There is nothing better than a cozy bowl of a hearty, rich cheeseburger soup – especially when it is made with the most amazing ingredients (you won’t believe it is dairy-free!). This cashew-based soup is packed with flavor, creamy and so good!
Why This Recipe Works
- Creamy: the creaminess comes from an easy-to-make cashew cream that thickens this soup up perfectly!
- Dairy-Free: thanks to that cashew cream, this soup is thick and creamy but (amazingly) dairy-free!
- Nutritional Yeast + Pickle Juice: nutritional yeast tastes so much like cheese (it’s crazy) and the pickle juice really rounds out that cheeseburger flavor!
What You Will Need
- olive oil: this is used to saute the garlic, onions and celery – you could also use ghee or a plant-based butter.
- garlic + yellow onion + celery: these add so much flavor!
- Country Natural Beef Butcher Blend Ground Beef: the best ground beef around!
- dried parsley: add earthiness and flavor.
- chicken broth: I recommend using a high-quality chicken broth or you can even use homemade!
- russet potatoes: these add a different texture and flavor to the soup.
- raw cashews + unsweetened almond milk: these are combined to make that delicious, creamy cashew cream.
- nutritional yeast: this adds that cheesy flavor without actually having to add any cheese!
- salt + ground black pepper: because you always gotta season your food! Feel free to add more or less depending upon your likeness.
- lemon juice + pickle juice: both of these add acidity and the pickle juice really brings out the cheeseburger vide!
- toppings – pickles, bacon bits or shredded cheese: these are optional, but kind of bring the soup to the next level.
How to Make Cheeseburger Soup
Saute your garlic and onions.
Add in your Country Natural Beef ground beef and celery – cook through.
Add in potatoes and broth – let simmer a few minutes.
Combine your cashew cream ingredients in a high-powered blender.
Once the cashew cream is smooth and creamy add that into the pot as well.
Let simmer while you stir – it will start to thicken after a few minutes!
Garnish with bacon, pickles and some fresh parsley!
Other Dairy Free Soup Recipes You Might Like
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Cheeseburger Potato Soup Recipe (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
Cheeseburger Soup – a delicious and creamy cheeseburger soup recipe that is packed with flavor and so easy to make!
Ingredients
- 1–2 tablespoons olive oil
- 1 tablespoon garlic
- ½ cup yellow onion, diced
- 1/4 cup very finely chopped celery
- 1 lb ground beef
- ½ tablespoon dried parsley
- 2 cups chicken broth (if Whole30 check your ingredients)
- 1–2 small russet potatoes, cubed
- 1 1/2 cup raw cashews (soak overnight in water)*
- 1 1/4 cup unsweetened almond milk
- 1/2 cup + 2 Tablespoons nutritional yeast
- 1 Teaspoon salt (more to taste)
- ⅛ teaspoon ground black pepper
- 1 teaspoon lemon juice
- 3 teaspoons pickle juice
- (optional) toppings: pickles, bacon bits or shredded cheese (omit if Whole30/paleo)
Instructions
- In a large saucepan, add olive oil, onion and garlic and bring to medium high heat; stir and let reduce for approximately 1-2 minutes.
- Add celery and continue cooking for 2-3 minutes (add another tablespoon of olive oil if you need to). Once celery has cooked down, cook ground beef – drain excess grease.
- Add chicken broth, parsley and potatoes. Bring to a simmer until potatoes are soft, but firm.
- Meanwhile, In high-powered blender, add cashews (drain first), almond milk, nutritional yeast and salt. Blend on high until smooth and creamy (use spatula to scrape down sides several times) approximately 4 minutes.
- Once the broth has been simmering for about 10 minutes, add your cashew sauce and start stirring to combine. Let simmer and continue stirring – soup will thicken after a couple of minutes.
- Add pepper, lemon juice, pickle juice; stir to combine. Taste and add additional salt, as desired. (I added another 1/2 teaspoon).
- Serve and enjoy!
Notes
- Bacon Bit Topping: if you want to make bacon bits we love cooking our bacon in the oven!
- *Cashews: if you don’t want to soak your cashews overnight (or you just forget to) you can simply put them in a heat-safe bowl and pour boiling water over them. Let them soak in the boiling water at least 10 minutes, but ideally 30 minutes. Then drain and use as-directed in the recipe.
- Storage: store in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: you might want to add a splash of broth while reheating to thin out the cashew base.
Hayley says
This turned out perfect! I was a little intimidated to make cashew cream for the first time, but it was super easy and I used the hot water method you suggested. I did use a bit more pickle juice for added flavor. The whole family cleaned their bowls. I appreciated finding a new Whole 30 recipe to add to the rotation, but would recommend this regardless of dietary restrictions.
Erin says
So glad to hear that, Hayley!!
Angela Cogan says
I made this recipe today & found it to be very good! A few minor things in the recipe that confused me included “stir shallots & let reduce for 1-2 minutes”. I thought “oh my gosh, I didn’t use any shallots did I mess it up”. Then I realized you meant the onion & garlic mixture and not actually shallots. The 2nd thing that confused me was the ingredients call for a 1/2 tablespoon of dried parsley but I never saw where to add that within the instructions. Minor details & again my family enjoyed the soup.
Erin says
Hi Angela! So glad you enjoyed this! Sorry about your confusion – I added in the parsley, but I am not seeing where you saw shallots being in the directions? Anyway, glad you enjoyed it!
Angela Cogan says
“Stir Shallots” is in the very 1st paragraph of instructions above. “In a large saucepan add olive oil, onions and garlic and bring to medium high heat; stir shallots and let reduce approximately 1-2 minutes”. Hope that helps. 😉
Erin says
oh my gosh I don’t know how I missed that 🙂 fixed! Thanks!
Jennifer Padgett says
SOO DELICIOUS! This is the perfect soup for a cold or rainy day. I specifically like that it uses almond milk and not coconut milk. So thankful you spend your time creating recipes that make us successful in the kitchen ~ Thanks Erin!
Erin says
Yay!! That makes my day to hear, Jennifer!
ann says
No one believed when I said I didn’t add any cheese. So good and relatively healthy.
Erin says
So glad you enjoyed it!! Thanks for taking the time to come back and leave a review!
Melissa says
I do a version of this soup that uses cauliflower instead of the cashews for creaminess. Sounds weird maybe but it’s really good! I throw it all in the ip and add a uncut half head of cauli. When the ip is done I put it and some of the liquid in my vitamix and blend it up, then add it back in. 🙂
Erin says
I love that! I could definitely see cauliflower working very similarly to the cashews – both add a lovely creaminess!
juli says
good suggestion…. I love so many of the whole30/paleo recipes, but we have a tree nut allergy in our home and can’t use any of the cashew/almond creams.
this soup recipe looks amazing, so I’ll try it without the cashews and add cauliflower blended instead.