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creamy big mac cheeseburger soup

Creamy Big Mac Cheeseburger Soup

Enjoy all the iconic flavors of a Big Mac in a warm, creamy, and hearty soup! This easy one-pot recipe combines savory ground beef, melty Velveeta cheese, tangy pickle relish, and a rich, beefy broth for the ultimate comfort food experience. Ready in just 30 minutes, it’s perfect for busy weeknights, family dinners, or meal prep. Serve with toasted croutons and a sprinkle of sesame seeds for the full burger-inspired experience!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Servings 6
Calories 515 kcal

Ingredients
  

  • 1 lb ground beef
  • 4 tablespoon butter
  • 1 cup yellow onion diced
  • 2 cups tri-color coleslaw mix
  • ¼ cup pickle relish
  • 1 tablespoon minced garlic
  • ¼ cup all-purpose flour
  • ¼ cup ketchup
  • 1 tablespoon brown sugar
  • 4 cups beef broth
  • 16 oz Velveeta cheese cubed
  • 1 cup half & half cream
  • salt & pepper to taste

Garnish Options:

  • toasted bread 'croutons'
  • shredded cheese
  • sliced green onions
  • sesame seeds

Instructions
 

Brown the Ground Beef:

  • In a large soup pot or Dutch oven, heat a drizzle of cooking oil over medium-high heat.
  • Add the ground beef and brown it, crumbling it as it cooks.
  • Once browned, transfer the beef to a paper towel-lined plate to drain excess grease.

Sauté the Vegetables:

  • In the same pot, add butter and melt it over medium-low heat.
  • Add the onions and coleslaw mix, sautéing for 4-6 minutes until tender.
  • Stir in the minced garlic and pickle relish, mixing well.

Create the Base:

  • Sprinkle flour over the mixture and stir well to coat the vegetables.
  • Cook for 1 minute to remove the raw flour taste.

Add the Sauces:

  • Stir in the ketchup and brown sugar until well incorporated.
  • Whisk in ½ cup of beef broth until fully combined.

Combine the Ingredients:

  • Add the browned ground beef and the remaining beef broth to the pot.
  • Increase the heat and bring the mixture to a simmer.
  • Let it simmer for 6-8 minutes, stirring occasionally, until thickened.

Finish the Soup:

  • Once thickened, reduce the heat to medium-low.
  • Stir in the half & half and cubed Velveeta, stirring continously until the cheese has melted.
  • Season with salt and pepper to taste.

Serve:

  • Plate the soup and garnish as desired before serving.

Notes

  • Thicker or Thinner Soup:
    • For a thicker consistency, add an extra tablespoon of gluten-free flour or cornstarch mixed with a bit of broth before stirring it in.
    • For a thinner soup, increase the beef broth or add a splash of extra half & half.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or half & half if needed to restore creaminess.
  • To Make Gluten-Free:
    • Flour Substitute: Use a gluten-free all-purpose flour blend or cornstarch to thicken the soup without compromising texture.
    • Gluten-Free Croutons: Swap regular bread for gluten-free bread, toasted for a crispy crouton topping.
  • Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.

Nutrition

Calories: 515kcalCarbohydrates: 19.4gProtein: 25.2gFat: 34.7gSaturated Fat: 17.8gCholesterol: 112.3mgFiber: 0.9gSugar: 13.4g
Keyword cheeseburger soup
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