This Easy Cheeseburger Soup is a simple, satisfying dinner that captures all the flavors of a classic cheeseburger in a warm bowl. Naturally gluten free and easy to adapt to dairy-free diets, it makes a great weeknight meal and reheats well for lunches or leftovers. The recipe is straightforward and comes together with pantry-friendly ingredients.
This soup is perfect for cold-weather nights or whenever you want the comfort of a burger without grilling. It’s hearty, full of flavor, and flexible: swap ground turkey for beef, use dairy-free milk and cream cheese, or add extra vegetables for more fiber and color. I’ve made this multiple times because it’s so easy and consistently good.
Ingredients in cheeseburger soup
Ground beef – The base of the burger flavor. Use lean ground beef or substitute ground turkey if you prefer a lighter option.
Vegetables – Carrots, onion, celery and potatoes add flavor, texture and nutrition while making the soup a complete meal. Frozen diced onion is a convenient time-saver, but fresh onion works beautifully as well.
Broth – Chicken or beef broth provides the soup base. Low-sodium broth is recommended so you can control the salt level.
Milk – Any milk will work here. For dairy-free, use almond, oat or another plant-based milk. Regular dairy milk is fine if there are no intolerances.
Cheese – A goat cheese log gives a tangy, creamy finish, but cream cheese or dairy-free cream cheese are good alternatives. You can also stir in shredded cheddar for extra cheesiness.
Optional Toppings
This soup is delicious on its own, but you can customize it with toppings to mimic a burger experience. Try:
- Cooked and crumbled bacon
- Shredded cheddar or extra cheese of choice
- Chopped green onion or chives
- Pickle slices or chopped pickles for a tangy finish
- Crackers or toasted bread on the side for dipping
Storing the soup
Store leftover soup in a covered container in the refrigerator for up to one week. It reheats well on the stove or in the microwave and retains its flavor. Freezing is possible but may affect the texture because of the cheese and milk—if you plan to freeze, consider leaving out the dairy and adding cream cheese or milk when reheating.
This recipe is a hearty, flavorful option that’s quick enough for weeknights and sturdy enough to meal-prep. If you enjoy soups with bold flavors, this cheeseburger-style soup is a great addition to your rotation.
Easy Cheeseburger Soup
Author: Jessica DeMay
Prep Time: 10 minutes | Cook Time: 37 minutes | Servings: 6
Course: Soup | Cuisine: American | Diet: Gluten Free
Ingredients
- 1 onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 4 cups low-sodium broth (chicken or beef)
- 3 cups diced potatoes (about 2 medium)
- 4 oz goat cheese log*
- 1 cup milk of choice
Instructions
- In a large stockpot, sauté the diced onion, carrots and celery over medium-high heat for about 7 minutes. If you’re using fresh onion, add a tablespoon of oil to prevent sticking. Frozen diced onion will release liquid so oil is usually not needed.
- Add the ground beef and salt; cook until the beef is browned, breaking it into small pieces as it cooks. Stir in the broth and diced potatoes, then cover and reduce the heat to a simmer. Cook for about 20 minutes, or until the potatoes are tender, stirring occasionally.
- Remove the lid and stir in the goat cheese and milk. Cook uncovered for 5 more minutes to warm everything through and meld the flavors. Taste and adjust seasoning as needed.
- Serve the soup hot, and add optional toppings like bacon, extra shredded cheese, or green onion if desired.
- Store any leftovers in a covered container in the refrigerator for up to one week.
Notes: Cream cheese can be used in place of goat cheese, and a dairy-free cream cheese works well for lactose-free or vegan-adapted versions.
Nutrition Information (per serving)
- Calories: 374 kcal
- Carbohydrates: 25 g
- Protein: 23 g
- Fat: 21 g
- Saturated Fat: 9 g
- Sodium: 645 mg
- Fiber: 4 g
