You know those nights when you’re craving something warm, cozy, and just downright comforting? That’s when my cheeseburger soup comes to the rescue! Imagine all the best parts of a juicy cheeseburger—melty cheddar, savory flavors, that creamy mouthfeel—but in a steaming bowl of soup. I’ve been making this for my family every winter since my youngest declared it “better than actual burgers” (high praise from a 10-year-old!).

What makes this cheeseburger soup recipe truly special is how adaptable it is. Got meat lovers at your table? The classic ground beef version will hit the spot. Cooking for vegetarians? A simple swap to lentils and mushrooms keeps all that hearty richness. Either way, you’re in for a bowl of pure comfort with that signature cheesy goodness we all love. It’s the kind of meal that makes everyone gather around the kitchen island, spoons ready, before I’ve even finished stirring in the sour cream.

Why You’ll Love This Cheeseburger Soup

Let me tell you why this cheeseburger soup recipe has earned a permanent spot in my dinner rotation—and why it’ll become your new favorite too:

Crazy quick: From chopping to serving, it’s ready in 35 minutes flat—even faster than waiting for burgers on the grill!
Your rules: Switch up the protein (beef or lentils), adjust the cheese sharpness, or make it spicy—it’s like a cheeseburger bar in soup form.
That rich, cozy flavor: The melty cheddar and mustard combo tastes like your favorite diner burger dunked in creamy potato soup.

One-pot wonder: Minimal cleanup means more time enjoying that second helping (we all know you’ll want one).
Kid-approved: My pickiest eater licks the bowl clean—and yours will too when they taste that cheesy goodness.

Cheeseburger Soup Ingredients

Here’s what you’ll need to make this cheesy magic happen—I like to line everything up on my counter like I’m on a cooking show. Trust me, prepping ahead makes this soup come together in a flash!

The aromatic starters: 1 tbsp olive oil (my go-to), 1 medium onion diced small (no big chunks!), and 2 cloves garlic minced fine—because nobody wants a surprise garlic bomb.
The protein punch: 1 lb ground beef or for vegetarians, 1 cup cooked lentils + 1 cup chopped mushrooms (baby bellas are my favorite here).
The liquids: 3 cups chicken or veggie broth (low-sodium so we control the salt) + 2 cups diced potatoes (I like Yukon Golds—they hold their shape but get nice and creamy).

The creamy dream team: 1 cup shredded sharp cheddar (freshly grated melts better!), 1/2 cup milk (whole milk makes it extra rich), 1/4 cup sour cream packed (this is the secret tang!), 1 tsp mustard (trust me on this), and 1/2 tsp paprika for that warm backnote.

Don’t forget salt and pepper to taste—I always do a few grinds of fresh black pepper right at the end. Oh, and if you’re feeling fancy, grab some extra cheese for topping—because can you ever have too much cheddar? (Answer: no.)

How to Make Cheeseburger Soup

Alright, let’s get cooking! This cheeseburger soup comes together in simple steps—just follow along and you’ll have steaming bowls of comfort ready before the kids start asking “what’s for dinner?” for the third time.

Sautéing the Base

First things first: grab your favorite soup pot (mine’s that beat-up enameled cast iron one) and heat 1 tbsp olive oil over medium heat. You’ll know it’s ready when the oil shimmers—but don’t let it smoke! Toss in your diced onions and minced garlic. Now here’s my trick: stir them constantly for about 3 minutes until they turn translucent and smell amazing. You want them soft but not browned—that sweet spot where they’re begging to soak up all the other flavors.

Cooking the Protein

Time to build that burger flavor! For meat lovers: crumble in your ground beef and break it up with a wooden spoon until there’s no pink left—about 5 minutes should do it. Vegetarians, you’re up next: throw in those chopped mushrooms and cooked lentils instead. Sauté them together for 5-7 minutes until the mushrooms shrink down and get nice and golden. This step gives your vegetarian cheeseburger soup that same satisfying umami depth!

Simmering the Soup

Here comes the magic! Pour in your broth and add those diced potatoes. Bring everything to a lively simmer (those bubbles should be dancing, not boiling wildly), then reduce heat slightly. Let it bubble away uncovered for 15 minutes—set a timer! Test the potatoes with a fork; they should pierce easily but not fall apart. Now lower the heat to avoid curdling and stir in all your creamy ingredients: cheese, milk, sour cream, mustard, and paprika. Keep stirring until that cheese melts into silky perfection—this is when your kitchen will smell like cheeseburger heaven!

Tips for the Best Cheeseburger Soup

After making this cheeseburger soup more times than I can count (okay fine, weekly all last winter), here are my can’t-live-without secrets:

Cheese matters: Skip the pre-shredded stuff—it’s coated in anti-caking agents. Freshly grated sharp cheddar melts into creamy perfection without any weird graininess.
Brighten it up: A sprinkle of fresh chopped parsley right before serving? Absolute game changer. That pop of color and freshness cuts through the richness beautifully.

Customize your thickness: Too thick? Stir in extra broth. Too thin? Let it simmer uncovered 5 more minutes. I like mine just thick enough to coat the back of a spoon.
Temperature trick: Always lower the heat before adding dairy—no one wants scrambled cheese soup! (Learned that the hard way.)

Cheeseburger Soup Variations

Here’s where you can really make this cheeseburger soup your own—I love playing around with different mix-ins depending on who’s coming to dinner. My brother always begs for crispy bacon bits (toss them on top for that extra crunch), while my best friend swears by stirring in chopped pickles at the end for that authentic burger taste. Feeling adventurous? A pinch of cayenne gives it a nice kick, or try smoked paprika instead of regular for deeper, BBQ-like flavor. The beauty of this soup is how easily it adapts to whatever you’re craving!

Serving and Storing Cheeseburger Soup

When it comes to serving this cheeseburger soup, I go all out—because let’s be honest, half the fun is the presentation! I ladle it into big, wide bowls (the kind that feel like a hug) and always, always have warm crusty bread on the side for dunking. My family fights over who gets the last piece to scrape up every cheesy bit from the bottom!

Leftovers? They’re even better the next day—just store them in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove over low heat with a splash of milk to bring back that creamy texture. Microwave reheating tends to make the dairy separate, and nobody wants that. Pro tip: If you’ve got picky eaters who won’t touch leftovers, just whisper “extra cheese topping” and watch them come running!

Cheeseburger Soup Nutritional Notes

Just like with any recipe, the exact nutrition in your cheeseburger soup will dance around a bit depending on which brands you use—especially with cheeses and broths. The numbers I’ve shared are based on my regular grocery haul (whole milk, name-brand sharp cheddar, 90/10 ground beef). Vegetarian friends, your lentil-mushroom version will naturally run a bit lighter on calories but just as big on flavor. Always check your specific ingredients if you’re counting closely—but let’s be real, some comfort foods are worth every delicious bite!

Cheeseburger Soup FAQs

I’ve gotten so many great questions about this cheeseburger soup over the years—here are the ones that pop up most often at family gatherings and from readers:

Can I freeze cheeseburger soup?

Oh boy, I wish I could say yes—but dairy-based soups tend to separate when frozen and thawed. The texture gets grainy (learned this the hard way after stocking my freezer!). Your best bet? Make it fresh or store leftovers in the fridge for up to 3 days.

What vegan swaps work?

Absolutely! Blend up some raw cashews with water for creamy “cashew cream,” use your favorite vegan cheddar shreds (the melty kinds work best), and swap beef broth for vegetable. My vegan cousin swears smoked paprika makes it taste “bacon-y” without meat!

Can I make this in a slow cooker?

You bet—just hold the dairy! Cook everything except cheese/milk/sour cream on low 6-8 hours. Stir in those creamy goodies during the last 30 minutes so they melt beautifully without curdling. Perfect for coming home to cheeseburger soup ready and waiting!

Share Your Cheeseburger Soup

I’d love to hear how your cheeseburger soup turns out! Did you go classic beef or try the lentil-mushroom twist? Snap a pic, tag me on social, or leave a comment with your favorite modifications. And hey, if you’re feeling generous, a star rating would make my day—it’s like a little high-five in recipe form! Check out more recipes on Pinterest!