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Cheryl MalikPosted: 01/27/20Updated: 12/22/22
4.94
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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:
- 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 onInstagram,Pinterest, andFacebook, too!
4.94 from 32 votes
Cheeseburger Soup (Whole30, Paleo, Dairy Free)
Prep:15 minutes minutes
Cook:20 minutes minutes
Total:35 minutes minutes
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.
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6
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
Equipment
dutch oven or large, heavy-bottomed pot
Large wooden spoon or firm silicone spatula
high-speed blender or standard blender, see Notes
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
- 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.
Recipe yields approximately 6 servings. 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. 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 6. Result will be the weight of one serving.
Nutrition Information
Serving Size: 1serving, Calories: 457cal, Protein: 31g, Fat: 32g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 275mg, Potassium: 702mg, Total Carbs: 13g, Fiber: 3g, Sugar: 3g, Net Carbs: 10g, Vitamin A: 858IU, Vitamin C: 4mg, Calcium: 187mg, Iron: 5mg
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.
© Author: Cheryl Malik
Meet Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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Reader Interactions
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Danielle saysThis recipe was amazing. So delicious. Low calorie. Filling. I’ll echo what someone else said – it tastes like a Big Mac in soup form, which sounds weird, but trust me, it was delicious!! Will make again.
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- Jessica | 40 Aprons Team says
So glad you loved it, Danielle! Thanks for sharing!
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- Katie says
What are your thoughts on adding shredded cabbage instead of lettuce?
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- Jessica | 40 Aprons Team says
That should work!
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- Cassi O. says
So I added pickle juice and I feel like it needs to be added to the recipe, haha! Makes it so much more authentically cheeseburger-y. But I am amazed at how creamy this was, I’ve had almond milk based soups before and hated them, but this I will make again.
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- Jessica | 40 Aprons Team says
Ooh yum! Thanks for sharing that tasty tip! So glad you loved it, Cassi. 😊
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- Christie says
This was delicious! You do need to season well and I added extra mustard. I also added some diced dill pickles and it was not the worst idea I’ve had! Lol huge hit with my 4 teenage boys!
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- Jessica | 40 Aprons Team says
So glad the whole family loved it! Thanks for sharing, Christie! 🙂
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- Christina says
Oops! I accidentally submitted my comment on another recipe that was intended for this one. This is a delicious, easy, and indulgent recipe while on Whole 30. My husband loved it. I did make some minor adjustments: combo of yellow + dijon for mustard, diced tomatoes (drained) instead of fresh, and spinach instead of romaine. Super good and rich, but not in a way that makes you regret your meal.
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- Jessica | 40 Aprons Team says
Yum to the adjustments! So glad you and your husband loved this. Thanks for sharing, Christina! 🙂
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- Tara says
I was so ready for this to be fabulous; there are so many 40 aprons recipes I loooove—yet I ended up having to add a lot to this to make it “ok”—I added a splash of aminos and Worcestershire and rice vinegar. Ended up adding potatoes, a can of fire roasted tomatoes and extra garlic, too. Otherwise, depending on the bite, it just tasted like nothing, or burger, unfortunately. Not a win for us, but not a total loss at all.
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- Megan | 40 Aprons Team says
Thank you so much for your feedback, Tara! I apologize you had to make so many modifications, but I’m definitely happy you were able to adjust it to work in the end.
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- deborah says
Can this be frozen?
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- Megan | 40 Aprons Team says
It can, but the texture and consistency may change a little after freezing and thawing it.
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- Heather says
Can I use coconut milk in place of almond milk?
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- Megan | 40 Aprons Team says
Sure!
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- Tonya says
Can this be made in the crockpot? If so, any special directions?
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- Anna Claire | 40 Aprons Team says
Sure! Just brown the meat and veggies in a separate pan, prepare the cashew sauce as directed, and then add everything to your crockpot. You can cook on high for 3-4 ours or low for 6-8!
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