Cheeseburger Soup (Whole30, Paleo, Dairy-Free) Recipe
This Cheeseburger Soup is a comforting, Whole30 and Paleo-friendly recipe that packs all the classic cheeseburger flavors into a creamy, dairy-free soup. Using ground beef, aromatic vegetables, and a rich cashew cream base blended with nutritional yeast, it offers a delicious and satisfying meal without any dairy or gluten. Perfect for a cozy dinner, this soup is smooth, hearty, and topped with fresh parsley for a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
Meat and Vegetables
- 1 stalk celery, chopped
- ½ medium onion, diced
- 1 ½ pounds ground beef (or ground bison)
- 1 tomato, diced
- 1 cup romaine lettuce (or iceberg lettuce), chopped
Fats and Oils
- 2 tablespoons ghee
Spices and Flavorings
- 1 teaspoon minced garlic
- 1 ½ tablespoons English mustard (or yellow mustard)
- 1 tablespoon Creole mustard (or whole grain mustard if unavailable)
- Salt and freshly ground black pepper, to taste
Liquid and Cream Base
- 3 cups plain, unsweetened almond milk (plus more as needed)
- 1 ½ cups raw cashews
- 1 ½ cups water
- ¼ cup nutritional yeast
Garnish
- Fresh parsley, chopped (for serving)
Instructions
- Brown the beef: Place a medium, heavy-bottomed pot over medium heat. Add the ground beef and season generously with salt and pepper. Cook, crumbling the meat with a wooden spoon or firm spatula until browned and fully cooked. Transfer the beef to a plate or bowl and set aside. Wipe out the pot before continuing.
- Sauté vegetables and aromatics: Return the pot to medium heat and add the ghee. Once melted, add the chopped celery, diced onion, and minced garlic. Cook, stirring occasionally, until the onion is translucent and soft, about 5 to 7 minutes. Stir in the English mustard, Creole mustard, and diced tomato. Cook for another 1 to 2 minutes until the tomato softens.
- Add liquids and simmer: Pour in the almond milk and add the chopped lettuce to the pot. Return the cooked beef to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook gently for 5 to 10 minutes to allow flavors to meld and the lettuce to soften.
- Make the cashew cream: While the soup simmers, combine the raw cashews, water, and nutritional yeast in a high-speed blender. Blend on high until completely smooth and creamy. If you don’t have a high-speed blender, soak the cashews in hot water for at least 30 minutes prior to blending to soften them and achieve a smooth texture.
- Incorporate cashew cream and finish cooking: Pour the cashew cream into the soup pot and stir well to combine. Season with additional salt and freshly cracked black pepper to taste. Continue to simmer the soup until it thickens and achieves a creamy consistency but is not too thick. Add more almond milk a little at a time if you prefer a thinner soup.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley and a sprinkle of fresh cracked black pepper. Serve hot and enjoy your dairy-free, Whole30 approved cheeseburger soup!
Notes
- To achieve a smooth cashew cream without a high-speed blender, soak raw cashews in hot water for at least 30 minutes before blending.
- If you don’t have Creole mustard, whole grain mustard is a great substitute that adds nice texture and flavor.
- Adding more almond milk after blending helps to adjust soup consistency to your preference.
- This soup is naturally dairy-free and Paleo compliant, making it suitable for Whole30 diets if all ingredients are Whole30-approved.
- Use ground bison as an alternative for a leaner meat option.
Keywords: Cheeseburger Soup, Whole30 Soup, Paleo Soup, Dairy Free Soup, Cashew Cream Soup, Ground Beef Soup, Healthy Soup