It was a chilly evening when Lauren and Cassidy found themselves craving something hearty and comforting. Lauren reminisced about the rich flavors of a classic cheeseburger, while Cassidy longed for a warm bowl of soup. Combining their cravings, they decided to create a vegan cheeseburger soup. As they sautéed the vegetables and added the plant-based ingredients, the kitchen filled with a savory aroma that promised satisfaction. Sitting down to enjoy their creation, they were delighted by how the soup captured the essence of a cheeseburger in every spoonful.
Since that day, this vegan cheeseburger soup has become a staple in their household. Lauren appreciates how it brings together the familiar flavors of a beloved dish in a new form, while Cassidy loves the creamy texture and the way it warms her from the inside out. It's their go-to recipe when they need a meal that's both nostalgic and nourishing.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
- Vegan butter
- Onion, diced
- Carrots, diced
- Celery, diced
- Plant-based ground meat (e.g., Impossible meat)
- Russet potatoes, peeled and diced
- Dijon mustard
- Dried oregano
- Dried parsley
- Vegetable broth
- Cornstarch
- Water
- Unsweetened, unflavored plant milk
- Nutritional yeast
- Vegan cream cheese
- Shredded vegan cheddar cheese
- Salt and pepper, to taste
Instructions
Sauté the vegetables
- In a large pot over medium heat, melt the vegan butter.
- Add the diced onion, carrots, and celery.
- Cook until the vegetables are softened and the onions are translucent.
Cook the plant-based meat
- Add the plant-based ground meat to the pot.
- Cook, breaking it apart with a spoon, until it's browned and heated through.
Add the potatoes and seasonings
- Stir in the diced russet potatoes, Dijon mustard, dried oregano, and dried parsley.
- Mix well to combine all the ingredients.
Pour in the broth
- Add the vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and cook until the potatoes are tender.
Prepare the cornstarch slurry
- In a small bowl, whisk together the cornstarch and water until smooth.
- Pour this slurry into the soup, stirring constantly to thicken the broth.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesAdd the creamy elements
- Stir in the plant milk, nutritional yeast, vegan cream cheese, and shredded vegan cheddar cheese.
- Continue to cook, stirring occasionally, until the cheese has melted and the soup is creamy.
Season and serve
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with additional shredded vegan cheddar cheese if desired.
This vegan cheeseburger soup is a delightful fusion of two comfort food classics. The combination of savory plant-based meat, tender potatoes, and creamy, cheesy broth creates a satisfying meal that warms the soul. It's a testament to how plant-based cooking can reinvent traditional dishes without compromising on flavor or comfort.
Whether you're seeking a cozy meal on a cold day or looking to impress guests with a unique vegan dish, this soup delivers on all fronts. It's become a cherished recipe in our kitchen, and we hope it brings the same joy and warmth to yours.
