Healthy Cheeseburger Soup

Sometimes in the middle of winter, I just crave a yummy burger on the grill.  Though it is totally possible to do while it’s cold outside, it’s not exactly convenient or enticing.  The best solution to this issue is to turn it into soup!  This healthy cheeseburger soup with pickles is so cozy and comforting.  With all real food ingredients you can fulfill your burger craving, guilt free.

Bowl of healthy cheeseburger soup with bacon and pickles on top

Three reasons I love this recipe:

1. I am ALWAYS on the hunt for more ways to use ground beef.  One of the best things about living on a farm is locally raised beef.  In fact, our closest neighbor actually raises cattle, which is where we stock up on our beef.  This makes it so much more affordable, not to mention the better quality and the fact that we are able to get a closer look on how the cattle are raised (primarily grazing happily in a field).  However, this also means we have soooo much ground beef to use. 

2. It is a comfort food that is naturally gluten free.  By switching flour, or cornstarch to arrowroot in this recipe makes it gluten free and lower carb. Meaning you can serve it to many of your gluten free, diabetic or keto following friends. Of course, if you serve it with a piece of crusty sourdough bread, this would not be the case. 

3. There’s like, a lot of vegetables in here.  Though you wouldn’t know it by the name or the flavor, there are five different vegetables in this soup.  This means you get the flavor and all those amazing vitamins and minerals that veggies have to offer.  And maybe, just maybe you can convince your veggie forgoing family member to eat a few without even noticing. 

Vegetables cut up for healthy cheeseburger soup

Frequently asked questions:

I don’t have arrowroot or tapioca flour on hand.  Can I use a different thickener? 

You can totally use a traditional roux or you could use cornstarch, just keep in mind that this alters the fact that it would not be gluten free and it would alter the nutritional content but if these are not concerns for you, then go for it.  

Can I make this recipe dairy free? 

Though I have not personally tested a dairy free version of this recipe, I do think that subbing the heavy cream for coconut milk and omitting the cheese and adding in 1-2 tablespoons of nutritional yeast would yield a tasty, dairy free result.

Is this recipe keto? 

While it is not keto due to the potatoes, you could either omit the potato or substitute it with cauliflower to make it low carb.  The soup is thickened with arrowroot or tapioca flour which are great low carb thickener options.

Pot of healthy cheeseburger soup

How to make this recipe:

  1. Begin by frying bacon bits in a large stock pot or dutch oven.

    I love to use my kitchen shears to cut the bacon directly into the pot for a quick hack. 

  2. Remove bacon with a slotted spoon and rest it on a paper towel to absorb the grease. 

    Ideally you only want about a tablespoon of grease left in the stock pot.

  3. Brown the ground beef in the pan. 

    Season with salt, pepper, garlic and paprika. Once cooked through, remove beef with a slotted spoon and set aside.  Again, you really only want about one tablespoon of grease left in the pot so if you have more, be sure to remove it before adding the veggies.

  4. Saute the veggies.

    Add the onion, carrot and celery, saute 3-4 minutes then add the mushrooms and garlic.  Continue to saute until all the veggies are slightly softened, about 4-5 additional minutes. 

  5. Add the arrowroot/tapioca flour to the veggies.

    Stir it in and make sure its fully incorporated.

  6. Add the broth and heavy cream.

    Start by adding the liquids slowly so you don’t get clumps of thickener. Once combined, add in the coconut aminos and dijon mustard, stir until combined.

  7. Add back the beef, potatoes, most of the chopped pickles and bacon bits.

    Leave some of the pickles and bacon for topping.  Simmer for at least 15 minutes. 

  8. Add in the shredded cheese. 

    Stir to combine and ensure cheese is fully melted.  Season with salt and pepper as desired.  

  9. Scoop into bowls

    Top with additional cheese, pickles and bacon.  Enjoy! 

Healthy Cheeseburger Soup

A delicious and healthy way to fulfill your cheeseburger craving while also consuming a variety of vegetables. Topped with pickles and bacon, this recipe has all the flavor while using all real food ingredients.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: Healthy Cheeseburger Soup
Servings: 6 servings


  • 4 pieces of Bacon cut into small pieces
  • 1.5 lbs Ground Beef
  • 1 Yellow Onion
  • 2 Carrots
  • 2 Celery Stocks
  • 8 oz Baby Bella Mushrooms
  • 2 cloves Garlic
  • 1 lb Russet Potatoes
  • 1/2 cup Dill Pickles, chopped
  • 4 cups Low Sodium Chicken Broth or Bone Broth
  • 1 1/2 cups Heavy Cream
  • 2 cups Shredded Cheddar Cheese
  • 1/4 cup Arrowroot Powder (or Tapioca flour)
  • 1 Tablespoon Coconut Aminos
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Black pepper


  • Start by adding the small pieces of bacon to a dutch oven or large stock pot over medium heat. Cook for about 5 minutes or until bacon is crispy. Remove bacon with a slotted spoon and set aside. If there is more than a tablespoon of grease left over, discard it.
  • Add the ground beef to the pot. Season with salt, pepper, paprika, and garlic powder. Continue to cook over medium heat until all pink is gone.Remove the beef and set aside. Again, if there is more than a tablespoon of grease leftover, discard it.
  • Add the onion, carrot and celery and saute over medium heat. Cook for about 3-4 minutes before adding in the garlic and the mushrooms. Continue to cook for about 5 minutes or until the vegetables are just getting soft.
  • Add in the arrowroot powder and stir until the vegetables are evenly coated. Then slowly add in the chicken broth while stirring.
  • Once all of the broth has been added, add the heavy cream, potato ground beef, pickle, dijon mustard and coconut aminos. Bring to a boil, then reduce to a simmer for 15 minutes.
  • Lower the heat of the soup, add in the cheese and stir until it has completely melted.
  • Add in most of the bacon bits, reserving some as topping. Season with salt and pepper to taste.
  • Divide the soup into bowls, top with a bit more shredded cheese, bacon and pickles. Enjoy!


  • If you are okay with soy, you can use soy sauce in the place of coconut aminos. Additionally you could use tamari if you want to keep this recipe gluten free.
  • If you are dairy free, sub the heavy cream for coconut milk and the cheese for 2 Tablespoons of nutritional yeast. 

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.



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