It’s a soup with all the flavors of a cheeseburger.
We used ground beef but you could totally sub with ground turkey too.
Hearty soup, crisp fall night, happy family.
This recipe serves four.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 (14 oz) can of diced tomatoes
1 (8 oz) can of tomato sauce
1 (6 oz) can tomato paste
1½ tablespoons Dijon mustard
3 tablespoons Worcestshire sauce
1 cup chicken stock
3 cups of shredded cheddar cheese, divided
Chopped dill pickles to garnish
In a large pot over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a large pinch of both salt and pepper along with your chopped onion. Saute together about five minutes and then stir in your diced tomatoes, tomato sauce, tomato paste, Dijon mustard, Worcestershire sauce and stock. Reduce heat to low and simmer together about 10 minutes. Next, stir in two cups of your shredded cheddar cheese and stir until melted.
At this point, you ladle your soup into bowls and garnish with a little more cheddar and chopped dill pickles.
A cheeseburger soup for your weeknight. Enjoy!
My kids would love this! Looks perfect for a chilly Fall night! Yum!
Sara Burnette says
This looks so good! I bet it could be made in the crockpot too!
Lizzie @ This Happy Life says
YUM!! I love a good soup on a crisp Fall night!
This is in my crockpot right now! Smells delicious!
Just made it and it’s perfect to eat while watching football! Yummy
Becki McMahon says
Hi, Shay! I am planning to make this tonight and I was just looking over the recipe again. Question: Do you drain the diced tomatoes or add the juices too? Thanks!
Mix and Match Mama says
Add the juices too!