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We are officially into soup season, which in my house is deemed when we need to turn on the heater. Which in Oklahoma takes until November. But here we are and I am GIDDY! Over the next few weeks I plan to share all my favorite soups and stews so you can enjoy them this year! I love that soups and stews can be made either quickly in the Instant Pot or slow cooked over the stove. And I love that you can eat off them for a couple days and I especially love that the flavors get richer and deeper and better by day 2 leftovers. I also love that this is a HEALTHY cheeseburger soup (you won’t find Velveeta cheese here – GROSS!).

I am starting with a crowd favorite! I love this recipe because it truly tastes like a cheeseburger in a bowl. It has the flavors you would expect and love – like pickles and mustard and the heartiness of the beef. I also love that it is so versatile! I can easily throw in more veggies or more meat, based on what I have in the frig and freezer. This heart soup is perfect to enjoy and keep warm in cold weather, and the whole family will love it!

What You Will Love About This Recipe:

Wholesome and Simple ingredients
It can be made in the Instant Pot OR over the stove top
An easy recipe, so it’s perfect for busy weeknights
It’s so versatile!
It’s full of flavor
Makes great leftovers
Budget-friendly
Feeds a crowd!
Great way to meal prep – perfect for lunches throughout the week.
One of my favorite low carb soup recipes!
Ultimate comfort food!

Ingredients:

Ground Beef: , preferably 80/20 for a balance of flavor.
Red Onion: diced small to ensure it softens well in the soup.
Garlic: minced finely for even distribution of flavor – you could substitute with garlic powder
Carrots: peeled and chopped into small, bite-sized pieces.
Zucchini: chopped into small cubes to add texture without overpowering the soup.
Yellow Squash: diced; complements the zucchini with a mild, slightly sweet flavor.
Pickle Juice: for a hint of tang that adds to the flavors of a cheeseburger.
Canned Diced Tomatoes with Chilis: for a bit of acidity and mild heat; drain if desired for a thicker consistency.
Beef Broth: for a rich, savory base. You can use low-sodium broth if preferred. You could use beef bone broth for a richer flavor.
Yellow Mustard: for that classic cheeseburger taste.
Dried Parsley Flakes: for a touch of herbiness.
Salt: to taste, as some components (cheese and broth) may already be salty.
Black Pepper: ½ teaspoon, freshly ground for a mild kick.
Heavy Cream: room temperature; to make the soup creamy and rich.
Mild Cheddar Cheese or Sharp Cheddar Cheese: shredded, preferably sharp cheddar for bold flavor; reserve extra for garnish if desired.
Dill Pickles: chopped, adding to that cheeseburger flavor

Instructions:

Instant Pot Cheeseburger Soup Instructions

Sauté the Vegetables and Beef: Turn on the sauté setting on your Instant Pot and drizzle in 1-2 tablespoons of olive oil or avocado oil. Add the diced red onion and cook, stirring occasionally, until it becomes translucent (about 3-4 minutes).
Brown the Beef: Add 1 pound of ground beef to the Instant Pot, breaking it apart as it cooks. Sauté until it’s fully browned and no pink remains. With 1-2 minutes left, add the minced garlic to release its flavor. Turn off the sauté setting.
Add Remaining Ingredients: Add the chopped carrots, zucchini, squash, pickle juice, canned tomatoes with chilis, beef broth, yellow mustard, dried parsley flakes, salt, and pepper. Do not add the heavy cream or shredded cheese yet, as dairy shouldn’t be pressure-cooked. Stir everything to combine.
Pressure Cook: Secure the lid, set to “Pressure Cook” or “Manual” on high pressure, and cook for 20 minutes. Once the timer goes off, you can either do a quick release or let it naturally release, depending on your time.
Finish with Dairy: Open the Instant Pot, pour in the heavy cream, and add the shredded cheddar cheese. Stir until the cheese melts and the soup becomes creamy.
Serve: Ladle the soup into bowls and garnish with extra shredded cheese, chopped pickles, and crackers if desired.
Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.

Stovetop Cheeseburger Soup Instructions

Sauté and Brown: In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Then, add the ground beef and cook until fully browned, stirring occasionally. Add garlic for the last minute.
Add Ingredients and Simmer: Add the carrots, zucchini, squash, pickle juice, tomatoes with chilis, beef broth, mustard, parsley flakes, salt, and pepper. Stir to combine, then bring the soup to a gentle boil. Reduce heat to low and let it simmer for about 25-30 minutes or until the vegetables are tender.
Finish with Dairy: Stir in the heavy cream and shredded cheese until melted and well incorporated.
Serve: Enjoy with optional toppings like extra cheese, pickles, and crackers.
Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.

Crockpot Cheeseburger Soup Instructions

Pre-Brown the Beef: In a large skillet over medium heat, add olive oil, then cook the onion until translucent, about 4-5 minutes. Add ground beef, cook until browned, and add the garlic in the last minute.
Combine Ingredients in the Crockpot: Transfer the cooked beef and onions to the Crockpot. Add carrots, zucchini, squash, pickle juice, tomatoes with chilis, beef broth, mustard, parsley flakes, salt, and pepper. Stir to mix.
Cook: Cover and cook on Low for 6-8 hours or High for 3-4 hours until the vegetables are tender.
Add Cream and Cheese: Pour in the heavy cream and shredded cheddar cheese, stirring until the cheese is melted.
Serve: Dish up with your favorite toppings!
Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.

healthy and gluten free cheeseburger soup recipe

Perfect Toppings:

Extra Shredded Cheese: A sprinkle of sharp cheddar or Monterey Jack cheese for extra cheesiness.
Chopped Pickles: Dill or bread-and-butter pickles add a nice tang and crunch.
Crumbled Bacon: Crispy bacon bits bring a smoky, savory flavor that pairs perfectly with the cheeseburger vibe.
Green Onions or Chives: Fresh and slightly sharp, these add a pop of color and flavor.
Croutons: Buttery croutons mimic the bread element of a cheeseburger and give a nice crunch.
Dollop of Sour Cream: Adds creaminess and a slight tang, balancing out the richness.
French Fried Onions: These add a crispy, oniony crunch.
Jalapeño Slices: For a kick of heat, especially if you like a spicier soup.
Ketchup and Mustard Drizzle: Just a little squeeze of each can really enhance the cheeseburger flavor.
Fresh Tomato or Cherry Tomato Halves: Adds a juicy, fresh bite to contrast the soup’s richness.

Check out the recipe card below for all the measurements and to make the most delicious gluten-free cheeseburger soup!