Low Calorie Cheeseburger Soup

Ever stared longingly at a cheeseburger while your diet plan gives you the evil eye from across the room? Yeah, me too. That’s why I created this magical Low Calorie Cheeseburger Soup that lets you have your burger and eat it too—minus the food guilt hangover. It’s basically the superhero of comfort foods, swooping in to save your calorie budget while still delivering all those nostalgic drive-thru flavors.

Why This Recipe is Awesome

Let’s get real for a second—cheeseburger soup sounds like something a five-year-old would invent after watching too many cooking shows. But trust me, this concoction is legit amazing for three reasons:

First, it’s ridiculously satisfying while being under 300 calories per serving. (I know, witchcraft, right?)

Second, it takes about 30 minutes to make, which is faster than ordering delivery and then pretending you didn’t eat the whole thing when your roommate walks in.

Third, it actually tastes like a cheeseburger. Not in that sad “diet food trying to be something it’s not” way, but in a legitimate “OMG this is actually good” way.

Ingredients You’ll Need

Round up these usual suspects:

• 1 pound lean ground turkey (because beef is so 2019)
• 1 medium onion, diced (tears are part of the cooking experience)
• 2 carrots, diced small (sneaky veggies your inner child won’t notice)
• 2 celery stalks, chopped (the unsung hero of soup bases)
• 2 cloves garlic, minced (vampires, consider yourselves warned)
• 4 cups low-sodium chicken broth (because we’re being healthy-ish)
• 1 can (14.5 oz) diced tomatoes (undrained—that juice is liquid gold)
• 1 tablespoon Worcestershire sauce (the unpronounceable flavor bomb)
• 2 teaspoons yellow mustard (the condiment, not the color)
• 1 teaspoon dried oregano (because some green flecks make it fancy)
• ½ cup reduced-fat shredded cheddar cheese (the star of the show)
• 2 tablespoons light cream cheese (for that velvety mouth-feel)
• Salt and pepper to taste (duh)
• Optional toppings: chopped pickles, more cheese, chopped tomatoes (go wild)

Step-by-Step Instructions

1. Brown that meat. In a large pot over medium heat, cook the ground turkey until no pink remains. Break it up with a wooden spoon like it personally offended you. Drain any excess fat if you’re being extra virtuous.
2. Veggie time. Add the onions, carrots, and celery to the pot with the meat. Cook for about 5 minutes until the veggies start to soften and the onions become translucent. Toss in the garlic for the last 30 seconds—burnt garlic is the fastest way to ruin your soup (and your day).
3. Liquid courage. Pour in the chicken broth and add the diced tomatoes. Give everything a good stir, scraping up any browned bits from the bottom of the pot. Those little nuggets are flavor gold.
4. Season like you mean it. Add the Worcestershire sauce, mustard, oregano, salt, and pepper. Bring the soup to a simmer and let it cook for about 15 minutes, or until the vegetables are tender.
5. Cheese, please. Reduce the heat to low and stir in the cream cheese until it’s completely melted. Gradually add the shredded cheddar, stirring until the soup is smooth and silky. Pro tip: adding the cheese all at once is a one-way ticket to Clump City.
6. Taste test. Give it a try and adjust seasonings if needed. More salt? More pepper? Live your best life.
7. Serve it up. Ladle into bowls and top with your choice of garnishes. I personally think chopped pickles are non-negotiable for that authentic cheeseburger experience, but you do you.

Common Mistakes to Avoid

Even a kitchen genius like yourself might stumble into these traps:

• Using full-fat everything. Look, I get it—fat equals flavor. But this is low-calorie cheeseburger soup, not “let’s empty the dairy aisle” soup. Stick to the reduced-fat options.
• Boiling instead of simmering. Aggressively boiling your soup will give you tough meat and mushy vegetables. Gentle bubbles = happy soup.
• Forgetting to drain the meat. Unless you’re aiming for oil slick soup (yum?), drain that fat after browning.
• Getting impatient with the cheese. High heat + cheese = stringy, separated sadness. Low and slow is the way to go.
• Skipping the Worcestershire sauce. It’s that mysterious “what is that flavor?” ingredient that makes this soup taste like a burger. Don’t you dare leave it out.

Alternatives & Substitutions

Need to switch things up? I gotchu:

Protein possibilities: Swap the ground turkey for 93% lean ground beef if you’re feeling traditional, or use plant-based ground for vegetarian vibes. I’ve tried both, and they’re solid options.

Dairy dilemmas: Lactose-intolerant friends, try using dairy-free cheese alternatives and coconut cream instead of cream cheese. It won’t be exactly the same, but it’ll still be tasty. Honestly, the dairy-free cheeses have come a long way since the plastic-like shreds of yesteryear.

Broth basics: Vegetable broth works perfectly fine if you’re avoiding chicken products. Beef broth gives a richer flavor but adds calories, so choose your fighter.

Spice it up: Add a dash of hot sauce or red pepper flakes if you want some kick. Sometimes I throw in a little smoked paprika for that grilled burger vibe. IMO, it takes the soup to the next level.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! It actually tastes better the next day when all the flavors have had time to get friendly with each other. Store in the fridge for up to 3 days, or freeze for up to 3 months. Just reheat gently to avoid cheese separation drama.

Is this actually low calorie or are you lying to me?
First of all, rude. Second, yes—it’s about 250-275 calories per serving if you follow the recipe as written. That’s like, one-third of a regular cheeseburger with fries. Math doesn’t lie, friend.

Can I make this in a slow cooker?
You sure can! Brown the meat and sauté the veggies first, then transfer everything except the cheese to the slow cooker. Cook on low for 4-6 hours, then stir in the cheese during the last 30 minutes.

What if I hate pickles but want the authentic cheeseburger experience?
Who are you and why do you hate joy? Just kidding (kind of). Try adding a little pickle juice to the soup instead—you get the flavor without the chunks. Or just embrace your pickle-less existence and top with some chopped tomatoes and lettuce instead.

Will this impress my in-laws?
That depends entirely on your in-laws. If they’re the type who appreciate practical, delicious food that doesn’t expand waistlines, then yes. If they’re expecting beef wellington, maybe save this for a casual family dinner instead.

Final Thoughts

And there you have it—all the satisfaction of a drive-thru cheeseburger in a steamy, comforting bowl, minus the calorie bomb and greasy fingers. This soup has gotten me through many a diet crisis when I was about to cave and order a pizza. It’s proof that healthy eating doesn’t have to taste like punishment (looking at you, plain chicken and broccoli).

So grab your ladle, fill your bowl, and enjoy the smugness that comes from eating something that tastes naughty but is actually nice to your body. And if anyone asks for the recipe, feel free to act all mysterious about your culinary wizardry. Some secrets are worth keeping—but not this one. Share it far and wide!