Macro Friendly Cheeseburger Soup

Let’s be honest—you need comfort food that won’t destroy your fitness goals. Enter the macro-friendly cheeseburger soup: all the flavor of your favorite drive-thru indulgence but without the “why did I eat that?” regret spiral. Grab your spoon, friend. Things are about to get delicious AND nutritious.

Why This Recipe is Awesome

First off, this soup tastes like you’re cheating on your diet, but you’re totally not. It’s the food equivalent of finding money in your jacket pocket—an unexpected win. With around 25g of protein per serving and under 300 calories, it’s basically muscle fuel disguised as comfort food.

Plus, this recipe makes enough for leftovers, which means you can meal prep like a responsible adult while only cooking once. Work smarter, not harder, right?

Ingredients You’ll Need

• 1 lb lean ground beef (90/10 or leaner if you’re being extra virtuous)
• 1 medium onion, diced (tears are part of the process)
• 2 carrots, diced (sneaky veggies for the win)
• 2 stalks celery, diced (more sneaky veggies)
• 2 cloves garlic, minced (vampire protection included free of charge)
• 4 cups low-sodium beef broth (because we’re watching our sodium like responsible adults)
• 1 can (14.5 oz) diced tomatoes (don’t drain—we want all that tomato-y goodness)
• 2 tbsp tomato paste (for extra umami punch)
• 1 tbsp Worcestershire sauce (the unpronounceable secret ingredient)
• 1 tsp dried oregano (optional if you hate flavor)
• ½ tsp smoked paprika (for that cookout vibe)
• 6 oz reduced-fat sharp cheddar, shredded (because we need the cheese pull moment)
• ¼ cup plain Greek yogurt (our secret weapon instead of heavy cream)
• Salt and pepper to taste (duh)
• Optional toppings: extra cheese, diced pickles, crispy bacon bits

Step-by-Step Instructions

1. Brown the beef. In a large pot over medium heat, brown the ground beef until no pink remains. Drain most of the fat, but leave a little for flavor. We’re being healthy-ish, not sad.
2. Add the veggies. Toss in the onion, carrots, and celery. Cook for about 5 minutes until the onions look translucent (fancy cooking term for “see-through”). Add the garlic and cook for another minute. Don’t burn the garlic or we’ll have to start over and have a moment of silence.
3. Get soupy. Pour in the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce. Stir until well combined. Add oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
4. Cheese time! Lower the heat to avoid curdling (because nobody wants chunky soup unless it’s supposed to be). Gradually stir in the shredded cheese until melted. Then stir in the Greek yogurt until well incorporated.
5. Taste test. Adjust seasonings if needed. Is it missing something? Probably more cheese. The answer is always more cheese.
6. Serve it up. Ladle into bowls and add your favorite toppings. I’m personally a pickle-on-top kind of person, but you do you.

Common Mistakes to Avoid

Boiling after adding dairy. Once the cheese and yogurt are in, keep that heat low, friend. High heat = sad, curdled soup.

Using pre-shredded cheese. Those anti-caking agents are the enemy of smooth soup. Grate your own—your taste buds will thank you.

Skipping the fat drain. Unless you want an oil slick on top of your soup (gross), drain most of the beef fat. But not all! We’re not monsters.

Rushing the simmer. Give those veggies time to get tender and release their flavors. Patience makes perfect soup—it’s basically a kitchen proverb.

Alternatives & Substitutions

Protein swaps: Ground turkey works great for fewer calories. Plant-based ground “beef” also works if you’re flexitarian or just experimenting with reducing meat.

Dairy dilemma: Lactose-intolerant? Vegan-curious? Use dairy-free cheese and coconut yogurt instead. The texture will be slightly different, but still delicious.

Carb consideration: Want to bulk it up? Add diced potatoes or white beans. Need even lower carbs? Add more celery and skip the carrots.

Spice it up: Add a diced jalapeño with the vegetables for a spicy cheeseburger soup. Or stir in some hot sauce at the end—I won’t tell anyone.

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker?
Absolutely! Brown the beef first, then dump everything except the cheese and yogurt into your slow cooker. Cook on low for 6 hours, then stir in the dairy in the last 30 minutes. Dinner, meet minimal effort.

How long does this keep in the fridge?
About 3-4 days, which is perfect for meal prep. The flavors actually get better on day 2, like most soups that have their lives together better than we do.

Can I freeze this soup?
Dairy-based soups can get weird when frozen. If you’re planning to freeze, hold the cheese and yogurt, freeze the base, then add the dairy when you reheat. Work smarter, not harder.

Is this really macro-friendly?
With approximately 25g protein, 15g fat, and 12g carbs per serving, it’s pretty darn balanced. But YMMV depending on your specific macro goals. Do what works for your body.

What’s the best cheese to use?
Sharp cheddar gives the most “cheeseburger” flavor, but a blend of cheddar and something meltable like Monterey Jack works magic. Just avoid anything too mild or you’ll end up with bland soup. And nobody wants bland soup.

Final Thoughts

There you have it—all the joy of a cheeseburger in a cozy, spoonable format that won’t derail your fitness goals. This soup is proof that “healthy eating” doesn’t mean sad, bland food that makes you question your life choices.

Make a big batch on Sunday, and you’ll have delicious, protein-packed lunches all week. Your future hungry self will high-five you for being so smart. And remember, garnishes aren’t just for fancy restaurants—throw some pickle slices on top and pretend you’re eating at a five-star burger joint. Only this one comes with abs.