Cheeseburger soup features all the flavors of your favorite sandwich in a a warm, cozy bowl of goodness. The perfect hearty meal to stay cozy as the nights get cooler!
You know why I enjoy cooking?
Because I can take two of my favorite things and turn it into one amazing meal.
Like this cheeseburger soup.
It has the beefy burger flavor but it’s a cozy soup that’s perfect for chilly fall and winter nights.
If I do say so myself, it makes one tasty combination. Even my soup hating husband likes it because, according to him, he says it tastes just like a Quarter Pounder.
To make this comfort food, you’ll need:
- Bacon– Chopped and and cooked crisp.
- Ground beef– Go for lean ground beef here so your soup isn’t overly greasy.
- Aromatics– Diced white onion and minced fresh garlic.
- Chicken broth– You could also use beef broth if you want.
- Canned petite diced tomatoes– Don’t drain them.
- Cheddar cheese soup– I used canned condensed cheddar cheese soup.
- Worcestershire Sauce– For extra flavor
- Dill pickle relish– To give you the classic pickle taste.
- French fried onions– For garnish.
How to Make
Making this soup is pretty straight forward and easy.
To do it, cook the bacon until crisp in a large Dutch oven or heavy bottomed soup pot.
Once it’s nice and crispy, remove the bacon with a slotted spoon to a paper towel lined plate and set it aside.
Then, add the ground beef to the pot with the bacon grease, and cook it over medium heat.
When the meat is cooked through, strain it and let it completely drain of grease.
Once it has drained, return the beef to the pot and stir in the onions. Cook the onions until they’ve begun to soften, sweat, and turn translucent.
Stir in the garlic and cook for an additional minute.
Add all of the remaining ingredients except the relish and stir to combine.
Bring the soup mixture to a boil.
As soon as it comes to a boil, immediately reduce the heat to a low simmer for 10-15 minutes, just long enough for the flavors to meld.
Remove the pot from heat, and stir in the relish.
Ladle the soup into bowls and top with the crisp bacon crumbles and fried onions.
This soup makes great leftovers and might taste even better the next day!
To store leftover cheeseburger soup, let it cool completely before transferring into an air tight container.
The soup should stay good in the fridge for up to 4 days.
Reheat in soup pot on the stove over low heat until warmed through or in the microwave.
Tips and Tricks
- I like serving with hamburger bun toasts, which is basically garlic bread made with hamburger buns but topped with melted mozzarella.
- You could also garnish with some shredded cheddar cheese to capitalize on the cheesiness of it all.
- Not a fan of relish? Feel free to omit it.
Other Cozy Soup Recipes You’ll Love
This cheeseburger soup is a hearty way to enjoy burger flavor all fall and winter long. Make it and enjoy!
Looking for other cozy soup recipes? Try these:
- Classic Potato Soup In The Instant Pot
- Tastes Just Like Pizza Soup
- Slow Cooker Jambalaya Soup
- Cheddar Bacon Ranch Chicken Noodle Soup
- Crockpot Chicken Parmesan Soup
- Slow Cooker Buffalo Chicken Soup
- Brat & Beer Cheese Soup
- Instant Pot Stuffed Pepper Soup
If you’ve tried this CHEESEBURGER SOUP or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bacon Cheeseburger Soup
- 1 lb bacon chopped & cooked crisp, in a large heavy bottomed pot
- 2 lbs ground beef
- 1 medium white onion peeled & diced
- 2 tbsp minced garlic
- 6 cups chicken broth
- 1 14.5 oz can petite diced tomatoes undrained
- 1 can condensed cheddar cheese soup
- 2 1/2 tbsp Worcestershire soup
- 1/4 cup dill pickle relish
- French fried onions for garnish
- In a large Dutch oven, or heavy bottomed soup pot, cook the bacon until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate. Set aside.
- Add the ground beef to the pot with the bacon grease, and cook over medium heat, crumbling as it cooks. Once cooked through, transfer the meat to a strainer and let it completely drain of grease.
- Return the beef to the pot, and stir in the onions. Cook until they've begun to soften, sweat, and turn translucent.
- Stir in the garlic and cook for an additional minute.
- Add all of the remaining ingredients EXCEPT the relish. Stir to combine.
- Bring the soup mixture to a boil, and then immediately reduce the heat to a low simmer. Let it simmer for 10-15 minutes, just long enough for the flavors to meld.
- Remove the pot from heat, and stir in the relish.
- Ladle the soup into bowls & top with the crisp bacon crumbles & fried onions.