Looking for a cozy, hearty soup that packs all the flavors of a cheeseburger into a bowl? This bacon cheeseburger soup is a comforting, dairy-free, and paleo-friendly take on the classic. Crisp bacon, seasoned ground beef, tender potatoes, and a creamy “cheese” sauce made from cashews combine to make a family-friendly, nourishing meal that’s simple to prepare.
Why You’ll Love This Easy Cheeseburger Soup
This soup captures the indulgent taste of a bacon cheeseburger while using wholesome, real-food ingredients. It’s creamy and satisfying but completely dairy-free, making it suitable for people with dairy intolerance or those following paleo, Whole30, or gluten-free diets. If you don’t need it to be dairy-free, the recipe includes alternatives so you can swap in cream and cheese.
It’s an ideal option for weeknight dinners or meal prep: easy to make, nutrient-dense, and adaptable. Let everyone top their bowl with favorites like extra bacon, green onions, dairy-free or regular cheese, avocado slices, or diced pickles for a fully customizable meal.
Ingredient Notes
- Sugar-free bacon: Adds a smoky, savory crunch. Substitute turkey bacon or plant-based bacon if preferred.
- Olive oil (or ghee): Used for sautéing; avocado oil works too.
- Lean ground beef: The base for the classic burger flavor. Ground turkey or chicken can be used instead.
- Onion: Builds savory depth. Shallots or leeks are suitable alternatives.
- Carrots: Add natural sweetness and color. Parsnips or diced bell pepper can replace them.
- Garlic: For aroma and flavor. Garlic powder is an acceptable shortcut.
- Potatoes: Give the soup body and thickness; russets are recommended. For lower carbs, use cauliflower or sweet potato.
- Chicken broth: Provides the flavorful base. Use vegetable broth to keep it vegetarian.
- Sea salt: Season to taste.
- Raw, unsalted cashews: Blend into a creamy, dairy-free “cheese” sauce. If dairy is fine, substitute heavy cream, half-and-half, or cream with shredded cheddar.
- Nutritional yeast: Adds cheesy umami without dairy. Vegan cheese shreds or cheddar (if not dairy-free) are alternatives.
- Dijon mustard: Offers a tangy lift; yellow mustard or a pinch of mustard powder will work.
- Lemon juice: Brightens the flavors; apple cider or white wine vinegar can substitute.
- Water: Adjusts consistency; extra broth can be used for more flavor.
- Chopped parsley (optional): For garnish; cilantro or chives can be used instead.
See the recipe card below for exact ingredient amounts and step-by-step instructions.
How To Make Bacon Cheeseburger Soup
Step 1: Cook bacon until crisp. Baking on a foil-lined sheet at 400°F for 12–15 minutes keeps things tidy and consistent.
Step 2: Heat 1 tbsp oil or ghee in a large pot over medium-high. Brown 1 lb ground beef, breaking it up as it cooks (about 5–7 minutes). Remove with a slotted spoon and set aside.
Step 3: Add the remaining tablespoon of oil to the pot, then sauté the diced onion, carrots, and minced garlic for 3–4 minutes until fragrant.
Step 4: Stir in diced potatoes, 4 cups broth, and 1 tsp sea salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 18–20 minutes.
Step 5: Scoop out 1 cup of cooked potatoes with a slotted spoon and transfer to a high-speed blender. Add 1 cup raw, unsalted cashews, 1 tbsp nutritional yeast, 1 tsp Dijon mustard, remaining 1 tsp salt, 1 tbsp lemon juice, and 1½ cups water. Blend until very smooth and creamy.
Step 6: Return the browned beef to the pot and stir in the blended cashew “cheese” sauce.
Step 7: Cook over medium heat until everything is heated through and well combined. Taste and adjust seasoning as needed.
Step 8: Serve topped with crumbled bacon and chopped parsley if desired. Enjoy warm.
Expert Tips
- You can make this in a slow cooker: brown the beef and sauté the vegetables, then transfer everything to the crock pot. Cook on low 6–8 hours and add the blended sauce near the end.
- To make a nut-free version, replace the cashews with 1 cup thick full-fat coconut milk or half-and-half blended with potatoes, lemon juice, dijon mustard, and nutritional yeast. Add 2 tsp arrowroot for thickness and omit the water.
Serving Tips
- Top bowls with extra cheese (if not dairy-free), red pepper flakes for heat, or your favorite garnishes.
- For a full cheeseburger feel, serve with crispy baked potato wedges, rolls, or a simple side salad.
- Finish the meal with a light dessert if you like—something refreshing works best after a rich soup.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool and transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Recipe FAQs
Yes. The flavors develop over time, so preparing it up to two days in advance works well.
If you aren’t dairy-free, shredded cheddar is a tasty option. For a vegan substitute, use vegan cheese shreds.
More Comforting Soup Recipes
The BEST Dairy Free Loaded Baked Potato Soup Recipe
Copycat Panera Chicken & Wild Rice Soup (Gluten Free)
Butternut Squash Soup with Bacon and Sage (Whole30, AIP)
Gluten Free Chicken Noodle Soup with Pastina
Love this recipe? Leave a rating in the recipe card and a review in the comments. I appreciate hearing how it turned out for you.
Hearty Bacon Cheeseburger Soup (Dairy Free)
Equipment
- Dutch oven or large pot
Ingredients
- 4–6 pieces sugar-free bacon
- 1 tbsp olive oil (plus 1 tbsp more)
- 1 lb ground beef
- 1 small onion, diced
- 1 cup diced carrots
- 3 cloves garlic, minced
- 3 cups diced potatoes (about 2 russets)
- 4 cups chicken or vegetable broth
- 2 tsp sea salt, divided
- 1 cup raw, unsalted cashews
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 1/2 cups water (or additional broth)
- Chopped parsley for garnish (optional)
Instructions
- Cook bacon until crisp (bake at 400°F on a foil-lined sheet for 12–15 minutes).
- Heat 1 tbsp oil or ghee in a large pot over medium-high heat. Brown the ground beef for 5–7 minutes, then remove and set aside.
- Add the remaining tbsp oil to the pot and sauté onion, carrots, and garlic for 3–4 minutes.
- Add potatoes, broth, and 1 tsp salt. Bring to a boil, then simmer 18–20 minutes or until potatoes are tender.
- Remove 1 cup of cooked potatoes to a blender. Add cashews, nutritional yeast, Dijon, remaining salt, lemon juice, and water. Blend until very smooth.
- Return the beef to the pot and stir in the blended cashew sauce. Heat through and adjust seasoning.
- Serve topped with crumbled bacon and parsley if desired.
Notes
- Nut-free option: swap cashews for 1 cup thick full-fat coconut milk or half-and-half blended with potatoes, lemon, Dijon, and nutritional yeast. Add 2 tsp arrowroot for thickness and omit water.
- Slow cooker: brown beef and sauté vegetables, then transfer to the crock pot and cook on low 6–8 hours. Add the blended sauce at the end.
- Storage: refrigerate up to 4 days or freeze up to 3 months. Thaw overnight and reheat gently on the stove.
Nutrition
Serving: 1 serving | Calories: 419 kcal | Carbohydrates: 31 g | Protein: 26 g | Fat: 22 g
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