Cheeseburger Soup

Cheeseburger Soup

4.1 of 5 (32)
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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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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


  • Good
    25 of 26 people found this review helpful
    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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  • 13 of 16 people found this review helpful
    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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  • Incredible!
    13 of 13 people found this review helpful
    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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  • 5 of 6 people found this review helpful
    I have noticed a trend with Chef Megs recipes where the calorie count is listed lower than the ingredient list actually amounts to. I ALWAYS double check any recipe from Chef Meg. I eat 100-1200 calories a day and a 200 calorie difference is huge for me. - 12/2/13

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  • Good
    4 of 5 people found this review helpful
    When you add the counts for 2% cheddar and evaporated milk the increases I found are: Calories +80, Fat +4.8, Sat. Fat +3, Cholesterol +17.5, Sodium +197.5, Potassium +50, Carbs +1.5 and Protein +6.3. Good soup, but not sure if the extra calories and fat fit my meal plan.


    - 2/10/14

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