Healthy Cheeseburger Soup is loaded with vegetables yet heavy on decadent flavor. You will go back for bowl after bowl of this cheesy soup!
Today I’m sharing a recipe that will comfort your “it’s not even December and the wind chill is already -2 degrees!” woes, but won’t break the calorie bank: Healthy Cheeseburger Soup!
So what makes this soup healthy? TONS of vegetables. And not just the ones you can see (carrots, celery, and potatoes) but also the ones you can’t see: blended cauliflower!
Watch How to Make It!
Healthier Cheeseburger Soup
Even if you dislike cauliflower, you’ll never know it’s in here. Steamed florets are blended with chicken broth and another healthy ingredient until it takes on the texture of liquid velvet, which thickens the soup instead of flour and butter.
Plus cheese. Gotta have cheese – even in Healthy Cheeseburger Soup!
I don’t fall into the camp of people who thinks cheese is unhealthy – I mean in copious amounts it is, but what isn’t – so I will never feel bad about consuming it…even in copious amounts. Shrug! That said, my Healthy Cheeseburger Soup has a modest amount of cheddar cheese yet is still creamy and decadent tasting.
This soup would be super fun to serve with a toppings bar. Scoop into bowls then set out any and all toppings that you’d normally find on a cheeseburger – fresh tomatoes, minced pickles, raw white onion, and/or chopped bacon.
Though not typically found on a cheeseburger, chopped green onions add an awesome zip and crunch.
Let’s get to it!
How to Make This Recipe
Start by steaming a 10oz bag cauliflower florets in a large soup pot or Dutch oven with a few inches of water and a steamer basket (if you don’t have a steamer basket you can boil the cauliflower.)
Scoop the cauliflower into a blender with 1/2 cup chicken broth, 1/4 cup nutritional yeast, and 1/2 teaspoon salt then blend until completely smooth and velvety.
In case you haven’t guessed, nutritional yeast is the other super healthy secret ingredient in this soup! Nutritional yeast, or “nooch” as its also called, is packed with B vitamins and is often used to help lend a cheesy flavor to cheese-less dishes.
It’s optional in this recipe but I like the boost of vitamins and savory flavor it adds to the soup.
Pro tip: sprinkle nutritional yeast onto buttered popcorn for the most tasty treat of your life!
Set the blender aside, pour the cauliflower steaming liquid out of the pot, then return the pot over medium-high heat.
Add 3/4lb ground beef then season with pepper and homemade seasoned salt and brown. Scoop the beef into a bowl then set aside.
Turn the heat down to medium then melt 1 Tablespoon butter in the pot and add 1 chopped shallot or small onion, 1 cup shredded carrots, and 2 chopped celery stalks. Season with more pepper and seasoned salt then saute until the vegetables are tender, adding 1 teaspoon each dried basil, parsley, and dill about halfway through.
To the softened vegetables, add 2-1/2 cups chicken broth, the cooked ground beef, and 4 cups peeled and cubed Russet potatoes. That’s about 1 jumbo potato or 2 medium-sized ones. Bring the soup to a boil then place a lid on top, turn the heat down to medium-low, then simmer until the potatoes are tender, 10-12 minutes.
Last couple of steps! Add the blended cauliflower to the pot with 1 cup milk then, once bubbling, remove the pot from the heat and stir in 8oz freshly shredded cheddar cheese in three batches, stirring until completely melted before adding the next batch.
Let the soup sit and thicken for 10 minutes then scoop into bowls and have FUN with the toppings. Chopped pickles, tomatoes, and green onions were great, but don’t be afraid to go for the works (ie BACON).
However you serve this yummy, Healthy Cheeseburger Soup, I hope you enjoy!
Equipment
Ingredients
- 10 oz bag cauliflower florets
- 1/4 cup nutritional yeast, optional
- 3 – 4 cups chicken stock or broth, divided
- 1/2 teaspoon salt
- 3/4 lb ground beef
- homemade seasoned salt and pepper
- 1 Tablespoon butter
- 1 shallot or small onion, chopped
- 2 ribs celery, thinly sliced
- 1 cup shredded carrots
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 4 cups peeled and cubed Russet potatoes, ~1 jumbo or 2 medium-sized
- 1 cup milk, any kind
- 8 oz freshly shredded sharp cheddar cheese
- Toppings: chopped tomatoes, green onions, pickles, fresh dill, bacon, extra shredded cheese
Directions
- Add a few inches of water to a large soup pot or Dutch oven then place a steamer basket inside. Turn the heat to high to bring the water to a boil then add the cauliflower to the basket, place a lid on top, turn the heat down to medium, and steam until the cauliflower is tender, 5-6 minutes. Scoop the cauliflower into a blender then pour out the liquid from the pot and set aside.
- To the blender add 1/2 cup chicken broth, nutritional yeast (if using), and salt then blend until the cauliflower is velvety smooth. Set aside.
- Place the soup pot over medium-high heat then add the ground beef. Season with seasoned salt and pepper then saute until the beef is cooked through. Scoop into a bowl then set aside.
- Turn the heat down to medium then melt the butter inside the pot. Add the shallots, celery, and carrots, season with homemade seasoned salt and pepper, then saute until the vegetables are tender, 8-10 minutes, placing a lid on top of the pot if the vegetables are taking too long to soften. Halfway through the softening process, add dried basil, parsley, and dill then continue to saute.
- Add 2-1/2 cups chicken broth, potatoes, and cooked ground beef to the pot then turn the heat up to high to bring the liquid to a simmer. Place a lid on top, turn the heat down to low, then simmer until the potatoes are tender, 10-12 minutes. Remove the lid then stir in the blended cauliflower mixture and milk, and bring the soup back up to a simmer.
- Remove the pot from the heat then add the shredded cheese in three batches, stirring until completely smooth and melted before adding the next batch. Let the soup sit and thicken for 10 minutes then add up to 1 cup additional broth if needed (save any extra for reheating,) add more salt and/or pepper if necessary, and then serve with toppings.
Notes
- Adapted from Taste of Home
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Have you tried freezing this?
Hi Leah! I have not. I don’t generally recommend freezing cheese-based soup is the reason why!
This was amazing!! The whole family totally loved it. Thanks for such a great recipe!
I’m thrilled you all loved it, Robyn!
Hi, do you think this will turn out just as yummy with non-dairy shredded cheddar?
Hi Kelly! You bet – you can use your favorite brand of non dairy shredded cheese in here! I find it’s more intensely flavored vs cow’s milk cheese, so I might start with a little less then add more if desired.
Very yummy
This is by far one of our favorite recipes from your collection..and believe me we have made multiple recipes! This one is especially great for leftovers too!!!
Just made this tonight, it was a big hit with all of us! (3 kids 3-9 years old). I used a full pound of ground beef so slightly increased all the veggies and broth and we’ll have enough for another dinner later this week. Thanks for the great recipe!
This soup is great! Is so macro friendly!! I made it with a full pound of meat and cows milk and cheddar cheese, used one bag of frozen diced cauliflower for ease. It’s so tasty! Second time I used a pound of TJ’s ground chicken and added chopped broccoli. Keeps me full all afternoon! Thank you for all the great recipes!
Has anyone frozen it? I have a big batch this time!
This was delicious…used ground venison instead of beef…everyone gobbled it down. Especially loved the pickles on top of it…will definitely make this again!
This.was.amazing!!! Took me a little longer than I like to spend after work cooking, but I’m a novice ? I have made several of your recipes, and I tell ya, they are ALL winners! My husband says “nailed it” every time, which for my skills is pretty impressive! This soup though… incredible!
OMG SO excited to make this!!I just polished off a batch of your Perfect Broccoli Cheese Soup! Now this is next. :) Do you think I could substitute sweet potatoes for the Russet?
Yay! Sure! It might give the soup a sweeter flavor but you probably already knew that! ;)
My 2nd little man had bad eczema. I switched to Tubby Todd bath products, and it has done wonders for his skin. It smells really good too! I would get the regulars bundle (it has hair/body wash, lotion, & their All over oinment which is unsented), and see if that provides any relief.
Made it. Can’t stop thinking about it. So delicious!
We used a toppings bar, which the kids loved. I put dill pickles and bacon on mine… gave it a good swirl, then devoured.
The only changes I made were I used cashew milk and So Delicious cheese shreds. Something in the Daiya shreds upsets my tummy, but I’m fine with the So Delicious brand.
Since you and your son are dairy free, here’s a reader tip from me: Follow Your Heart brand makes the best “cheese” slices. Melty, creamy, delicious! I can eat grilled cheese again! Bonus: it’s soy free, too.
Ooo, thank you for the tips! I love SoDelicious products but didn’t know they made shreds – I’ll keep my eyes peeled for them!
This looks amazing. Was thinking of making the beef/veggie part in the crockpot and then adding the cauliflower mixture after it simmers all day? With swim practice, choir concert and band concert for my kids this week, I need 15 minute dinners!
I think that could work! This soup also reheats really well so you could fully make ahead then just put the soup pot back on the stove to warm up before serving.