Soups & Stews
Betty Crocker's hamburger soup recipe delivers that nostalgic, comforting flavor in just one pot—perfect for feeding a crowd without the fuss. This classic soup combines ground beef, rich broth, and a melty cheese topping that turns every spoonful into a hearty, satisfying bite.
The secret lies in browning the meat properly and letting the flavors meld during a slow simmer, creating a thick, savory broth that's impossible to resist.
The beauty of this recipe is its simplicity: no complicated techniques, just a few key ingredients that come together to create restaurant-quality results at home. With just 30 minutes of active prep and 45 minutes of simmering, you'll have a steaming pot of soup ready to serve.
The cheese topping adds that extra layer of indulgence, making it feel like a homemade meal even when you're short on time.
What you'll end up with is a steaming bowl of soup with tender beef, soft vegetables, and a blanket of melted cheese on top—warm, comforting, and packed with flavor. Each spoonful delivers that perfect balance of savory, slightly sweet, and rich textures that make this a family favorite.
It's the kind of meal that brings everyone to the table, especially on chilly evenings.
Serve with crispy crackers or crusty bread to soak up every last drop of that delicious broth. This recipe is designed to be flexible, so feel free to adjust the ingredients to suit your family's tastes. Let's get started on creating this classic comfort dish!
Ingredients for betty crocker hamburger soup
Sixteen ingredients for a nostalgic, one-pot meal that feeds a crowd effortlessly.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean, finely chopped preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Carrots 🥕 | 3 medium | Peeled, sliced thin |
| Celery Stalk 🧅 | 3 whole | Diced small, about 1 cup |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Tomato Sauce 🍅 | 15 oz | Can, high-quality preferred |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening soup |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Medium cheddar preferred |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Milk 🥛 | ¼ cup | Whole milk preferred |
The ground beef is non-negotiable—80% lean gives you that perfect beefy flavor without excessive grease. Costco or Walmart carry it in bulk, which saves money for larger batches. For the tomato sauce, Rao's or Barilla are reliable brands that won't taste canned. The onions, carrots, and celery form your flavor base, so don't skimp on freshness—wilting vegetables will make the broth taste bland. If you're short on time, frozen diced vegetables work just as well, but fresh gives that homestyle taste.
No beef broth? Water plus 1 tbsp soy sauce works in a pinch, though it won't be as rich. Fresh thyme is ideal, but dried works at half the amount. The tomato sauce can be swapped for crushed tomatoes if you prefer a chunkier texture. For the cheese topping, Monterey Jack melts even better than cheddar, though it's pricier. The milk adds creaminess—half-and-half makes it richer, but whole milk keeps it simple. If you're making this ahead, omit the cheese topping until serving to prevent sogginess.
This soup reheats beautifully—3-4 days in the fridge, 3 months frozen. I double the recipe and freeze half for lazy weeknights. The cheese topping should be added right before serving to maintain that perfect melt. Store leftovers in an airtight container with a lid to keep the flavors locked in. For a restaurant-style touch, garnish with fresh parsley or a sprinkle of paprika before serving.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra bowls. Brown the ground beef right in the pot with onions, then toss in the carrots, celery, and garlic—everything cooks down into one rich, hearty bowl with zero fuss.
- Garlic-Kissed Richness: That slow simmer with minced garlic? It turns this soup into something deeply savory, almost like a hug in a bowl. The beef stays tender, and the celery-carrot base adds just enough sweetness to balance the depth.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The flavors only get better the next day, and it reheats like a dream. Pack it cold for lunch or warm it up for dinner—either way, it’s a win.
- Budget-Friendly Powerhouse: Ground beef stretches miles here, and the veggies (onion, carrots, celery) are cheap staples. I make a double batch, freeze half, and still have leftovers for days. Frugal? Absolutely. Delicious? Even more so.
Step-by-step instructions for betty Crocker hamburger soup recipe
A hearty, one-pot meal that delivers rich flavors and melty cheese perfection.
Brown the Ground Beef
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef and cook, breaking it into small pieces with a wooden spoon, until it loses its raw color and begins to brown. This should take about 5-7 minutes. Avoid stirring constantly—let the beef brown in patches for maximum flavor development.
Once the beef is fully browned, drain any excess fat from the pot, leaving behind about 2 tablespoons of rendered fat. This fat will help create a rich foundation for your soup. If you prefer a lighter soup, you can wipe out most of the fat with paper towels, but I like to keep a little for flavor.
Sauté the Vegetables
Add the diced yellow onion, sliced carrots, diced celery stalk, and minced garlic cloves to the Dutch oven. Stir well to combine with the browned beef. Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables soften and the garlic becomes fragrant.
This step is where the base flavors meld together. You'll notice the onions and celery releasing moisture—let it evaporate completely before moving forward. If the vegetables start to stick, add 1-2 tablespoons of beef broth to deglaze the pot and keep everything moist.
Build the Soup Base
Sprinkle the 2 tablespoons all-purpose flour over the vegetable mixture and stir well to coat everything evenly. Cook for 1-2 minutes until the flour turns a light golden color. This creates a roux that will thicken your soup beautifully.
Next, pour in the 15 oz tomato sauce and 2 cups beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Season and Finish
Add the 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon dried thyme to the simmering soup. Stir well to distribute the seasonings evenly. Taste and adjust the seasoning if needed—this is your chance to balance the flavors before adding the cheese.
In a small bowl, melt the 2 tablespoons butter and whisk in the 0.25 cup milk. This creates a silky, creamy topping that will melt beautifully over the soup. Stir this mixture into the soup and let it simmer for another 5 minutes to fully incorporate.
Top with Cheese and Serve
Sprinkle the 1.5 cups shredded cheddar cheese evenly over the surface of the soup. Cover the pot and let it sit off the heat for 5-7 minutes, allowing the cheese to melt completely. The steam from the soup will create a luscious, melty cheese topping that everyone will love.
Ladle the soup into bowls, making sure to get a generous portion of that creamy cheese topping. Serve with crusty bread or crackers for dipping. This one-pot meal is perfect for feeding a crowd and comes together in under an hour—ideal for busy weeknights or cozy family dinners.
Pro Tips For Making Betty Crocker Hamburger Soup
- Brown the Beef Properly: Drain the grease after cooking the ground beef—all of it—but don’t skip browning it first. Break the meat into small chunks and cook it until it loses its raw color and starts to crisp at the edges. I learned this the hard way: skipping this step leaves the soup tasting flat and greasy, even if you drain it later.
- Mince the Onion Fine: Dice that yellow onion into tiny, even pieces—think rice-sized, not chunky. The recipe might call for "diced," but fine mincing makes it melt into the soup instead of sitting as noticeable bits. Use a sharp knife or pulse in a food processor for consistency (yes, even if you’re impatient like me).
- Don’t Overcrowd the Pot: When adding carrots, celery, and onion to the pot, resist the urge to dump everything in at once. Cook them in batches if needed—crowding steams the veggies instead of browning them, which dulls the flavor. A few minutes of patience here makes the soup taste deeper.
- Deglaze with Beer or Broth: After cooking the veggies, splash in ½ cup of beer (or low-sodium broth) and scrape up those browned bits stuck to the bottom. It’s the easiest way to add richness without extra fat or salt. Skip this, and you’re missing out on layers of flavor—no exaggeration.
Troubleshooting this recipe
Overly Thick Soup
If your soup ends up too thick, you likely overcooked the flour or didn’t account for the natural thickening from the tomato sauce. To fix it, stir in ¼ cup to ½ cup hot beef broth gradually until reaching your desired consistency.
For future batches, reduce the flour to 1.5 tablespoons and taste as you simmer—stop when it reaches a creamy, spoonable texture. 💡
Soggy Cheese Topping
The cheese topping may turn out watery if you add it too early or don’t let the soup cool slightly before covering. After sprinkling the cheese, cover the pot and let it sit off the heat for 5-7 minutes—this traps steam and creates a smooth, melty layer.
For extra insurance, preheat your bowls in the microwave for 10 seconds before ladling in the soup.
Meat Too Greasy
Excess grease happens when you don’t drain the beef properly after browning. After cooking the ground beef, use a slotted spoon to transfer it to a paper towel-lined plate, then wipe out the pot with fresh paper towels to remove excess fat.
For a lighter version, use 90% lean ground beef—it browns faster and releases less fat, but still delivers great flavor.
Vegetables Too Crunchy
If your carrots or celery stay tough, they weren’t cooked long enough. Simmer the soup for an additional 5-10 minutes uncovered to soften them further. For even cooking, cut vegetables into ¼-inch slices or dice—smaller pieces cook faster and more evenly.
You can also add them 5 minutes earlier in the simmering process to ensure tenderness.
Broth Too Weak
A bland broth often means low-sodium broth or insufficient seasoning. Boost flavor by using homemade beef broth or a high-quality low-sodium brand like Pacific Foods. Add an extra ½ teaspoon Worcestershire sauce or 1 teaspoon soy sauce during the final simmer for depth.
Taste as you go—seasoning builds up as the soup cooks, so start conservative and adjust.
Cheese Not Melting
Cheese that refuses to melt is usually too cold or the wrong type. Use medium cheddar (not sharp) or Monterey Jack—both melt smoothly. Warm the cheese slightly by microwaving it for 10-15 seconds before sprinkling, or melt it with 1 tablespoon milk first.
If it still clumps, stir the soup vigorously while the pot is covered to distribute heat evenly. 🧀
Nutrition facts
Frequently asked questions
Can I make this soup without a Dutch oven?
A Dutch oven isn't strictly necessary, but it helps with even heat distribution. Use a heavy-bottomed pot like a 6-quart stockpot instead. Just stir more frequently to prevent sticking, especially when browning the beef. A slow cooker also works—brown the meat first, then transfer everything to cook on low for 3-4 hours or high for 2 hours. The cheese topping should still melt beautifully when added at the end.
What's the best way to reheat leftovers?
Reheat gently on the stove over medium-low heat, stirring occasionally, until steaming hot (165°F). Avoid microwaving—it can make the cheese topping rubbery. For extra creaminess, stir in 1 tablespoon milk while reheating. Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for 3 months by omitting the cheese topping until ready to serve.
Can I substitute ground turkey for beef?
Ground turkey works perfectly and makes this a lighter option. Use 1.5 lb 93% lean ground turkey and brown it over medium heat—it cooks faster than beef. For extra flavor, add ½ teaspoon smoked paprika or 1 teaspoon Worcestershire sauce to the turkey while browning. The texture will be slightly different but still delicious.
How can I make this soup kid-friendly?
For picky eaters, blend half the soup until smooth for a creamy texture. Serve the cheese topping on the side so kids can add it themselves. Cut veggies into tiny dice so they disappear into each bite. Add ½ cup diced hot dogs or ¼ cup shredded rotisserie chicken for extra protein. Always let the soup cool slightly before serving to avoid burns.
Why does my soup taste different from Betty Crocker's boxed version?
Homemade versions taste richer because you're using fresh ingredients and browning the meat, which develops deeper flavors. The boxed version uses preservatives and pre-cooked ingredients. To match the classic taste, add 1 teaspoon sugar or ½ teaspoon onion powder during the final simmer. The homemade version should have more complex layers of flavor—savory, slightly sweet, and umami.