Dairy-Free Cheeseburger Soup
Satisfy your comfort food cravings with this rich and creamy Dairy-Free Cheeseburger Soup – a hearty twist on the classic cheeseburger that's entirely dairy-free! Perfect for those with dietary restrictions, this soup features savory browned ground beef, tender potatoes, and a medley of aromatic veggies like carrots, celery, and onion, all simmered in a luscious base of coconut milk and dairy-free cheddar cheese shreds. Bursting with bold flavors from tangy pickles, tomato paste, and a dash of Dijon mustard, every spoonful captures the essence of a cheeseburger in soup form. Easy to prepare in under an hour, this gluten-free and allergen-friendly recipe is perfect for weeknight dinners and makes enough to serve the whole family. Enhance with your favorite garnishes, or enjoy as-is for a comforting bowl packed with flavor and nutrition.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 cups potatoes, peeled and diced
- 2 cups dairy-free cheddar cheese shreds
- 1 cup coconut milk, canned
- 4 cups vegetable broth
- 1 cup dill pickles, chopped
- 1 tablespoon dijon mustard
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
In a large pot over medium-high heat, add the olive oil and ground beef. Cook the beef until browned and crumbly, about 5-7 minutes. Use a slotted spoon to remove the beef and set aside, leaving the drippings in the pot.
Add the diced onion, carrots, and celery to the pot and cook over medium heat until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes to the pot, then pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the potatoes are tender.
Return the browned ground beef to the pot. Stir in the tomato paste, dijon mustard, salt, pepper, and paprika.
Add the chopped dill pickles and stir well.
Reduce the heat to low and gradually stir in the coconut milk and dairy-free cheddar cheese shreds until the cheese is melted and the soup is creamy.
Simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld together.
Serve hot, garnished with extra dairy-free cheese shreds or fresh chopped herbs if desired.
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.3 g | 382% | |
| Saturated Fat | 191.0 g | 955% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 11546 mg | 502% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 44.8 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3883 mg | 299% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 7146 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
