The Best Cheeseburger Soup
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The Best Cheeseburger Soup
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Healthy Cheeseburger soup is filled with your favorite cheeseburger ingredients! Seasoned beef, caramelized onions, carrots, peppers and garlic, rich chopped tomatoes and beef broth, potatoes, pickles all combine to make a flavorful, hearty and simple soup. Make on the stove top or crockpot, plus it's gluten free!
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Ingredients
- 2 tablespoons butter
- 1-2 tablespoons olive oil or vegetable oil
- 1 large sweet onion chopped small
- 2-3 carrots chopped small
- 1 red bell pepper chopped small (optional)
- 3 garlic cloves minced
- 1-1 ½ lbs ground beef I used 85/15, organic
- 1- 1 ½ teaspoons Lawry's seasoning
- 1 teaspoon onion powder or Onion Salt - I used Trader Joe's Onion Salt]
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 2 teaspoons Worcestershire sauce about 4 shakes (make sure Gluten Free)]
- 2-3 small potatoes washed & chopped (I used small russets, omit for Keto)
- 28 oz canned diced tomatoes I used Pomi finely chopped tomatoes 26.46 oz
- 8 cups beef broth 2 qts. I used organic beef broth
- 4-6 dill pickle spears chopped
- 2-4 tablespoons dill pickle juice from jar
- shredded cheddar cheese or favorite burger cheese garnish
Instructions
- Heat a large soup pot over medium heat, add butter and oil. Reduce heat to low and sauté onions, carrots, peppers for about 7-10 minutes, stirring occasionally, until nicely caramelized. Add garlic and stir until fragrant, another 1-2 minutes.
- Scoot veggies to the side to make room for the ground beef, increase heat to medium and brown the beef, leaving some larger chunks. Once browned add seasoning salt, onion powder, garlic powder, dry mustard and Worcestershire sauce, stir to season for a minute or so.
- Add chopped potatoes, sauteing for a minute. Increase heat to medium high and pour in beef broth, scraping any brown bits from the bottom. May be added to slow cooker at this point if desired.
- Add chopped tomatoes and pickles and pickle juice, stirring to combine.
- Bring to simmer over medium-high heat, cover, reduce to low and simmer for 30-45 minutes or until potatoes are soft when pierced. Or in slow cooker for 6-8 hours on low. Taste and adjust seasonings if needed (salt, pepper).
- Serve with shredded cheddar cheese on top, a butter toasted hamburger bun if desired with a pickle spear.
Equipments used:
Notes
- LOW CARB or KETO Cheeseburger Soup
- FREEZE | Cool soup completely and freeze in sturdy freezer bags, laid flat. Will last up to 6 months in freezer, 1 week in fridge. Simply thaw and reheat.
- Can I use Turkey, Bison or Other Ground Meat
- Yes, adjust your seasonings accordingly, turkey and chicken are more bland and might need more seasonings. You could also use chicken broth or vegetable broth, it will change the flavors, but not in a bad way!
- chicken broth
- Omit Potatoes, replace with cauliflower if desired
- Watch carrots and Worcestershire, while both are allowed there is a small amount of carbs in them.
- Replace carrots with celery if desired.
Nutrition Information
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Serving
1serving
Calories
357kcal
(18%)
Carbohydrates
19g
(6%)
Protein
20g
(40%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
1469mg
(61%)
Potassium
917mg
(26%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3279IU
(66%)
Vitamin C
41mg
(46%)
Calcium
104mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 357kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 1469mg | 61% |
| Potassium | 917mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3279IU | 66% |
| Vitamin C | 41mg | 46% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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