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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.
Chef’s Tips
- 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)
Equipment
- dutch oven or large, heavy-bottomed pot
- Large wooden spoon or firm silicone spatula
- high-speed blender or standard blender, see Notes
Ingredients
- 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
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.
- 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.
Approximate Information for One Serving
Nutrition Disclaimers
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.
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Is this recipe also gluten-free?
Yes!
Excellent comfort food! I’m completing the plant based Whole30 so subbed meatless grounds. I added a can of green chilis and a pepper blend for a little extra flavor. May add mushrooms next time. It’s a great recipe to play around with. Thank you for sharing!
Great swap! Glad you enjoyed it!
Very good recipe! I used olive oil instead of ghee and purple cabbage instead of lettuce. The cabbage added a little texture, so it worked out great. This was my first time using the cashews and nutritional yeast as a cheese substitute, and I was pleasantly surprised.
So glad you enjoyed it! 🙂
Made this on Day 28 and it was a lifesaver. Satisfied my need for something hearty, creamy and warm! Wasn’t sure about the romaine lettuce initially but it’s this level of texture! Plus I used up the last few things in my fridge! I also added some mushrooms, vinegar boiled small potatoes and and used PK’s spicy brown mustard. Perfecto!
So glad you enjoyed this recipe!
Made this on Day 28 and it was a lifesaver. Satisfied my need for something hearty, creamy and warm! Wasn’t sure about the romaine lettuce initially but it’s this level of texture! Plus I used up the last few things in my fridge!
So glad you enjoyed this recipe!
This was sooo good!!! I have autoimmune conditions and have been paleo for a while. My 5 year old daughter was just diagnosed with autoimmune and is in a bad flare and it was recommended she begin a paleo diet. She’s super picky and she loved this, as did my picky eater of a husband. The only thing, for us, was we didn’t care for the lettuce in it and picked it out. That’s more because it was a texture thing, but thankfully that’s something I can easily adjust next time. I’m so happy I have something healthy for my daughter in my recipe box now. I’m definitely going to scour your site now for more ideas!
We’re so glad you and your family enjoyed this soup, Laura! Thanks for sharing!
Made this tonight and it’s delicious!!! A bowl of comfort right here. I used coconut milk instead of almond and love it! Thank you!
Great swap! So glad you enjoyed this recipe. Thanks for sharing! 🙂
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!
Always a favorite of mine! I like to do bacon and homemade pickle toppers! I also enjoy a little more mustard and add pickle juice like someone else recommended! Thank you so much for this staple in our menu rotation!
Ooh, those sound like perfect toppings! So glad you love it, Brandie! 😊