Heart-Healthy Cheeseburger Soup
Indulge guilt-free with this Heart-Healthy Cheeseburger Soup, a comforting twist on a classic favorite designed to nourish without sacrificing flavor. Packed with lean ground turkey, vibrant vegetables like carrots, celery, and bell peppers, and a creamy base made with low-fat milk and reduced-fat sharp cheddar, this soup delivers all the savory satisfaction of a cheeseburger in a wholesome, balanced bowl. Simmered with aromatic herbs like oregano and basil, and thickened with a cornstarch slurry for just the right consistency, it’s the perfect warming meal for any day of the week. Ready in under an hour and topped with fresh parsley for a burst of flavor and color, this heart-healthy recipe is ideal for busy families or anyone looking to enjoy comfort food without compromise.
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Recipe Information
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
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the ground turkey to the pot and cook until browned, about 5-7 minutes, breaking it apart with a spoon as it cooks.
Once browned, transfer the cooked turkey onto a plate lined with paper towels to drain any excess fat.
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.
Return the cooked turkey to the pot and pour in the low-sodium chicken or vegetable broth.
Add the diced potatoes, bay leaf, oregano, basil, and black pepper. Stir well and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer uncovered for 25 minutes, or until the potatoes are tender.
In a small bowl, mix the cornstarch and water to create a slurry.
Add the slurry to the pot and stir well to combine. This will help thicken the soup.
Gradually stir in the low-fat milk and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
Remove the bay leaf and taste for seasoning, adjusting if necessary.
Serve the soup hot, garnished with chopped fresh parsley to add flavor and a pop of color.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 28.3 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1450 mg | 112% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4682 mg | 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.
