This recipe takes all the gooey goodness of a diner burger. It transforms it into a deeply satisfying, creamy bowl of comfort. We are talking about Crockpot Cheeseburger Soup here. The velvety texture hugs all the savory beef and tender vegetables just right. It truly feels like a special meal made with minimal effort.
I often rely on this slow cooker soup after hectic soccer practices. It reheats beautifully, too. My family devours every last spoonful. It quickly became our go-to comfort food for chilly evenings.
Why I Love This Recipe
Honestly, the simplicity stuns me every time. This Crockpot Cheeseburger Soup just requires brown-and-dump action. Furthermore, the flavor development is superb without constant stirring. You get that rich, deep cheeseburger taste effortlessly.
- Weeknight Wonder: It cooks itself while I tackle emails.
- Major Comfort Factor: It tastes like a warm hug in a bowl.
- Crowd Pleaser: Even picky eaters clean their bowls regularly.
Crockpot Cheeseburger Soup Ingredients
Bringing together ground beef, creamy cheese, and savory broth creates pure magic. This combination captures that perfect diner experience in a bowl. Truly, these simple components sing together beautifully.
We start with the base flavor. Ground beef provides that essential meaty foundation. Next, the chopped onion adds a necessary aromatic bite. Furthermore, those diced carrots and celery stalks bring earthy sweetness. We need the rich beef broth for depth. Then, the condensed cream soup acts as our creamy shortcut base. Don’t forget the tomatoes! The diced tomatoes offer just a touch of necessary acidity to keep things bright.
The star for texture is the cubed Velveeta cheese. It melts down like a dream. Heavy cream finishes the job, ensuring that luxurious silkiness. You will season it simply with basil, oregano, and garlic powder. These herbs mimic classic burger toppings.
Substitutions and Tips
Making this Crockpot Cheeseburger Soup adaptable is key. If you skip the heavy cream, use milk for a lighter sip. Feel free to swap cream of chicken for mushroom soup. Sometimes I even toss in frozen peas! For extra savory hits, a splash of Worcestershire sauce during the cook time works wonders. Remember, the final creamy texture relies on that Velveeta melting completely. Please check the recipe card below for exact measurements. Happy cooking!
How to Make Crockpot Cheeseburger Soup
Making this hearty Slow Cooker Soup is wonderfully straightforward. We handle the browning first. Then, everything else practically cooks itself! Remember that good flavoring builds great depth in any meal.
Step 1: Brown the Foundation
Grab a large skillet now. Brown your ground beef thoroughly. You must also cook the chopped onion there. Use medium-high heat for this task. Make sure to drain off all the extra fat. Nobody wants a greasy soup.
Step 2: Load the Slow Cooker
Next up, move that beef and onion mixture. Place it directly into your 6-quart slow cooker. Now, add the veggies. Toss in your diced carrots and celery. Pour in all the beef broth. Add the condensed soup next. Stir in all your seasonings: basil, oregano, and garlic powder. Finally, add the undrained diced tomatoes to the cooker. Stir everything together well now.
Step 3: Start the Slow Cook
Cover the pot tightly with the lid. Set it to cook on LOW. You need 6 to 8 hours on this setting. Alternatively, cook on HIGH for 3 to 4 hours. Wait until those vegetables become quite tender. This slow cooking process builds that deep Cheeseburger Flavor.
Step 4: The Creamy Finish
About 30 minutes before serving time, work quickly. Stir in the frozen corn right away. Add the cubed Velveeta cheese next. Pour in the heavy cream, too. Cook this Easy Soup Recipe a bit longer. Stir it often until the Velveeta melts completely. The soup should look creamy and hot through.
Step 5: Taste and Serve
Give your magnificent soup a quick taste test. Adjust the salt and pepper as needed then. Ladle the hot soup into bowls instantly. Top it generously! Use bacon, green onions, or cheddar cheese. Enjoy your wonderful Crockpot Cheeseburger Soup hot!
How to Store Crockpot Cheeseburger Soup
Storing leftovers is simple for this Slow Cooker Soup. Cool the soup completely first. Store it in airtight containers in your refrigerator. It keeps well for about three to four days. Freezing is also an option, though cheese soups can sometimes separate slightly upon thawing. For best texture, freeze portions without the heavy cream added yet. You can easily reheat it later for another quick meal.
Tips for Success
- Don’t Skip the Browning. Sautéing the beef and onion first adds depth. This step builds essential savory flavor for your soup.
- Cheese Melting Trick. Cut the Velveeta into small, uniform cubes. This helps it melt evenly and quickly.
- Salt Check. Beef broth varies in sodium content greatly. Taste before adding extra salt at the end.
- Cream Choice Matters. Heavy cream provides the richest mouthfeel. Milk works fine for a lighter option, though.
- Vegetable Prep. Dice your carrots and celery small. This ensures they cook tenderly during the long slow cook time.
Kitchen Tools You’ll Need
Gathering the right equipment makes cooking much smoother. Fortunately, you do not need much specialized gear.
- Large Skillet: Use this for browning the beef initially. Any heavy-bottomed pan works fine.
- 6-Quart Slow Cooker: This is essential for the long, slow cooking time.
- Cutting Board and Knife: Needed for chopping the fresh vegetables quickly.
- Stirring Spoon: A sturdy spoon helps reach the bottom of the crockpot.
Serving Suggestions
This wonderfully rich soup begs for simple pairings. Think about textures that contrast nicely with the creamy soup.
- Serve alongside crunchy saltine crackers for dipping.
- A side of crisp, fresh green salad is perfect.
- Try garlic breadsticks for soaking up every last drop.
- A light glass of iced tea complements the savory flavor.
Crockpot Cheeseburger Soup
- Prep Time: 20 minutes
- Cook Time: 3-8 hours
- Total Time: 3 hours 20 minutes – 8 hours 20 minutes
- Yield: 6-8 servings (estimated)
- Category: Soup
- Method: Slow Cooker (Crockpot)
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and comforting soup made in the slow cooker, mimicking the flavors of a classic cheeseburger.
Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cups beef broth
- 1 (10.75 oz) can condensed cream of chicken or mushroom soup
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup frozen corn
- 8 oz Velveeta cheese, cubed
- 1/2 cup heavy cream (or milk)
- Optional toppings: shredded cheddar cheese, crumbled bacon, chopped green onions, sour cream
Instructions
- In a large skillet, brown the ground beef and chopped onion over medium-high heat. Drain any excess fat.
- Transfer the browned beef and onion to a 6-quart (or larger) slow cooker.
- Add diced carrots, diced celery, beef broth, condensed soup, basil, oregano, garlic powder, salt, pepper, and diced tomatoes to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until vegetables are tender.
- During the last 30 minutes of cooking, stir in the frozen corn, cubed Velveeta cheese, and heavy cream.
- Continue to cook, stirring occasionally, until the Velveeta is completely melted and the soup is creamy and heated through.
- Taste and adjust seasoning if needed.
- Ladle hot soup into bowls and top with your favorite cheeseburger toppings such as shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.
- Serve hot.
Notes
- You can use milk instead of heavy cream for a slightly lighter soup.
- Ensure the Velveeta cheese is fully melted for the best creamy texture.
- Adjust the amount of salt and pepper based on the sodium content of your beef broth and condensed soup.
