If you love all the flavors of a juicy cheeseburger but want something warm, comforting, and a tad lighter, you’ve hit the jackpot with this Healthy Cheeseburger Soup Recipe. I absolutely love how this soup blends all those classic cheeseburger tastes — beef, cheese, onions, and those cozy potatoes — into one hearty bowl that’s surprisingly healthy. Stick with me here because this recipe is fan-freaking-tastic and perfect when you’re craving comfort food without the guilt.
Why You’ll Love This Recipe
- Loaded with flavor: All the classic cheeseburger tastes packed into a wholesome, cozy soup.
- Healthier swap: Uses lean beef, low-sodium broth, and controlled cheese for a lighter meal you won’t feel guilty about.
- Super easy to make: The step-by-step process is straightforward even if you’re short on time or kitchen skills.
- Family favorite: My kids go crazy for this soup—perfect for chilly evenings or anytime comfort food calls.
Ingredients You’ll Need
These ingredients are simple and familiar but come together beautifully to make this Healthy Cheeseburger Soup Recipe sing. I’ll share a couple of tips for getting the best flavors and textures out of each one.
- Lean ground beef: Opt for 90% lean or higher to keep this soup on the healthier side without sacrificing flavor.
- Onion: Finely chopped so it melts into the soup, adding sweetness and depth.
- Carrots: Peeled and chopped to bring a natural sweetness and nice texture contrast.
- Celery: Adds crunch and that classic burger topping freshness in a subtle way.
- Garlic: Minced finely—it’s amazing how much this boosts the flavor!
- Salt & seasonings: I like using dried parsley and ground mustard for a little herbal zing and that tangy kick that makes the soup taste like a burger in a bowl.
- Low-sodium chicken or beef broth: This keeps the soup flavorful but not too salty—you can adjust as you go.
- Potatoes: Cubed into half-inch pieces, they add heartiness and soak up all those yummy flavors.
- Half-and-half: Mixed with cornstarch to create that creamy base without using heavy cream.
- Cornstarch: Helps thicken the soup to just the right comforting consistency.
- Shredded Cheddar cheese: The star ingredient that makes it feel like dessert without the sugar.
Variations
I love making this Healthy Cheeseburger Soup Recipe my own depending on what’s in my fridge or the mood I’m in. It’s really easy to swap in ingredients or add extras to suit your tastes.
- Add Bacon: Sometimes I throw in a few crispy bacon bits for an irresistible smoky crunch that my family can’t resist.
- Use Ground Turkey or Chicken: For an even leaner version, these meats work beautifully without losing that burger-inspired flavor.
- Spicy Kick: Toss in a pinch of red pepper flakes or a splash of hot sauce — my go-to when I want a little heat.
- Dairy-Free Version: I substitute the half-and-half with coconut milk and skip the cheese or use a dairy-free alternative, and the soup still turns out fantastic.
- Veggie Boost: Adding chopped bell peppers or zucchini is a great way to sneak in extra veggies.
How to Make Healthy Cheeseburger Soup Recipe
Step 1: Brown the Beef and Soften the Onions
Start by heating a large pot or Dutch oven over medium-high heat. Add the lean ground beef and finely chopped onion. Stir frequently and cook for about 5 minutes until the beef is browned and the onions are translucent. I like to drain off excess fat here if it looks like too much—it keeps the soup lighter without losing flavor. This step sets the foundation for all those delicious meaty, savory notes.
Step 2: Cook Your Veggies
After the beef has browned, toss in the peeled and chopped carrots along with the finely chopped celery. Let them cook for about 5 minutes until they start to soften. This gentle cooking draws out their natural sweetness and builds the soup’s layered flavor. Watching the veggies get tender is so satisfying—you can almost smell how comforting this will be.
Step 3: Season and Add Garlic
Next, stir in the minced garlic, salt, dried parsley, ground mustard, and pepper. Let them cook for about 1 minute to bloom those spices and infuse the soup. Pro tip: smelling the garlic toast ever so slightly is like a little signal that your soup is coming together beautifully—resist the urge to burn it!
Step 4: Time to Simmer
Add the broth and cubed potatoes to your pot. Bring everything to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 12 to 15 minutes until the potatoes and carrots are tender. This part feels like magic because those cubes of potato soak up so much flavor but stay delightfully soft rather than mushy.
Step 5: Add Creaminess and Cheese
Whisk the half-and-half together with cornstarch in a small bowl until smooth—this little trick ensures your soup thickens up perfectly without lumps. Pour the mixture and shredded Cheddar into the pot. Lower the heat to low and stir continuously for 2 to 3 minutes until the soup thickens and the cheese melts right in. You’ll notice that wonderfully creamy texture that makes this feel indulgent but still guilt-free.
Step 6: Taste and Adjust
This is where you get to play chef. Taste your soup and add extra salt, pepper, or even a pinch more parsley if you want to brighten things up. Every kitchen and palette is different, so fine-tuning at the end makes all the difference.
Pro Tips for Making Healthy Cheeseburger Soup Recipe
- Don’t rush browning the beef: Take your time to get a good sear and brown bits on the bottom—that’s flavor gold.
- Cornstarch slurry trick: Always whisk cornstarch into cold half-and-half before adding—this avoids clumps and ensures smooth thickness.
- Season gradually: Season lightly at first and then adjust at the end so you don’t overdo the salt.
- Avoid overcooking potatoes: Keep an eye so they’re tender but still hold shape—no mushy soup here!
How to Serve Healthy Cheeseburger Soup Recipe
Garnishes
I like to top my bowls with a little extra shredded Cheddar for cheesiness on top, plus a sprinkle of chopped fresh parsley or chives for color and a fresh hit. Sometimes I even add a dollop of sour cream or a few crunchy pickle slices alongside for that burger joint vibe. These small touches make the experience that much more special.
Side Dishes
This soup plays well with a simple side salad dressed with vinaigrette or a crusty whole-grain bread to dunk in the creamy broth. On colder days, I serve it with roasted green beans or a light cucumber salad to balance out the richness.
Creative Ways to Present
For special occasions, I’ve served this Healthy Cheeseburger Soup Recipe in mini bread bowls—talk about cute and cozy! It’s also fantastic if you sprinkle crushed potato chips or crispy fried onions on top for an unexpected crunch. These little twists always wow guests and make the meal feel festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. The soup thickens a bit after chilling, so just stir in a splash of broth or milk when reheating to loosen it back up. It’s the perfect quick lunch the next day.
Freezing
Freezing this soup works well, but I recommend leaving out the cheese when freezing and adding it fresh when reheating. The texture of dairy can change in the freezer. Portion into freezer-safe containers and keep for up to 2 months.
Reheating
Warm leftover soup gently on the stove over medium-low heat, stirring often. If it seems too thick, add a splash of broth or water to get the perfect creamy consistency. Avoid microwaving for long stretches, which can break the texture.
FAQs
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Can I make this Healthy Cheeseburger Soup Recipe vegetarian?
Absolutely! Swap the ground beef with plant-based crumbles or lentils and use vegetable broth instead of chicken or beef broth. You can still add in the cheese or try a dairy-free alternative to keep it creamy and flavorful.
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What can I substitute if I don’t have half-and-half?
If you’re out of half-and-half, you can mix equal parts milk and heavy cream as a substitute. Alternatively, whole milk works but might produce a slightly thinner soup. For dairy-free options, try coconut milk or cashew cream.
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Is this soup freezer-friendly?
Yes! This Healthy Cheeseburger Soup Recipe freezes well if you omit adding the cheese before freezing. Add the cheese freshly when reheating to keep the best texture and flavor.
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How can I thicken the soup if it’s too watery?
Mix a tablespoon of cornstarch with cold water and stir it into the simmering soup, cooking until it thickens. Adding the half-and-half and cheese at the end also helps thicken it beautifully.
Final Thoughts
This Healthy Cheeseburger Soup Recipe has truly become one of my go-to comfort meals that I look forward to making and sharing. It’s that perfect balance of hearty, creamy, and packed with flavor but without the heaviness. Plus, it’s comforting on a chilly evening but simple enough for a busy weeknight. Give it a try—you’ll find that it’s an instant favorite and that little kitchen secret you’ll want to pass along to your friends. Enjoy every cozy spoonful!
Print
Healthy Cheeseburger Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting and nutritious Healthy Cheeseburger Soup loaded with lean ground beef, tender vegetables, and creamy Cheddar cheese. This hearty soup features a delicious blend of carrots, celery, onions, and potatoes, simmered in low-sodium broth and thickened with a smooth half-and-half and cornstarch mixture. Perfect for a cozy meal that satisfies the flavors of a classic cheeseburger in a wholesome soup form.
Ingredients
Meat and Vegetables
- 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 pound potatoes, cut into ½” cubes (about 3 medium)
Seasonings and Liquids
- 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 cup shredded Cheddar cheese
Instructions
- Cook Beef and Onion: In a large pot or Dutch oven over medium-high heat, cook the ground beef and chopped onion for about 5 minutes, stirring frequently until the beef is browned. Drain excess fat if necessary.
- Sauté Carrots and Celery: Add the chopped carrots and celery to the pot and cook for an additional 5 minutes until the vegetables begin to soften slightly.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, dried parsley, ground mustard, and pepper. Cook the mixture for 1 minute to release the flavors.
- Simmer with Broth and Potatoes: Pour in the low-sodium broth and add the cubed potatoes. Bring the soup to a simmer, then reduce heat to medium-low. Cover the pot and cook for 12 to 15 minutes until the potatoes and carrots are tender.
- Thicken the Soup: In a small bowl, whisk together the half-and-half and cornstarch. Slowly add this mixture to the soup along with the shredded Cheddar cheese.
- Cook Until Thickened: Reduce the heat to low and stir continuously for 2 to 3 minutes until the soup thickens and the cheese is melted and fully incorporated.
- Adjust Seasonings and Serve: Taste the soup and adjust salt or pepper as desired before serving hot.
Notes
- For a lighter version, substitute half-and-half with milk, but the soup will be less creamy.
- Use low-sodium broth to control the salt content and keep the soup heart-healthy.
- To make it gluten-free, ensure the cornstarch is certified gluten-free.
- This soup pairs well with crusty bread or a fresh green salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
