Recipe

Healthy Cheeseburger Soup (Bright and Citrusy)

All the cozy, cheesy cheeseburger vibes in a lighter soup, finished with lemon and pickle brine for a bright, tangy pop.

By Matt Campbell

•

4.8

A bowl of creamy healthy cheeseburger soup topped with shredded cheddar, diced pickles, and chopped parsley on a wooden table with a lemon wedge nearby

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Cheeseburger soup is usually the kind of bowl that hugs you back. Creamy, beefy, cheesy, potato-y. Delicious, but sometimes it lands like a nap you did not schedule.

This version keeps the comfort but cleans up the vibe. We go heavy on aromatics, use lean ground beef, and build a creamy base without relying on a mountain of cream. Then, right at the end, we hit it with a bright little one-two punch: fresh lemon juice and a splash of pickle brine. It sounds a little chaotic (my favorite kind), but it makes the whole pot taste more alive. Like you just turned the lights on in the room.

If you want a weeknight soup that tastes like a cheeseburger run through a cozy sweater, but with crisp edges and tangy zip, you are in the right place.

Why it is lighter: lean beef, evaporated milk instead of heavy cream, and a splash of acid at the end to keep the richness in check.

A pot of cheeseburger soup simmering on the stovetop with a wooden spoon resting on the rim

Why It Works

Bright finish, not heavy: Lemon juice and pickle brine balance the cheese and beef so each spoon tastes clean and craveable.
Weeknight-friendly: One pot, simple steps, and it is ready fast with pantry staples.
Lighter creamy texture: Evaporated milk and a quick cornstarch slurry give you that creamy body without needing lots of cream.
Real cheeseburger energy: Beef, cheddar, potatoes, and pickles, plus a mustardy note that makes it unmistakably burger-adjacent.

Pairs Well With

Oven Sweet Potato Fries
Crunchy Green Salad
Lemony Roasted Broccoli
Watermelon Cucumber Salad

Storage Tips

Refrigerate: Cool the soup completely, then store in an airtight container for up to 4 days.

Reheat: Warm gently on the stove over medium-low, stirring often. If it thickens a lot, loosen with a splash of broth or water. Avoid a hard boil or the dairy can turn grainy.

Freeze: You can freeze it, but creamy soups can separate a bit. If you do, freeze up to 2 months and thaw overnight in the fridge. Reheat slowly and whisk to bring it back together. A small splash of milk at the end helps.

Pro move: If you know you will freeze some, hold back the cheese in that portion and stir it in fresh after reheating. Smoother texture, better melt.

Common Questions

What makes this soup “bright and citrusy”?

Two things: fresh lemon juice and a little pickle brine. They act like a squeeze of lime on tacos. Not lemony soup, just a cleaner, tangier finish that keeps the cheese from feeling heavy.

Can I use ground turkey instead of beef?

Absolutely. Use 93% lean ground turkey and add an extra teaspoon of Worcestershire for deeper savory flavor. If you do not have Worcestershire, a small splash of soy sauce works too (use tamari if you need it gluten-free). Taste and adjust salt at the end.

How do I keep the cheese from clumping?

Turn the heat to low (or take the pot off the heat for a minute) before adding cheese, then stir it in gradually. Let each handful melt fully before adding the next. Also, shred your own cheddar if you can. Pre-shredded cheese has anti-caking agents that can make soups a little grainy and can slow down smooth melting.

Can I make it gluten-free?

Good news: it is naturally gluten-free as written since it thickens with cornstarch, not flour. Just make sure your Worcestershire sauce is gluten-free, or swap in tamari.

Is it spicy?

Not unless you want it to be. Add a pinch of cayenne or a spoonful of diced jalapeños when you sauté the onions if you like a little kick.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Small bowl for cornstarch slurry
Ladle

I made a classic cheeseburger soup once and loved it, then immediately felt like I had eaten a whole cheeseburger in blanket form. So I started tinkering. First I tried “healthier” swaps that tasted like sadness. Then I did what I should have done from the start: I kept the good parts and fixed the balance. The moment I added lemon and a splash of pickle brine at the end, the whole pot snapped into focus. It tasted like a cheeseburger, but brighter, lighter, and way more spoonable. Now it is my go-to when I want comfort that still feels awake.

Healthy Cheeseburger Soup (Bright and Citrusy)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

1 tbsp olive oil
1 lb lean ground beef (90% or 93%)
1 medium yellow onion, finely diced
2 carrots, peeled and diced small
2 celery ribs, diced small
3 garlic cloves, minced
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
4 cups low-sodium chicken broth (or beef broth)
1 lb Yukon gold potatoes, diced into 1/2-inch cubes (about 3 cups)
1 bay leaf
1 (12 oz) can evaporated milk
2 tbsp cornstarch + 2 tbsp cold water (slurry)
1 1/2 cups shredded sharp cheddar, divided
1/3 cup dill pickles (from a jar), finely diced, plus more for topping
2 tbsp pickle brine (start with 1 tbsp, then taste)
1 to 2 tbsp fresh lemon juice (about 1/2 lemon)
Optional toppings: chopped parsley, sliced scallions, extra cheddar, Greek yogurt instead of sour cream

Instructions

Brown the beef. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until browned. If there is a lot of fat, carefully spoon off excess.
Sauté the flavor base. Add onion, carrots, and celery. Cook 5 to 6 minutes, stirring, until softened. Add garlic and cook 30 seconds.
Build that cheeseburger backbone. Stir in tomato paste, smoked paprika, Dijon, Worcestershire, salt, and pepper. Cook 1 minute to toast it all.
Simmer. Add broth, potatoes, and bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook 10 to 12 minutes, or until potatoes are tender.
Make it creamy, keep it light. Stir in evaporated milk and bring it back to a gentle simmer. (No need to crank the heat. Gentle is your friend with dairy.) In a small bowl, whisk cornstarch with cold water, then stir the slurry into the soup. Simmer 2 to 3 minutes, stirring, until slightly thickened.
Cheese time (low heat). Reduce heat to low. If the soup looks too steamy or aggressive, take the pot off the heat for 30 to 60 seconds. Stir in 1 cup cheddar a handful at a time until melted and smooth, letting each addition melt before adding more.
Add the bright, tangy finish. Stir in diced pickles. Add 1 tbsp pickle brine and 1 tbsp lemon juice. Taste, then add more brine or lemon if you want extra zip (brine saltiness varies a lot from jar to jar). Adjust salt and pepper.
Serve. Ladle into bowls and top with remaining cheddar and any toppings you love. My favorite combo is extra pickles, parsley, and a tiny squeeze of lemon right before eating.

Matt’s note: Lemon juice can lose its fresh flavor and taste a little harsh if it boils hard for too long, so keep it as an end-of-cook move. Same goes for the brine. Add, taste, and stop when your spoon says “okay, wow.”

Nutrition information is estimated.

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