This creamy, “cheesy” bacon cheeseburger soup is cozy filing comfort food that’s insanely delicious and good for you too! Packed with protein, veggies, and flavor, this soup is also dairy-free, paleo, and Whole30 compliant.
My favorite food (ever) in soup form?! Sign me up please! When I’m in the mood for soup, it gets serious. I’m not one to skimp on a soup with not enough “good stuff” in it, you know?
Soup needs to be a full meal of goodies in one big cozy comfy bowl. When I decided to make a dairy free and paleo version of bacon cheeseburger soup, I knew it was go big – or don’t make the soup.
I don’t like to throw around the term “bacon cheeseburger” lightly, and, there is nothing “light” about this delicious, hearty, filling soup!
What You’ll Need to Make Paleo Bacon Cheeseburger Soup
We have a mix of traditional soup ingredients plus, of course, the ones that give us the bacon cheeseburger spin. Here’s everything you’ll need:
Bacon
Ground Beef
Onion + Celery
Garlic
Mushrooms
Sweet Potatoes
Bone Broth
Coconut Milk
Nutritional Yeast
Tapioca or Arrowroot Starch
Mustard
Sea Salt + Black Pepper
Dried Poultry Seasoning
What Gives this Dairy-Free Soup A Cheesy Flavor?
So, if there’s not a drop of dairy in this soup, then where does the “cheese” come from?
To give this soup a cheesy flavor, I used a good amount of nutritional yeast, seasonings, and mustard. These ingredients combined with bone broth and coconut milk mimic the flavor of a creamy, cheesy soup.
Tapioca is used to thicken the soup, so you get a thick creamy base along with a cheesy flavor!
Can I Leave Out the Nutritional Yeast?
If you decide to skip the nutritional yeast, you’ll be missing out on some flavor but you’ll still have a nice creamy soup. If you’re on the fence about trying out the nutritional yeast, I say go for it!
I love adding it to dairy-free cream sauces and faux cheese sauces for added flavor and it never disappoints. This brand on Amazon is great, but many grocery stores carry it as well.
I hope you’re ready for a super tasty, hearty and filling soup that will fulfill those burger AND soup cravings at the same time! Grab your ingredients and a big stock pot – it’s go-time!
Bacon Cheeseburger Soup {Paleo, Whole30}
Bacon Cheeseburger Soup {Paleo, Whole30}
Ingredients
- 8 slices bacon cut into pieces
- 2 Tbsp rendered bacon fat
- 1 pound ground beef
- 1 cup chopped onion
- 1/2 cup diced celery
- 3 cloves garlic minced
- 1 cup sliced mushrooms
- 2 cups sweet potatoes diced
- Sea salt and black pepper
- 1/2 tsp dried poultry seasoning optional
- 2 1/2 cups chicken bone broth divided
- 3 Tbsp nutritional yeast
- 1 Tbsp brown mustard or stone ground mustard
- 3 Tbsp tapioca flour or arrowroot
- 1 cup full fat coconut milk
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- Parsley for garnish
Instructions
-
Heat a large stock pot over medium high heat. Add all the bacon and cook, stirring to evenly brown, until crisp. Using a slotted spoon, remove to a paper towel lined plate. Reserve 2 Tbsp of the bacon fat and discard the rest.
-
Lower the heat to medium and add the beef to the pot. Sprinkle with sea salt and pepper and cook, stirring occasionally to evenly brown and break up lumps. Once browned, remove to a plate and set aside. Add the bacon fat back to the pot and add the onions, celery, garlic, mushrooms, and sweet potatoes, stir to coat with the fat. Sprinkle with more salt and pepper, plus the poultry seasoning, if using. Cook about 3-5 minutes, stirring occasionally, until the onions, celery, and mushrooms are soft and sweet potatoes are beginning to soften.
-
Add 1 cup of the broth to the pot, stir, and cover, lowering the heat to a simmer. Cook another 3 minutes, or until the sweet potatoes have softened. Meanwhile, whisk the tapioca into the remaining 1 1/2 cups broth. Add this to the pot, along with the cooked ground beef, nutritional yeast, and mustard. Stir to combine and bring to a boil.
-
Once thick and bubbly, lower the heat to a simmer and add in the coconut milk, salt, and pepper. Stir and continue to simmer on medium-low heat for another 5 minutes. Stir in the cooked bacon right before serving, leaving some out to garnish the soup as you serve. To serve, garnish with minced parsley or other fresh herbs, plus the remaining crumbled bacon. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo and Whole30 Soup Recipes? Try One of These!
Creamy Chicken Mushroom and Kale Soup
Chicken “Rice” Soup in the Instant Pot
Stuffed Pepper Soup in the Instant Pot
Butternut Squash Soup with Bacon and Apples
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Can you taste a coconut flavor in the background or does it get covered with the other seasonings? I have a hard time with the flavor but this looks like everything I want to eat!!!!
It gets covered up, I don’t taste it at all, but if you’re very sensitive you might taste a hint. You can season it even more to your liking though to get rid of any lingering coconut flavor.
This was soooooo good! We will definitely be keeping this in the dinner rotation. I think I will double the recipe next time so I can freeze some as well!
Thrilled you enjoyed it!
O geez, yum! Just made this and it’s keeping warm in my instant pot until my husband gets home…if I can wait that long! I snuck a taste and it’s SO GOOD!
Do you mind sharing your Instant Pot directions? I want to make this, but don’t currently have a working kitchen (renovations!), so need to make it in the Instant Pot. Thanks! It looks delicious.
Had this for lunch today. It was excellent. Made no changes except added a little less bacon and no celery, all for personal preference. Don’t be put off by the initial smell of the nutritional yeast if you use it, it’s worth it and adds a great cheese flavor. We will be making this again
This looks so delicious and perfect for fall! Do you think it would work to substitute heavy cream or regular milk for the coconut milk?
Absolutely delicious! So hearty and comforting. I did golden beets instead of sweet potatoes since I had them in the garden and added some extra veggies for fun 🙂 another excellent recipe!
Hi Michele,
I make many of your recipes as I think your paleo/whole30/keto creations are some of the best on the internet! This soup, however, was beyond 5 stars..my husband and 3 year old son said it was the best soup they’ve ever had! It was incredible…keep the recipes coming!!
Hi!! I’m going to make this recipe tonight but was wondering how much soup is considered a serving? I saw that there are six servings. Is it one cup per serving?
So good! Thanks for the recipe!
Seriously, your hearty soup recipes are the best I have found on the internet. More like these please!