There’s something about a chilly, gray day that just calls for a bowl of warmth and comfort. Enter this healthy turkey cheeseburger soup. It’s like wearing your favorite sweater—cozy and satisfying, yet light enough not to weigh you down. I remember a time last fall, when the leaves were just starting to turn, and I whipped up a batch of this soup; it was like tasting autumn itself, with a cheesy, hearty twist.
Steps
- Brown the Turkey: In your chosen cooking method (Instant Pot, Crock-Pot, or stovetop), begin by browning the ground turkey until it crumbles. Drain the excess fat and set the turkey aside for later use.
- Sauté the Vegetables: Melt butter in your pot and add chopped onion, carrots, celery, and minced garlic. Stir and cook until the vegetables are softened, about 5 minutes. Add flour, salt, and pepper, and cook for an additional minute to eliminate the raw flour taste.
- Combine Ingredients: Return the browned turkey to the pot. Add chicken broth, diced potatoes, and cauliflower. Stir all ingredients together to ensure even distribution.
- Cook the Soup: For Instant Pot, seal and cook under high pressure for 10 minutes, then quick release. For Crock-Pot, cover and cook on high for 2-3 hours or low for 5-6 hours. For stovetop, bring to a simmer, then cover and reduce heat to medium-low until potatoes are tender.
- Purée the Cauliflower: Remove the cauliflower with 1 cup of broth, and blend until smooth using a blender or food processor. Carefully return the purée to the soup, stirring until fully incorporated.
- Add Cheddar Cheese: Stir in the shredded cheddar cheese until it melts completely into the soup, creating a creamy texture.
- Serve the Soup: Dish out the soup into bowls, and garnish with chopped scallions and extra cheddar cheese if desired. Enjoy while warm.
Ingredients
- 1/2 pound 93% lean ground turkey
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour (all-purpose, wheat, or gluten-free)
- 1/2 teaspoon kosher salt
- Freshly-ground black pepper, to taste
- 3 1/2 cups low-sodium chicken broth
- 10 ounces Yukon gold potatoes (approximately 2 medium potatoes), peeled and finely diced
- 1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached
- 1 3/4 cups shredded reduced-fat sharp cheddar cheese
- 2 tablespoons chopped scallions, for garnish
FAQ
- Can I use a different type of meat instead of ground turkey?
- Absolutely! You can substitute ground turkey with ground chicken or beef if you prefer. Each will lend a slightly different flavor to the soup.
- How can I make this soup gluten-free?
- To make the soup gluten-free, simply use an all-purpose gluten-free flour for thickening. Remember to check all other ingredient labels to ensure they are also gluten-free.
- What can I do to add more spice to the soup?
- If you enjoy a bit of heat, try adding crushed red pepper flakes for a spicy kick. You can adjust the amount to suit your taste.
- Is it possible to make this soup vegetarian?
- Yes, you can make a vegetarian version by omitting the turkey and adding crispy tofu, mushrooms, or extra cauliflower as protein alternatives.
- Can I use different cheeses in this recipe?
- Certainly! Feel free to experiment with different cheeses to change up the flavor. Smoked gouda, for instance, could be a delicious alternative to cheddar.
Tips
- For a creamier texture, make sure to purée the cauliflower with some broth until it’s smooth before mixing it back into the soup.
- If you’re short on time, you can skip the stovetop sautéing of vegetables when using a slow cooker, but be aware that sautéing enhances their flavor.
- Experiment with different types of cheese to alter the flavor profile; smoked gouda could be a tasty alternative to sharp cheddar.
- To add a bit of heat, consider including crushed red pepper flakes to spice up the soup.
Equipment
- Instant Pot (Pressure Cooker) – If you plan to use the Instant Pot method.
- Crock-Pot (Slow Cooker) – If you plan to use the Crock-Pot method.
- Blender or Food Processor – For puréeing the cauliflower and broth.
- Large Stockpot – For the stovetop method, if you don’t already have one.
- Sauté Pan – Useful for browning the turkey and sautéing vegetables if using the Crock-Pot method.
