Who doesn’t love a cheeseburger?
This cheeseburger soup not quite the same as sinking your teeth into a juicy patty but you will definitely recognize the flavors.
Traditionally a cheesburger soup is rich and creamy, and this soup boasts ground beef, cream, potatoes, and an abundance of cheese.
However, my rendition takes a slightly healthier twist by using cottage cheese and opting for carrots, onions, celery, and a touch of tomato for color and depth. And of course, creaminess is achieved with the help of skim milk and cornstarch.
Why you should try Cheeseburger Soup
- This soup fits well into the Weight Watchers program, with its low point count.
- Great busy households, this recipe is a one-pot wonder, minimizing the post-cooking cleanup. Perfect for a hassle-free family meal, it’s a lifesaver on busy weeknights.
- With ingredients commonly found in most kitchens, this soup caters to all palates, making it an ideal choice for family dinners.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 6
Serving size: 450 g.
4 WW Points Per Serving
Ingredients in Cheeseburger Soup:
- 1 teaspoon olive oil (5 ml)
- ½ cup chopped white onion (60 g)
- 1 cup chopped celery (120 g)
- 2 cloves garlic, minced
- 300 g. lean ground beef (97% lean meat/ 3% fat)
- 1 cup finely grated carrot (120 g)
- 1 cup tomato sauce (240 ml)
- 4 cups chicken broth (960 ml)
- Salt and pepper to taste
- 1 cup cottage cheese (240 g)
- 2 cups fat free skim milk (480 ml)
- 2 tablespoons cornstarch (16 g)
How To Make Cheeseburger Soup (step by step instructions):
1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped celery. Sauté until the vegetables are softened and fragrant, about 3-4 minutes.
2. Brown Ground Beef: Add the lean ground beef to the pot with the sautéed vegetables. Break up the meat with a spoon and cook until browned, about 5-7 minutes. Stir in the finely grated carrot and continue to cook for another 2-3 minutes.
3. Pour in the tomato sauce and chicken broth. Stir well to combine all the ingredients. Season the soup with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
4. In a small bowl, whisk together the milk and cornstarch until smooth. Pour the mixture into the soup, stirring continuously.
5. Add the cottage cheese to the soup, stirring until it is fully melted and the soup has thickened slightly.
6. Taste the soup and adjust the seasoning if necessary. If you prefer a thicker consistency, you can simmer the soup for a few more minutes. Once ready, ladle the cheeseburger soup into bowls and serve hot.
Variations and Substitutions
While this soup shines in its modified form, there’s always room for experimentation to tailor it closer to the cheeseburger experience:
1. Add a Turkey Bacon Topping: A crispy topping of turkey bacon adds a burst of flavor reminiscent of a classic cheeseburger.
2. Incorporate Pickles: For an extra kick, diced pickles lend a tangy crunch to the soup, elevating its taste profile.
3. Opt for Turkey Ground Meat: To lower the Weight Watchers points further, swap out beef for turkey ground meat, maintaining the soup’s deliciousness.
Tips and Tricks Section for Making Cheeseburger Soup
For optimal results, consider the following suggestions:
1. Ensure the beef is thoroughly browned for enhanced flavor.
2. Strain off any excess fat before proceeding with the soup-making process.3. Pat dry the beef with paper towels to remove excess moisture, preventing the soup from becoming overly greasy.
WW Points
Olive oil 1 point
Onion 0 points
Celery 0 points
Garlic 0 points
Uncooked extra leanground beef 96% lean 4% fat 8 points
Carrots 0 points
Chicken broth 1 point
Table salt 0 points
Fat free cottage cheese 0 points
Fat free skim milk 5 points
Cornstarch 2 points
Canned tomato sauce 0 points
Cheeseburger Soup: A Homage to a Classic American Dish
Ingredients
- 1 teaspoon olive oil (5 ml)
- ½ cup chopped white onion (60 g)
- 1 cup chopped celery (120 g)
- 2 cloves garlic, minced
- 300 g. lean ground beef (97% lean meat/ 3% fat)
- 1 cup finely grated carrot (120 g)
- 1 cup tomato sauce (240 ml)
- 4 cups chicken broth (960 ml)
- Salt and pepper to taste
- 1 cup cottage cheese (240 g)
- 2 cups fat free skim milk (480 ml)
- 2 tablespoons cornstarch (16 g)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped celery. Sauté until the vegetables are softened and fragrant, about 3-4 minutes.
- Brown Ground Beef: Add the lean ground beef to the pot with the sautéed vegetables. Break up the meat with a spoon and cook until browned, about 5-7 minutes. Stir in the finely grated carrot and continue to cook for another 2-3 minutes.
- Pour in the tomato sauce and chicken broth. Stir well to combine all the ingredients. Season the soup with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
- In a small bowl, whisk together the milk and cornstarch until smooth. Pour the mixture into the soup, stirring continuously.
- Add the cottage cheese to the soup, stirring until it is fully melted and the soup has thickened slightly.
- Taste the soup and adjust the seasoning if necessary. If you prefer a thicker consistency, you can simmer the soup for a few more minutes. Once ready, ladle the cheeseburger soup into bowls and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
