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
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 some. "It's more like a cheeseburger chili... nothing wrong with that!" 🙂
Whole30 and Keto Cheeseburger Soup
Ingredients
- 1 ½ cups raw cashews soaked in boiling water for 1 ½ hours
- 6 strips bacon diced
- 2 pounds grass-fed ground beef
- 2 ½ cups bone broth- Find Here!
- 6 ounces tomato paste
- 15 ounces canned coconut milk
- 2 teaspoons sea salt
- 1 ½ 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!
Kaaren Sherrell says
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!
Andrea says
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.