A Whole30 and low carb cheeseburger soup made with a cashew cheese soup base and nutrient dense bone broth. Dairy free, healthy and delicious! A perfect addition to your Whole30 meal plan or your arsenal of recipe rotation. Kid and family friendly, too!
A low carb cheeseburger soup with nutritious veggies!
Now, I know what you are thinking. Why on earth is there broccoli in this cheeseburger soup recipe? I wanted to kick the nutrition in this recipe up a few notches.
There is also really something to be said about the flavor, texture and balance that broccoli florets add to this delicious and creamy soup dish.
Just trust me on this one.
If you're not into broccoli, feel free to replace it with cauliflower florets. Or don't. You can skip the veggies all together- it's up to you!
Can I use roasted cashews instead of raw cashews in cheeseburger soup?
No, you cannot. The raw cashews provide the soup with a very specific taste and texture profile that will not be executed by using anything but raw nuts.
Can we talk about how amazing cashews are? I love incorporating them into dishes that would normally call for some type of cheese.
I tend to use cashews a ton when creating cheesecake recipes, but I knew I'd be able to get the flavor I wanted in this low carb cheeseburger soup by adding them in.
Your brain and tastebuds will be fooled, I can promise you that. I made this recipe with people who do not have a lot of time to spend over the stove *in mind!*
Luckily, you just set your raw cashews to soak for a few hours and the rest of the process really is very quick. You're going to love how much flavor comes from this soup in just a short amount of time spent.
More Whole30 soup recipes like this:
Dairy Free Cream of Mushroom Soup
Whole30 Instant Pot Seafood Gumbo
Instant Pot Chicken Tortilla-less Soup
Thai Chicken Zucchini Noodle Soup
Introducing solid foods to our baby girl in Kauai!
Can I brag for a second? The family and I (Sophie, Tim and myself) are going to be taking a trip to Kauai come January!
Sophie will be 6 months old, and I cannot wait to take our first out-of-state family vacation together. We visited Maui a few years back and knew we wanted to come back and explore other islands as soon as we could.
We are thinking she will be old enough to start introducing solid foods to as well at that point. I cannot wait for her to try poke and some loco moco- yum.
We are going to be renting a loft through VRBO (Vacation Rentals by Owner), and she is hooking us up with a pack n' play, high chair and stroller. We are going to be rocking and rolling as soon as we arrive.
I'll definitely be documenting our journey and some of the trials and tribulations that come with traveling with a baby (I'm sure!)
Stay tuned 😉
Anyway, back to this fabulous concoction...
I can't wait to serve low carb cheeseburger soup to the next dinner guests we have. They are not going to believe this soup is dairy free.
I highly recommend adding sliced avocado on top of these low carb cheeseburger soup bowls when you are ready to eat. The flavor dimensions simply cannot be beat with that addition.
I'm thinking of starting a Whole30 come October or November. I'm thinking more like November.
I don't think I have enough time to prepare to start in just one week, but now that I have this recipe in my arsenal, a November Whole30 doesn't seem too far out of reach.
With how quick and easy this cheeseburger soup recipe is to make, it'll surely become a staple in your recipe arsenal. I know I'll be making it over and over again as we dive into the colder months of the year.
It tastes great cold according to my husband. He says, "It's more like a cheeseburger chili... nothing wrong with that!" 🙂
Whole30 and Keto Cheeseburger Soup
Ingredients
- 1 1/2 cups raw cashews soaked in boiling water for 1 1/2 hours
- 6 strips bacon diced
- 2 pounds grass-fed ground beef
- 2 1/2 cups bone broth- Find Here!
- 6 ounces tomato paste
- 15 ounces canned coconut milk
- 2 teaspoons sea salt
- 1 1/2 pounds broccoli florets
- black pepper to taste
- sliced avocado for garnish
- fresh parsley for garnish
- pickled jalapenos for garnish
Instructions
- Drain the soaked cashews and rinse well with cold water. Set aside.
- In a large pot, cook the bacon pieces over medium heat, until crispy. Increase the heat to medium-high and add in the ground beef. Cook for another 8-10 minutes, stirring often to break the beef apart in even pieces. Keep stirring until it is brown throughout.
- In the pitcher of a high-speed blender, add the broth, tomato paste, coconut milk, drained cashews and salt. Blend on high until smooth and creamy throughout.
- Transfer this mixture into the pot and stir well. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce to a simmer, add the broccoli florets and let cook for another 10-15 minutes. Taste for seasoning (salt and pepper) and turn off the stove. Serve warm with your preferred toppings!
Notes
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
I made the following modifications:
1. Replaced the bacon with long thin strips of sautéed sweet onion.
2. I have a vitamix blender so I didn't have to soak the cashews, it creams them
perfectly
3. Cooked and seasoned the broccoli separately and poured the soup on top. I am
picky about broccoli, can't be over cooked.
4. Sprinkled chopped cilantro and green onion on top.
My picky husband ate 2 bowls.
Tonight I am going to make the leftovers into creamy curry soup: Steam/Boil peas, chopped potatoes and carrots in broth with curry seasonings. When cooked I will stir in the leftover soup.
I'll get 2 simple meals out of one recipe.
Great flavor, thanks!
We had this on a camping trip and just heated it up there. It was perfect for a cold chilly wet evening!
I was also out of tomato paste and used 1/3c tomato sauce bc that’s what we had and a little Smokey paprika to make up for a veggie version.
OMG this is amazing!!!! My husband loved it too and now we have so many leftovers for lunch! I added dill relish, garlic powder and yellow mustard. Garnished with primal palate ketchup 😉
It makes me so happy that you loved it!!! Love those toppings, too. Feel free to leave a recipe review (using the star system if possible!) 🙂 Yay.
I was thinking about trying this in the instant pot at around 15 mins after cooking the bacon and browning the ground-beef. Any thoughts?
That should actually work out perfectly!
TY! will report back on taste...
This was amazing. Thanks so much for the recipe!
So delicious! Would make it every day if I could!
That makes me so happy to hear. If you wouldn't mind rating the recipe on the recipe card, that helps my readers and I out tremendously! 🙂 So glad you enjoyed the soup!
If I use turkey meat and turkey bone broth, would the taste be altered too much?
I have been trying to stay away from red meat. Although i may bite the bullet to make this as it looks/sounds really good.
Thanks for all your work!!
Not at all!!! It will still turn out fabulously!
Just made this, and so delicious. We do not use bacon at home but used onions and coconut aminos (and garlic) of course. So very good. Have done whole 30 a couple of times but learned that I have a wide range of gluten and yeast intolerances. Thanks for such a good idea
Oh my goodness, you are SO welcome. I am so happy to hear you enjoyed it with those modifications! 🙂
How much do you taste the coconut milk in this soup? I'd love to try it, but don't always like a really strong coconut flavor in my foods.
Looks delicious!
You really don't!!!!!! It's super flavor forward with the other ingredients 😉
So delicious! Thank you son much for an easy delicious recipe!
Oh, you are so welcome. So easy, right? Can you do me a big favor and rate the recipe in the recipe card? There are stars available to choose from by the servings. That helps me and other readers out tremendously. Thank you so much!!
I made this recipe today and it is so delicious!! I love it! Thank you for sharing the recipe!
That makes me SOOOOO happy to hear. Do you mind rating it at the bottom? That helps me out so much! 🙂
Are the cashews in boiling water for the whole 1.5 hr?
Yes, they are!
Jennifer may now be confused. Don’t you just pour boiling water over the cashews and then let them sit for an hour and a half?
Correct- that's exactly what you do! 🙂
I boiled them for 1.5 hr. Haha! It worked. Soup was delicious.
Yayyyyy, I'm so glad!
Can you make this without soaking the cashews? I have a Vitamix that works great at reducing nuts.
I wouldn't, no. The reason you soak them is so they break down easier and become very creamy. You can *try* but I've never done it and use a Vitamix myself.
Restaurant trick. If you are pinched for time, boil water and soak the cashews for just 15-20 minutes. Consistency will be what you need 😊
How much is a serving? Do you have the nutrition info.?
I don't provide nutritional information, as I only use whole food ingredients so it is not of importance to me. However, you can totally plug in the recipe into My Fitness Pal to get that info! 🙂
I just made this! Delicious! I haven't added the broccoli yet, will do so before serving. Thanks for the yummy recipe!
You're so welcome... I'm so happy you enjoyed it!
Where in the recipe do we add the broccoli?
I feel so silly that I forgot to put that into the instructions. It is updated now!