Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Optional toppings: crumbled bacon, chopped green onions
Special equipment needed:
- Crockpot/slow cooker
Step-by-step instructions:
1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat and transfer the beef to the crockpot.
2. Add the diced onion, minced garlic, chicken broth, diced tomatoes, shredded carrots, chopped celery, dried basil, dried parsley, salt, and black pepper to the crockpot. Stir to combine.
3. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
4. In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk and continue to cook, stirring constantly, until the mixture thickens.
6. Add the milk mixture to the crockpot and stir to combine.
7. Add the shredded cheddar cheese to the crockpot and stir until melted and combined.
8. Stir in the sour cream until well combined.
9. Serve hot with optional toppings, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on crockpot/slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 429
Fat: 29g
Carbohydrates: 13g
Protein: 28g
Sodium: 1179mg
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef
- Vegetable broth can be substituted for chicken broth
- Fresh herbs can be substituted for dried herbs
- Monterey Jack cheese can be substituted for cheddar cheese
- Greek yogurt can be substituted for sour cream
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup
- Add a can of black beans or kidney beans for added protein and fiber
- Use ground sausage instead of ground beef for a different flavor
- Add a dash of hot sauce or red pepper flakes for a spicy kick
Tips and tricks:
- Brown the ground beef ahead of time for quicker preparation
- Use a food processor to quickly chop the onions, garlic, carrots, and celery
- Use a whisk to ensure the milk mixture is smooth and free of lumps
- Stir the soup occasionally while cooking to ensure even heating
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the soup in a microwave-safe bowl or on the stovetop until heated through.
Presentation ideas:
Serve the soup in individual bowls with optional toppings on the side.
Garnishes:
Crumbled bacon and chopped green onions make great toppings for this soup.
Pairings:
Serve this soup with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add additional chicken broth or milk to thin it out.
- If the soup is too thin, whisk together additional flour and butter and add it to the soup to thicken it.
Food safety advice:
Ensure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
The origins of cheeseburger soup are unclear, but it has become a popular comfort food in recent years.
Flavor profiles:
This soup has a savory and cheesy flavor with hints of tomato and herbs.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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