Deliciously Creamy Cheeseburger Soup



This delightful cheeseburger soup can be whipped up in no time with minimal effort. Customize it to your heart's content by incorporating your favorite cheeseburger toppings.

INGREDIENTS 

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cups chicken broth
  • 1 (8 oz) package cream cheese, softened and cubed
  • 1 can Rotel diced tomatoes with green chilies
  • 1 cup heavy cream
  • 4 oz Velveeta cheese, cubed
  • ¼ cup dill pickles, chopped (or dill pickle relish)
  • 1 tbsp mustard
  • Steak seasoning, to taste (optional)
  • Salt and black pepper, to taste


DIRECTIONS

  1. In a large skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is softened. Season with steak seasoning if desired. Drain excess grease.
  2. Transfer the cooked beef mixture to a large pot or Dutch oven.
  3. Add the chicken broth, cream cheese, Rotel, heavy cream, Velveeta, pickles, and mustard. Stir well to combine.
  4. Cook over medium-low heat, stirring frequently, until the cheeses are fully melted and the soup becomes smooth and creamy, about 20–30 minutes. Do not let it boil.
  5. Taste and season with salt and black pepper as needed.
NOTES
  • This soup thickens as it sits. Add a splash of broth or cream when reheating if needed.
  • Great for freezer meals—cool completely before freezing.
  • Pickles and mustard give it a “cheeseburger” flavor, so adjust to taste if you prefer it milder.
Print Recipe

Deliciously Creamy Cheeseburger Soup 


Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cups chicken broth
  • 1 (8 oz) package cream cheese, softened and cubed
  • 1 can Rotel diced tomatoes with green chilies
  • 1 cup heavy cream
  • 4 oz Velveeta cheese, cubed
  • ¼ cup dill pickles, chopped (or dill pickle relish)
  • 1 tbsp mustard
  • Steak seasoning, to taste (optional)
  • Salt and black pepper, to taste

Directions

  1. In a large skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is softened. Season with steak seasoning if desired. Drain excess grease.
  2. Transfer the cooked beef mixture to a large pot or Dutch oven.
  3. Add the chicken broth, cream cheese, Rotel, heavy cream, Velveeta, pickles, and mustard. Stir well to combine.
  4. Cook over medium-low heat, stirring frequently, until the cheeses are fully melted and the soup becomes smooth and creamy, about 20–30 minutes. Do not let it boil.
  5. Taste and season with salt and black pepper as needed.

 NOTES

  • This soup thickens as it sits. Add a splash of broth or cream when reheating if needed.
  • Great for freezer meals—cool completely before freezing.
  • Pickles and mustard give it a “cheeseburger” flavor, so adjust to taste if you prefer it milder.