We are taking a classic flavor and turning it into a comforting soup! Bacon Cheeseburger Soup is exactly what you would expect: creamy, cheesy, loaded with texture, and several layers of flavor that taste just like a cheeseburger. Dairy-free and still absolutely delicious!
Iconic classic with a healthy soup makeover!
Ground beef paired with potatoes, tomatoes, a tangy creamy “cheesy” sauce, and crumbled bacon on top all come together with a high five to give you a cheeseburger in soup form! Mind blown. You all are going to absolutely love this soup!
I have a deep affinity for creating a healthy variation of some iconic foods of my mid 80s and 90s childhood. As a nutritionist, these are some of my favorite meals to make! Beef Stroganoff, Chicken and Dumplings, and Hibachi Steak Bowls are a few of my personal favorites. And I can’t forget about my deep love for soups. Is there anything better than a soup variation of a delicious meal? Sausage pizza soup or Taco soup anyone?
The idea of a Bacon Cheeseburger Soup came from a reader request who was looking for dairy-free and Paleo version of a soup her husband loved from a restaurant. I happily took on this task! I couldn’t wait to put my Amy stamp of flavor on this soup. And super happy to share with you the final result– you won’t be disappointed!
How to make Bacon Cheeseburger Soup
Here is what you need to make this delicious soup!
- ground beef
- can of diced tomatoes
- garlic powder
- sea salt
- raw cashews
- nutritional yeast
- tomato paste
- yellow mustard
- pickle juice
- beef broth
- lettuce and pickles for garnish!
This soup comes together in a few steps on the stovetop. You will also need a high powered blender to create your cheesy sauce!
- Cook the bacon on the stovetop, air fryer, or oven until crispy. Set aside. You can use some of the bacon fat to cook the ground beef, or cook it separately in the air fryer or oven.
- Now cook the ground beef in a large pot, and set aside when cooked through.
- Cook the onion and potatoes in the pot. After 5-7 minutes, add in the diced tomatoes, garlic powder, and sea salt. Pour in the broth and bring to a boil. Let simmer for about 10 minutes.
- While potatoes continue to cook and simmer, make the “cheese sauce”. In a blender, blend drained/softened cashews, tomato paste, pickle juice, mustard, nutritional yeast, and a little bit of water. Blend for up to 3 minutes, until smooth and creamy.
- Pour the cooked ground beef and cheesy sauce into the pot with vegetables and broth. Cook for another 2-3 minutes at a simmer. Ladle into individual bowls and serve with optional garnishes!
Serving and storing
- Serving: garnish with diced pickles, crumbled bacon, and chopped lettuce. Salt and pepper to taste! I love to eat this with a yummy and easy green salad like my House Salad.
- Store: in the fridge for up to 1 week in air tight container. You can also freeze for up to 3 months.
- Reheat: Reheat on the stovetop over medium low heat. If frozen, place inside a large pot and re-heat over medium low heat until warmed all the way through.
Can you make this soup low carb and Keto friendly?
Yes! You can replace the potatoes with another vegetable like jicama or cauliflower.
Other Cozy and comforting soups you will enjoy!
- Creamy Chipotle Sausage and Pepper Soup
- Roasted Poblano and Cauliflower Chowder
- Creamy Tuscan Chicken Soup with Bacon
If you make this soup, please be sure to rate the recipe below and comment! I love getting your feedback. Also, you can tag me on Instagram @wholesomelicious so I can see your creations!
Bacon Cheeseburger Soup (Dairy-Free, Paleo)
Bacon Cheeseburger Soup is cozy, comforting, and has so many layers of cheeseburger flavor! You'll love the classic flavor turned into a decadent bowl of soup. Dairy-free, Paleo, and Whole30 friendly!
- 8 slices bacon
- 1.5 lbs ground beef
- 2 tbsp cooking oil
- 1 yellow onion
- 2 cups diced yukon gold potatoes (peeled)
- 1 14oz can of diced tomatoes
- 1 tsp sea salt + more to taste
- 1/2 tsp black pepper
- 4 cups beef broth
- 1 cup raw cashews*
- 1/2 cup water or chicken broth
- 1/4 cup nutritional yeast
- 2 tbp pickle juice
- 1 tbsp tomato paste
- 2 tsp yellow mustard
For garnish (optional):
- 2 pickles (diced
- 1 cup shredded lettuce
Start by making the bacon. Using an air fryer, oven, or stovetop, cook the bacon until desired crispiness. Set aside on paper towels to cool. Once cooled, crumble. If using the stovetop, you can reserve a tbsp of bacon fat to cook the ground beef.
Heat a large pot to medium heat. Once hot, use bacon fat or 1 tbsp oil (I like avocado oil) to the pot. Cook the ground beef using a wooden spoon until no longer pink. Drain the fat/water, set aside and keep the pot hot.
Add remaining oil to the pot, and saute the onion and potatoes for 5-7 minutes or until onion is fragrant. Add the tomatoes, sea salt, pepper, garlic powder, and broth. Bring to a boil, then lower to a simmer. Simmer for about 10 minutes until the potatoes soften.
Meanwhile, make the cashew "cheese" sauce. Be sure that the cashews are soaking in boiling water for at least 10 minutes before making the sauce. Drain the water. Add cashews, water, pickle juice, nutritional yeast, tomato paste, and mustard to a high powered blender. Blend until very smooth and creamy. You may need to pause blending several times and scrape the sides of a blender using a rubber spatula.
Add the ground beef and cheese sauce to the simmering veggies in broth. Cook another 2-3 minutes, stirring frequently to incorporate the sauce.
Serve hot with crumbled bacon, and optional pickles and lettuce.
*Soak the cashews in boiling water for at least 10 minutes before making the cheese sauce.