A Cozy Bowl of Cheeseburger Soup, Reimagined

Cheeseburger soup might just be one of the most comforting things you can make in a single pot. It’s rich, hearty, savory, and exactly what you want on a chilly day—or any day when you’re craving that classic cheeseburger flavor but in a spoonable form. The version I’m sharing today is a dairy-free and gluten-free twist on this beloved classic. But don’t worry—it’s still creamy, cheesy, and deeply satisfying. I’ve made it for friends and family countless times, and not a single person has missed the dairy or gluten.

Traditionally, cheeseburger soup is made with ground beef, cheddar cheese, potatoes, and a creamy broth. It’s Midwestern at heart, cozy and filling. I first came across this soup years ago at a potluck, where a friend brought a bubbling slow cooker full of it. One spoonful and I was hooked. Ever since, I’ve played around with the ingredients to make it fit a range of dietary needs without losing that savory, cheesy magic.

So today, I’m excited to share my version: no nuts, no soy, no coconut, and fully gluten-free. It’s got all the things you love—tender beef, hearty vegetables, and velvety broth—without any of the common allergens or ingredients that often sneak into dairy-free cooking.

What You’ll Need and How to Customize It

This soup is packed with flavor from the ground beef, veggies, herbs, and vegan cheese. Here’s what you’ll need:

Ground beef
Onion
Carrots
Celery
Potatoes
Chicken broth
Dried basil and parsley
Vegan cheddar cheese
Vegan milk
Gluten-free flour
Vegan butter
Vegan sour cream
Salt and pepper

Now let’s talk substitutions. If you’d rather go meatless, swap the ground beef for a plant-based crumble that’s also soy-free—there are great options out there made from pea protein or lentils. As for the cheese, look for a nut-free, soy-free brand like Violife’s cheddar shreds, which melt beautifully. For the milk, choose a rice milk or oat milk that’s labeled soy and nut-free. You want something unsweetened and mild so it doesn’t compete with the savory elements of the soup.

When it comes to the flour, any gluten-free all-purpose blend will do, but double-check the label to make sure it doesn’t include almond flour. Same goes for the vegan butter—try an olive oil–based version that’s free from common allergens.

This recipe is pretty flexible and forgiving, which is great for weeknight cooking. You can even add things like spinach or kale at the end for a bit of green.

Let’s Make Cheeseburger Soup

First, toss in the diced onion, celery, and carrots into a deep soup pot. If you’re like me and love using every shortcut possible, feel free to use pre-shredded carrots and pre-diced onion. Add about half of the vegan butter at this point and sauté everything until the vegetables start to soften and the onions turn translucent.

Then begin browning your ground beef in the same pot over medium heat. Break it up with a spoon and cook until no longer pink. Remove the beef from the pot and set it aside, leaving behind a bit of the fat for flavor.

Now stir in the basil and parsley and return the cooked beef to the pot. Add the chicken broth and garlic. Bring everything to a gentle boil, then reduce the heat.

Finally, add in the remaining ingredients: vegan cheese, flour oats mixture, vegan butter, vegan sour cream, salt, and pepper. Let the soup simmer for just a couple more minutes, then it’s ready to serve.

I like to ladle it into big bowls and top it with extra shredded vegan cheese or fresh parsley. Leftovers reheat beautifully and taste even better the next day.

Your Cheeseburger Soup Questions, Answered

Can I freeze this soup?
Yes, but there’s a caveat. The texture of the potatoes can change a little once frozen, becoming slightly grainy. If that doesn’t bother you, go ahead. Just let it cool completely before transferring to freezer-safe containers.

What’s the best vegan milk for this recipe?
Stick to something mild like oat or rice milk. Just be sure it’s unsweetened and free from coconut, soy, and nuts.

Is there a way to make this lower fat?
Absolutely. You can use lean ground beef or a plant-based protein, reduce the butter a bit, and go lighter on the vegan cheese. The flavor will still be rich, especially if you season it well.

What if I don’t have vegan sour cream?
You can omit it entirely, or substitute with a splash of lemon juice or a plain, unsweetened plant-based yogurt that fits your dietary needs.

Can I make this in a slow cooker?
Yes! Brown the beef and sauté the veggies first, then transfer everything except the cheese, flour, milk, and sour cream to the slow cooker. Cook on low for 6–7 hours. About 30 minutes before serving, make your cheese sauce separately, stir it into the slow cooker, and finish with the sour cream.

What’s the best way to reheat it?
On the stovetop over low heat works best. Stir frequently to prevent any sticking or separating. You can also microwave it, but give it a good stir halfway through.

Whether you’re new to dairy-free or gluten-free cooking, or just looking for something warm and filling to make tonight, this cheeseburger soup delivers big flavor with simple, allergen-conscious ingredients. It’s a recipe I come back to again and again, especially during busy weeks when I want something nourishing that still feels like comfort food.

Give it a try and let me know how it goes—once you’ve had one bowl, I promise you’ll be thinking about the next.

Let’s eat.