Chunky Cheeseburger Soup

Chunky Cheeseburger Soup

2 Reviews
From: EatingWell Magazine, Soup Cookbook

Traditional toppings add so much crunch and flavor to this creamy burger soup that you won't even miss the bun!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound 90%-lean ground beef
  • 1 cup chopped celery
  • ½ cup diced onion
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 4 cups diced peeled potatoes
  • 4 tablespoons unsalted butter ( ½ stick)
  • ¼ cup all-purpose flour
  • 1½ cups low-fat milk
  • 1 (6 ounce) can no-salt-added tomato paste
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 2 cups shredded Cheddar & American cheese blend
  • 1 tablespoon chopped fresh parsley
  • Chopped tomatoes, onion and/or dill pickle relish for garnish

Preparation

  • Prep

  • Ready In

  1. Cook beef in a large pot over medium-high heat, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Add celery and onion; cook, stirring, until the vegetables are softened, about 3 minutes. Add broth, water and potatoes. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
  2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour. Slowly add milk, stirring constantly, and cook until thickened, about 2 minutes. Whisk in tomato paste, ketchup and mustard.
  3. Slowly whisk the milk mixture into the soup and bring to a boil. Reduce heat to a simmer and stir in cheese, a handful at a time. Cook just until the cheese is melted. Remove from heat and stir in parsley. Serve topped with tomatoes, onion and relish, if desired.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 405 calories; 23 g fat(12 g sat); 3 g fiber; 25 g carbohydrates; 25 g protein; 48 mcg folate; 82 mg cholesterol; 8 g sugars; 1 g added sugars; 1,075 IU vitamin A; 13 mg vitamin C; 296 mg calcium; 3 mg iron; 429 mg sodium; 964 mg potassium
  • Nutrition Bonus: Calcium (30% daily value), Vitamin A (22% dv), Vitamin C (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ lean protein, 1 fat, 1 high-fat protein, 1 starch, 1 vegetable

Reviews 2

November 12, 2018
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By: glgrosz
Good basic recipe! I added about 2 teaspoons of "Gourmet Burger Seasoning" when I browned the meat. I used about 1.5 cups of celery and added 1 cup of frozen riced cauliflower, as I like to sneak extra veggies into soups. I also used 96% lean ground beef and almond milk to cut calories a bit. For the cheese I used Velveeta shreds, which melted nicely. I used 6 cups of beef broth with no water and we thought the texture was thick and creamy but not goopy. The soup was a family hit!! We did not top it with anything, but think crumbled bacon would be awesome! I will make this soup again. Next time I might use less tomato paste as it kind of tasted like tomato soup. I also think you could add chopped mushrooms to the veggie mix.
November 04, 2018
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By: weslie
I made exactly per recipe except we were out of celery. Interesting but a bit too goopy for my taste.
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