Comforting dairy free cheeseburger soup is the perfect hearty meal for your family to enjoy! Delicious and so easy to make.Â
Sometimes winter just seems to drag on, doesn’t it? It feels like this winter has been about three years long. And then when you have a few spring-like days, only to find out that the next day is supposed to bring snow, it’s really a downer. So, what to do?
I think the best thing to do is to make a cozy soup and stay inside. Embrace the chilly weather, stay warm, and make this dairy free cheeseburger soup.
This soup is cream, cheesy, hearty, and delicious. I know some of you are skeptical of dairy free cheese, and I don’t blame you. Sometimes there is a bit of a texture issue, or the flavor is a bit strange. I recommend the Daiya medium cheddar block – it adds a great cheddar flavor to this soup, and doesn’t have an aftertaste.
If you have a favorite dairy free cheese that works for you, go ahead and use it. Or, if you aren’t dairy free, go ahead and use regular cheddar cheese.
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Cheeseburger Soup (Dairy Free, Gluten Free).
This hearty and comforting dairy free cheeseburger soup is a family friendly recipe that everyone loves!
Ingredients
- 2 Tablespoons olive oil
- ¾ cup onion chopped
- 3 celery stalks chopped
- 2 carrots shredded
- 1 pound ground round or ground turkey
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 cups potatoes diced
- 32 ounces low sodium chicken broth
- 2 Tablespoons gluten free flour blend
- ½ cup non-dairy milk
- 7 ounces Daiya block cheddar cheese shredded
- ¾ cup non-dairy milk
Instructions
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Place olive oil, carrots, onions, and celery in pot. Cook over medium heat for five minutes.
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Add the ground round, and cook over medium heat until browned. If there is a lot of excess grease, you can drain it out.
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Add broth, spices, and potatoes, Bring to a boil, reduce heat, and cook over medium heat for about 20 minutes.
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Combine the ½ cup of non-dairy milk and flour in a bowl, and stir until smooth. Add to pot. Stir while cooking until the soup thickens.
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Add the ¾ cup non-dairy milk and cheese, stir until melted. Serve right away, and season with more salt and pepper if desired.
Recipe Notes
If you don't have time to shred the cheese, you can also just finely chop it with a knife.Â
This dairy free cheeseburger soup is:
- creamy, cheesy, and delicious
- a family friendly meal
- an easy meal for busy days
For more delicious soups, try this cheesy vegetable soup and this sweet potato wild rice soup.
kathy
Its ground round just hamburger? Silly question maybe but I don’t know my meat cuts to well. LOL
Kelly Roenicke
Yes, ground round is 80% lean, but you can get any kind of ground beef that you like. Ground turkey would work, too!
Annie
How long does it stay good for?!
Kelly Roenicke
I would say no more than 4 days.
Kimberly
This is so delicious! I have made it twice now. My family was not super excited the first time I said I was making Cheeseburger Soup. In fact, one person said it sounded horrifying. But it can tell you, it is so yummy and creamy, and my whole family loved it!!
Kelly Roenicke
Yay! I am so happy to hear that!
Kelsey Kellenberger
I made a triple batch for a friend and saved a bowl for my husband and myself. My husband said “Why are you giving away the good stuff?” 😆 Our five year old liked it too! (Something with veggies? That she LIKES!? Sign me up!) It was so good we scarfed up our portion in no time. I promised I’d make a large batch for our family too. Today’s the day. We don’t have any food sensitivities, so I’m going to use regular milk and flour to save some sheckles. I used my food processor to save time chopping. I have a giant stock pot so planning on a quadruple batch today, with plenty to go in the freezer for easy meals later. Thank you for an amazing recipe!!
Jennifer Wyatt
Made this last night for dinner and had for leftovers today. Reheated beautifully for lunch!!
slope
What’s up it’s me, I am also visiting this site daily, this website is in fact pleasant and the viewers are in fact sharing good thoughts
Ali
Pleasantly surprised by this. I substituted in sweet potato because I don’t eat white potato… I brainstormed with a friend how to get it to fall in line with the flavors and added nutritional yeast to strengthen the cheese-esque flavor and double the italian seasoning. Came out great. I really enjoy your recipes, I’ve learned how to make substitutions from some of your other recipes, and I’m able to apply them elsewhere. I cook from TPB almost every weekend when making my lunches for the week.
Kelly Roenicke
So glad you liked it! Thanks for letting me know!