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Low Carb Turkey Cheeseburger Soup
How to Make It
Step 1
Heat the olive oil in a large saucepan or Dutch oven over a medium/high heat. Add the ground turkey. Cook the turkey until browned all over, breaking up any larger chunks of meat as you go. If you would prefer to use a different ground meat this will work just as well. Be sure to adjust your macros for any changes.
Step 2
While the turkey is browning, finely dice the onion. Add the onion to the saucepan along with the paprika, garlic powder and mustard powder. Stir everything together well to combine and cook for a minute or two more until fragrant.
Step 3
Add the passata (tomato sauce) and stock. Stir well to combine. Bring the soup up to a gentle boil then simmer for 5 minutes. You may add salt and pepper if desired, depending on the level of seasoning already in your stock. You may also use a vegetable stock if preferred. Be sure to adjust your macros for any changes made.
Step 4
Add 3/4 of the grated cheddar cheese and stir through the soup. Stir the cheese until melted into the soup and well combined. You may use an alternative grated cheese if preferred, adjusting your macros as needed.
Step 5
Dice the tomato and thinly slice the dill pickles. Divide the soup between individual serving bowls. Divide the chopped tomatoes and sliced dill pickles between the bowls as a garnish and sprinkle over the remaining grated cheese. Serve hot.
Ingredients
- Ground Turkey – 17-½ ounce
- Dill Pickles – 4 small – approx 2″ long
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – 3 cup
- Cheddar Cheese – 1 cup, grated
- Tomato – 1 small – 2 2/5″ diameter
- Gourmet Collection Smoked Paprika by Mccormick – 1 tsp
- Olive Oil – 1 tablespoon
- Tomato Sauce – ¾ cup
- White Onion – ½ medium – 2 1/2″ diameter
- Garlic Powder – ½ teaspoon
- Mustard Powder – ½ teaspoon
