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Looking for a cozy, hearty soup that delivers all the flavors of your favorite cheeseburger in a bowl? My bacon cheeseburger soup is a comforting, dairy-free, and paleo-friendly twist on a classic. With crispy bacon, seasoned ground beef, creamy potatoes, and a rich "cheese" sauce made from cashews, this recipe is guaranteed to be a hit for the entire family!
Why You'll Love This Easy Cheeseburger Soup
Soup season is in full swing and this is one of my favorite soups – along with my buffalo chicken chowder, creamy marry me chicken soup, and the BEST slow cooker taco chili recipe. It has all of the indulgent flavors of a bacon cheeseburger but is lightened up with wholesome, real-food ingredients. It's a creamy soup that is satisfying, nourishing, and completely dairy-free, making it perfect for those with dietary restrictions. However, if you aren't dairy-free, I've got options for you too!
Whether you're following a paleo, gluten-free, or Whole30 diet, this soup fits the bill without sacrificing flavor. It's easy to make, packed with nutrients, and ideal for meal prep or a busy weeknight dinner. Plus, you can pretty much choose whatever toppings you love so everyone can add their favorites, like extra chopped bacon, green onion, extra cheese (dairy-free or regular), avocado slices, or even diced pickles.
Ingredient Notes
- Sugar-free bacon: Adds a smoky, savory flavor to the soup. Turkey bacon or plant-based bacon can be used.
- Olive oil: Provides a base for sautéing and enhances the richness of the dish. Avocado oil or ghee can be substituted.
- Lean ground beef: Creates the hearty, classic cheeseburger taste. If you prefer a different ground meat like ground turkey or ground chicken that will also work!
- Onion: Enhances the soup's overall flavor. Shallots or leeks work well as substitutes.
- Carrots: Bring a touch of natural sweetness and a pop of color. Parsnips or diced bell peppers could work in a pinch.
- Garlic: Helps with the soups' flavor. Garlic powder can be used if fresh garlic cloves aren't available.
- Potatoes: Make the soup thick and hearty, perfect for a cozy bowl. I use russet potatoes but sweet potatoes or cauliflower can be used for a lower-carb version.
- Chicken broth: Acts as the flavorful base for the soup. Vegetable broth is a great alternative to keep it vegetarian.
- Sea salt
- Raw, unsalted cashews: Create a creamy, dairy-free base when blended. If you aren't dairy-free you can substitute heavy cream, coconut milk, or half-and-half and shredded cheddar cheese.
- Nutritional yeast: Adds a cheesy, umami flavor without dairy. You could try vegan cheese shreds if needed or, if you aren't dairy-free, cream cheese or sharp cheddar cheese.
- Dijon mustard: Gives the soup a tangy, zesty kick. Yellow mustard or a pinch of mustard powder could be used.
- Lemon juice: Brightens and balances the flavors. Apple cider vinegar or white wine vinegar can be substituted.
- Water: Helps achieve the perfect consistency for the soup. Additional broth can replace the water for extra flavor.
- Chopped parsley (optional): I like to use fresh parsley but if you prefer dried that's ok too! Cilantro or chives could work as alternative herbs.
For exact ingredient amounts and instructions, see the printable recipe card below.
How To Make Bacon Cheeseburger Soup
Step 1: Cook bacon according to my no mess, perfectly baked bacon method…no bacon grease splattering everywhere! (Bake it on a foil lined baking sheet at 400 for 12-15 minutes).
Step 2: Heat 1 tbsp olive oil (or ghee) in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked. Remove the ground beef using a slotted spoon and set it aside.
Step 3: Add the remaining tablespoon of olive oil (or ghee) to the pot along with the onions, carrots, and minced garlic. Stir for 3-4 minutes until fragrant.
Step 4: Add in the potatoes, broth, and 1 tsp sea salt. Bring to a boil, then reduce to low heat and cook until the potatoes are fork-tender (about 18-20 minutes).
Step 5: Use a slotted spoon to remove 1 cup of cooked diced potatoes from the pot and add them to a high-powered blender. Add the cashews, dijon mustard, nutritional yeast, remaining teaspoon of salt, lemon juice, and water to the blender. Blend on high for 1 minute or until it’s very smooth and creamy.
Step 6: Add the ground beef back into the pot along with the blended “cheese” sauce.
Step 7: Stir together over medium heat until well combined.
Step 8: Serve your bacon cheeseburger soup topped with crumbled bacon and fresh parsley, if desired. Enjoy!
Expert Tips
- If you want to make this soup in your crock pot you can! Just sauté the ground beef and vegetables, then transfer everything to a crock pot. Cook on low for 6-8 hours, adding the cheese sauce at the end.
- A great way to make this nut free, is to swap cashews for 1 cup of thick, full-fat coconut milk or half & half, blended with potatoes, lemon juice, dijon mustard, and nutritional yeast. Add 2 tsp arrowroot powder for thickness. Omit the water. This version won't be quite as creamy, but still delicious!
Serving Tips
- Serve this hearty soup topped with extra cheese (if not dairy-free), red pepper flakes (if you want to add some spice), or any of your favorite soup toppings.
- If you really want to feel like you're eating a bacon cheeseburger serve your soup with some crispy baked potato wedges, gluten-free rolls, or a simple side salad for a great meal that satisfies everyone.
- For dessert serve a scoop of chocolate protein ice cream or paleo vegan chocolate mousse.
Storage Tips
Store leftover cheeseburger soup in an airtight container for up to 4 days.
If you want to make a big pot of soup to freeze it will freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stove.
Recipe FAQs
Yes! The flavors only get better with time. Prepare it up to 2 days in advance.
If you're not dairy-free, shredded cheddar cheese is a delicious option. For a vegan alternative, try vegan cheese shreds.
More Comforting Soup Recipes
The BEST Dairy Free Loaded Baked Potato Soup Recipe
Butternut Squash Soup with Bacon and Sage (Whole30, AIP)
Hearty Bacon Cheeseburger Soup (Dairy Free)
Equipment
Ingredients
- 4-6 pieces sugar free bacon
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 1 cup diced carrots
- 3 cloves minced garlic
- 3 cups diced potatoes, I used 2 russet potatoes
- 4 cups chicken broth
- 2 tsp sea salt, divided
- 1 cup raw, unsalted cashews*, see notes for substitution
- 1 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 ½ cups water
- chopped parsley, for garnish (optional)
Instructions
- Cook bacon according to my No Mess, Perfectly Baked Bacon method (bake it on a foil lined baking sheet at 400 for 12-15 minutes).
- Heat 1 tbsp ghee in a large pot or dutch over over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked through. Remove the ground beef using a slotted spoon and set it aside.
- Add the remaining tbsp of ghee to the pot along with the onions, carrots, and minced garlic. Stir for 3-4 minutes until fragrant. Add in the potatoes, broth, and 1 tsp sea salt. Bring to a boil, then cover and let it cook for 18-20 minutes or until the potatoes are fork-tender.
- Use a slotted spoon to remove 1 cup of cooked diced potatoes from the pot and add them to a high-powdered blender. Add the cashews, dijon mustard, nutritional yeast, remaining tsp of salt, lemon juice, and water to the blender. Blend on high for 1 minute or until it's very smooth and creamy.
- Add the ground beef back into the pot along with the blended "cheese" sauce. Stir together over medium heat until well combined. Serve topped with crumbled bacon and parsley, if desired. Enjoy!
Notes
- A great way to make this nut free, is to swap cashews for 1 cup of thick, full-fat coconut milk or half & half, blended with potatoes, lemon juice, dijon mustard, and nutritional yeast. Add 2 tsp arrowroot powder for thickness. Omit the water. This version won't be quite as creamy, but still delicious!
- If you want to make this soup in your crock pot you can! Just sauté the ground beef and vegetables, then transfer everything to a crock pot. Cook on low for 6-8 hours, adding the cheese sauce at the end.
- Store leftover cheeseburger soup in an airtight container for up to 4 days.
- If you want to make a big pot of soup to freeze it will freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stove.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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Such a treat to have a ‘cheesy’ soup while being dairy-free! Thank you, Mary! I will definitely make this again!
So amazing on a cold rainy day! Love it! Continued success.
This is my hubby’s all time favorite soup! It’s on repeat in our home.
Yum! I made it for the first time this week, but will make it many more times this “soup season”!
Thanks Emily!
This soup is AMAZING! We love it!
Thank you Amanda! So glad to hear it!
This soup is SO good! The whole family loves it. It’s easy to make which I appreciate very much. It’s a great soup for cold days like today!
Thanks so much Sara!
This soup has become a staple in my house! I make it at least once or twice a month from Fall to Spring. It’s easy to make and very hearty. It’s so thick and creamy with the cashew cream. I’m really glad I found this recipe!
Thanks Kaylyn!
This is my new favorite soup! I make it when company is coming for dinner and everyone always asks for the recipe. So good!
So glad you love it, Cathie! Thanks!
This soup is absolutely delish! Very easy to throw together, full of great nutrition, and no one ever realizes it’s dairy free! I have made this for my family several times and am excited to share it at a work potluck this week. Another great one, Mary!!
Thanks Christy! So glad you enjoyed it!
This soup is SO GOOD! It actually tastes cheesy. I blended more of the potatoes and omitted the cashews to keep it nut free.
Awesome! Thanks Christina!