Vegan Cheeseburger Soup
A hearty, creamy, vegan cheeseburger soup packed with plant-based protein, veggies, and cheesy flavor—perfect for comfort food cravings.
- Author: sarra
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- 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)
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing until vegetables are tender, about 5 minutes.
- Add garlic and sauté another minute until fragrant.
- Add plant-based ground beef substitute, breaking it apart with a spoon and cooking until browned, about 5 minutes.
- 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.
- Stir in cornstarch slurry (cornstarch and water mixture), simmering until soup thickens slightly, about 3-5 minutes.
- Taste and adjust seasonings as needed.
- 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
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: 310
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Vegan cheeseburger soup, plant-based cheeseburger soup, comfort food, vegan soup