This soup is a cheeseburger in a bowl… Without the actual cheese or bun! Whole30, paleo, and dairy free, this hearty soup is cheesy and loaded with flavor. It’s super filling and quick and easy to make.
Why This Soup Is So Good
- This recipe is based on a soup from a local restaurant, Rizzos. It’s based on their actual recipe and it’s oh so good!
- This soup is Whole30, paleo and dairy free. You can even make it vegan really easily!
- It’s hearty, filling and tastes just like a cheeseburger – what’s not to love?!
Variations And Substitutions
This Cheeseburger Soup recipe is delicious as it is, but there are some easy variations you can make to fit to your tastes and dietary needs. Don’t omit the lettuce, though. I know it sounds weird but it works so well!
- If you don’t have creole mustard, you can use grainy or dijon in its place.
- You can use any ground meat you prefer, bison, lamb and veal all work well.
- Make it vegan by using veggie crumbles and a vegetable stock.
How Long Does It Keep?
When it comes to meal prep and make ahead meals, soup is a perfect choice! Whenever I make a soup, I always make a double batch to grab for easy meals at a later date. This cheeseburger soup is no different!
Once you have made the soup, let it cool completely and then transfer it to an air-tight container. It will then last in the fridge for about four days, or you can freeze it for up to a month. Defrost the soup in the fridge overnight and simply reheat it on the stovetop.
- If you do not have a high-speed blender, soak cashews in hot water for at least 2 hours before cooking. Drain and combine with water and nutritional yeast in a regular blender, as directed in the recipe instructions. Proceed with recipe as written.
- Be sure to brown the ground meat well, it should be deep brown in color. This helps to enhance the flavor of the finished soup.
- Use a heavy bottomed pan to make the soup in. They distribute the heat more evenly so you don’t get hotspots which can lead to burning.
For More Whole30 And Paleo Soup Recipes:
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- 1 stalk celery
- ½ of one medium onion
- 1 ½ pounds ground beef or ground bison
- 2 tablespoons ghee
- 1 teaspoon minced garlic
- 1 ½ tablespoons English mustard or yellow mustard
- 1 tablespoon Creole mustard or whole grain mustard f you can't find Creole
- 1 tomato diced
- 3 cups plain, unsweetened almond milk plus more if needed
- 1 cup romaine lettuce or iceberg lettuce, chopped
- 1 ½ cups raw cashews see Notes
- 1 ½ cups water
- ¼ cup nutritional yeast
- fresh parsley chopped, to serve
- dutch oven or large, heavy-bottomed pot
- Large wooden spoon or firm silicone spatula
- high-speed blender or standard blender, see Notes
- Place a medium, heavy-bottomed pot over medium heat. Add the beef and season with plenty of salt and pepper. Brown, crumbling with a wooden spoon or firm spatula. Transfer to a plate or bowl and set aside. Wipe out pot and return to medium heat.
- Heat the ghee in the pot and add celery, onions, and garlic. Cook until onion is translucent and soft, about 5-7 minutes. Add the mustards and tomato and cook 1-2 minutes or until tomato is softened.
- Pour in almond milk, add lettuce, and return beef to pot. Bring to a boil then reduce to simmer. Simmer 5-10 minutes.
- Meanwhile, combine cashews, water, and nutritional yeast in a high-speed blender. Blend on high speed until very, very smooth. If you do not have a high-speed blender, see notes. Pour in cashew mixture to soup and stir.
- Season soup with plenty salt and pepper. Continue to simmer until thickened and creamy but not too thick. Add a little more milk if desired. Top with fresh chopped parsley and fresh cracked black pepper to serve.
- Cashews: If you do not have a high-speed blender, soak cashews in hot water for at least 2 hours before cooking. Drain and combine with water and nutritional yeast in a regular blender, as directed in the recipe instructions. Proceed with recipe as written.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.