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An easy Cheeseburger Soup Recipe you’ll love! Keto, paleo and Whole30 friendly. Healthy & made in the crockpot, instant pot or on the stove! Naturally gluten free and no velveeta needed for this delicious soup! This post is sponsored by our friends at ButcherBox.
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Easy Cheeseburger Soup
If you’re anything like me – you probably love sinking your teeth into a big juicy burger. Probably with some fries on the side. I’m a bit of a burger purist so when someone mentioned making a Cheeseburger Soup.. I was a little confused.
I know it sounds strange.. but stay with me here friends. Imagine if you could have everything you love about a burger (juicy ground beef, potatoes, all the toppings.. especially the CHEESE!) in a cozy bowl.
It might seem weird but I swear it is DELICIOUS!
Why you will love Cheese Burger Soup
We love this Cheeseburger Soup for so many reasons!
- Delicious –It really does taste so good! This soup is rich and creamy while still being lighter!
- Whole30/Paleo/KetoFriendly– This soup is easily made paleo/whole30/keto – so those of you following a specific diet won’t miss out!
- The best quality meat.Good quality meat is without a doubt the foundation of any great meal, especially a burger. We used our favorite grass fed, grass finished ground beef fromButcherBox– everything is humanely raised, has no added antibiotics, and just tastes delicious! Join ButcherBox today and get free ground beef & $10 off)
Cheeseburger Soup Recipe ingredients
To make this soup you’ll need:
- olive oil
- ButcherBox Ground Beef
- carrot, celery, onion, potatoes
- garlic powder, onion powder, paprika
- Worcestershire sauce
- petite diced tomatoes
- salt, pepper
- cauliflower rice
- parsley
- beef broth
- milk
- tapioca flour
- shredded cheese
I know that seems like a lot of ingredients, but I promise they come together in the best way!
There are lots of substitutions included below – look for the shaded green box. This can easily be made keto/Whole30 friendly!
Want free ground beef? Right Now when you join ButcherBox you can get free ground beef for a year and $10 off! That’s up to 24 lbs of ground beef for free!
Ingredients really do make the difference, which is why we used ButcherBox’s ground beef in this recipe. We love ButcherBox because they ship affordable, amazing quality meat right to your door! Check out our full Butcher Box Reviews!
Cheesy Hamburger Soup Substitutions
This soup is pretty versatile. Here are a few ways you can customize it!
Oil: You can sub avocado oil, ghee, or butter for olive oil.
Ground Beef: You can substitute ground turkey in place for ground beef.
Broth: Chicken broth, vegetable, beef broth, orbone brothwill work for the liquid in this recipe!
Worcestershire Sauce: Can be subbed with coconut aminos or soy sauce.
Milk: You can use any milk you like in this recipe. We like it with whole milk, but non-dairy (almond, oat, soy) will also work.
Meat: You can sub ground turkey for ground beef. If you love this soup recipe, you should try our Homemade Hamburger Helper
Tapioca Flour: Can be subbed with regular white flour. Do not substitute with coconut or almond flour: it will not work.
Low Sodium:If you’re watching your salt intake – omit the salt from the recipe or add it at the end to taste.. Also make sure to check your canned tomatoes/broth. Look for low or no salt added beans/broth.
Dairy Free/Whole30:Omit the shredded cheese and sub half and half with NutPods or full fat coconut milk for a lovely take on a creamy cheeseburger without the cheese. The Worcestershire should be replaced with coconut aminos.
Keto/Low Carb- The potatoes can be replaced with cauliflower florets. I would leave the cauliflower rice in as well for texture. The soup should only be simmered on low for 10-15 minutes if the cauliflower is used because it just doesn’t need as long to cook as potatoes do. I would also recommend increasing the meat by ¼ lb.
Vegetable Addition: Pump up the veggies by adding corn, peas, or frozen/fresh green beans to the soup!
How to make Cheeseburger Soup on the Stovetop
Making Cheeseburger soup is easy in your slow cooker, instant pot or on the stove. I’m showing you how to make this on the stove in the photos below.
- Place a large pot on the stove over medium high heat. Heat olive oil in the pan
- When the pot is hot add in the ground beef, garlic powder, paprika, and onion powder. Allow the meat to start browning (about 3 minutes) then add in the celery, onion, carrot, cauliflower rice, and potatoes. Sauté another 5 minutes until onions and celery appear translucent.
- Add in salt and pepper, tomatoes, and beef broth. Bring to a boil then reduce to a low simmer for 30 minutes.
- Check potatoes to be sure they are fork tender, taste for salt and pepper (add more to your liking)
- In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring. The soup should start to thicken almost immediately. If it doesn’t turn the heat up slightly. Stir in the parsley, but reserve some for garnish.
- Remove soup from heat and add 1 cup of shredded cheese. I recommend freshly grated here because the pre-grated has stabilizers in it that can cause texture issues. If the soup is too thick for you feel free to add more beef broth.
Top with your favorite burger toppings (dill pickles, tomatoes, onions, crumbled bacon, etc), and enjoy!
Making Cheeseburger Soup in the Crockpot
Making slow cooker cheeseburger soup is very easy!
- Brown your ground beef and spices in a pan over the stove. Then add in the celery, onion, carrot, cauliflower rice, and potatoes. Saute another 5 minutes until onions and celery appear translucent.
- Add to slow cooker base and stir in tomatoes, Worcestershire sauce, and beef broth. Cook on low for 5-6 hours.
- In a separate small bowl, stir together milk and tapioca flour. Stream it into the crock pot while stirring before eating. The soup should start to thicken almost immediately.
- If it doesn’t you may need to remove the soup from the slow cooker and put it on the stove so you can turn the heat up slightly. Stir in the parsley and shredded cheese.
Making Cheeseburger Soup in the Instant Pot
It’s easy to make instant pot cheeseburger soup.
- Set your instant pot to sauté, for 10 minutes. When the pot is hot add in the ground beef and spices. Allow the meat to start browning then add in the vegetables. Sauté another 5 minutes until onions and celery appear translucent.
- Make sure to scrape all browned bits from the bottom of the pot to avoid a burn notice!
- Stir in tomatoes, Worcestershire sauce, and beef broth. Cover instant pot and set to sealing, high pressure for 10 minutes.
- When finished cooking, quick release the pressure from the pot. In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring.
- The soup should start to thicken almost immediately. If it doesn’t you may need to turn the instant pot back to sauté to bring the heat back up. Stir in the parsley and cheddar cheese.
How to serve Cheesy Hamburger Soup
Cheeseburger soup is best served with a big piece of crusty bread and lots of toppings.
We like to serve it with dill pickles, onions and extra cheddar cheese for the full burger feel!
What goes with soup besides bread? Bread is our favorite thing to serve with soup, but you can also serve it with a side salad or roasted veggies. A grilled cheese or half sandwich also makes a great side dish to the soup!
Cheese Burger Soup FAQs
How long does cheeseburger soup last in the fridge?
Cheeseburger soup will last 3-4 days in the fridge. We don’t recommend freezing this soup.
How many calories are in cheeseburger soup?
This cheeseburger soup has under 400 calories per 1.5 cup serving, which is less than half the calories than other Cheeseburger Soup recipes. It also has less fat and salt!
How can you thicken soup?
You can thicken soup by adding flour or tapioca flour. In a small bowl add some hot broth and 1-2 tablespoons flour. Whisk together and stream into the soup while stirring. Turn your soup on low heat and it should start to thicken.
How to make Cheeseburger Soup Keto?
We really love the potatoes in this, but the potatoes can be replaced with cauliflower florets.
I would leave the cauliflower rice in as well for texture. The soup should only be simmered on low for 10-15 minutes if the cauliflower is used. It just doesn’t need as long to cook as potatoes do. I would also recommend increasing the meat by ¼ lb. for this. While we aren’t huge cauliflower fans – it’s not bad with cheese and it works in this recipe!
What spices should I put in hamburger soup?
You should add garlic powder, onion powder, paprika and parsley to cheeseburger soup.
How many carbs are in cheeseburger soup?
There are 13g of carbs 1.5 cups of cheeseburger soup.
Storing this Recipe for Cheeseburger Soup
Refrigerating: This soup will last in the refrigerator for 3-4 days.
Reheating:You can reheat it in theslow cooker, microwave, or on the stove.
Freezing:We don’t recommend freezing this soup. Freezing milk/cheese can result in a gritty odd texture.
Love ground beef? Check out this list of 25+ Healthy Ground Beef Recipes!
Other healthy soup recipes:
We love soup recipes and have rounded up35 Healthy Soup Recipes. We also have afree Healthy Soup Ebook you can download here!
- Paleo Butternut Squash Soup
- Slow Cooker Chicken Stew
- Slow Cooker Chicken Noodle Soup
- Healthy Lemon Chicken Soup
- Vegan Pasta fa*gioli
- Best Instant Pot Potato Soup
- Whole30 Italian Wedding Soup
- Healthy Beef Barley Soup
Looking for other healthy slow cooker recipes? Check out these Healthy Crock Pot Recipes!
Want free ground beef? Right Now when you join ButcherBox you can get free ground beef for a year and $10 off! That’s up to 24 lbs of ground beef for free!
Cheese Burger Soup
5 from 17 votes
An easy Cheeseburger Soup Recipe you’ll love! Keto, paleo and Whole30 friendly. Healthy & made in the crockpot, instant pot or on the stove!
WW Freestyle Points 7- See notes
Prep Time : 10 minutes minutes
Cook Time : 30 minutes minutes
Total Time : 40 minutes minutes
Serves : 6 people
(hover over # to adjust)
PRINTPINRATE
Ingredients
- 1 tablespoon olive oil
- 1 lb. ButcherBox Ground Beef
- ½ cup carrot finely chopped
- ½ cup celery finely chopped
- ½ cup onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 14.5 ounces petite diced tomatoes 1 regular can
- 1.5 cups potatoes diced into 1 inch pieces
- 1 cup frozen cauliflower rice
- 1/4 cup fresh parsley minced
- 4 cups beef broth no/low salt added
- 1 cup milk
- 3 tablespoons tapioca flour
- 1 cup cheddar cheese more for garnish
- optional: diced Pickle, onion, parsley for garnish Onion, Parsley for garnish
Instructions
Stovetop
Place a large pot on the stove over medium high heat. Heat olive oil in the pan
When the pot is hot add in the ground beef, garlic powder, paprika, onion powder, salt and pepper. Allow the meat to start browning (about 3 minutes) then add in the celery, onion, carrot, cauliflower rice and potatoes. Saute another 5 minutes until onions and celery appear translucent.
Add in tomatoes, Worcestershire sauce and beef broth. Bring to a boil then reduce to a low simmer for 30 minutes.
Check potatoes to be sure they are fork tender, taste for salt and pepper (add more to your liking)
In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring. The soup should start to thicken almost immediately. If it doesn’t turn the heat up slightly. Stir in the parsley, but reserve some for garnish.
Remove soup from heat and add 1 cup of shredded cheddar cheese. I recommend freshly grated here because the pre-grated has stabilizers in it that can cause texture issues. If the soup is too thick for you feel free to add more beef broth.
Top with your favorite burger toppings (pickles, tomatoes, onions, etc) and enjoy!
Crock Pot
Place a large pot on the stove over medium high heat. Heat olive oil in the pan.
When the pot is hot add in the ground beef, garlic powder, paprika, onion powder, salt & pepper. Allow the meat to start browning (about 3 minutes) then add in the celery, onion, carrot, cauliflower rice and potatoes. Saute another 5 minutes until onions and celery appear translucent.
Add to slow cooker base and stir in tomatoes, Worcestershire sauce and beef broth. Cook on low for 5-6 hours.
Check potatoes to be sure they are fork tender, taste for salt and pepper (add more to your liking)
In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring. The soup should start to thicken almost immediately. If it doesn't you may need to remove the soup from the slow cooker and put it on the stove so you can turn the heat up slightly. Stir in the parsley, but reserve some for garnish.
Add 1 cup of shredded cheddar cheese. I recommend freshly grated here because the pre-grated has stabilizers in it that can cause texture issues. If the soup is too thick for you feel free to add more beef broth.
Top with your favorite burger toppings (pickles, tomatoes, onions, etc) and enjoy!
Instant pot
Set your instant pot to saute, 10 minutes. Heat olive oil in the pan.
When the pot is hot add in the ground beef, garlic powder, paprika, onion powder, salt and pepper. Allow the meat to start browning (about 3 minutes) then add in the celery, onion, carrot, cauliflower rice and potatoes. Saute another 5 minutes until onions and celery appear translucent.
Make sure to scrap all browned bits from the bottom of the pot to avoid a burn notice!
Stir in tomatoes, Worcestershire sauce and beef broth. Cover instant pot and set to seedling, high pressure for 10 minutes.
It will take the instant pot about 10 minutes to come to pressure. Tip: Heat your broth in the microwave before adding to the pot to speed up the time it takes to come to pressure.
When finished cooking, quick release the pressure from the pot.
Check potatoes to be sure they are fork tender, taste for salt and pepper (add more to your liking)
In a separate small bowl, stir together milk and tapioca flour. Stream it into the soup while stirring. The soup should start to thicken almost immediately. If it doesn’t you may need to turn the instant pot back to saute to bring the heat back up. Stir in the parsley, but reserve some for garnish.
Add 1 cup of shredded cheddar cheese. I recommend freshly grated here because the pre-grated has stabilizers in it that can cause texture issues. If the soup is too thick for you feel free to add more beef broth.
Top with your favorite burger toppings (pickles, tomatoes, onions, etc) and enjoy!
Video
Nutrition Facts
Nutrition Facts
Cheese Burger Soup
Amount Per Serving (1.5 cups)
Calories 339Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 71mg24%
Sodium 506mg22%
Potassium 692mg20%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 23g46%
Vitamin A 2156IU43%
Vitamin C 21mg25%
Calcium 246mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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