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Vegan Cheeseburger Soup Recipe

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3.8 from 11 reviews

Hearty and comforting cheeseburger soup that captures all the savory flavors and cheesy goodness of a classic cheeseburger in a creamy, delicious bowl. This vegan version uses plant-based ingredients to replicate the beloved taste without any dairy or meat, perfect for a warming meal any day of the week.

Ingredients

Vegetables and Base

  • 2 tablespoons vegan butter (24 grams)
  • 1 onion, diced
  • 3 large carrots, diced
  • 3 ribs celery, diced
  • 2 russet potatoes, peeled and diced

Plant-based Meat and Seasonings

  • 12 ounces Impossible meat (340 grams)
  • 1 tablespoon Dijon mustard (5 grams)
  • ½ tablespoon dried oregano (2 grams)
  • ½ tablespoon dried parsley (2 grams)
  • Salt and pepper, to taste

Liquids and Thickeners

  • 3 cups vegetable broth (700 ml)
  • 1 ½ tablespoons cornstarch (15 grams)
  • 1 ½ tablespoons water (22 ml)
  • 1 cup plant milk (237 ml)

Cheeses and Cheese Alternatives

  • ¼ cup nutritional yeast (15 grams)
  • 1 cup vegan cream cheese (225 grams)
  • 1 ½ cups shredded vegan cheddar cheese (180 grams)

Instructions

  1. Sauté Vegetables: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion, carrots, and celery and sauté until the vegetables have softened, about 5-7 minutes.
  2. Cook Plant-Based Meat: Add the Impossible meat to the pot and cook until golden brown, breaking it up with a wooden spoon as it cooks to create a crumbly texture similar to ground beef.
  3. Add Potatoes and Seasonings: Stir in the peeled and diced russet potatoes along with Dijon mustard, dried oregano, and dried parsley. Mix well to combine all the flavors.
  4. Simmer with Broth: Pour in the vegetable broth and turn the heat to medium-high to bring the soup to a boil. Once boiling, reduce heat to low and simmer gently for 20 minutes or until the potatoes are tender and cooked through.
  5. Thicken Soup: In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering soup while stirring constantly. Continue simmering for a few more minutes until the soup thickens. For thicker soup, repeat with an additional tablespoon of cornstarch and water.
  6. Add Dairy Alternatives: Stir in the plant milk, nutritional yeast, vegan cream cheese, and shredded vegan cheddar cheese. Keep simmering the soup over low heat while stirring continuously until the cheeses melt fully and blend into the soup, making it creamy and rich.
  7. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, enjoying the comforting cheeseburger flavors in every spoonful.

Notes

  • Storage: Store leftover cheeseburger soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over medium heat, adding a splash of plant milk if the soup has thickened too much during storage.
  • Freezing: This vegan cheeseburger soup freezes well. Place it in a freezer-safe container or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://bitezly.com/vegan-cheeseburger-soup-recipe/