Keto Bacon Cheeseburger Soup

Emily Carter

A rich, creamy, totally vegan take on cheeseburger soup—minus the meat, dairy, and carbs. Comfort food that slays without clogging your arteries.

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 240 kcal

1 tbsp olive oil
1 small yellow onion diced
2 cloves garlic minced
1 head cauliflower chopped (about 4 cups)
1 cup peeled diced zucchini (hello, fake ground beef)
2 ½ cups vegetable broth
1 ½ cups full-fat coconut milk
½ cup raw cashews soaked 2+ hours or boiled for 10 minutes
¼ cup nutritional yeast your vegan cheese fairy dust
1 tsp smoked paprika for that bacon-ish vibe
1 tsp Dijon mustard
½ tsp sea salt
¼ tsp black pepper
Optional toppings: chopped pickles vegan shredded cheese, green onions, hot sauce, crushed "bacon" bits (coconut or tempeh style)

Heat olive oil in your soup pot over medium. Add onion and garlic. Sauté until soft and gossipy, about 4 minutes.
Toss in chopped cauliflower and zucchini. Stir well and cook for 5 minutes, or until slightly tender and emotionally open.
Pour in veggie broth and coconut milk. Simmer gently for 10–12 minutes, until everything softens into a comfy soup situation.
In a blender, combine soaked cashews, nutritional yeast, mustard, paprika, salt, and pepper. Blend until scandalously smooth.
Add the cashew blend to the soup. Blend everything together until it’s thick, creamy, and burger bowl perfection.
Adjust seasoning. Add toppings that make you feel powerful. Serve hot with sass and zero shame.