Bacon Cheeseburger Soup {Paleo, Whole30}

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}

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.

Author: Michele

Prep Time: 15 minutes

Cook Time: 35 minutes

Course: Dinner/Lunch

Cuisine: Paleo, Whole30

Keyword: bacon, beef, nutritional yeast, soup

Servings: 6 servings

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4.62 from 131 votes

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

1. 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.
2. 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.
3. 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.
4. 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

Calories: 533kcal

Carbohydrates: 19g

Protein: 25g

Fat: 40g

Saturated Fat: 19g

Cholesterol: 77mg

Sodium: 521mg

Potassium: 695mg

Fiber: 3g

Sugar: 4g

Vitamin A: 6338IU

Vitamin C: 4mg

Calcium: 49mg

Iron: 4mg

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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

Turkey Meatballs Zoodle Soup 

Butternut Squash Soup with Bacon and Apples

Creamy Broccoli Soup

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