and not a scientist, but there is no ADDED MSG in the Campbell’s soup. I have been told that the MSG in the canned soups is naturally occurring from the fermentation of the yeast in the soup. Therefore, a lot of people do not have a reaction to these soups as they do from added MSG.

Once again, if canned soups are not for you, totally fine. We just don’t need to hear about it over on Facebook.

A Toasty Topping

The hamburger bun croutons served on top of this soup are my favorite. i think they make such a delicious addition. I love the flavor and the texture these add to this soup. If you do not want to use the buns that have the sesame seeds, you can also use plain buns. You are also welcome to adjust the seasoning that is called for on these croutons. Make the recipe your own!

Stovetop or Crockpot

The recipe card is for the stove top. If you would like to make this recipe in your slow cooker, you can follow all the steps leading up to the simmer stage, and then add this whole mixture to cook low and slow in your slow cooker. I would guess that this would be fine to cook on low for 6 to 8 hours.

You can also make the croutons ahead of time so that they are ready for when you are ready to serve this soup.

Change It Up With Pasta or Dumplings

There have been times when I have made this soup and I added the frozen mini potato dumplings to the simmer stage. This makes a heartier soup. You can also add cooked pasta, but this will suck up some of the broth. You can also add gnocchi at the end of the simmer stage or any frozen soup dumplings you like to buy. I have even been known to add cooked rice to this soup in a pinch.

If you want an even creamier soup, you can add a splash of heavy cream at the end of the simmer step. I like this soup less creamy. But again, it is very flexible to make it your own.

Yield: 8 to 10 Servings

Cheeseburger Soup

Print

Cheeseburger soup: A hearty blend of ground beef, potatoes, onions, and carrots, simmered in a creamy broth with melted cheese, topped with toasted, seasoned burger buns for some bready crunch. This soup is hearty and delicious. Freezes really well too!

Ingredients

• 1 medium sized yellow onion, diced
• 1.5 lbs of lean ground beed
• 2 cans of Campbell's Cheddar Cheese Soup
• 2 cans of Campbell's Cream of Bacon or Cream of Onion Soup, or one of each *this soup pictured in post (you can use any cream of soup like celery or mushroom)
• 1 14.5 ounce can of diced tomatoes (you can also use Rotel brand if you like, with the chilis)
• 4 cups of low sodium beef broth
• 1 14.5 ounce can of sliced carrots
• 1 14.5 ounce can of diced potatoes, drained and rinsed (can substitute fresh potatoes)
• 1 cup of diced, cooked bacon, or you can use real cooked bacon bits
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 1 teaspoon of chili powder
• 1 teaspoon of celery salt
• Black pepper to taste
• 1 package of sesame seed hamburger buns
• 3 tablespoons of cooking oil of your choice (divided)
• *seasoning for soup croutons is celery salt, black pepper, onion and garlic powder, dried parsley
• Dried chili flakes and Dried Parsley for garnish

Instructions

1. Add one tablespoon of olive oil to a large, deep sided skillet or a soup pot. Add your onions and cook them down until they are golden brown and soft.
2. Add the ground beef and cook and break into a fine crumble as you cook it. If you use a lean beef you will not have to drain this, but if you see excess oil, then you can drain.
3. Add the bacon, then season everything with the measured onion and garlic powders, the celery salt, the chili powder, and the black pepper. Sauté all of this for about 2 minutes to bring out the flavor.
4. Add your 4 cans of soup to the mixture and then add your broth, then your canned tomatoes. Do not drain the tomatoes. Whisk this well and bring this to a simmer until the canned soup is smooth. While this is simmering, add the carrots and the potatoes.
5. Let this all simmer with a lid on it for 35 to 45 minutes. If you decide to use real potatoes instead of the canned you may need to let this simmer longer until the potatoes are soft. You can prevent longer cook times by cutting the fresh potatoes small if you decided not to use the canned. Give the soup a good sytir every once in awhile.
6. While the soup simmers, cut up your hanburger buns into cubes. Heat your oven to 350 degrees. Spread the cubed bread out on a baking sheet and drizzle with the rest of the measured olive oil. Then season lightly with the garlic and onion powders, celery salt, pepper and dried parsley. Bake for approximately 20 minutes or until the cubes are golden brown and crisp.
7. Serve your soup with the hamburger bun croutons on top and garnish with chili flake and dried parsley.
8. You can also add shredded cheddar to the top.