Folks, let’s talk about a soup that’s here to shake up your weeknight dinner routine. This Weight Watchers Cheeseburger Soup packs all the flavors of a juicy burger—smoky, cheesy, and downright comforting—but in a lighter, spoonable form. Perfect for when you’re craving something hearty but don’t want to blow your points budget.

Why This Recipe Works

Flavor bomb without the guilt: By using lean ground turkey (or extra-lean beef) and reduced-fat cheese, we keep things WW-friendly while still delivering that crave-worthy cheeseburger taste.
Creamy without the cream: A blend of pureed cauliflower and low-fat milk creates a luxuriously thick base—no heavy cream needed.
Veggie-packed: Onions, carrots, and celery add texture and nutrients, making this soup a sneaky way to up your veggie intake.
Meal prep hero: This soup tastes even better the next day, so batch-cook it for easy lunches or dinners.
Customizable toppings: Go wild with pickles, crispy turkey bacon bits, or a sprinkle of sharp cheddar—just track those extras!

Ingredients

1 lb 99% lean ground turkey (or 96% lean ground beef)
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups low-sodium chicken broth
2 cups cauliflower florets (steamed until very tender)
1 cup 1% low-fat milk
1 cup reduced-fat sharp cheddar cheese, shredded
2 tbsp tomato paste
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper to taste
Cooking spray (or 1 tsp olive oil)

Equipment Needed

Large pot or Dutch oven
Immersion blender (or regular blender)
Wooden spoon
Measuring cups and spoons
Knife and cutting board

Instructions

Step 1: Brown the Meat and Sauté the Aromatics

Heat your large pot over medium-high heat and lightly coat it with cooking spray. Add the ground turkey (or beef), breaking it up with a wooden spoon as it cooks—about 5–6 minutes, until no pink remains. Toss in the onion, carrots, and celery, stirring frequently until the veggies soften (another 5 minutes). Add the garlic and cook for 30 seconds until fragrant. Pro tip: If using beef, drain any excess fat after browning to keep things lean.

Step 2: Build the Flavor Base

Stir in the tomato paste, mustard, Worcestershire sauce, smoked paprika, and oregano. Let the mixture cook for 1–2 minutes to deepen the flavors—this is where the “burger” magic happens! Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the soup to a gentle boil, then reduce the heat to a simmer.

Step 3: Blend the Cauliflower for Creaminess

While the soup simmers, puree the steamed cauliflower and low-fat milk until completely smooth. This is your sneaky, low-point substitute for heavy cream. Stir the mixture into the pot, blending it seamlessly with the broth. Let everything simmer together for 10 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper.

Step 4: Melt in the Cheese

Reduce the heat to low and gradually add the shredded cheddar, stirring constantly until fully melted—about 2–3 minutes. Avoid boiling at this stage to prevent the cheese from separating. The soup should now be velvety and rich. Pro tip: For extra cheesiness, reserve a small handful of cheddar to sprinkle on top before serving.

Step 5: Serve with Burger-Inspired Toppings

Ladle the soup into bowls and go wild with toppings. Think diced dill pickles, a dollop of sugar-free ketchup, or even a few crumbled turkey bacon bits. For a crunch factor, try a handful of shredded lettuce or baked whole-wheat croutons. Serve immediately while hot and bubbly!

Tips and Tricks

Boost the umami: Add 1–2 finely chopped mushrooms when sautéing the veggies for an extra savory punch without adding points.
Spice it up: A dash of cayenne or a few shakes of hot sauce can give this soup a spicy kick.
Thickness control: Prefer a thicker soup? Mash half the cooked cauliflower instead of blending it all for a chunkier texture.
Freezer-friendly: Cool the soup completely before transferring it to airtight containers. It freezes well for up to 3 months—just reheat gently on the stove with a splash of broth to loosen it up.
Cheese alternatives: Swap cheddar for reduced-fat pepper jack or Swiss to change up the flavor profile.

Recipe Variations

Tex-Mex Twist: Add a can of rinsed black beans, 1 tsp cumin, and a handful of chopped cilantro. Top with diced avocado (count those healthy fats!).
Buffalo Style: Stir in 2 tbsp of buffalo sauce and swap the cheddar for reduced-fat blue cheese crumbles. Celery sticks on the side mandatory.
Breakfast Burger Soup: Top with a poached egg and a sprinkle of turkey sausage crumbles for a hearty brunch option.
Veggie-Powered: Skip the meat and double the cauliflower, adding 1 cup of diced zucchini for extra bulk.

Frequently Asked Questions

Can I make this soup in a slow cooker?
Absolutely! Brown the meat and sauté the veggies first (for maximum flavor), then transfer everything except the cheese to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the cheese just before serving.

How many Weight Watchers points per serving?
Using lean turkey and reduced-fat cheese, this recipe clocks in at roughly 4–5 points per 1.5-cup serving (depending on your WW plan). Always double-check with your app for exact values.

Can I use frozen cauliflower?
Yes! Thaw and steam it first—just make sure to drain any excess water before blending to avoid a watery soup.

Summary

This Weight Watchers Cheeseburger Soup is a game-changer: hearty, flavorful, and packed with smart swaps to keep it light. Whether you’re meal prepping or feeding a crowd, it’s comfort food that won’t derail your goals.