Creamy Cheeseburger Soup for Quick Comfort Food Bliss

This Vegan Cheeseburger Soup is a warm, creamy delight that transforms classic flavors into quick comfort food.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Dairy-free Butter Provides a rich base flavor; olive oil is an excellent substitute if needed.
1 cup Vegan Ground Beef Mimics traditional beef flavors; try lentils or mushrooms for a different twist.
1 cup Diced Onion Enhances the flavor profile; shallots are a great alternative for a milder touch.
2 cloves Pressed Garlic Elevates the soup’s taste significantly; fresh garlic always yields the best results.
1 stalk Chopped Celery Contributes crunch and flavor; bell peppers can be used as a substitute.
1 large Diced Carrot Brings sweetness and vibrant color; use parsnips for a unique taste.
2 large Diced Potatoes Yukon Gold or Russet work best for creaminess.
4 cups Vegetable Broth Opt for homemade or low-sodium versions for the best taste.

For the Creamy Blend

1/2 cup Vegan Sour Cream Adds a luscious creaminess and tang; blend cashews with lemon juice as a fantastic alternative.
1 cup Vegan Cheese Gives the soup a creamy texture; try brands like Violife or Daiya for the best melt.

For Finishing Touches

to taste Hot Sauce Adds a bit of heat; adjust according to your spice preference.
to taste Salt Essential seasoning to bring all the flavors together.
to taste Pepper Essential seasoning to bring all the flavors together.
1 tablespoon Dried Parsley Perfect for garnish and adds a hint of herbal notes; fresh parsley can also shine here.

Equipment

Casserole pot

Method

Step-by-Step Instructions

Melt dairy-free butter over medium heat, add vegan ground beef and cook for 2 minutes. Remove and set aside.
Add diced onion, pressed garlic, chopped celery, and diced carrot. Sauté for 3 minutes until tender.
Incorporate diced potatoes and vegetable broth. Bring to a simmer and cook for 10 minutes, until potatoes are tender.
Mix in vegan sour cream until fully blended. Simmer for another 2 minutes.
Gradually add vegan cheese, stirring until melted. Return the cooked vegan ground beef and mix.
Season with salt, pepper, dried parsley, and hot sauce. Heat for an additional 2 minutes.
Ladle into bowls, garnish with fresh parsley if desired. Serve with bread or salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Not suitable for freezing due to the creamy texture.

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