This one-pot cheeseburger rice soup 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. Best of all, it only takes a little over half an hour to make, so it's perfect for a lazy weeknight in.
This cheeseburger rice soup is made in one pot, so it's super easy and there's minimal cleanup. It's a great fall and winter comfort meal and makes the BEST leftovers.
Looking for other great soup recipes? Try our turkey lasagna soup, pantry rice and tomato soup, or creamy cauliflower and baked potato soup.
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Key Ingredients
- Lean ground beef
- Short grain white rice- I used arborio rice, which gives this soup a really great texture. Use whatever you have or prefer.
- Yellow, white, or sweet onion
- Garlic
- Celery
- Carrots
- Sharp cheddar cheese
- Milk- I used whole milk.
- Beef broth
- Typical fridge and pantry ingredients and spices: oil, ground cayenne, crushed red pepper, dried oregano, garlic powder, onion powder, mustard powder, paprika, cumin, salt, and black pepper.
See recipe card for amounts.
Instructions
Step 1: Add oil to a large pot or dutch oven over medium heat. Then add the onions, celery, and carrots and cook for 4 to 5 minutes or until the onions are fragrant and beginning to soften, stirring occasionally.
Step 2: Add ground beef and cook 6 to 7 minutes or until cooked through. Then add the garlic to the pot and cook for an additional minute. Drain any excess grease.
Step 3: Add the rice, part of the beef broth, milk, and spices. Stir to combine, then allow the soup to come to a boil and cook until the rice is tender, about 15 minutes.
Step 4: Add the remaining beef broth and the cheese and stir to combine. Cook an additional 5 minutes, then serve! Top with crumbled bacon, green onions, and additional cheddar cheese.
Ideas for toppings
- Sour cream or greek yogurt
- Shredded cheddar, colby jack, or pepper jack
- Bacon
- Pickled jalapeños
- Diced onions or green onions
- Avocado
- Tomatoes
- Hot sauce
Frequently asked questions
If your soup comes out too thick (which can happen depending on how much liquid your rice soaks up), add more broth at the end until it reaches your desired consistency.
Store this soup in an air-tight container in the refrigerator for up to 3-4 days. Reheat in the microwave. If it's too thick, add more broth (or a little water) before heating it.
Yes! This recipe works great with any ground meat.
Cheeseburger Rice Soup Recipe
This one-pot cheeseburger rice soup 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. Best of all, it only takes a little over half an hour to make, so it's perfect for a lazy weeknight in.
6
servings5
minutes35
minutes450
kcal40
minutesPrevent your screen from going dark!
Ingredients
1 tablespoon 1 oil (we use avocado oil)
1 1 sweet or white onion, diced
3 3 stalks of celery, diced
1 pound 1 lean ground beef
1 cup 1 carrots, diced
2 cloves 2 garlic, minced
1 cup 1 short grain white rice, rinsed until the water runs clear
4 cups 4 beef broth, divided
3 cups 3 whole milk
¼ teaspoon ¼ ground cayenne
¼ teaspoon ¼ crushed red pepper
½ teaspoon ½ dried oregano
½ teaspoon ½ garlic powder
½ teaspoon ½ onion powder
½ teaspoon ½ ground mustard
½ teaspoon ½ paprika
½ teaspoon ½ cumin
1 teaspoon 1 salt
½ teaspoon ½ black pepper
1.5 cups 1.5 sharp cheddar cheese, shredded, divided
6 slices 6 cooked bacon, crumbled
1 cup 1 green onions, chopped
Directions
- Add oil to a large pot or dutch oven over medium heat. Then add the onions, celery, and carrots and cook for 4 to 5 minutes or until the onions are fragrant and beginning to soften, stirring occasionally.
- Add ground beef and cook 6 to 7 minutes or until cooked through. Then add the garlic to the pot and cook for an additional minute. Drain any excess grease.
- Add the rice, 3 cups of the beef broth, milk, and spices. Stir to combine, then allow the soup to come to a boil and cook until the rice is tender, about 15 minutes.
- Add the remaining cup of beef broth and 1 cup of the cheese and stir to combine. Cook an additional 5 minutes, then serve! Top each bowl with crumbled bacon, green onions, and the remaining cheddar cheese.
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.
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