Diva Tasting: Cheeseburger Soup…

Ground Chuck Cheeseburger Soup


  • 2 Pounds Ground Chuck
  • 4 Tablespoons Butter, Divided
  • 1 Cup Chopped Onion
  • 1/2 Cup Diced Celery
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Parsley Flakes
  • 2 Lg Cans Of Diced Tomatoes (about 4 Cups)
  • 4 Cups Chicken Broth
  • 1/4 Cup All-Purpose Flour
  • 4 Cups Shredded Cheddar Cheese
  • 2 Cups Half N Half
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Cup Sour Cream


  • 1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, celery, basil and parsley until vegetables are tender, about 10 minutes. Add tomatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until tomatoes are combines, 10-12 minutes.
  • 2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
  • Serve in bread bowls with skewers of your favorite burger condiments, sweet tea or ginger ale.
  • Yield: 8-10 servings

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