Cheeseburger Soup

This cheeseburger soup is dairy-free but tastes like it is made with traditional cheese. It's also Whole30 and Paleo compatible.



  • 1 lb. ground beef
  • 12oz bacon, roughly chopped
  • 1 medium yellow onion, small dice
  • 3 carrots, peeled and sliced into 1/4-inch-thick rounds
  • 2 celery stalks, cut into 1/2-inch pieces
  • 3 medium sweet potatoes, sliced in half and diced into 1-inch pieces
  • 2 T minced basil
  • 4 C chicken broth
  • 2 tsp sea salt
  • 1 C nutritional yeast
  • 1 lemon, juiced
  • 1-13.5oz can coconut cream, solids only


  1. In a large pot on medium heat add the bacon and cook until it’s crispy, stirring it occasionally to prevent burning. Use a slotted spoon to remove the bacon and set it aside. Drain the excess fat from the pan.
  2. Add the ground beef, onion, carrots, and celery to the pot. Break the beef up into small pieces and cook until it’s no longer pink.
  3. Continue cooking for about 10 more minutes, the vegetables should be soft. Remove the beef and vegetable mixture from the pan, draining any excess fat, and set aside.
  4. Add the sweet potatoes and chicken broth to the pot. Bring to a boil and continue cooking for 10-15 minutes. The potatoes should be fork-tender.
  5. Add the nutritional yeast, lemon juice, coconut cream solids, and sea salt. Use an immersion blender and blend until the mixture is smooth. If the mixture is too thick, add a little chicken broth at a time until it’s creamy.
  6. Turn the heat to low and add the beef/vegetable mixture and bacon back into the pot. Add the basil and bring the soup to a boil, stirring occasionally. Once it’s boiling, remove from the heat and serve.