Soups & Stews
This Campbell’s Chunky Sirloin Burger Soup recipe turns a quick can into a hearty meal with just 20 minutes and clever twists. This pantry-friendly recipe delivers restaurant-style heartiness without requiring fresh ingredients or complex steps.
I've perfected the method for maximum flavor and texture—whether you're heating it on the stove or in the microwave.
The secret lies in proper heating and optional upgrades that elevate the soup from basic to bold. A quick simmer on the stove enhances the beefy flavor, while microwave heating can be just as effective with the right approach.
Adding toppings like shredded cheddar, crispy bacon bits, or fresh green onions transforms it into a complete meal that feels indulgent yet effortless.
What you'll end up with is a rich, savory soup with tender beef chunks, creamy tomato base, and all the classic burger flavors you love. The texture is perfect—thick enough to be filling but smooth enough to sip easily.
This is the kind of comfort food that works for busy weeknights or cozy weekend lunches.
Serve it as-is for a quick meal, or dress it up with your favorite toppings for a restaurant-quality experience. The possibilities make this recipe endlessly adaptable while keeping the preparation simple and foolproof.
Ingredients for campbell's chunky sirloin burger soup
Pantry staples plus a few bold upgrades turn this canned soup into a restaurant-worthy meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Chunky Sirloin Burger Soup 🍲 | 1 can | 10.5 oz can, undrained |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Shredded Cheddar Cheese 🧀 | ½ cup | Sharp cheddar preferred |
| Crispy Bacon Bits 🥓 | ¼ cup | Store-bought or homemade |
| Fresh Green Onions 🌱 | 2 whole | Sliced, white and green parts |
| Butter 🧈 | 1 tbsp | Unsalted, for stove heating |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For extra depth |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Salt 🧂 | ¼ tsp | Adjust to taste |
| Beef Broth 💧 | ½ cup | Low-sodium preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Ketchup 🍅 | 1 tbsp | For subtle sweetness |
| Hot Sauce 🔥 | 1 tsp | Optional, for heat |
The canned soup is your base, but Campbell's Chunky Sirloin is the only brand that works here—it's got the right beefy texture. Grab the 10.5 oz can; don't drain it unless you're adding more liquid. For the toppings, Trader Joe's has the best pre-shredded cheddar and crispy bacon bits—no cooking required. Fresh green onions are a must though (the good stuff, not the pre-sliced kind). If you're short on time, frozen chopped green onions work too. The secret to that beefy flavor? Worcestershire sauce and ketchup—trust me, it's a game-changer.
No heavy cream? Half-and-half or sour cream works in a pinch, but full-fat is best. Skip the cheddar? Parmesan or smoked gouda adds a different depth. Running low on bacon? Crumbled sausage or fried onions give that crispy texture. The garlic and onion powders are non-negotiable—they wake up the canned flavor. Hot sauce is optional, but if you love heat, add it at the end (don't skip this part). For extra richness, stir in a splash of milk or cream cheese after heating.
This reheats beautifully—honestly tastes better the next day once everything melds. Keeps 4-5 days in the fridge, freezes for 3 months. I portion mine into containers so lunches are sorted for the week. Pro tip: If you're heating on the stove, don't skip the butter—it adds a silky finish. Microwave? Stir in the butter at the end for that restaurant touch.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe feels like cheating—just dump the soup, stir in cream and cheese, and boom. The bacon bits add that smoky crunch without any extra work, and the green onions brighten it up in seconds. No chopping, no fuss, just pure comfort.
- Creamy Cheesy Bliss: That velvety heavy cream mixed with sharp cheddar? It’s the ultimate burger soup upgrade. The soup’s rich tomato base gets a luxurious lift, and the bacon bits add a salty, crispy punch that makes every spoonful feel like a little indulgence. (Yes, even on a Tuesday night.)
- Tailgate-Ready Upgrade: Between us, this is my go-to for game days or lazy Sundays. Serve it in bowls with extra bacon on top, or even as a dip with crackers—it’s hearty enough for a crowd but simple enough for two. My roommate’s a picky eater, and he still asks for seconds.
- Leftovers That Don’t Suck: Most soups get sad after reheating, but not this one. The cream keeps it silky, and the cheddar melts right back into gooey perfection. I make a double batch on Sundays so I can grab a jar for work lunches all week—no sad, watery leftovers here.
Step-by-step instructions for creamy bacon cheeseburger soup
Turn that can of soup into a restaurant-worthy dish with just a few simple upgrades.
Melt Butter and Sauté Aromatics
In a large pot, melt the 1 tablespoon butter over medium heat. Add the 2 whole fresh green onions (sliced) and cook for 2 minutes until they soften and turn bright green. You'll see the white parts become translucent—that's your cue they're ready.
Next, sprinkle in the 0.5 teaspoon garlic powder and 0.5 teaspoon onion powder. Stir for 30 seconds until fragrant—this builds the flavor foundation. I like to give it a quick sniff here to make sure those aromatics are waking up properly. If it smells amazing, you're on the right track.
Build the Flavor Base
Pour in the 1 tablespoon Worcestershire sauce and 1 tablespoon ketchup, stirring to combine. Let this simmer for 1 minute to let the flavors meld together. This step creates the perfect balance of tangy, smoky, and slightly sweet notes that make this soup special.
Now add the 1 can Campbell's Chunky Sirloin Burger Soup (undrained—those juices are flavor gold) and 0.5 cup beef broth. Stir everything together and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low and let it simmer uncovered for 5 minutes to let all those flavors marry.
Add Cream and Cheese
Reduce heat to low and gradually whisk in the 0.5 cup heavy cream. This is where the magic happens—adding the cream slowly prevents curdling. You'll see the soup transform from chunky to creamy right before your eyes. Stir constantly for 2 minutes until fully incorporated and smooth.
Next, sprinkle in the 0.5 cup shredded cheddar cheese and 0.25 teaspoon black pepper. Let it melt completely, stirring gently—about 2-3 minutes—until the cheese is fully dissolved and the soup is silky smooth. If the cheese clumps, just keep stirring; it'll come together. The soup should now have that perfect creamy texture with just a hint of cheesy richness.
Finish with Bacon and Season
Stir in the 0.25 cup crispy bacon bits and 1 teaspoon hot sauce (if using). The bacon adds that smoky, salty crunch that makes this soup feel like a comfort food hug. Taste and adjust seasoning with the 0.25 teaspoon salt—you might not need all of it, but keep it handy in case you do.
Let the soup simmer for another 3-4 minutes just to let all the flavors meld together. The hot sauce should be evenly distributed, adding a little kick without overpowering. If you want extra heat, you can always add more later—it's totally customizable.
Serve Warm with Fresh Toppings
Ladle the soup into bowls and garnish with extra crispy bacon bits and sliced green onions. The contrast of the crispy bacon against the creamy soup is what makes this dish so satisfying. Serve immediately while hot—this soup is best enjoyed fresh out of the pot.
Each spoonful delivers that perfect balance of creamy, cheesy, smoky, and slightly spicy flavors. The bacon bits add texture, while the green onions bring a fresh finish. It's the kind of soup that feels indulgent but comes together in just 20 minutes—perfect for busy weeknights or game day gatherings.
Pro Tips For Making Campbell'S Chunky Sirloin Burger Soup
- Warm the Cream: Cold heavy cream turns soup into a greasy mess. Heat it gently in a small saucepan over low heat—just until it’s warm enough to coat a spoon—before stirring it into the soup. No need to boil it; you’re not making a custard here, just preventing clumping.
- Toast the Bacon Bits: Store-bought bacon bits are already crispy, but tossing them in a dry skillet for 30 seconds over medium heat deepens their flavor and makes them extra crunchy. Skip this, and they’ll just get soggy when mixed in.
- Stir Early, Stir Often: The moment you add heavy cream and cheese, grab that spoon and give it a quick stir. Let it sit too long, and you’ll end up with a lumpy, curdled disaster. Keep it moving until everything’s smooth—about 30 seconds of constant stirring.
- Reserve Some Soup: Before dumping in all the toppings, scoop out ½ cup of soup and set it aside. If the final consistency is too thick, thin it out with this reserved portion instead of adding water or milk, which will dilute the flavor.
Make-ahead tips for this recipe
Prep Ahead Components
I always start by prepping the toppings first—they take zero cooking and make assembly a breeze. Chop 2 green onions and store them in a small container with a damp paper towel to keep them fresh.
For the bacon bits, I use Trader Joe's crispy bacon bits because they stay crunchy for days in an airtight container. The shredded cheddar can sit at room temperature for up to 2 hours before melting, so no need to refrigerate it early. 🧀
Fully Cooked Soup Base
Make the entire soup recipe ahead and store it in the fridge for up to 4 days or freeze for 3 months. The flavors actually deepen overnight, so it tastes even better the next day.
I portion it into 4 individual containers (about 1.5 cups each) so you can reheat just what you need. When reheating, add 1-2 tablespoons of water or broth per container to prevent drying out.
Freezer-Friendly Assembly
For a true make-ahead meal, assemble the soup completely (including cream and cheese) and freeze it in quart-sized freezer bags. When ready to eat, thaw overnight in the fridge, then reheat on the stove with 1 tablespoon butter stirred in at the end.
The texture stays creamy and the cheese doesn't separate if you reheat it gently. I add fresh toppings right before serving to keep them crispy. ❄️
Microwave Shortcuts
If you're short on time, assemble everything except the bacon bits and cheese, then store the base in the fridge. When ready to eat, microwave the soup for 2-3 minutes (covered), then stir in the heavy cream and cheese.
Add the bacon bits and green onions at the very end—they'll stay crispy if you don't overheat them. This method cuts prep time to just 5 minutes from frozen or fridge temperature.
Portion Control Tips
Use 16-ounce mason jars for single-serving portions—they're perfect for lunches and keep the soup hot for hours. I like to layer the ingredients: soup base at the bottom, then a layer of cheese, followed by bacon bits.
When reheating, the cheese melts perfectly against the hot soup. For meal prep, make 4-6 jars on Sunday and you'll have ready-to-eat meals all week.
Reheating Perfection
Stovetop reheating gives the best results—simmer on low heat for 5-7 minutes until bubbling, then stir in fresh toppings. For microwave reheating, use 50% power for 2 minutes, stir, then continue in 30-second intervals until hot.
Always add butter at the end to restore that silky texture. The key is patience—rushing causes the cheese to separate or the soup to get grainy. 🔥
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
Yes! For a lighter version, substitute with ½ cup half-and-half or ¼ cup sour cream. If you want extra richness without cream, stir in 1 tablespoon butter at the end. The texture will be slightly thinner but still delicious. For a dairy-free option, use ½ cup coconut milk (full-fat works best).
How do I fix lumpy soup after adding cheese?
If the cheese clumps, simply blend the soup with an immersion blender for 10-15 seconds or transfer to a blender and pulse until smooth. For a quick fix, stir vigorously with a whisk or fork—heat helps emulsify the cheese naturally. If you prefer texture, just keep stirring until the lumps dissolve on their own.
What's the best way to reheat leftovers?
Stovetop reheating is ideal: simmer on low heat for 5-7 minutes until bubbling, then stir in 1 tablespoon butter at the end. For microwave reheating, use 50% power for 2 minutes, stir, then continue in 30-second intervals until hot. Always add fresh toppings after reheating to keep them crispy.
Can I use this recipe for a slow cooker?
Combine all ingredients (except bacon bits and green onions) in your slow cooker on low heat for 2-3 hours or high heat for 1 hour. Stir in the cream and cheese during the last 30 minutes of cooking. Add toppings just before serving. The slow cooker method is perfect for meal prep—just store in airtight containers.
What's the secret to making it taste like a restaurant?
The restaurant touch comes from three things: fresh aromatics (don't skip the green onions), proper heating (stovetop simmering > microwave), and finishing with butter. Add a dash of smoked paprika or a splash of beef broth for extra depth. Garnish with extra bacon bits and a sprinkle of crushed black pepper right before serving.