Try out this tasty new twist on an old favorite!
Hey, I see you. Don’t you dare leave this page! Yes, you read that headline correctly—cheeseburger soup. It sounds strange, doesn’t it? What if I called it something French, like soupe au burger fromage? Well, whatever you want to call it, this soup is delicious. It gives you all the flavor of a cheeseburger but in soup form. The soup belongs on the menu of your local diner and the fancy three-Michelin-star restaurant you go to once a year for anniversaries. And actually, it looks quite tempting in your soup bowl, too.
In case you’re still wondering what this recipe tastes like, I’ll hold off the suspense—it tastes like a cheeseburger, with an emphasis on the word “like.” Because, above all, it’s a soup, and I’d be remiss not to elevate the flavor. For starters, I add all the usual soup suspects like carrots, celery, and onion. Then I pour in tangy Greek yogurt and sharp cheddar cheese into the broth along with potatoes, so it’s nice and thick. Combine these ingredients, some browned beef, along with a few spices, and you’ll have a soup that makes you feel like a kid again.
Is Cheeseburger Soup Healthy?
While cheeseburger soup isn’t low-fat, it does provide you with a healthy serving of vegetables and protein. There is some saturated fat due to the cheese, beef, and butter, but I feel like the nutritional value of the ingredients trumps the caloric content. After all, one serving of this soup is under 400 calories. That said, you could reduce the amount of butter. Also, ground turkey or chicken is always an option if you prefer. Lean bison meat works as well.
Paying Homage To The Cheeseburger
When I love a particular food so much, I try to find ways to pay homage to it. I suppose that’s why I created this soup. The key to cheeseburger soup, or really any recipe derived from another food, is not to copy the flavor and texture exactly. If that were the case, I’d just go out for a cheeseburger. It’s more about capturing the essence of the flavors and everything else you love about it.
For example, I add diced potatoes to the soup, which not only thickens the broth but also acts as my stand-in for fries. And for mustard? I don’t use mustard, because mustard in a soup? I’m not sure about that. Instead, for that tang we all love, I add Greek yogurt, which also contributes to the soup’s creaminess. So, as you can see, it’s less about directly mimicking a cheeseburger and more about creating a new dish that delivers the comfort and nostalgic taste we all love. Call me demanding, but I want this soup to be both familiar and excitingly new.
How To Make Ahead And Store
After making the soup and letting it cool, store it in an airtight container in the fridge for up to 4 days. The soup can also be frozen for up to 3 months.
Serving Suggestions
Like I said in the FAQs, crusty bread is perfect for this soup. This savory recipe for Fire Crackers would also complement the soup well. Or, if you want to bake something more substantial, these Easy Air-Fryer Biscuits are good little soup dippers. And for a healthy side, check out these salads—this Cabbage Salad or Greek Healthy Broccoli Salad should do the trick.
Ingredients
- 1 pound lean ground beef
- 4 tablespoons unsalted butter divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3 cups low-sodium chicken broth
- 4 cups peeled and diced potatoes
- 1/4 cup whole-wheat flour
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups skim milk
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup plain Greek yogurt
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat and set the beef aside.
- In the same pot, melt 1 tablespoon of butter and sauté the onion, carrots, celery, basil, and parsley until the vegetables are tender.
- Pour in the chicken broth, add the diced potatoes, and return the cooked beef to the pot. Bring to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 10 to 12 minutes.
- In a separate small skillet, melt the remaining 3 tablespoons of butter and whisk in the whole-wheat flour. Stir continuously for 3 to 5 minutes until the mixture is bubbly. Add this thickener to the soup, bring to a boil, and cook for 2 minutes while stirring. Then, reduce the heat to low.
- Add the shredded cheddar cheese, milk, salt, and pepper to the soup. Continue to cook and stir until the cheese is completely melted. Remove from heat and stir in the Greek yogurt until well combined.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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