Picture this: all the savory, juicy goodness of a classic cheeseburger, but in a warm, comforting bowl of soup. That’s right! Ditch the drive-thru and forget the unhealthy carbs. This Meaty Cheeseburger Soup is your new go-to for a satisfying, family-friendly meal that’s packed with flavor and surprisingly healthy. It’s the ultimate comfort food mash-up you never knew you needed!
Ingredients
• MAKES: 6 servingsPREPARATION TIME: 15 minutesCOOKING TIME: 35 minutes
• 3 tablespoons / 45 g ghee or other healthy cooking fat
• 1 medium / 110 g yellow onion, chopped
• 3 cloves garlic, minced
• 1.5 pounds / 680 g ground beef
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• 3 cups / 720 ml bone broth or chicken stock
• 3 cups / 720 ml water
• 1 cup / 240 g canned chopped tomatoes
• 3 tablespoons / 45 g unsweetened tomato paste
• 1 teaspoon Dijon mustard
• 1 medium / 400 g rutabaga, peeled and cut into 1-inch / 2.5-cm pieces
• 1 large / 64 g celery stalk, sliced
• 1 medium / 120 g green bell pepper, diced
• 1 small / 74 g red bell pepper, diced
• 1 small / 74 g yellow bell pepper, diced
• 1 cup / 143 g diced pickled cucumbers
• 2 tablespoons / 8 g chopped parsley, for garnish
Instructions
1. In a large heavy-based pot, melt the ghee over medium-high heat. Add the onion and cook for 5 to 8 minutes, until lightly browned.
2. Add the garlic and cook for one minute until fragrant. Crumble in the ground beef and season with salt, black pepper, and cayenne pepper.
3. Stir in the thyme and oregano, and cook the beef until it’s lightly browned on all sides.
4. Pour in the broth, water, chopped tomatoes, tomato paste, and Dijon mustard. Add the rutabaga pieces and stir to combine.
5. Bring the soup to a boil, then cover with a lid, reduce the heat to low, and simmer for about 15 minutes.
6. Add the celery, all bell peppers, and diced pickled cucumbers. Continue to cook, uncovered, for another 5 minutes, or until the vegetables are tender.
7. Taste and adjust seasoning with more salt if needed. Garnish with fresh parsley before serving.
Nutritional Information
• Nutrition Facts
• Per serving (about 1.5 cups / 360 ml)
• Energy: 328 kcal
• Fat: 24.1 g
• Protein: 17.6 g
• Total Carbs: 10.5 g
• Fiber: 3 g
• Net Carbs: 7.5 g
• Macronutrient Ratio: 68% Fat, 22% Protein, 10% Carbs
Pro Tips
• Make it cheesy! For a true cheeseburger experience, stir in a cup of shredded cheddar cheese at the very end until melted, or top each bowl with a slice of your favorite cheese.
• Meal prep friendly: This soup stores wonderfully. Let it cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months for a quick future meal.
• Rutabaga is a great low-carb potato substitute, but if you have thyroid concerns, be sure to cook it thoroughly as this deactivates its goitrogenic compounds.
• For a creamier soup, stir in 1/4 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking.
FAQ
Q: How do I make this cheeseburger soup cheesy
A: For a true cheeseburger experience, the recipe suggests stirring in a cup of shredded cheddar cheese at the very end until it’s melted. Alternatively, you can top each bowl with a slice of your favorite cheese.
Q: Is this cheeseburger soup keto friendly
A: Yes, with only 7.5 grams of net carbs per serving, this soup is a great option for a keto or low-carb diet. It uses rutabaga as a delicious, low-carb substitute for potatoes.
Q: Can I make this soup ahead of time
A: Absolutely. This soup is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months for a quick future meal.
Q: How can I make this soup creamier
A: To achieve a creamier texture, the recipe suggests stirring in 1/4 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking.
