Healthy Cheeseburger Soup

This healthy cheeseburger soup is thick and hearty, loaded with ground beef, carrots, celery, and sweet potatoes. The perfect comfort food for those cold-weather blues!

I LOVE soup in the winter! But, even Grandma's chicken noodle soup can only satisfy so many times. Then, I need something new. So, I got to thinking...Cheeseburger Soup! Let's take some of the great things about a juicy cheeseburger and put them into a soup. Oh, but let's also add veggies and go easy on some of the more calorie-dense ingredients! I don't need the nutritional content of an actual cheeseburger. I prefer my soups to be reasonably healthy.

The secret to a thick and creamy soup, without flour or cream, is potatoes. Tender potatoes, blended with warm broth makes a wonderfully creamy base. Some people may think there must be milk or cream! Think mashed potatoes. Using sweet potatoes in this recipe bumps up the flavor, nutrients, and cheesy color. But don't worry- there's some cheese! And ketchup too!

Next time, I'll add some bacon!

Cheeseburger Soup with Veggies

Ingredients in Healthy Cheeseburger Soup

  • Ground Beef
  • Celery
  • Carrots
  • Sweet Potato
  • Onion
  • Low-Sodium Beef Broth
  • Cheddar Cheese
  • Chili Powder
  • Garlic Powder
  • Ketchup

Is cheeseburger soup healthy?

This depends on the quality and quantity of your ingredients. There are many versions where cheese and/or cream would be the main ingredients. This version uses sweet potatoes to provide creaminess and only a minimal amount of cheese. It's packed with vegetables and grass-fed ground beef, which qualify as healthy to many.

Healthy Cheeseburger Soup with Veggies

Healthy Cheeseburger Soup

This healthy cheeseburger soup is thick and hearty, loaded with ground beef, carrots, celery, and sweet potatoes. The perfect comfort food for those cold-weather blues!

Prep:
10
min
cook:
40
min
total:
55
min
Author:

Ingredients
  • 1 lb. ground beef
  • Olive oil
  • 4 stalks of celery, diced
  • 1 lb. carrots, diced
  • 1 medium onion, diced
  • 1 sweet potato, peeled & diced
  • 4 c. low-sodium beef broth
  • 1 c. water
  • 1 c. cheddar cheese, shredded
  • 1/4 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/2 c. ketchup
Instructions
  1. In a large pot or dutch oven, brown the ground beef. Season with salt and pepper. Remove and set aside.
  2. In the same pot, sauté the celery, carrots, sweet potato, and onion over medium-high heat with about 2 Tbsp. of olive oil. Season with salt and pepper. I like to remove about half of the carrots and celery (I set aside and add back toward the end of cooking.)
  3. Add the broth and water to the pot with the remaining veggies. Cover and cook for 20-30 minutes, until the carrots and sweet potatoes are fork tender. Then, use an immersion blender to blend the soup until smooth.
  4. Stir in the ground beef, reserved veggies, cheddar cheese, chili powder, garlic powder, and ketchup. Garnish with cheddar and crackers.

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