Heart-Healthy Cheeseburger Soup

Indulge in the comfort of a classic cheeseburger with a heart-healthy twist in this delightful Cheeseburger Soup. Packed with lean ground turkey, colorful veggies like carrots, celery, and bell peppers, and creamy low-fat milk, this guilt-free recipe offers all the flavors you crave without compromising on nutrition. The addition of sharp reduced-fat cheddar cheese delivers a satisfying richness, while a touch of oregano and basil enhances the hearty broth. Perfectly thickened with a cornstarch slurry and loaded with tender russet potatoes, this soup is sure to become a family favorite. Ready in under an hour and brimming with wholesome ingredients, it's the ideal choice for a balanced, cozy dinner. Garnish with fresh parsley and serve up a bowl of deliciousness that’s as nourishing as it is satisfying!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground turkey breast
• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 1 large carrot, diced
• 2 units celery stalks, diced
• 1 medium red bell pepper, diced
• 3 units garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth
• 2 medium russet potatoes, peeled and diced
• 1 unit bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon ground black pepper
• 1 cup low-fat milk
• 1 cup shredded reduced-fat sharp cheddar cheese
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the ground turkey to the pot and cook until browned, about 5-7 minutes, breaking it apart with a spoon as it cooks.

Step 3

Once browned, transfer the cooked turkey onto a plate lined with paper towels to drain any excess fat.

Step 4

In the same pot, add the diced onion, carrot, celery, red bell pepper, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened.

Step 5

Return the cooked turkey to the pot and pour in the low-sodium chicken or vegetable broth.

Step 6

Add the diced potatoes, bay leaf, oregano, basil, and black pepper. Stir well and bring the mixture to a boil.

Step 7

Reduce the heat to low and let the soup simmer uncovered for 25 minutes, or until the potatoes are tender.

Step 8

In a small bowl, mix the cornstarch and water to create a slurry.

Step 9

Add the slurry to the pot and stir well to combine. This will help thicken the soup.

Step 10

Gradually stir in the low-fat milk and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.

Step 11

Remove the bay leaf and taste for seasoning, adjusting if necessary.

Step 12

Serve the soup hot, garnished with chopped fresh parsley to add flavor and a pop of color.

Nutrition Facts

Serving size	2731.5 grams (2731.5g)

Amount per serving	% Daily Value*
Calories	1872

Total Fat 53.20g	68%
Saturated Fat 21.50g	108%
Polyunsaturated Fat 0.00g
Cholesterol 397mg	132%
Sodium 1866mg	81%
Total Carbohydrate 151.50g	55%
Dietary Fiber 15.70g	56%
Total Sugars 28.30g
Protein 181.70g	363%

Vitamin D 125IU	624%
Calcium 1451mg	112%
Iron 12mg	67%
Potassium 4682mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 40.1%

Carbs: 33.5%