Cheeseburger Soup
This Cheeseburger Soup has all the classic flavors of a cheeseburger in soup form! Lean ground beef is sautéed with carrots, celery, and onion, then simmered in beef broth to form the flavorful base.
Servings: 6 -8 servings (around 10 cups)
Ingredients
- 1 pound lean ground beef
- Kosher salt and pepper to taste
- 1 sweet onion diced
- 2 carrots diced
- 3 celery sticks diced
- 1-3 garlic cloves minced
- 1 teaspoon Worcestershire sauce
- 1 tablespoon hot sauce
- 2 tablespoons Dijon mustard
- 1 cup sugar-free ketchup
- 1 cup homemade mayo
- 2 cups diced potatoes like Yukon gold, russet, or red
- 6 cups low-sodium beef broth
- 1 cup freshly shredded red cheddar cheese
Instructions
- Cook the 1 pound lean ground beef in a soup pot over medium heat, mincing the meat with the spoon. Season with Kosher salt and pepper.
- Once the meat is no longer pink, stir in the 1 sweet onion (diced), 2 carrots (diced), 3 celery sticks (diced) and 1-3 garlic cloves (minced). Cook until the veggies soften, around 6-8 minutes.
- Add the 1 teaspoon Worcestershire sauce, 1 tablespoon hot sauce, 2 tablespoons Dijon mustard, 1 cup sugar-free ketchup and 1 cup homemade mayo and stir to combine.
- Add the 2 cups diced potatoes and pour in the 6 cups low-sodium beef broth. Bring the soup to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until veggies are tender. Taste and adjust salt if needed.
- Serve sprinkled with 1 cup freshly shredded red cheddar cheese and enjoy!
Notes
Storage & Reheating:
- Let cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
- Warm the soup in a pot on the stove over a medium-low heat, stirring occasionally, until piping hot. Alternatively, reheat individual portions in a microwave-safe bowl until piping hot throughout.
Variations & Tips:
- When cooking the beef, let it brown nicely in the pan, as this helps to build more flavor into the soup. When you add the veggies after, use your cooking spoon to scrape up the 'fond' (the caramelised bits on the bottom of the pot) so that they mix into the soup.
- Replace the potatoes with cooked, short pasta noodles (e.g., penne) for a cheeseburger pasta soup! You can use gluten-free noodles, if needed.
- For a vegetarian version, replace the ground beef with finely chopped cremini mushrooms. Use vegetable stock instead of beef broth, and soy sauce instead of Worcestershire sauce.
- Use a smoked hot sauce to give the soup that 'char-grilled' flavor.
- Top the soup with some diced pickles, shredded lettuce, or even cubed avocado for even more flavor.
- Sprinkle toasted croutons over the soup for a nice crunch.
Nutrition
Calories: 559kcal | Carbohydrates: 22g | Protein: 27g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 1388mg | Potassium: 1215mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3629IU | Vitamin C: 20mg | Calcium: 175mg | Iron: 3mg