Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, diced (approximately 1 cup/150g)
  • 2 medium carrots, peeled and diced (approximately 1 cup/150g)
  • 2 stalks celery, diced (approximately 1 cup/100g)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) beef broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (240 ml) milk (whole milk recommended for richness)
  • 12 ounces (340g) shredded cheddar cheese (sharp cheddar preferred for flavour)
  • Cooked crumbled bacon (optional)
  • Diced pickles (optional)
  • Diced tomatoes (optional)
  • Shredded lettuce (optional)
  • Sour cream (optional)
  • Chopped green onions (optional)

Instructions:

  1. Heat olive oil in a large pot. Add ground beef and cook over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add diced onion, carrots, and celery to the pot with the cooked beef. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Pour in beef broth and diced tomatoes (with their juice). Stir in Italian seasoning, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
  4. Reduce the heat to low. Stir in softened cream cheese until completely melted and smooth.
  5. Gradually add the shredded cheddar cheese, stirring constantly, until melted and the soup is creamy and smooth. Don't let it boil at this point.
  6. Stir in milk to adjust the consistency to your liking. Taste and adjust seasoning as needed.
  7. Ladle soup into bowls and garnish with your favourite cheeseburger toppings, such as bacon, pickles, tomatoes, lettuce, sour cream, and green onions. Serve cheeseburger soup immediately.