Cheeseburger Soup - Dish with Drew

Cheeseburger Soup

Cheeseburger soup is one of those tried and true comfort recipes that never fails. It is creamy, beefy, cheesy, and tastes exactly like the best parts of a cheeseburger in a warm bowl. Think rich cheddar, savory seasoned beef, and that cozy, nostalgic vibe of cheeseburger helper, just more grown up and way more satisfying.

It starts with browning ground beef in butter with garlic powder, onion powder, paprika, parsley, and a pinch of red pepper flakes for a little warmth. Then a quick roux thickens the base so the soup stays silky instead of watery. Unsalted beef stock and a spoon of beef bouillon give it that deep, savory flavor, and a splash of Worcestershire adds the classic cheeseburger tang that makes everything pop.

The pasta cooks right in the soup so it absorbs all that flavor, and you can use whatever shape you love. At the end, milk plus sharp cheddar and American cheese melt in for that smooth, creamy finish that makes you want to go back for another bowl.

Serve it with toasted sourdough croutons and extra cheddar on top and it is pure comfort, enjoyyy! ❤️

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🧾 Ingredients 🧾

12 ounces American cheese, about 16 slices
8 ounces sharp cheddar cheese, freshly grated
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 pound 80/20 ground beef
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon parsley flakes
32 ounces unsalted beef stock
1 cup whole milk
1 cup water
2 tablespoons beef bouillon powder
1 teaspoon Worcestershire sauce
8 ounces pasta (I am using ring pasta)

For garnish
Croutons
Freshly grated sharp cheddar cheese

👨‍🍳 Instructions 👨‍🍳

1) In a large heavy-bottom pot over medium heat, add the unsalted butter and allow it to melt. Add the ground beef and cook, breaking it apart with a spoon, until mostly browned.

2) Once the beef is nearly cooked through, add the onion powder, garlic powder, salt, black pepper, paprika, and parsley flakes. Stir to combine and cook for 1 to 2 minutes to bloom the spices.

3) Sprinkle the all-purpose flour evenly over the beef. Stir thoroughly to coat the meat and cook for 3 to 4 minutes, stirring frequently, to cook off the raw flour flavor.

4) Slowly pour in the unsalted beef stock while whisking or stirring continuously to prevent lumps. Bring the mixture to a gentle boil.

5) Add the pasta, water, beef bouillon powder, and Worcestershire sauce. Stir well and continue cooking until the pasta is just shy of al dente.

Note: Depending on the type of pasta you use, the soup may require additional water during the cooking process to loosen it. If the soup becomes too thick, you can add milk, water or beef stock. Taste and adjust seasoning as you add in more liquid.

5) Reduce the heat to low. Pour in the whole milk, then add the American cheese and sharp cheddar cheese. Stir gently until the cheeses are fully melted and the soup is smooth. Do not allow the soup to boil after adding the cheese, as boiling can cause the soup to become grainy.

6) Serve hot. Ladle the soup into bowls and garnish with croutons, freshly grated sharp cheddar cheese, and parsley or chives if desired.

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