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All-American Cheeseburger Soup


All-American Cheeseburger Soup

Here's a fun and tasty soup recipe the whole family can enjoy. For the full cheeseburger effect, serve on toasted buns with all the fixings.


  • 1 Pound ground beef
  • 1/2 Cup chopped onion
  • 1/2 Cup chopped celery
  • 2 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 214-ounce cans reduced-sodium beef broth
  • 2 medium-sized potatoes, chopped coarsely
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 1 8-ounce package shredded Cheddar and American cheese blend
  • 1 6-ounce can tomato paste
  • 1/4 Cup ketchup
  • 2 Tablespoons Dijon-style mustard
  • 1 Cup whole milk
  • 6 cocktail buns or brown-and-serve rolls, split
  • 1 Tablespoon butter, melted, or olive oil
  • Assorted condiments, such as pickles, onions, lettuce, mustard, and/or ketchup, for serving (optional)


In a large pot, cook the beef, onion, celery, and garlic over medium heat until the meat is browned and the vegetables are tender; drain the fat. Sprinkle flour on the beef mixture. Cook and stir for 2 minutes. Stir in the broth and potatoes. Bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook, covered, until the potatoes are tender, for 10 minutes.

Stir in the tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until the soup comes to a gentle boil. Stir in the milk and heat through.

Preheat the broiler.

Place the split buns, split sides up, on a broiler pan. Brush with the melted butter or olive oil. Broil 4-5 inches from the heat until golden, for about 1 minute. Serve the soup with toasted buns and top with condiments.