Why Make This Recipe
Healthy Cheeseburger Soup is a delicious and hearty dish that combines the flavors of a cheeseburger with the comfort of soup. It’s a great choice for a quick and nutritious meal that the whole family will enjoy. This recipe is packed with lean protein and fresh vegetables, making it a healthier alternative to traditional cheeseburgers. Plus, it’s easy to make and perfect for colder days when you crave something warm and satisfying.
How to Make Healthy Cheeseburger Soup
Ingredients
- ½ pound lean ground beef
- ½ medium onion, finely chopped
- 2 large carrots, peeled and chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- 3 cups low-sodium chicken or beef broth
- 1 cup half-and-half
- 3 tablespoons cornstarch
- 1 pound potatoes, cut into ½” cubes (about 3 medium)
- 1 cup shredded Cheddar cheese
Directions
- In a large pot or Dutch oven over medium-high heat, cook the lean ground beef and finely chopped onion for about 5 minutes, stirring often until the beef is browned. If needed, drain excess fat to avoid greasiness.
- Add the peeled and chopped carrots and finely chopped celery to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic, salt, dried parsley, ground mustard, and pepper. Cook for 1 minute to release the flavors.
- Pour in the low-sodium chicken or beef broth and add the ½” cubed potatoes. Bring the soup to a simmer, then reduce the heat to medium-low. Cover the pot and cook for 12 to 15 minutes or until the potatoes and carrots are tender.
- In a small bowl, whisk the half-and-half together with the cornstarch until smooth. Add this mixture and the shredded Cheddar cheese to the soup.
- Lower the heat to low and stir the soup continuously until it thickens, about 2 to 3 minutes.
- Taste the soup and add any additional salt or pepper as desired. Serve hot for a hearty and healthy meal.
How to Serve Healthy Cheeseburger Soup
Serve Healthy Cheeseburger Soup hot in bowls. You can garnish it with extra shredded cheese or some chopped fresh parsley for a pop of color. This soup pairs well with whole grain bread or a simple green salad on the side. Enjoy it as a satisfying lunch or dinner option.
How to Store Healthy Cheeseburger Soup
To store leftover Healthy Cheeseburger Soup, let it cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
Tips to Make Healthy Cheeseburger Soup
- Use lean ground turkey or chicken instead of beef for a lighter option.
- Feel free to add more vegetables like bell peppers or zucchini for extra nutrition.
- Adjust the salt and seasonings to your taste preference for the best flavor.
- If you like a spicier soup, consider adding a pinch of cayenne pepper or some diced jalapeños.
Variation
For a vegetarian version, you can skip the ground beef and use beans or lentils as a protein source. Replace the half-and-half with a plant-based milk for a dairy-free option. You can also add more vegetables or even a can of diced tomatoes for a different flavor profile.
FAQs
Can I make this soup ahead of time?
Yes! Healthy Cheeseburger Soup can be made ahead of time and stored in the fridge or freezer. It tastes great even after being reheated.
How do I make this soup spicier?
You can add crushed red pepper flakes, hot sauce, or diced jalapeños to the soup for an extra kick.
Can I use a different type of cheese?
Absolutely! You can substitute Cheddar cheese with other cheeses like Monterey Jack or Pepper Jack for a different flavor.
Healthy Cheeseburger Soup
A delicious and hearty soup that combines the flavors of a cheeseburger with healthy fresh ingredients, perfect for a quick and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Ingredients
- ½ pound lean ground beef
- ½ medium onion, finely chopped
- 2 large carrots, peeled and chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- 3 cups low-sodium chicken or beef broth
- 1 cup half-and-half
- 3 tablespoons cornstarch
- 1 pound potatoes, cut into ½” cubes (about 3 medium)
- 1 cup shredded Cheddar cheese
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the lean ground beef and finely chopped onion for about 5 minutes, stirring often until the beef is browned. If needed, drain excess fat to avoid greasiness.
- Add the peeled and chopped carrots and finely chopped celery to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic, salt, dried parsley, ground mustard, and pepper. Cook for 1 minute to release the flavors.
- Pour in the low-sodium chicken or beef broth and add the ½” cubed potatoes. Bring the soup to a simmer, then reduce the heat to medium-low. Cover the pot and cook for 12 to 15 minutes or until the potatoes and carrots are tender.
- In a small bowl, whisk the half-and-half together with the cornstarch until smooth. Add this mixture and the shredded Cheddar cheese to the soup.
- Lower the heat to low and stir the soup continuously until it thickens, about 2 to 3 minutes.
- Taste the soup and add any additional salt or pepper as desired. Serve hot.
Notes
For a vegetarian option, skip the ground beef and use beans or lentils as a protein source. Adjust seasonings to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
