Crockpot cheeseburger soup is the ultimate comfort food, perfect for a chilly evening or a lazy weekend. This hearty, flavorful soup combines the deliciousness of cheeseburgers with the convenience of slow cooking. Forget greasy takeout – this recipe delivers all the cheeseburger goodness without the guilt. It's easily customizable to your taste preferences, making it a versatile weeknight meal or crowd-pleasing party dish.
What Makes This Crockpot Cheeseburger Soup Recipe Special?
This recipe isn't your average cheeseburger soup. We've focused on creating a rich, deeply flavorful broth that perfectly complements the juicy burger meat. We use a blend of seasonings to create a complex taste profile that goes beyond simple ketchup and mustard. Plus, the slow cooking process ensures incredibly tender beef and perfectly melty cheese.
Ingredients You'll Need:
- 1 lb ground beef (80/20 blend recommended)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10.75 ounce) can condensed beef broth
- 1 cup beef broth (from bouillon cube or homemade)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional, for extra cheesiness!)
- Burger toppings of your choice (optional): chopped pickles, diced celery, shredded lettuce, crumbled bacon, etc.
Instructions:
- Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Crockpot: Transfer the beef and onion mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, condensed beef broth, beef broth, oregano, basil, paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender.
- Stir in Cheese: During the last 30 minutes of cooking, stir in the shredded cheddar and Monterey Jack cheese (if using) until melted and creamy.
- Serve: Ladle the soup into bowls and top with your favorite burger toppings, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of cheese?
Absolutely! Experiment with your favorite cheeses. Colby Jack, pepper jack, or even a blend of different cheeses would all work well.
Can I make this soup in a regular pot on the stovetop?
Yes! Follow steps 1 and 2, then combine all ingredients in a large pot over medium heat. Bring to a simmer, then reduce heat and cook for about 30 minutes, or until the beef is tender and the flavors have melded. Stir in the cheese during the last few minutes of cooking.
How can I make this soup spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to increase the spice level. A few dashes of Worcestershire sauce can also add a savory depth and a hint of heat.
Can I add vegetables to this soup?
Yes! Diced carrots, celery, or bell peppers would be delicious additions. Add them along with the onions in step 2.
What kind of ground beef is best for this recipe?
An 80/20 blend of ground beef is ideal for this recipe. It provides a good balance of leanness and fat, resulting in a juicy and flavorful soup.
Can I freeze this soup?
Yes! Allow the soup to cool completely before storing it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
This crockpot cheeseburger soup is a guaranteed crowd-pleaser. Enjoy the delicious, easy, and satisfying meal! Remember to adjust seasonings to your liking for a truly personalized experience.
