Hearty Burger Soup: Big Flavor, Zero Drive-Thru Regrets

You know that moment when your stomach says burger, but your wallet and your schedule say “try again”? This soup is the cheat code. All the juicy, savory, melty burger energy—without the greasy napkins or post-meal slump.

It’s fast, filling, and designed for weeknights when you want comfort with real ingredients. One pot, minimal dishes, maximum payoff. Bonus: it reheats like a champ, so tomorrow’s lunch is already handled.

The Story Behind This Dish

Burger soup started as a pantry hack: ground beef, potatoes, and a few vegetables simmered in a tomato-beef broth, then finished with a creamy swirl.

The goal? Capture the essence of a classic diner burger and fries in a spoonable format. My version leans into smoky paprika, sharp pickles, and cheddar to hit those burger-shop notes hard.

It’s nostalgic, practical, and—IMO—dangerously craveable.

Servings, Prep time, Cooking time, Calories

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: ~420 per serving (estimate)

Ingredients Breakdown

1 lb (450 g) lean ground beef — the “burger” backbone.
1 tbsp olive oil — helps with browning if your beef is very lean.
1 large yellow onion, diced — sweetness and body.
2 medium carrots, diced — color and subtle sweetness.
2 celery stalks, diced — classic soup aromatics.
3 cloves garlic, minced — essential depth.
3 medium russet or Yukon Gold potatoes, peeled and diced — “fries” energy.
1 red bell pepper, diced — a little crunch and sweetness.
1 can (14.5 oz/410 g) diced tomatoes — acidity to balance richness.
4 cups (1 L) beef broth — savory base.
2 tbsp tomato paste — umami boost.
1 tsp smoked paprika — whispers of grill.
1 tsp Worcestershire sauce — meaty, tangy complexity.
1 tsp dried oregano — earthy lift.
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 cup frozen peas — pop of sweetness near the end.
1/2 cup half-and-half or heavy cream — creamy finish.
1 cup shredded sharp cheddar — burger vibes, activated.
2 tbsp dill pickles, finely chopped — optional but epic.
1 tbsp yellow mustard — optional, classic burger note.
Chopped scallions or chives — garnish.

Step-by-Step Instructions

Brown the beef: Heat a large pot over medium-high. Add olive oil and ground beef. Break it up and cook until deeply browned, 6–8 minutes.
Drain excess fat if needed. Season with a pinch of salt and pepper.
Sweat the aromatics: Add onion, carrots, and celery. Cook 4–5 minutes until softened.
Stir in garlic and bell pepper; cook 1 minute until fragrant. No burning—this is soup, not campfire.
Build the base: Stir in tomato paste, smoked paprika, oregano, and Worcestershire. Cook 1–2 minutes to caramelize the paste; it should darken slightly and smell amazing.
Add liquids and potatoes: Pour in beef broth and diced tomatoes (with juices).
Add potatoes, salt, and black pepper. Bring to a boil, then reduce to a lively simmer.
Simmer: Cook uncovered 15–20 minutes, stirring occasionally, until potatoes are tender but not falling apart. Taste and adjust salt.
Creamy burger moment: Stir in half-and-half (or cream) and mustard.
Simmer 2 minutes, then remove from heat. Don’t boil aggressively after adding dairy—curdling is not the vibe.
Cheesy finish: Off heat, stir in cheddar until melted and smooth. Fold in peas and chopped pickles.
Let sit 2–3 minutes to meld.
Garnish and serve: Ladle into bowls. Top with more cheddar, a sprinkle of scallions or chives, and extra pickles if you’re that person. Crusty bread on the side?
Always.

Tips for Storing & Reheating

Cool fast: Let the soup cool uncovered for 20–30 minutes before refrigerating in shallow containers.
Fridge life: 3–4 days. The flavors actually level up by Day 2.
Freezer-friendly: Yes, up to 3 months. For best texture, add cheese and cream after reheating, not before freezing.
Reheat gently: Stovetop on low until warm; thin with a splash of broth or milk if it thickens.
Microwave in 60–90 second bursts, stirring between.

Wholesome Benefits

Protein-packed: Ground beef and cheddar deliver satisfying protein for steady energy.
Veg-loaded: Onion, carrot, celery, bell pepper, peas, and tomatoes bring fiber, vitamins A and C, and antioxidants.
Balanced comfort: Potatoes add complex carbs while the broth and dairy keep it cozy without being heavy—assuming you don’t “measure” cheese with your heart. No judgment.

Nutrition Stats

Per serving (estimate): 420 calories; 24g protein; 20g fat; 34g carbohydrates; 4g fiber; 980mg sodium. These numbers will vary based on your broth, dairy, and cheese choices.

Make it lighter: Use 90–95% lean beef, low-sodium broth, and reduced-fat cheese; swap half-and-half for milk plus 1 tsp cornstarch slurry.

Make it heartier: Add an extra potato and another 1/2 cup cheddar.

You asked for hearty, right?

Recipe Fails to Watch Out For

Grey meat syndrome: Crowding the pan steams the beef. Brown in batches for flavor.
Curdled dairy: Boiling after adding cream/cheese is a hard no. Gentle heat only.
Mushy potatoes: Overcooking turns your soup into baby food.
Check at 15 minutes.
Salty surprise: Store-bought broths vary. Taste before adding extra salt.
Grease pool: Don’t skip draining if your beef is fatty. Rich, not oily.

Other Versions to Try

Bacon Cheeseburger Soup: Render 4 slices chopped bacon first; use the fat to cook aromatics.
Stir bacon back in at the end.
Low-Carb “No-Tato” Version: Swap potatoes for cauliflower florets; simmer 10–12 minutes.
Turkey or Chicken: Use ground turkey or chicken, add 1 tsp extra olive oil, and bump Worcestershire to 1.5 tsp.
Spicy Jalapeño Jack: Add 1–2 diced jalapeños and use pepper jack cheese. Hello, heat.
Gluten-Free Thickener: If you want it thicker, stir in a 1 tbsp cornstarch + 1 tbsp water slurry and simmer 2 minutes before adding dairy.
Vegetarian “Burger” Soup: Use plant-based ground, vegetable broth, and a smoky paprika boost. Finish with cheddar or a vegan alternative.

FAQ

Can I make this in a slow cooker?

Yes.

Brown the beef and aromatics on the stovetop first for flavor. Transfer to the slow cooker with potatoes, tomatoes, broth, and seasonings; cook on Low 6–7 hours or High 3–4 hours. Stir in cream, cheese, peas, pickles, and mustard at the end and heat through.

How do I thicken the soup without cream?

Use a cornstarch slurry (1–2 tbsp cornstarch mixed with cold water) stirred in during the last 5 minutes of simmering.

Or mash a few potato cubes against the pot to release starch. Works like a charm.

What’s the best cheese for melting?

Sharp cheddar delivers punch and melts smoothly when added off heat. American cheese slices also melt ridiculously well if you want true diner vibes.

Avoid pre-shredded cheeses with anti-caking agents if possible.

Can I add pasta instead of potatoes?

Absolutely. Use small shapes like elbows or ditalini; add during the last 10 minutes and cook until al dente. You may need an extra cup of broth since pasta drinks like a camel.

Is the pickle addition really necessary?

Technically no, spiritually yes.

The pickles add a tangy pop that screams burger. If you’re pickle-averse, add a teaspoon of pickle juice or a splash of apple cider vinegar instead.

How spicy is this?

Not spicy as written. If you want heat, add red pepper flakes with the spices or finish with hot sauce.

You’re the boss of the bowl.

Chef’s Notes

Season in layers: A pinch of salt with the beef, a pinch with the vegetables, and a final adjust at the end equals balanced flavor. One big dump at the end equals chaos.

Cut evenly: Keep potatoes and veggies in similar sizes so everything cooks on schedule. Your spoon will thank you.

Garnish smart: A small sprinkle of cheddar and fresh herbs on top adds aroma and visual appeal without overloading the bowl.

Tiny details, big win.

Make-ahead hack: Cook through the simmer step, cool, and refrigerate. Reheat and add cream, cheese, peas, and pickles just before serving for the best texture.

Serve with crunch: Toasted sesame buns cut into croutons are shockingly good here. It’s the burger breadcrumb trail your soup deserves.

FYI, they disappear fast.