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    Home » Recipes

    One-Pot Cheeseburger Soup with Rice

    Dec 7, 2021 · Leave a Comment

    Jump to RecipePrint Recipe

    This one-pot cheeseburger soup with rice is creamy, flavorful, and so so tasty. It's kind of like Hamburger Helper, but in soup form and without all of the crap. I used rice instead of a roux to create a thick base, so it is flourless and totally gluten-free. I made this soup with almond milk to lighten it up a bit, but you can use whatever milk you prefer--it's perfectly creamy either way. You can even omit the cheese to make it dairy free if that's your style. Best of all, it only takes a little over half an hour to make, so it's perfect for a lazy weeknight in.

    This is a picture of one-pot cheeseburger soup with rice with sour cream and tomatoes.

    Here's what you'll need for this cheeseburger soup.

    • Lean ground beef ($6.40)
    • Short grain white rice ($3.63). I used arborio rice, which gives this soup a really great texture. Use whatever you have or prefer.
    • Yellow, white, or sweet onion ($1.00)
    • Garlic ($0.46)
    • Celery ($1.38)
    • Shredded carrots ($1.88)
    • Sharp cheddar cheese ($1.86)
    • Milk ($1.80). I used almond milk to lighten this up a bit, but you can use regular milk if you prefer.
    • Beef broth ($1.33)
    • Typical fridge and pantry ingredients and spices:
      • Oil (we used avocado)
      • Ground cayenne
      • Crushed red pepper
      • Dried oregano
      • Garlic powder
      • Onion powder
      • Mustard powder
      • Paprika
      • Cumin
      • Salt
      • Black pepper

    Excluding the typical pantry and fridge ingredients, the ingredients for this cheeseburger soup cost around $19.74, or about $3.29 per serving.

    This is a picture of cheeseburger soup with sour cream and a spoon.

    Here's how you make it.

    Add oil to a large pot or dutch oven over medium heat. Then add onions and celery and cook for 3 to 4 minutes or until fragrant and beginning to soften, stirring occasionally. Add ground beef and cook 6 to 7 minutes, or until cooked through.

    Once the beef is cooked, add shredded carrots and garlic and cook for 1 minute. Then add rice and cook for 3 minutes, or until the rice begins to change color.

    Next, add 1 cup of beef broth, 1 cup of milk, ground cayenne, crushed red pepper, dried oregano, garlic powder, onion powder, mustard powder, paprika, cumin, salt, and black pepper. Stir to combine and cook until most of the liquid has been absorbed by the rice, about 6 to 7 minutes.

    Then add another cup of broth and another cup of milk and let the rice absorb most of the liquid again, around 10 minutes or so.

    This is a picture of rice and meat cooking in a pot making cheeseburger soup.
    This pot is ready for more liquid.
    This is a picture of cheeseburger soup being cooked in a pot.
    After more liquid has been added.

    Finally, add another cup of broth and another cup of milk. Cook until thickened, but still soupy, about 5 minutes. Add cheese and stir until melted, then serve!

    This is a picture of one-pot cheeseburger soup in a pot with cheese.
    This is the consistency you're looking for when you add the cheese.

    If you like your soup thicker, cook a bit longer; if you like it runnier, add more broth and milk.

    This is a picture of one-pot cheeseburger soup with rice on a spoon.

    Ideas for toppings...

    • Sour cream or greek yogurt
    • Shredded cheddar, colby jack, or pepper jack
    • Pickled jalapeños
    • Diced onions or green onions
    • Avocado
    • Tomatoes
    • Hot sauce

    If you like this soup, you should also try..

    • Pantry Rice and Tomato Soup
    • One-Pot Easy Classic Chili
    • One-Pot Buffalo Chicken Chili
    • Creamy Cauliflower and Baked Potato Soup
    This is a picture of one-pot pantry rice and tomato soup in two bowls.
    Pantry Rice and Tomato Soup
    Easy Classic Chili
    This is a picture of two bowls of one-pot buffalo chicken chili.
    Buffalo Chicken Chili
    This is a picture of bread in soup.
    Cauliflower and Potato Soup
    One-Pot Cheeseburger Soup with Rice

    One-Pot Cheeseburger Soup with Rice

    This one-pot cheeseburger soup with rice is creamy, flavorful, and so so tasty. It's kind of like Hamburger Helper, but in soup form and without all of the crap. Best of all, it only takes a little over half an hour to make, so it's perfect for a lazy weeknight in.

    Pin
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    Recipe by Mollie
    0 from 0 votes
    Course: Dinner, LunchCuisine: AmericanDifficulty: Easy
    Servings

    6

    servings
    Prep time

    5

    minutes
    Cooking time

    35

    minutes
    Calories

    340

    kcal
    Total time

    40

    minutes

    Ingredients

    • 1 tablespoon oil (we use avocado oil)

    • 1 sweet or white onion, diced

    • 3 stalks of celery, chopped

    • 1 pound lean ground beef

    • 1 cup carrots, shredded

    • 2 cloves garlic, minced

    • 1 cup short grain white rice

    • 3 cups beef broth, divided

    • 3 cups milk (I used almond milk, but you can use regular if you prefer), divided

    • ¼ teaspoon ground cayenne

    • ¼ teaspoon crushed red pepper

    • ½ teaspoon dried oregano

    • ½ teaspoon garlic powder

    • ½ teaspoon onion powder

    • ½ teaspoon ground mustard

    • ½ teaspoon paprika

    • ½ teaspoon cumin

    • 1 teaspoon salt

    • ½ teaspoon black pepper

    • 1 cup sharp cheddar cheese, shredded

    Directions

    • Add oil to a large pot or dutch oven over medium heat. Then add onions and celery and cook for 3 to 4 minutes or until fragrant and beginning to soften, stirring occasionally.
    • Add ground beef and cook 6 to 7 minutes, or until cooked through.
    • Add shredded carrots and garlic and cook for 1 minute. Then add rice and cook for 3 minutes or until the rice begins to change color, stirring occasionally.
    • Add 1 cup of beef broth, 1 cup of milk, ground cayenne, crushed red pepper, dried oregano, garlic powder, onion powder, mustard powder, paprika, cumin, salt, and black pepper. Stir to combine and cook until the rice has absorbed most of the liquid, about 6 to 7 minutes.
    • Add another cup of broth and another cup of milk and let the rice absorb most of the liquid again, around 10 minutes. Then add the last cup of broth and the last cup of milk.
    • Cook until slightly thick but still soupy, about 5 minutes. Add cheese and stir until melted, then serve!

    Notes

    • I used arborio rice, which gave this soup a really great texture. Use whatever you have or prefer.
    • If you like your soup thicker, cook a bit longer; if you like it thinner, add more broth and milk.

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    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

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