Libby Wilson


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Cheeseburger Soup

Cheeseburger Soup is a creamy and delicious dinner option that is so easy to make. A cashew-based cheeseburger soup recipe, that's packed with flavor, needs to be on your winter menu!



Soup Ingredients:
1lb Country Natural Beef Butcher's Blend Ground Beef
1-2 tbsp. olive oil
1 tbsp. garlic
½ cup yellow onion, diced
¼ cup very finely chopped celery
½ tbsp. dried parsley
2 cups chick broth (if Whole30 check your ingredients)
1-2 small russet potatoes, cubed
1½ cups raw cashews (soak overnight in water)
1¼ cups unsweetened almost milk
½ cup + 2 tbsp. nutritional yeast  
1 tsp salt (more to taste)
⅛ tsp ground black pepper
1 tsp lemon juice
3 tsp pickle juice 


  1. In a large saucepan, add olive oil, onion & garlic and bring to medium-high heat. 
  2. Add celery and continue cooking for 2-3 minutes (add another tablespoon of olive oil if you need to). 
  3. Once celery has cooked down, cook ground beef - drain excess grease. 
  4. Add chicken broth and russet potatoes. 
  5. Bring to a simmer until potatoes are soft, but firm.
  6. Meanwhile, in a high-powered blender, add cashers (drain first), almond milk, nutritional yeast and salt. 
    1. Blend on high until smooth and creamy (use spatula to scrape down sides several times) approximately 4 minutes. 
  7. Once the broth has been simmering for about 10 minutes, add your cashew sauce and start stirring to combine. 
  8. Bring to a simmer and continue stirring - soup will thicken after a couple of minutes. 
  9. Taste and add additional salt, as desired. 

Don't skip the toppings! Pickles, bacon bits or shredded cheese are optional, but we guarantee will bring the soup to the next level! Enjoy!


Recipe made in partnership with The Wooden Skillet