Cheese Burger Soup

An easy Cheeseburger Soup Recipe you'll love! Keto, paleo and Whole30 friendly. Healthy & made in the crockpot, instant pot or on the stove!

Prep Time10

Cook Time30

Total Time40

Servings: people

Calories: 339kcal

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