Healthy Cheeseburger Soup

Healthy Cheeseburger Soup is loaded with vegetables yet heavy on decadent flavor. You will go back for bowl after bowl of this cheesy soup!

Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine American

Keyword dairy free, gluten free

Method Stovetop

Servings

Calories 293kcal

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

Instructions

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.

Video

Notes

Adapted from Taste of Home

Nutrition