Pioneer Woman Cheeseburger Soup

Pioneer Woman’s Cheeseburger Soup is made with ground chuck, onion, garlic, beef stock, red potatoes, and cheddar cheese. This easy cheeseburger soup recipe creates a delicious and comforting dinner that takes about 1 hour to prepare and can serve up to 12 people.

Ingredients Needed:

• 2 1/2 lb. ground chuck
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 14 oz. can whole tomatoes
• 3 cups beef stock or beef broth (plus more if needed)
• 1 yellow bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper: seeded and diced
• 4 carrots, peeled and sliced diagonally
• 5 red potatoes, cut into chunks
• 3 tbsp tomato paste
• 1/2 tsp kosher salt (more to taste)
• 1/2 tsp black pepper (more to taste)
• 2 tsp dried parsley flakes
• 1/2 tsp ground oregano
• 1/4 tsp cayenne pepper (more to taste)
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream (for garnish)
• Chopped pickles (optional, for garnish)
• Crumbled bacon (optional, for garnish)

How To Make Cheeseburger Soup:

1. Brown the meat: In a large pot over medium-high heat, brown the ground chuck with the diced onion, celery, and garlic. Once browned, remove from heat and drain the fat.
2. Add vegetables and stock: Return the pot to the heat. Add the whole tomatoes, beef stock, diced bell peppers, carrots, and potatoes. Stir everything together and bring to a boil.
3. Add seasoning and simmer: Lower the heat, then add the tomato paste, salt, pepper, parsley, oregano, and cayenne. Stir well to combine. Cover the pot and let the soup simmer for 15 to 20 minutes, until the potatoes are tender.
4. Stir in cheese: Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and combined. Avoid boiling once the cheese is added to prevent it from curdling.
5. Serve: Ladle the soup into bowls and top with a dollop of sour cream, chopped pickles, and crumbled bacon if using.

Recipe Tips

• Use fresh vegetables: Fresh bell peppers, carrots, and potatoes give the soup a better texture and flavor. Avoid canned or frozen veggies for the best results.
• Drain the fat: After browning the meat, make sure to drain the fat to keep the soup from being too greasy.
• Simmer gently: Keep the soup on low heat after boiling to prevent overcooking the vegetables and making them too soft.
• Add broth if needed: If the soup becomes too thick while cooking, add a bit more beef stock to keep it the right consistency.

How To Store & Reheat Leftovers

Storing: Cool the soup completely and store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Reheating: Reheat gently on the stovetop over medium heat, stirring frequently. Add a little beef broth if the soup is too thick when reheating.

Nutrition Facts

• Calories: 236
• Fat: 5 g
• Saturated Fat: 2 g
• Cholesterol: 60 mg
• Sodium: 382 mg
• Carbohydrates: 21 g
• Fiber: 4 g
• Sugar: 5 g
• Protein: 25 g

Try More Pioneer Woman Recipes:

• Cheeseburger Macaroni
• Cheeseburger Tater Tot Casserole
• Cheeseburger Casserole
• Cheeseburger Sliders

Note: Pioneer Woman’s recipe only uses ground chuck, vegetables, and beef stock, but we’ve added cheddar cheese and a few extra ingredients to make it a true cheeseburger-style soup.

Pioneer Woman Cheeseburger Soup

Author: Mohamed Shili Cooking Method:Stovetop Simmering Cuisine:American Courses:Soups, Dinner Recipe Keys: C Cheeseburger Soup

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Servings:12 servingsCalories:236 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman’s Cheeseburger Soup is made with ground chuck, onion, garlic, beef stock, red potatoes, and cheddar cheese. This easy cheeseburger soup recipe creates a delicious and comforting dinner that takes about 1 hour to prepare and can serve up to 12 people.

Ingredients

• 2 1/2 lb. ground chuck
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 14 oz. can whole tomatoes
• 3 cups beef stock or beef broth (plus more if needed)
• 1 yellow bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper: seeded and diced
• 4 carrots, peeled and sliced diagonally
• 5 red potatoes, cut into chunks
• 3 tbsp tomato paste
• 1/2 tsp kosher salt (more to taste)
• 1/2 tsp black pepper (more to taste)
• 2 tsp dried parsley flakes
• 1/2 tsp ground oregano
• 1/4 tsp cayenne pepper (more to taste)
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream (for garnish)
• Chopped pickles (optional, for garnish)
• Crumbled bacon (optional, for garnish)

Instructions

1. Brown the meat: In a large pot over medium-high heat, brown the ground chuck with the diced onion, celery, and garlic. Once browned, remove from heat and drain the fat.
2. Add vegetables and stock: Return the pot to the heat. Add the whole tomatoes, beef stock, diced bell peppers, carrots, and potatoes. Stir everything together and bring to a boil.
3. Add seasoning and simmer: Lower the heat, then add the tomato paste, salt, pepper, parsley, oregano, and cayenne. Stir well to combine. Cover the pot and let the soup simmer for 15 to 20 minutes, until the potatoes are tender.
4. Stir in cheese: Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and combined. Avoid boiling once the cheese is added to prevent it from curdling.
5. Serve: Ladle the soup into bowls and top with a dollop of sour cream, chopped pickles, and crumbled bacon if using.

Notes

• Use fresh vegetables: Fresh bell peppers, carrots, and potatoes give the soup a better texture and flavor. Avoid canned or frozen veggies for the best results.
• Drain the fat: After browning the meat, make sure to drain the fat to keep the soup from being too greasy.
• Simmer gently: Keep the soup on low heat after boiling to prevent overcooking the vegetables and making them too soft.
• Add broth if needed: If the soup becomes too thick while cooking, add a bit more beef stock to keep it the right consistency.

Keywords:Pioneer Woman Cheeseburger Soup