If you’re craving a comforting bowl that tastes like a gourmet cheeseburger in soup form, you have to try this classic Cheeseburger Soup with Pepper Jack Velveeta and Fresh Vegetables Recipe. This deliciously creamy and satisfying soup blends savory ground beef with the spicy kick of Pepper Jack Velveeta cheese, all enhanced by fresh, colorful vegetables. It’s the perfect meal on chilly days or whenever you want a hearty dish that warms from the inside out.
Ingredients You’ll Need
This recipe is a wonderful example of how simple, everyday ingredients come together to create something truly special. Each component plays a vital role, whether it’s adding flavor, texture, or that irresistible cheesiness.
- Ground beef: The meaty base that adds rich, hearty flavor and protein to the soup.
- Chopped onion: Provides a subtle sweetness and depth to balance the beef.
- Shredded carrots: Add a touch of natural sweetness and a lovely pop of color.
- Diced celery: Offers freshness and a slight crunch that wakes up the palate.
- Pressed garlic: Brings aromatic warmth that elevates every bite.
- Diced peeled potatoes: Make the soup satisfyingly starchy and hearty.
- Dried basil and parsley flakes: Infuse herbal notes that brighten the overall flavor.
- Salt and black pepper: Essential seasonings that enhance and balance the taste.
- Chicken broth: The flavorful liquid base that ties all ingredients together.
- Butter: Used twice here, for sautéing vegetables and creating a roux, it adds richness and silkiness.
- All-purpose flour: Combined with butter to thicken the soup into a luscious creamy texture (gluten-free versions can be swapped in).
- Pepper Jack Velveeta cubes: The star ingredient delivering creamy, melty, spicy cheesy goodness.
- Milk: Keeps the soup smooth and creamy without being heavy.
- Sour cream: Stirred in last for a tangy, velvety finish that rounds out the flavors beautifully.
How to Make Cheeseburger Soup with Pepper Jack Velveeta and Fresh Vegetables Recipe
Step 1: Brown the Beef
Start by cooking the ground beef in a medium-high heat saucepan until it’s fully browned. This step builds the meaty foundation for your soup. Once cooked, drain off any excess fat so the soup won’t be greasy, then set the beef aside for later use.
Step 2: Sauté the Vegetables
Using the same saucepan to keep all those comforting flavors, melt 1 tablespoon of butter over medium heat. Toss in the onions, carrots, celery, and dried herbs. Cook these until the vegetables are tender, about 10 minutes, letting their natural sweetness develop. Add the pressed garlic last, sautéing for just a minute to release that delightful aroma without burning it.
Step 3: Add Broth, Potatoes, and Beef
Pour in the chicken broth and add the diced potatoes and previously browned beef back into the pot. Bring everything to a boil before lowering the heat. Cover and let it simmer gently for 10 to 12 minutes until the potatoes become tender, melding the flavors beautifully.
Step 4: Prepare the Roux
While the soup simmers, melt the remaining 3 tablespoons of butter in a separate small skillet. Stir in the flour, cooking and stirring constantly for 3 to 5 minutes until it turns bubbling and golden. This roux is the trick to getting that perfect creamy thickness without clumps.
Step 5: Thicken the Soup
Carefully whisk the roux into the soup pot, then increase the heat to bring it to a boil again. Keep stirring for 2 minutes to help the soup thicken beautifully, transforming it into a rich and inviting bowl of goodness.
Step 6: Add Cheese and Milk
Lower the heat to a gentle simmer and add the cubed Pepper Jack Velveeta cheese along with the milk, salt, and black pepper. Stir constantly so the cheese melts smoothly into the soup, creating a spicy, creamy, and utterly delicious base that makes this Cheeseburger Soup with Pepper Jack Velveeta and Fresh Vegetables Recipe truly memorable.
Step 7: Finish with Sour Cream
Remove the soup from heat and swirl in the sour cream for that final touch of creamy tang that contrasts wonderfully with the spicy cheese. Now your comforting homemade soup is ready to serve warm and enjoyed!
How to Serve Cheeseburger Soup with Pepper Jack Velveeta and Fresh Vegetables Recipe
Garnishes
You can keep it classic by topping each bowl with a sprinkle of shredded cheddar, crumbled bacon, or fresh chopped chives. A handful of crispy fried onions or a dollop of sour cream adds great texture and flavor contrast, perfect for that extra-special touch.
Side Dishes
This hearty soup pairs beautifully with crusty bread or soft dinner rolls to soak up every creamy, cheesy bite. A crisp side salad with a zesty vinaigrette makes a refreshing balance to the richness, while baked potato wedges or simple steamed greens are also wonderful accompaniments.
Creative Ways to Present
For a festive occasion, serve the soup in mini bread bowls or hollowed-out bell peppers for added flair. You could also ladle it over toasted garlic crostini for an open-faced experience, or serve alongside a cheeseburger slider for an indulgent duo that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even tastier the next day. Just make sure to cool completely before refrigerating to maintain freshness.
Freezing
You can freeze the Cheeseburger Soup with Pepper Jack Velveeta and Fresh Vegetables Recipe, but keep in mind that potatoes might become a bit softer upon thawing. Freeze in portioned containers, leaving some space for expansion, and consume within 2 months for best quality.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching. If the soup seems too thick after refrigeration or freezing, add a splash of milk or broth to loosen it up while warming. Avoid rapid reheating to keep the cheese from separating.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap out the ground beef for plant-based crumbles or add extra mushrooms and beans for texture. Use vegetable broth in place of chicken broth and choose a vegetarian-friendly cheese to keep the creamy feel.
Is there a way to make this soup gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend for the roux, and double-check your broth and cheese for any hidden gluten ingredients. The soup will remain just as creamy and delicious.
How spicy is the Pepper Jack Velveeta in this recipe?
Pepper Jack Velveeta has a mild to moderate spicy kick that adds warmth without overpowering the soup. If you prefer less spice, substitute with regular Velveeta or a milder cheese; for an extra kick, add a pinch of cayenne pepper or hot sauce.
Can I use frozen vegetables instead of fresh?
You can, but fresh vegetables really elevate the flavor and texture in this soup. If you’re using frozen, make sure to thaw and drain them well to avoid excess water thinning the soup.
What is the best way to shred the carrots quickly?
A box grater works great, or if you have a food processor with a shredding attachment, it’s a real time-saver and produces nice, even shreds that cook evenly in the soup.
Final Thoughts
You really can’t go wrong with this comforting Cheeseburger Soup with Pepper Jack Velveeta and Fresh Vegetables Recipe. It’s one of those dishes that feels like a warm hug in a bowl — satisfying, cheesy, and packed with wholesome veggies. Whether you’re cooking for family, meal prepping, or just treating yourself, this recipe will quickly become a beloved classic you’ll want to make again and again. Give it a try and savor every rich, flavorful spoonful!
Print
Cheeseburger Soup with Pepper Jack Velveeta and Fresh Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Cheeseburger Soup combines ground beef, fresh vegetables, tender potatoes, and rich pepper jack Velveeta cheese in a creamy broth. With a perfect balance of savory flavors and a smooth texture, it’s a hearty dish perfect for a family dinner or cozy night in.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ¾ cup onion, chopped
- ¾ cup carrots, shredded
- ¾ cup celery, diced
- 2 cloves garlic, pressed
- 4 cups peeled potatoes, diced (about 1¾ pounds)
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Liquids and Dairy
- 3 cups chicken broth
- 4 tablespoons butter, divided
- ¼ cup all-purpose flour (gluten-free flour can be used)
- 12 ounces pepper jack Velveeta, cut into cubes
- 1½ cups milk
- ¼ cup sour cream
Instructions
- Brown the Beef: In a 3-quart saucepan over medium-high heat, cook the ground beef until fully browned. Drain any excess fat and set the beef aside for later use.
- Sauté the Vegetables: Using the same saucepan, melt 1 tablespoon of butter over medium heat. Add chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add pressed garlic and cook for an additional minute until fragrant.
- Add Broth, Potatoes, and Beef: Pour in the chicken broth, then add the diced potatoes and browned ground beef. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, or until the potatoes are tender.
- Prepare the Roux: While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Stir in the flour and cook, stirring constantly, for 3 to 5 minutes until the roux becomes bubbly and golden, being careful not to burn it.
- Thicken the Soup: Stir the roux into the soup pot. Bring the soup back to a boil and cook, stirring constantly, for 2 minutes to thicken the broth.
- Add Cheese and Milk: Reduce heat to low. Add the pepper jack Velveeta cubes and milk, along with salt and black pepper. Stir continuously until the cheese has completely melted and the soup is smooth and creamy.
- Finish with Sour Cream: Remove the soup from heat. Blend in the sour cream to add creaminess and a slight tang. Serve the soup warm.
Notes
- To make this recipe gluten-free, substitute the all-purpose flour with gluten-free flour.
- You can adjust the amount of pepper jack Velveeta based on your preferred cheese intensity or substitute with a milder cheese if desired.
- If you prefer a thicker soup, you can add a bit more flour when making the roux or reduce the amount of milk slightly.
- This soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For added texture and flavor, consider topping the soup with chopped green onions or crispy bacon bits before serving.
