Dairy Free Cheeseburger Soup
This soup captures the classic taste of a cheeseburger in every bowl. It is a savory meal that is perfect for any occasion.
Equipment
- Dutch oven
Ingredients
- 1 lb Lean Ground Beef
- 3 tbsp Dairy Free Butter
- 1 medium Yellow Onion, Diced
- 2 Carrots, Diced
- 2 stalks Celery, Diced
- 2 cloves Garlic, Minced
- 1/4 cup All Purpose Flour
- 4 cups Beef Broth
- 1 1/2 lb Yukon Gold Potatoes, Diced Into 1/2 Inch Pieces
- 1 tsp Smoked Paprika
- 1 tbsp Worcestershire Sauce
- 1 tbsp Yellow Mustard
- 1 1/2 cups Unsweetened Oat Milk
- 2 cups Dairy Free Shredded Cheddar
- 1/4 cup Nutritional Yeast
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Dill Pickles, Chopped
- 1 Roma Tomato, Diced
Instructions
- Brown the ground beef in a large Dutch oven over medium-high heat for 6 to 8 minutes, breaking it into crumbles. Drain off the excess fat and transfer the beef to a bowl.
- Melt the butter in the same pot over medium heat. Add the onion, carrots and celery and cook for 6 minutes until softened, then stir in the garlic for 30 seconds.
- Sprinkle in the flour and stir for 1 to 2 minutes. Slowly whisk in the broth, then add the potatoes, smoked paprika, Worcestershire sauce and mustard.
- Bring to a boil, then cover and simmer for 15 minutes until the potatoes are tender.
- Return the beef to the pot and stir in the oat milk. Heat through for 3 to 4 minutes.
- Reduce the heat to low and add the shredded cheddar and nutritional yeast one handful at a time, stirring until melted and smooth before adding more. Season with the salt and pepper.
- Ladle into bowls and top with the chopped pickles and diced tomato for that classic cheeseburger finish.
Nutrition
Serving: 1servingCalories: 463kcalCarbohydrates: 43gProtein: 21gFat: 23g