Cheeseburger Soup (Whole30, Paleo, Dairy-Free)

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

1. 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.
2. 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.
3. Pour in almond milk, add lettuce, and return beef to pot. Bring to a boil then reduce to simmer. Simmer 5-10 minutes.
4. 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.
5. 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:

• Chicken Pot Pie Soup
• Tom Kha Soup
• Instant Pot Chicken Tortilla-less Soup
• Broccoli Cheese Soup

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

5 from 4 votes

Print

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.

Course Dinner, Main Course, Soup

Cuisine American

Keyword beef, paleo, whole30

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 servings

Calories 550 kcal

Author Cheryl Malik

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

1. 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.
2. 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.
3. Pour in almond milk, add lettuce, and return beef to pot. Bring to a boil then reduce to simmer. Simmer 5-10 minutes.
4. 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.
5. 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.

Recipe 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 Facts

Cheeseburger Soup (Whole30, Paleo, Dairy Free)

Amount Per Serving

Calories 550 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 14g88%

Cholesterol 93mg31%

Sodium 325mg14%

Potassium 652mg19%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 3g3%

Protein 28g56%

Vitamin A 261IU5%

Vitamin C 4mg5%

Calcium 195mg20%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.