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Nov 14

Cheeseburger Soup

Cheeseburger Soup

Did it snow where you live this week? It did overnight here a few days ago and I woke up and actually had to bust out my ice scraper! I know it’s November and I live in Buffalo and I shouldn’t be shocked, but the cold weather still caught me off guard this week and for the past few days I’ve felt chilly from the inside out. Tonight I feel warm again, despite the outside temperature, and I’m going to give almost all the credit to this warm, filling, delicious soup. These fluffy, soft pink socks I have on get a little credit, but mostly I think it’s the soup.

Cheeseburger Soup

I like soup a lot, but for me to consider it a meal it needs to be thick and hearty and filling. This Cheeseburger Soup offers real cheeseburger flavor served in a hot, creamy bowl of comfort. It also doesn’t take long to make at all (perfect for weeknights) and the hamburger bun croutons I made with it added a nice crunch and rounded out the authentic cheeseburger flavor. Whatever your weather, warm up from the inside out with this meaty, cheesy, hearty Cheeseburger Soup! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Looking for other hearty soup ideas to get you through the winter? Try Spaghetti & Meatball Soup, Butternut Squash Soup, Chicken Tortilla Soup, White Chicken Chili, Herbed Chicken & Dumplings, Buffalo Chicken Chili or Roasted Tomato Basil Soup

Cheeseburger Soup

This Cheeseburger Soup offers real cheeseburger flavor served in a hot, creamy bowl of comfort!


  • 1 ½ tablespoons light butter, divided
  • 1 hamburger bun with sesame seeds
  • A pinch of garlic powder and salt
  • 1 celery stalk, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ¾ lb 95% lean ground beef
  • 1 ½ - 2 teaspoons McCormick Hamburger Seasoning
  • 1 ½ cups fat free low sodium beef broth
  • 1 (10.75 oz) can of Campbell’s Healthy Request Cheddar Cheese Soup
  • ½ cup fat free half and half
  • ½ cup fat free plain Greek yogurt
  • 3/4 cup shredded 2% sharp cheddar cheese, divided


  • Pre-heat the oven to 325 degrees. Using kitchen shears, cut the hamburger bun into bite sized cubes (about 25). Melt a tablespoon of the butter and toss the cubes in it until coated. Sprinkle a pinch of garlic powder and another of salt over the bread cubes. Lay the cubes in a single layer on a baking sheet and bake in the oven for 15 minutes until they have a crouton texture. Set aside.
  • In a large pot, bring the remaining ½ tablespoon of light butter over medium heat. Add the celery and onions and cook for about 4 minutes. Add the garlic and cook another minute until vegetables are softened. Remove vegetables to a side plate.
  • Keep the pot over medium heat and add the ground beef, breaking it up with a spoon or spatula. Sprinkle the meat with the hamburger seasoning and continue cooking until browned.
  • Add the vegetables to the meat in the pot along with the broth, cheese soup, half and half, yogurt, and about 1/2 cup of the shredded cheese. Stir the mixture together until well combined and increase the heat to high. Once the mixture starts to bubble, reduce the heat to a simmer (low) and let simmer for 20 minutes. Serve topped with remaining cheese and reserved croutons.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
259 calories, 16 g carbs, 5 g sugars, 10 g fat, 3 g saturated fat, 25 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup + croutons) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 7 SmartPoints
Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

28 comments on “Cheeseburger Soup”

  1. Emily – can you share what’s in the hamburger seasoning? Not sure I want to buy a whole bottle, but I could probably make my own if I know what’s in it. Thanks!

  2. Aww, man, now that is some comfort food! Or I guess I should say, aww, woman! My mom makes a low carb version of this (sans the bread)… she’s low carb to control her diabetes, but this version works me me! Thanks for sharing it!

  3. Can’t wait to try! Thanks emily for another great sounding recipe!

  4. Sounds great! I’ll be trying this soon. I’m in Syracuse, and our dusting of snow surprised me too (not sure why…..like you said we shouldn’t be shocked, lol!)

  5. If I can’t find mccormick hamburg seasoning what spices are in it so I can substitute?

    • Hi, I listed them all out and provided a link to the first commenter on this post – I would copy & paste them here but I’m responding from my phone. If you just scroll up a little bit you’ll find your answer! thanks 🙂

  6. Thanks for posting another great recipe 🙂

  7. Okay, this is already a favorite! I cooked the soup early afternoon and transferred it to a crock pot to keep warm and to let all the flavors marry one another. Every time if go into the kitchen, I take a taste 😉

    I added a small amount of crushed red pepper ONLY because we like things a little on the hot side! This is a fabulous winter dish!

  8. thanks for this recipe. i have been looking for a lighter version. <3

  9. I made this last night for dinner and everyone loved it! I have made many of your recipes and what I always love is that my entire family enjoys the meal. Thank you for all your great recipes!

  10. Fantastic! I made this soup to take for lunches and it exceeded my expectations! It’s very filling and tastes wonderful. I didn’t have any hamburger seasoning, so I used McCormick’s Spicy Montreal Seasoning. Added just the right amount of kick! Thanks for this recipe!

  11. Made this tonight and we LOVED it. It was the perfect combination of creamy and cheesy. I took the suggestion of someone else and added a little crushed red pepper, which gave it the right amount of spice!

  12. I love all the recipes of yours I have tried so far. This one, I didn’t care for though 🙁 I think it was the hamburger seasoning. I ended up dressing it up with some canned tomatoes and 2/3 cup of ketchup and I’m sure I’ll finish the pot I made. I’m wondering… could you use the same creamy soup concept with chicken instead? I think this recipe is awesome, I just might prefer it chickeny.

  13. Is there a subsitute for the greek yougurt? I dont really care for that.

  14. Can this be made in a crock pot?

  15. Hi there! Do you know what the smartpoints are per serving without the croutons? Thanks so much!!

  16. Cheddar cheese soup was impossible to find today so I grabbed a cream of chicken. Fingers crossed it works out. I’m kinda nervous about it .

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