Print

Vegan Cheeseburger Soup

A hearty, creamy, vegan cheeseburger soup packed with plant-based protein, veggies, and cheesy flavor—perfect for comfort food cravings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 medium potatoes, peeled and diced
  • 12 oz plant-based ground beef substitute (e.g., Beyond Meat or Impossible)
  • 4 cups vegetable broth
  • 1½ cups unsweetened almond milk
  • ½ cup nutritional yeast
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Chopped green onions or parsley (optional garnish)
  • Vegan shredded cheese (optional garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing until vegetables are tender, about 5 minutes.
  2. Add garlic and sauté another minute until fragrant.
  3. Add plant-based ground beef substitute, breaking it apart with a spoon and cooking until browned, about 5 minutes.
  4. Stir in diced potatoes, vegetable broth, almond milk, nutritional yeast, tomato paste, smoked paprika, dried oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, approximately 15-20 minutes.
  5. Stir in cornstarch slurry (cornstarch and water mixture), simmering until soup thickens slightly, about 3-5 minutes.
  6. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with chopped green onions or parsley and vegan shredded cheese if desired.

Notes

  • You can substitute cashew milk or soy milk for almond milk.
  • If desired, blend a portion of the soup for a creamier consistency.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Vegan cheeseburger soup, plant-based cheeseburger soup, comfort food, vegan soup