cheeseburger soup

the secret to real cheeseburger soup

I've made variations of cheeseburger soup in professional kitchens, and the difference between a good version and a great one comes down to a few key ingredients. Most home recipes lean on potatoes as filler, but that's not how I approach it. A great cheeseburger soup should taste like a cheeseburger in every spoonful. That means pickles, mustard, and the right combination of cheeses.

So when I started developing this recipe, I went straight to the flavors that define a great burger. I added dill pickle juice to the broth, diced pickles for texture, dry mustard and smoked paprika for depth, and finished with three kinds of cheese instead of one. Think all the flavors of our Smash Burgers, but in a rich, comforting bowl. If you love cheesy soups, our Beer Cheese Soup is another one worth having in your rotation.

ingredients you'll need

Here's a closer look at the ingredients that make this recipe stand out.

• Ground beef and bacon. The combination of both gives this soup a rich, savory base with a slight smokiness that ground beef alone cannot deliver.
• Shallots and carrots. These add a subtle sweetness and body to the base without overpowering the burger flavors.
• Dill pickles and pickle juice. This is the secret The juice goes into the broth and brightens the entire pot. The diced pickles go in at the end so they hold their texture and give you that classic burger bite in every spoonful.
• Three kinds of cheese. Shredded cheddar, shredded Swiss, and Velveeta each play a role. The cheddar brings the sharpness, the Swiss adds a subtle nuttiness, and the Velveeta melts everything together into a smooth, creamy consistency.
• Dry mustard and Dijon mustard. Two forms of mustard for two layers of flavor. The dry mustard goes in early with spices for depth, and the Dijon goes in with the cheese for a bright, tangy finish.
• Smoked paprika. A small amount goes a long way, adding a subtle smokiness that rounds out the whole bowl

👉 see recipe card below for exact quantities.

instructions

1. Brown the meat. Chop your bacon into small pieces and add it to a stock pot over medium high heat along with the shallots and ground beef. Cook until browned, then drain the grease and return the mixture to the pot.
2. Build the base. Add the carrots, minced garlic, and butter and cook for five minutes. Add the dry mustard, smoked paprika, and flour and stir continuously for another 5 minutes. This step cooks out the raw flour taste and builds the body of the soup.
3. Add the liquids. Pour in the pickle juice, heavy cream and chicken broth. Stir to combine and cook for another 5 minutes.
4. Melt the cheese. Add all three cheeses and the Dijon mustard and cook over medium heat, stirring frequently, until the soup is thick and creamy.
5. Finish and serve. Stir in the diced pickles and ladle into bowls. Garnish with chopped green onions and serve immediately.

storage

• Refrigerator: store in an airtight container for up to three days. Reheat gently over low heat and avoid boiling.
• Freezer: this soup can be frozen, but cream and cheese based soups may separate when thawed. Reheat slowly over low heat and whisk back together as it warms.
• Make ahead: this soup reheats beautifully, making it a great candidate for meal prep. Make a full batch and refrigerate until ready to serve.