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 Cheeseburger 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?!
How To This Make Cheeseburger Soup Recipe
- 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 the cheeseburger 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.
Recipe 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 this soup 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.
Top Tips To Make Cheeseburger Soup
- 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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Cheeseburger Soup (Whole30, Paleo, Dairy Free)
A cheeseburger in a bowl, but healthy! Whole30, paleo, and dairy free, this soup is loaded with ground beef and other cheeseburger flavors for a hearty, super filling soup.
Ingredients
- 1 stalk celery
- 1/2 medium onion
- 1 1/2 pounds ground beef or bison
- 2 tablespoons ghee
- 1 teaspoon minced garlic
- 1 1/2 tablespoons English mustard or yellow mustard
- 1 tablespoon Creole mustard or whole grain mustard if you can’t find Creole
- 1 to mato diced
- 3 cups unsweetened plain almond milk plus more if needed
- 1 cup iceberg or romaine lettuce chopped
- 1 1/2 cups cashews
- 1 1/2 cups water
- 1/4 cup nutritional yeast
- fresh parsley chopped, to serve
Instructions
- 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.
Notes
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.
Nutrition
Calories: 550kcalCarbohydrates: 14gProtein: 28gFat: 44gSaturated Fat: 14gCholesterol: 93mgSodium: 325mgPotassium: 652mgFiber: 3gSugar: 3gVitamin A: 261IUVitamin C: 4mgCalcium: 195mgIron: 5mgNet Carbs: 11g
Tried this recipe?Let us know how it was!
I have to say, I was skeptical about this. With nut milk and cashews and nutritional yeast, I thought it might taste “fake.” I thought the kids would think it was weird Whole30 food (my husband and I are on the W30, the kids are not). But I read the reviews and decided to give it a try. What a pleasant surprise! It really is quite good. Thick and creamy. Very nice mix of flavors. If I had not known what the ingredients were, I really would have assumed it was made with heavy cream. Certainly not but milk. My husband and kids loved it too. Thanks for such a fun recipe!
This was SOOOOOOO good! I always look to the comments for reviews so I have to say to everyone else looking like I was…make this!
We’re glad you liked it!
This looks delicious and I can’t wait to try this.
What can I use instead of Ghee? My son is allergic to all forms of dairy
Any type of neutral oil would work!
Hi! Is this gluten free?
Yes!
Just found your website and am loving all of the recipes that you have! We tried this last night and I can not believe how much it tastes like a Cheeseburger! AMAZING! I didn’t have any romaine so we added spinach instead and were talking about adding bell pepper and mushroom next time to give it a few more veggies. Thank you for the great recipe!
Do you think fresh spinach would work in place of the lettuce?
Could this be turned into a crockpot soup easily?
We think that would work out well!
I made this last night (used cashew milk instead of almond–not a fan) and it was DELISH!! Both my husband and daughter had seconds and raved about it. This is a definite add to our family favorite recipes!!
I can’t have mustard and there are 2 different kinds in this recipe. Got any ideas?
We personally have not tried this particular substitution, but we read that horseradish can be a good substitute for mustard. Hope this helps!
Hello! Are the cashews raw or roasted? Salted or plain?
Hi Vickie,
The cashews are raw and plain!
Can you substitute the almond milk for coconut milk, or does it have to be almond? Thanks!
Holly, you can substitute. If on Whole30, make sure the the coconut milk is COMPLIANT. 🙂
Hi Cheryl!
Is there a substitute for cashew cream? My son has severe nut allergies. We don’t keep anything nut related in the house, except almonds because it’s the one nut he’s not allergic to.
Anything else you could suggest would be great!
Thanks so much!
Kelley
*side note, I love your blog!
Thanks for the kind words! You can substitute with 1 1/2 cups of steamed cauliflower. 🙂
I like that idea! The nuts really add a lot of fat and calories and make it pretty rich. Maybe doing half of each would keep it nice and creamy but cut the richness a bit. Loved the recipe!
I know what I’m making for dinner tonight! YUM! Thank you!