Cheeseburger Soup (Guest Post for Lemon Jelly Cake)

Cheeseburger Soup

The other day I saw something small on my kitchen floor and bent over to pick it up. I’m on a constant quest to keep the floor spotless, because Truman is still in the stage where he puts everything in his mouth.

But then I realized that it was a piece of lettuce. And I was THIS CLOSE to putting it back.

We’re bringing “tricking our kids into eating vegetables” to a whooooooole different level over here, guys.

Cheeseburger Soup

Speaking of baby boys, my friend Claire over at Lemon Jelly Cake just had a sweet little boy a few weeks ago. Today I’m posting over there to give her a break so that she can get some freaking sleep snuggle with her baby. (The recipe is now available below.)

Claire asked me to make something that I would bring to a new mom in real life, and I instantly thought of soup, because it’s warm and comforting and fills you up when you need 5,000 calories per meal to keep up with nursing. Or was that just what I told myself way back when?

It really does taste like a bacon cheeseburger, pickles and all. And I don’t even like pickles. This soup is best served immediately because it has fresh iceberg lettuce in it. (Don’t be weirded out. Just trust me.)
Oh, and did I mention that this soup is ridiculously fast? I mean, for soup. But you can have it done in like 45 minutes, tops.

Cheeseburger Soup


  • 1/2 large onion, chopped
  • 1 pound ground beef, the leaner the better
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 16 ounces reduced sodium beef broth (2 cups)
  • 8 ounces velveeta made with 2% (half of a small block)
  • 1/2 head iceberg lettuce, chopped
  • 1/2 cup diced grape tomatoes, or more
  • chopped pickles, for garnish
  • cooked and crumbled bacon, for garnish


  1. In a large stock pot or dutch oven, add the onion and ground beef. Cook over medium heat for about 10 minutes, or until meat is browned and onion is cooked through. Use a spoon to remove the grease.
  2. Add the tomato paste, Worcestershire sauce, and mustard, and stir that together for about 2-3 minutes.
  3. Add the beef broth and velveeta. Stir until the cheese has melted, about 5 minutes.
  4. Add the grape tomatoes and lettuce, (it will look like WAY too much, but it will cook down, don't worry) and cook until the lettuce has just barely wilted, about 2 minutes.
  5. Garnish with chopped pickles and cooked bacon.

Source: from Savoring Sarah, a blog that has been taken down.

Cheeseburger Soup





  1. says

    We used to have a little joke in our house when our kids were going through that phase of putting everything in their mouth, that we should just throw their dinner on the floor, and then maybe they’d actually eat it. Pickles as a garnish – I LIKE the way you think. We used to order this cheeseburger pizza from Godfather’s forever ago and we loved it because they put sliced pickles on top. They stopped doing it though, so sad.
    Crystal | Apples & Sparkle recently posted…Coconut-Crusted Rockfish with Mango Salsa and Cilantro, Lime & Coconut Rice PilafMy Profile

  2. says

    This looks absolutely mouthwatering as always, Karen! Will definitely head over to check out the recipe – I have a feeling I need it very soon. Good thing I have yet to go grocery shopping for the week, ha! Thanks for your awesome parenting tip – I am taking notes for later, lol.
    Kathi @ Deliciously Yum! recently posted…Raspberry Sweet RollsMy Profile

  3. Colleen says

    Karen, I saw this recipe on Claire’s Lemon Jelly Cake blog. The soup sounds delicious and looks so easy to make! I’ve enjoyed reading through your blog – great recipes and photos! Your posts really make me laugh. :-) Thanks!

  4. Ashley Campbell says

    The blog you guest posted this recipe to is down :-( I bought all of the ingredients and planned on making it tonight but now I can’t access her blog for the recipe!


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