Hearty cheeseburger soup is the ultimate comfort food meal, brimming with savoury flavour and cheesy goodness. It’s like a burger in a bowl!
Cheeseburger soup puts a fun twist on the classic cheeseburger (or maybe your favourite grillable veggie burgers ), turning those flavours you love into a creamy soup. Okay, there’s no ketchup or lettuce involved, but there is plenty of vegan beef and a rich, cheesy broth!
While this vegan version switches up the usual ingredients for plant-based options, rest assured that this cheeseburger soup recipe is just as delicious as the original. Packed with vegan cheese, meatless ground, veggies, and spices, this is a satisfying soup that will make you feel warm and cozy inside!
Why You’ll Love This Cheeseburger Soup Recipe
- Vegan . Unlike other cheeseburger soup recipes, this one is entirely plant-based, making it perfect for vegans and anyone else looking to reduce their consumption of animal products.
- Creamy and cheesy . This soup has a rich broth loaded with vegan cheese, giving it a fabulously creamy texture that makes it extra delicious.
- Satisfying . With loads of protein in every spoonful, this soup not only tastes delicious, but also keeps you feeling full and satisfied.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter .
- Mirepoix – The classic trio of onion, carrots, and celery forms the backbone of flavour for this cheeseburger soup.
- Impossible meat – Or your favourite plant-based ground.
- Russet potatoes – Love your burgers with fries? Then you’ll love the potatoes in cheeseburger soup!
- Seasonings – Dijon mustard adds some pep, while and dried oregano and parsley add herbal notes.
- Vegetable broth – I like to use my homemade vegetable broth , but a high-quality store-bought brand is fine.
- Cornstarch
- Water
- Plant milk – Any kind you like or have on hand, as long as it’s unflavoured and unsweetened.
- Nutritional yeast – To add lots of cheesy flavour.
- Vegan cream cheese – Again, you can use store-bought or make your own vegan cream cheese .
- Shredded vegan cheddar cheese – Choose a brand that melts well.
- Salt and pepper
How to Make Cheeseburger Soup
- Sauté the veggies. In a large pot, melt the vegan butter over medium heat. Add the vegetables and sauté until they’re softened.
- Brown the vegan meat. Add the Impossible meat to the pot and cook until browned, using a wooden spoon to break it up as it cooks.
- Add the potatoes and season. Stir in the potatoes, Dijon, oregano, and parsley.
- Simmer. Stir in the broth and increase the heat to medium-high. Once the soup comes to a boil, reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
- Thicken. In a small bowl, whisk together the cornstarch and water. Stir the slurry into the soup. Simmer for a few more minutes, or until the soup has thickened.
- Make it cheesy. Stir in the plant milk, nutritional yeast , vegan cream cheese, and vegan cheddar. Continue to simmer, stirring continuously, until the cream cheese and cheddar cheese have melted.
- Finish. Taste the cheeseburger soup and season with salt and pepper, if desired.
Tips for Success
- Cut the vegetables into uniform sizes . This is especially important for the potatoes; you want them all to be tender and cooked through at the same time.
- Break up the vegan meat . You want it in small crumbles so it all gets nicely browned and easily fits into a spoon.
- Adjust the thickness . For a thicker cheeseburger soup, add more cornstarch slurry; for a thinner soup, add additional vegetable broth or plant milk until you achieve your desired consistency.
Variations
- Try tempeh . If you prefer more natural vegan beef substitutes, crumbled tempeh can be used instead of Impossible ground. (Learn more about tempeh .)
- Add some liquid smoke . A few drops will make this cheeseburger soup taste like a burger straight off the grill!
- Spicy version . For those who enjoy a bit of heat, adding diced jalapeños, cayenne, or a sprinkle of red chili flakes will give your soup a spicy kick.
Serving Suggestions
You can never go wrong with vegan dinner rolls or crusty no knead bread when you’re having a bowl of soup for dinner! There are also lots of fun options for garnishes with this cheeseburger soup recipe. Try homemade croutons, additional vegan cheese, a swirl of vegan sour cream , or even diced pickles!
How to Store Leftovers
To store, transfer cheeseburger soup to an airtight container and keep it refrigerated for up to 4 days. Reheat in the microwave or on the stove over medium heat until warmed through, adding a bit of plant milk if the soup has thickened too much during storage.
Can I Freeze This Recipe?
This vegan cheeseburger soup is freezer-friendly; simply place it in a freezer-safe container or heavy-duty freezer bags and store it for up to 3 months. When you’re ready to enjoy the soup, thaw it overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Soup Recipes
- Cabbage Roll Soup
- Tomato Tortellini Soup
- Butternut Squash Soup
- Creamy Pumpkin Soup
- Easy Lentil Soup (Vegan & Spiced)
Ingredients
- 2 tablespoons vegan butter , 24 grams
- 1 onion , diced
- 3 large carrots , diced
- 3 ribs celery , diced
- 12 ounces Impossible meat , 340 grams
- 2 russet potatoes , peeled and diced
- 1 tablespoon Dijon mustard , 5 grams
- ½ tablespoon dried oregano , 2 grams
- ½ tablespoon dried parsley , 2 grams
- 3 cups vegetable broth , 700 ml
- 1 ½ tablespoons cornstarch , 15 grams
- 1 ½ tablespoons water , 22 ml
- 1 cup plant milk , 237 ml
- ¼ cup nutritional yeast , 15 grams
- 1 cup vegan cream cheese , 225 grams
- 1 ½ cups shredded vegan cheddar cheese , 180 grams
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables have softened.
- Add the Impossible meat to the pot and cook until golden brown, breaking the “meat” up with a wooden spoon as you go.
- Add the potatoes to the pot and stir in the Dijon, oregano, and parsley.
- Stir in the vegetable broth. Turn the heat to medium-high and bring the soup to a boil. Reduce the heat to low, and simmer for 20 minutes or until the potatoes are tender.
- In a small bowl, whisk together the cornstarch and water. Pour the cornstarch slurry into the soup and give everything a good stir. Simmer for a few more minutes or until the soup has thickened. If you would like a thicker soup, whisk together an additional tablespoon of cornstarch and an additional tablespoon of water and stir it into the soup.
- Stir in the plant milk, nutritional yeast, vegan cream cheese, and vegan cheddar cheese. Continue to simmer, stirring continuously, until the cream cheese and cheddar cheese have melted into the soup.
- Taste the soup and season with salt and pepper if desired.
Notes
Hearty cheeseburger soup is the ultimate comfort food meal, brimming with savoury flavour and cheesy goodness. It’s like a burger in a bowl!
Cheeseburger soup puts a fun twist on the classic cheeseburger (or maybe your favourite grillable veggie burgers ), turning those flavours you love into a creamy soup. Okay, there’s no ketchup or lettuce involved, but there is plenty of vegan beef and a rich, cheesy broth!
While this vegan version switches up the usual ingredients for plant-based options, rest assured that this cheeseburger soup recipe is just as delicious as the original. Packed with vegan cheese, meatless ground, veggies, and spices, this is a satisfying soup that will make you feel warm and cozy inside!
Why You’ll Love This Cheeseburger Soup Recipe
- Vegan . Unlike other cheeseburger soup recipes, this one is entirely plant-based, making it perfect for vegans and anyone else looking to reduce their consumption of animal products.
- Creamy and cheesy . This soup has a rich broth loaded with vegan cheese, giving it a fabulously creamy texture that makes it extra delicious.
- Satisfying . With loads of protein in every spoonful, this soup not only tastes delicious, but also keeps you feeling full and satisfied.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter .
- Mirepoix – The classic trio of onion, carrots, and celery forms the backbone of flavour for this cheeseburger soup.
- Impossible meat – Or your favourite plant-based ground.
- Russet potatoes – Love your burgers with fries? Then you’ll love the potatoes in cheeseburger soup!
- Seasonings – Dijon mustard adds some pep, while and dried oregano and parsley add herbal notes.
- Vegetable broth – I like to use my homemade vegetable broth , but a high-quality store-bought brand is fine.
- Cornstarch
- Water
- Plant milk – Any kind you like or have on hand, as long as it’s unflavoured and unsweetened.
- Nutritional yeast – To add lots of cheesy flavour.
- Vegan cream cheese – Again, you can use store-bought or make your own vegan cream cheese .
- Shredded vegan cheddar cheese – Choose a brand that melts well.
- Salt and pepper
How to Make Cheeseburger Soup
- Sauté the veggies. In a large pot, melt the vegan butter over medium heat. Add the vegetables and sauté until they’re softened.
- Brown the vegan meat. Add the Impossible meat to the pot and cook until browned, using a wooden spoon to break it up as it cooks.
- Add the potatoes and season. Stir in the potatoes, Dijon, oregano, and parsley.
- Simmer. Stir in the broth and increase the heat to medium-high. Once the soup comes to a boil, reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
- Thicken. In a small bowl, whisk together the cornstarch and water. Stir the slurry into the soup. Simmer for a few more minutes, or until the soup has thickened.
- Make it cheesy. Stir in the plant milk, nutritional yeast , vegan cream cheese, and vegan cheddar. Continue to simmer, stirring continuously, until the cream cheese and cheddar cheese have melted.
- Finish. Taste the cheeseburger soup and season with salt and pepper, if desired.
Tips for Success
- Cut the vegetables into uniform sizes . This is especially important for the potatoes; you want them all to be tender and cooked through at the same time.
- Break up the vegan meat . You want it in small crumbles so it all gets nicely browned and easily fits into a spoon.
- Adjust the thickness . For a thicker cheeseburger soup, add more cornstarch slurry; for a thinner soup, add additional vegetable broth or plant milk until you achieve your desired consistency.
Variations
- Try tempeh . If you prefer more natural vegan beef substitutes, crumbled tempeh can be used instead of Impossible ground. (Learn more about tempeh .)
- Add some liquid smoke . A few drops will make this cheeseburger soup taste like a burger straight off the grill!
- Spicy version . For those who enjoy a bit of heat, adding diced jalapeños, cayenne, or a sprinkle of red chili flakes will give your soup a spicy kick.
Serving Suggestions
You can never go wrong with vegan dinner rolls or crusty no knead bread when you’re having a bowl of soup for dinner! There are also lots of fun options for garnishes with this cheeseburger soup recipe. Try homemade croutons, additional vegan cheese, a swirl of vegan sour cream , or even diced pickles!
How to Store Leftovers
To store, transfer cheeseburger soup to an airtight container and keep it refrigerated for up to 4 days. Reheat in the microwave or on the stove over medium heat until warmed through, adding a bit of plant milk if the soup has thickened too much during storage.
Can I Freeze This Recipe?
This vegan cheeseburger soup is freezer-friendly; simply place it in a freezer-safe container or heavy-duty freezer bags and store it for up to 3 months. When you’re ready to enjoy the soup, thaw it overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Soup Recipes
- Cabbage Roll Soup
- Tomato Tortellini Soup
- Butternut Squash Soup
- Creamy Pumpkin Soup
- Easy Lentil Soup (Vegan & Spiced)
Ingredients
- 2 tablespoons vegan butter , 24 grams
- 1 onion , diced
- 3 large carrots , diced
- 3 ribs celery , diced
- 12 ounces Impossible meat , 340 grams
- 2 russet potatoes , peeled and diced
- 1 tablespoon Dijon mustard , 5 grams
- ½ tablespoon dried oregano , 2 grams
- ½ tablespoon dried parsley , 2 grams
- 3 cups vegetable broth , 700 ml
- 1 ½ tablespoons cornstarch , 15 grams
- 1 ½ tablespoons water , 22 ml
- 1 cup plant milk , 237 ml
- ¼ cup nutritional yeast , 15 grams
- 1 cup vegan cream cheese , 225 grams
- 1 ½ cups shredded vegan cheddar cheese , 180 grams
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables have softened.
- Add the Impossible meat to the pot and cook until golden brown, breaking the “meat” up with a wooden spoon as you go.
- Add the potatoes to the pot and stir in the Dijon, oregano, and parsley.
- Stir in the vegetable broth. Turn the heat to medium-high and bring the soup to a boil. Reduce the heat to low, and simmer for 20 minutes or until the potatoes are tender.
- In a small bowl, whisk together the cornstarch and water. Pour the cornstarch slurry into the soup and give everything a good stir. Simmer for a few more minutes or until the soup has thickened. If you would like a thicker soup, whisk together an additional tablespoon of cornstarch and an additional tablespoon of water and stir it into the soup.
- Stir in the plant milk, nutritional yeast, vegan cream cheese, and vegan cheddar cheese. Continue to simmer, stirring continuously, until the cream cheese and cheddar cheese have melted into the soup.
- Taste the soup and season with salt and pepper if desired.
Notes
Cheeseburger Soup
Ingredients
- 2 tablespoons vegan butter 24 grams
- 1 onion diced
- 3 large carrots diced
- 3 ribs celery diced
- 12 ounces Impossible meat 340 grams
- 2 russet potatoes peeled and diced
- 1 tablespoon Dijon mustard 5 grams
- ½ tablespoon dried oregano 2 grams
- ½ tablespoon dried parsley 2 grams
- 3 cups vegetable broth 700 ml
- 1 ½ tablespoons cornstarch 15 grams
- 1 ½ tablespoons water 22 ml
- 1 cup plant milk 237 ml
- ¼ cup nutritional yeast 15 grams
- 1 cup vegan cream cheese 225 grams
- 1 ½ cups shredded vegan cheddar cheese 180 grams
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables have softened.
- Add the Impossible meat to the pot and cook until golden brown, breaking the “meat” up with a wooden spoon as you go.
- Add the potatoes to the pot and stir in the Dijon, oregano, and parsley.
- Stir in the vegetable broth. Turn the heat to medium-high and bring the soup to a boil. Reduce the heat to low, and simmer for 20 minutes or until the potatoes are tender.
- In a small bowl, whisk together the cornstarch and water. Pour the cornstarch slurry into the soup and give everything a good stir. Simmer for a few more minutes or until the soup has thickened. If you would like a thicker soup, whisk together an additional tablespoon of cornstarch and an additional tablespoon of water and stir it into the soup.
- Stir in the plant milk, nutritional yeast, vegan cream cheese, and vegan cheddar cheese. Continue to simmer, stirring continuously, until the cream cheese and cheddar cheese have melted into the soup.
- Taste the soup and season with salt and pepper if desired.
Notes
Nutrition
Cheeseburger Soup https://jessicainthekitchen.com/vegan-cheeseburger-soup/ March 13, 2024
This easy taco dip recipe will be the hit of your next party! A creamy, cheesy taco-seasoned base is topped with lettuce, cheese, tomato, and more—and it’s completely vegan too.
Taco dip is a fiesta in a dish! Imagine all the zesty Tex-Mex flavours of the best vegan tacos , but layered in a creamy dip that you scoop up with your favourite tortilla chips. And as a bonus: it’s completely plant-based!
This taco dip recipe is popular not only because it tastes incredible, but also because it’s super easy to make, versatile, and a guaranteed crowd-pleaser. Whether it’s game day, a family gathering, or just a casual hangout with friends, taco dip fits right in.
The best part is that you can tweak it to your liking. More heat? Add pickled jalapeños. Not a fan of tomatoes? Skip them. This is taco dip recipe you can easily make your own.
Why You’ll Love This Taco Dip Recipe
- Easy vegan swaps . Use store-bought vegan substitutes and this recipe is a breeze! Prefer to keep things more natural? You can also use homemade plant-based sour cream and cream cheese if you prefer.
- Simple to make . Entertaining is stressful, so easy recipes like this taco dip are a sanity saver! It takes just a few minutes to whip up, which leaves you more time for all your other party prep.
- Customisable . You can add or subtract any ingredients to put your own spin on this taco dip recipe.
- Crowd-pleaser for parties . Whether it’s a potluck, game night, or just a get-together with friends, this taco dip will be the star of the show. No one can resist!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Dip:
- Vegan sour cream – Use store-bought or my homemade vegan sour cream .
- Vegan cream cheese – Again, you can make your own vegan cream cheese , or buy it at the grocery store.
- Taco seasoning – No need to open up a bunch of spice jars—just buy a blend!
- Chipotle chili in adobo – This adds heat and a smoky flavour.
- Nutritional yeast – For cheesiness without the cheese.
For the Topping:
- Shredded iceberg lettuce – Buy a bag of pre-shredded lettuce or pick some up from your grocery store’s salad bar to make prep easier.
- Shredded vegan cheddar – A plant-based pepper jack would be delicious too!
- Roma tomato – Halved grape or quartered cherry tomatoes also work.
- Canned green chilis – You can use either mild or hot, depending on your preferences.
- Black olives – If you’re not a fan, you can skip them or substitute something else, like green onions or pickled red onions .
How to Make This Taco Dip Recipe
- Blend. Add all of the dip ingredients to a blender . Turn it on and blend until the mixture is completely smooth.
- Assemble. Transfer the dip to a serving bowl. Top it with the iceberg lettuce, vegan cheddar cheese, tomato, green chilis, and black olives.
Can I Make This Taco Dip Recipe Ahead?
Absolutely! If you’re planning to serve this at a party, you can blend the dip base up to two days before and keep it refrigerated in an airtight container. Just before serving, do the final assembly with the fresh toppings to ensure they remain crisp and vibrant.
Tips for Success
- Make sure the sour cream and cream cheese are room temperature . This makes it easier to mix them together for a smooth, evenly-seasoned dip.
- Chill if needed . Sometimes a blitz in the blender can warm up foods like taco dip. You can transfer the dip to a serving bowl, cover with plastic wrap, and chill a bit before adding the toppings and serving.
- Customize your spice levels . Start with a conservative amount of chipotle in adobo, then taste and adjust according to your preference.
- No blender? No problem! You can simply stir everything together in a mixing bowl. Just be sure to soften your cream cheese first to make it easier to mix.
Variations
- Add a layer of guacamole. Before adding the lettuce and other toppings, spread a thick layer of guacamole over the dip base for even more creaminess. This is also an easy way to get more servings out of this taco dip recipe!
- Make a refried bean layer. For added protein and fiber, you can include a layer of vegan refried beans beneath the shredded lettuce.
- Include a salsa layer. Try black bean avocado and corn salsa or pineapple salsa , which adds some sweet-and-tangy flavour.
- Make it spicier with hot sauce or jalapeños. If you and your guests enjoy heat, don’t hesitate to add a drizzle of your favourite hot sauce over the top or mix sliced jalapeños into one of the layers.
Serving Suggestions
Tortilla chips are the natural pairing with taco dip, but that’s not your only option! Here are some other delicious dippers for your taco dip:
- Veggies like sliced bell peppers, carrot sticks, celery sticks, or cucumber rounds.
- Crackers like wheat crackers, pita chips , or gluten-free varieties made with seeds or nuts.
- Toasted baguette slices are a tasty option with some added crunch, or cut pieces of no-knead bread .
How to Store Leftovers
Transfer any remaining dip to an airtight container and refrigerate for up to 3 days. While the dip itself keeps well, the fresh toppings might lose their crispness over time.
Can I Freeze This Recipe?
You can freeze the taco dip base for up to 3 months in an airtight container or freezer bag, but I do not recommend freezing once the toppings are added, as they won’t freeze and thaw well.
More Crowd-Pleasing Vegan Dip Recipes
- Pretzel Dip
- Perfect Homemade Hummus
- Vegan Spinach Artichoke Dip
- Creamy Vegan Queso
- Vegan Whipped Feta Dip
Ingredients
For the dip:
- 1 ½ cups vegan sour cream , 340 grams, at room temperature
- 1 cup vegan cream cheese , 225 grams, at room temperature
- 1 (1-ounce) packet taco seasoning , 28 grams
- 1 chili in adobo , more if you want spicier
- 2 tablespoons nutritional yeast , 21 grams
For the topping:
- ½ cup shredded iceberg lettuce , 36 grams
- ⅓ cup shredded vegan cheddar , 75 grams
- ½ Roma tomato , diced
- ¼ cup canned green chilis, drained , 37 grams
- ¼ cup sliced black olives , 45 grams
Instructions
- Add the vegan sour cream, vegan cream cheese, taco seasoning, chili in adobo, and nutritional yeast to a blender. Blend until smooth and well combined.
- Transfer the dip to a serving bowl and top with iceberg lettuce, vegan cheddar cheese, tomato, green chilis, and black olives.
