A spoonful of this tomatoey cheeseburger soup delivers the experience of a perfect burger bite--savory beef and onions, sweet and tangy condiments and, of course, Cheddar and American cheese! This kid-friendly and easy soup is sure to appeal to everyone in your household.

Lisa Holderness Brown
Source: EatingWell Magazine, September 2019
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

  • 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/or pickles, if desired.

Nutrition Facts

404.6 calories; protein 24.6g 49% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 3.2g 13% DV; sugars 7.9g; fat 22.6g 35% DV; saturated fat 11.7g 59% DV; cholesterol 82.4mg 28% DV; vitamin a iu 1075IU 22% DV; vitamin c 13.4mg 22% DV; folate 48.5mcg 12% DV; calcium 295.6mg 30% DV; iron 2.9mg 16% DV; magnesium 54.3mg 19% DV; potassium 964.3mg 27% DV; sodium 428.6mg 17% DV; added sugar 0.8g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/12/2018
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. Read More
Rating: 3 stars
11/04/2018
I made exactly per recipe except we were out of celery. Interesting but a bit too goopy for my taste. Read More