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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 196.6
  • Total Fat: 4.8 g
  • Cholesterol: 30.0 mg
  • Sodium: 72.5 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 14.4 g

View full nutritional breakdown of Cheeseburger Soup calories by ingredient
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Cheeseburger Soup

Submitted by: CHEF_MEG
Cheeseburger Soup

Introduction

A hearty, healthier take on an iconic American meal. A hearty, healthier take on an iconic American meal.
Number of Servings: 4

Ingredients

    8 ounces extra lean ground beef (95/5 or higher)
    2 teaspoons canola oil
    1 large onion, diced
    3 large carrots, diced
    2 ribs celery, diced
    1/2 teaspoon paprika
    1/2 teaspoon black pepper
    pinch cayenne pepper
    1 tablespoon whole wheat flour
    4 cups homemade chicken stock (or no-sodium stock)
    1 baking potato, peeled and diced
    3/4 cup shredded reduced-fat sharp Cheddar cheese
    1/4 cup reduced-fat evaporated milk
    1/4 cup shredded lettuce
    2 Roma tomatoes, diced

Tips

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I took one look at the ingredient list (1/2 pound processed cheese!) and the nutrition info (almost 1/2 day's worth of salt in every serving), and I knew I had to make over this soup.
You could eat a McDonald's cheeseburger and small fries for just about the same amount of calories!


Directions

In a medium skillet, brown the ground beef. Once cooked, set aside.
While the meat is cooking, place a medium saucepan over medium heat.
Add the oil, then add the onion, carrots and celery. Cook the vegetables for 10 minutes, then add the spices and flour, and cook another two minutes, stirring often. Slowly add the stock, stir and simmer for 10 minutes.

Remove the soup from heat and puree, using an immersion blender or a food processor. Return the soup to the saucepan, then add the potato, and simmer for 10 minutes. Stir in the cheese, beef, and evaporated milk; cook another 2 minutes.

Ladle soup into bowls, and top with the lettuce and tomato.


Serving Size: 4 one cup servings

Photo credit: PhotoKitchen.net







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Member Ratings For This Recipe

  • SUEBEEDO

    Good
    14 of 14 people found this review helpful
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    Chef Meg, could you please recalculate the nutritional value of this soup? When I checked the "nutritional breakdown by ingredient", I saw that you forgot to include the cheese! That's really going to change the fat grams and calories per serving! - 3/2/13

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  • RUFFLESANDBOOTS

    Incredible!
    6 of 6 people found this review helpful
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    Delicious! It really does taste like cheeseburger especially with the lettuce on top. My kids were amazed at how they didn't taste any carrot or celery. There is only one thing I will do different next time I cook it. I will precook the potatoes. - 1/10/12

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  • KATHRYN1955


    3 of 3 people found this review helpful
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    I make a soup similar to this, but without the cheese, milk or flour. I cook butternut squash separately, drain it, leaving a little water, then mash it down and add that all back to the soup. It makes a wonderful thickener without the calories of the flour or milk. - 4/2/13

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  • BEAKIEBEAN

    Incredible!
    2 of 3 people found this review helpful
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    This was really good-I used about 3/4 of a cup of milk total but followed the rest of the recipe as it. I've made the original cheeseburger soup recipe-the whole family liked this version better. - 1/19/12

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  • KERI414


    1 of 7 people found this review helpful
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    Beef, cheese, evaporated milk, 4 cups of chicken stock...this sounds like a very acidic and high cholesterol meal. I would suggest avoiding the GMO canola oil as well. - 1/16/13

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  • LEEKA5


    1 of 1 people found this review helpful
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    Here is what you do with the flour. In the directions it says... Cook the vegetables over moderate low heat for 10 minutes, then add the spices and FLOUR, and cook another two minutes, stirring often. - 12/31/12

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  • UWISHTOO


    1 of 3 people found this review helpful
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    Would be better with turkey - I don't eat beef anymore but going to try this over the weekend - 9/11/12

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  • I_AM_EEVIE


    1 of 2 people found this review helpful
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    Sounds good but what do you do with the flour? I'm going on a limb and say that it will be used as a thickener... but... - 9/11/12

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  • LBKAUFF


    1 of 1 people found this review helpful
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    Are you thickening the soup with the whole wheat flour when the spices are added before adding the stock? I don't see that ingredient referenced in the directions. - 9/11/12

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  • TAT2EDCARE_BEAR

    Incredible!
    1 of 1 people found this review helpful
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    My teenager didn't care for this said it didn't taste anything like a cheeseburger...and while I wouldn't say it tastes like a big mac I absolutely loved this soup! I did precook the potatoes before adding to the soup which saved on cooking time. Thanks Chef Meg..for this quick and easy recipe! - 1/18/12

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  • CINDY_LU_WHO


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    This looks so fabulous. I love cheeseburgers but stay away from them because of the fat and cholesterol. I have a pound of grass fed beef in my freezer. After I am done with my 10 day juice fast, I think I will make this one! looking forward to it! - 5/20/13

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  • MARYDURHAM1959


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    There are also no calories in the calculations for the evaporated milk.
    - 5/20/13

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  • STALEAN

    Very Good
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    Suebeedo is right, there's no cheese included in the nutrition analysis. Also, 1T. wheat flour is not adding much fiber & is not a good thickener. I would use Healthy Request Cheddar Cheese soup concentrate instead of flour & cheese-it doesn't add much more sodium & a lot less fat than 2% cheese. - 5/20/13

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  • DWBROWN1978

    Very Good
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    I sometimes substitute cooked whole wheat elbow macaroni for the potato. Yum - Macaroni and Cheese Soup! - 5/20/13

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  • NORASPAT


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    There is 360 calories of 75% reduced fat cheddar in the calories count. I never bothered to look for the 50 % That will be much higher still.
    It is in mm tracker so I will make a note on VERIFY. Pat in maine. - 5/20/13

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  • CORTNEY-LEE

    Very Good
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    I am not quite sure what this tastes like, but it is really good! I am pleased with the results. I will make this again - I also got more than 4 cups out of this? I got closer to 5 1/2 - 5/19/13

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  • JIMTHEATHEIST

    Incredible!
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    I am so making this this weekend! - 4/19/13

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  • FIPPY16

    Incredible!
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    It sounds filling, great to take for lunch. Will make it for the soup kitchen too, with more potatoes and cheese to keep the people full. - 4/2/13

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  • ROBBIEY


    0 of 1 people found this review helpful
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    I will make it with ground turkey instead of beef. - 4/2/13

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  • DIANAHOFFM


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    Sounds like a recipe my Grandkids would love that is also good for them. Will be trying very soon - 4/2/13

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  • LORRIB33


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    I'm going to try this with Morning Star Farms crumbles - 4/2/13

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  • MEJO59

    Very Good
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    Thank you Chef Meg. It was thin but tasted great!! Will make it again but need to figure out how to thicken it a bit more without adding many more calories. - 2/4/13

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  • LEANJEAN6


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    pretty neat with lettuce - 2/3/13

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  • DEBKING37

    Incredible!
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    very good. potatoes need to cook for longer than ten minutes & we switched to yukon golds. I used parmesan & colby cheese and shredded cabbage instead of lettuce - 2/3/13

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  • BIZCHICKIE

    Very Good
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    pretty good. It made a very hearty meal and even the kids ate it, and they don't like soup much. We all topped it our own custom way and it was great! - 10/22/12

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