Cheeseburger Soup

by Caterina Borg, Good Food Gourmet on December 14, 2010

Because of my busy work schedule, I usually don’t have time to watch much television, and when I do, it’s usually one of the few food programs I like to follow. One of them is Guy Fieri’s DDD, which is not only entertaining but full of delicious recipes and inspiration.

One day I happened to be watching when he visited Grover’s Diner in East Amherst, NY, and they were discussing the most popular item on the menu…bet you can’t guess what it is…well, it’s cheeseburger soup! I’m sure that you are probably thinking that this must be one of those gimmicky recipes that can’t be all that good. Well, that’s what I said until I tried it!

After watching the program, I was really curious and thought about that soup for 3 days before deciding that I was going to make it. My rationale? Well, for starters, why shouldn’t it be good…creamy, cheesy soup packed with nuggets of cooked ground beef…what’s not to like?

I must say that I was worried about the addition of the lettuce and tomato, but after having it I can tell you that this is what actually made the soup taste like a cheeseburger.

The only thing I did differently was that I made a roux as the thickening agent and then added the cheese. Grover’s melts velveeta directly into their broth, but I refuse to use it since I don’t consider that real cheese. Feel free to use it if you prefer, but you may have to experiment with the quantity. So, with all of this cold weather, I wanted to share this recipe with you and maybe you will be curious enough to try it! Ladies and gentleman, I give you cheeseburger soup….

**Recipe modified from Grover’s Diner, Easy Amherst, NY

Cheeseburger Soup (serves 4-6 people)

2 Tablespoons butter

2 Tablespoons flour

2 cups milk, warm

4-6 cups shredded cheddar cheese (for soup) (Grover’s uses velveeta)

16 oz of beef or chicken stock (I used beef, Grover’s uses chicken)

1 # very lean ground beef

1 small onion, chopped

1 tablespoon olive oil

S&P to taste

4 small tomatoes

½ small head iceberg lettuce, finely shredded

1 cup shredded cheddar (for top of soup)

First, chop your onion and add it to a skillet with the 1 Tablespoon of olive oil. Cook for a few minutes until the onion begins to caramelize then add the ground beef. Add some S&P and cook completely until the meat is no longer pink, then set aside. Take a small stock pot and add the butter and flour and cook for a few minutes to create a paste. Slowly add in the warm milk and whisk until it begins to thicken, then slowly add the stock until it is all incorporated. Add a little S&P and then begin to add the shredded cheddar a little at a time until you get the consistency you want. I kept it to about 4 cups, but you may prefer to have yours a little creamier. At this point, taste again for S&P, then add the cooked ground beef and stir until it is well incorporated. Serve into soup bowls and top with lettuce, tomato and some more shredded cheese.

Print Friendly

{ 19 comments… read them below or add one }

avatar Veronica Pierson December 20, 2010 at 11:46 p

I am going to try Weds. night, thanks for recipe.

avatar Lorraine @ Not Quite Nigella December 21, 2010 at 12:32 p

OMG that is genius! I’m so making this :D Thankyou so much for sharing the recipe Cat! x

avatar Caterina Borg, Good Food Gourmet December 21, 2010 at 4:21 p

That’s what I tought when I saw the recipe on tv…it is really delicious!

avatar Caterina Borg, Good Food Gourmet December 21, 2010 at 4:22 p

Let me know how it goes!

avatar Lorraine @ Not Quite Nigella December 28, 2010 at 7:02 p

Caterina, this was delicious! Thankyou so much for the recipe!

avatar Caterina Borg, Good Food Gourmet December 29, 2010 at 12:16 p

Hello my darling Lorraine! Thank you so much for your comment…We really enjoyed it too…

avatar Katie February 25, 2011 at 11:35 p

Thank you for creating this receipe without velveeta! What is that stuff!?!? I’ve been searching for a version that doesn’t use it… and it was hard to find! Real cheese for this girl please!! :)

avatar Caterina Borg, Good Food Gourmet February 27, 2011 at 6:16 p

Thanks Katie!

avatar Sarah April 14, 2012 at 2:08 p

Caterina, I agree completely about Velveeta not being real cheese. Cream cheese (4-8oz) along with cheddar or Monterrey jack give the soup a nice addition. I have also put green chilies and tomatoes as an addition to fresh tomatoes and lettuce. What is not to love about this soup? Sarah

avatar Caterina Borg, Good Food Gourmet April 15, 2012 at 5:45 p

Hi Sarah! Thanks for visiting xoxo

avatar Hildegard Nyauche November 5, 2012 at 2:23 p

Thank’s for unusual recipe – will try tonight

avatar Caterina Borg, Good Food Gourmet November 6, 2012 at 8:01 p

Hi there! Let me know how it goes! xo

avatar Gail November 11, 2012 at 3:20 p

When do you add the beef or chicken stock

avatar Caterina Borg, Good Food Gourmet November 11, 2012 at 6:15 p

Hi Gail, I forgot to mention the stock which you add right after the milk. Add it a little at a time. I have corrected the recipe now to reflect the addition…thanks so much for catching that!

avatar Lee February 17, 2013 at 4:13 p

Thank you! This was awesome.
I used a little less milk and a little more beef broth in its place. I definitely agree that the beef broth was a much better choice.
I also added Cripsy bacon pieces cos Bacon Cheese burgers are my fave!

avatar Caterina Borg, Good Food Gourmet February 23, 2013 at 9:31 p

So glad you liked it!

avatar Marco January 31, 2014 at 10:36 p

Great recipe. Made it for my work Souper Bowl and it was a great hit. I added some worcheshire to the onions and used burger seasoning on the meat. It was a HUGE Hit….Thanks again

avatar Caterina Borg, Good Food Gourmet February 1, 2014 at 4:51 p

I’m glad you enjoyed it Marco! It’s always a huge hit when I make it for the family…

avatar The Chill Mom March 18, 2014 at 11:41 p

Hmm.. yum.. what a soup. I shall make it for my husband this weekend! Thanks for sharing the recipe.

Leave a Comment

Anti-Spam Quiz:

Previous post:

Next post: