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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Cheeseburger Soup Recipe
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 littlee confused.
I know it sounds strange.. but stay with me here friends. Imagine if you could have everything you love about a burger (juicy beef, potatoes, all the toppings.. especially the CHEESE!) in a cozy bowl.
It might seem weird but I swear it is DELICIOUS!
What makes this Cheeseburger Soup so great:
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/Keto Friendly– 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 beef from ButcherBox – everything is humanely raised, has no added antibiotics and just tastes delicious! Join ButcherBox today and get up to 10 lbs of meat for FREE (including ground beef!)
Ingredients of Cheeseburger Soup Recipe
To make this soup you’ll need: olive oil, ButcherBox Ground Beef, carrot, celery, onion, garlic powder, onion powder, paprika, Worcestershire sauce, petite diced tomatoes, potatoes, salt, pepper, cauliflower rice, parsley, beef broth, milk, tapioca flour and cheddar 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!
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!
When you join ButcherBox today you get up to 10 lbs of meat for free! This deal includes a heritage breed pork butt, bone-in chicken thighs AND 2 lbs of 100% grass-fed ground beef so you can make this soup!
How Do You Make Cheeseburger Soup
Making Cheeseburger soup is easy in your crockpot, 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 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!
SUBSTITUTIONS FOR CHEESEBURGER SOUP
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.
Broth: Chicken, vegetable, beef broth or bone broth will 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
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 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 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 to Serve with Cheeseburger Soup
Cheeseburger soup is best served with a big piece of crusty bread, and lots of toppings.
We like to serve it with pickles, onions and extra cheddar cheese for the full burger feel!
Have questions? We have answers!
Cheeseburger soup will last 3-4 days in the fridge. We don’t recommend freezing this 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!
Storing & Serving Cheeseburger Soup
Refrigerating: This soup will last in the refrigerator for 3-4 days.
Reheating: You can reheat it in the crockpot, microwave or on the stove.
Freezing: We don’t recommend freezing this soup. Freezing milk/cheese can result in a gritty odd texture.
Weight Watchers: This comes out to 7SP per serving on the blue plan. The points calculated were for 90/10 beef, zero point broth, whole milk and low fat cheddar cheese.
Other healthy soup recipes:
We love soup recipes and have rounded up 25 Healthy Soup Recipes. We also have a free Healthy Soup Ebook you can download here!
- Paleo Butternut Squash Soup
- Ham & Potato Soup Recipe
- Healthy Lemon Chicken Soup
- Vegan Pasta Fagioli
- Whole30 Italian Wedding Soup
- Healthy Beef Barley Soup
Don’t forget – ButcherBox is giving new members up to 10 lbs of meat FOR FREE when you join today! Click here to grab your keto bundle!
Cheeseburger Soup Recipe
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!
Crockpot
- 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 crockpot 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 crockpot 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!
Angel
Enjoyed this recipe after seeing it on Instagram! So delicious and really easy to make!
The Clean Eating Couple
So happy you liked it, Angel! Thank you so much!
Kimberly Ziem
So easy and SO delicious! May even have to add bacon next time 🙂
The Clean Eating Couple
Love that idea, Kimberly! Glad you liked it!
Leanna
If I could give this a million stars, I would! This lives up to every expectation of what you would think cheeseburger soup would taste like. It’s full of flavor and pairs nicely with a good bread. Great job with this recipe!
The Clean Eating Couple
I’m so happy you liked it, Leaenna! Thank you so much!
Akaley
Made this tonight & it was delicious! It was light but still very filling. I used a little habanero cheese to garnish on top and it was mouth watering. DO NOT skip the pickles!!! Also, thank you so much for always adding info about substitutes- it’s helpful for someone like me who feels that they have to follow a recipe exactly but don’t always have everything on hand!
The Clean Eating Couple
I’m so glad you liked it, Akaley! Thank you so much!
Hannah Valenzuela
This soup was AMAZING!! It was very filling and the pickles on top were my favorite part! Even got my husband’s stamp of approval and he’s usually not a fan of soup. Win! As always, thanks for the substitutions for this recipe!
The Clean Eating Couple
Thank you so much, Hannah! So happy you both liked it!
Amy M Nowery
Can you substitute a non dairy milk in this?
The Clean Eating Couple
Hi Amy – Yes you can. There’s a note on this in the substitutions section, I’ve pasted it here. 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.