Vegan Cheeseburger Soup Recipe

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Are you in to thick, savory, cheesy soups? Yah? Me too. That’s why I know you’re going to love this Vegan Cheeseburger Soup recipe. Who knew vegan could be so darn tasty. While we’re on the topic of vegan cheesy recipes, check out my Vegan Cheesy Pull-Apart Bread or how about my Vegan One-Pot Mac and Cheese.

Take a bite out of this delicious Vegan Cheeseburger Soup recipe and come back for more. It's a creamy soup made with cashews, potatoes, carrots, and cheese. A perfect weeknight meal.

People have asked me, Why are you always creating vegan version of traditional foods?

Sometimes I answer, Because I can.

Oh, to be honest, that’s probably a little too smart aleck a response from me. I’d save that kind of response for people I really know well. And like. I’m only that snarky with people I really care about. 🙂

So, another response might be…because I love it!

Why You’ll Love Vegan Cheeseburger Soup

We love savory soups. In fact, we’re to the point now that we buy big bags of carrots at Costco. They’re so perfect to add to our winter soup recipes.

This vegan cheeseburger soup is creamy, savory, and full of good-for-you ingredients, like carrots. I’ve also added some chopped potatoes to make each bite even more tasty.

Also, this recipe is not too complicated to make. It does help if you’ve got some soaked cashews on hand, but if you forget the soaking, you can do a quick soak too. (see instructions below).

We love making soups because we know that means we’ll have some leftovers for the week. This is perfect to pack in lunches, reheat for a quick weeknight meal, or even serve for guests as well.

Be sure to serve this soup with crackers or croutons. I also think it would go perfectly with a slice of this Artisan Fig and Pecan Bread. How perfect!
Vegan Cheeseburger Soup

I’ve also been known to dish out some of this soup and serve it over a baked potato. It’s so creamy, it tastes delicious!

This Recipe is Sad!

Honestly, we love this recipe a lot. But there’s something missing…you! It’s always a good idea to take a look at a recipe and figure out how you can make it your own. Add a dash of this or splash of that and voila! That recipe has gone from sad to glad!

I know, I’m hokey. What can I say.  Here’s some ideas for changing this recipe up a bit, you know to get you started:

  • Add some chopped (fresh or dried) dill as a garnish (I love dill)
  • Sprinkle the top with some Vegan Bacon Almond Slivers
  • Add a cup of frozen peas while simmering for an pop (literally) of color and taste
  • Do you have any croutons? Crumble those over the top
  • For an extra cheesy soup, double the vegan cheddar shreds

Is that enough for you to work with? Hopefully you get where I’m going with all of this. Vegan Cheeseburger Soup? It’s best when it’s got you written all over it.

Vegan Cheeseburger Soup recipe

Finally, we love this Vegan Cheeseburger Soup. We hope you do too! If you decide to make it, snap a photo and use #namelymarly to share them with us on Instagram. We love seeing your creations!

5 from 1 vote
Take a bite out of this delicious Vegan Cheeseburger Soup recipe and come back for more. It's a creamy soup made with cashews, potatoes, carrots, and cheese. A perfect weeknight meal.
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Vegan Cheeseburger Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Sit yourself down to a bowl of this creamy, cheesy, savory Vegan Cheeseburger Soup, including quick-cook instructions for busy weeknight meals.
Course: Soup
Cuisine: American
Servings: 4
Calories: 386 kcal
Author: Marly
Ingredients
  • 2 teaspoons olive oil
  • 1 small onion peeled and chopped
  • 1 cup chopped carrots*
  • 4 cups chopped potatoes*
  • 3 cups vegetable broth
  • 1 bay leaf
  • 1 cup cashews raw or roasted
  • ½ cup plant-based milk not vanilla or sweetened, original
  • ½ cup nutritional yeast flakes
  • 1 teaspoon garlic powder
  • 1 package veggie crumbles
  • 1 - 1 cup vegan cheddar cheese
Instructions
  1. Heat the olive oil and the chopped onion in a large pot over medium heat. Cook until the onions are tender. Add the chopped carrots and chopped potatoes. Stir to coat, and simmer about 10 minutes. Add the vegetable broth and bay leaf and bring back to a simmer.

  2. In the meantime, place the cashews in a small saucepan and add a cup of water. Simmer over medium to medium low heat about 5 minutes, until cashews are tender, and most of the water is gone.. Remove from heat.
  3. Pour the tender cashews and remaining liquid from boiling in a food processor along with the plant-based milk, nutritional yeast flakes, and garlic powder. Pulse until completely smooth. You may need to push down contents from the side of the bowl several times.
  4. Use a fork to test the tenderness of the potatoes and carrots. They should be tender before moving to the next step.
  5. Once carrots and potatoes are tender, remove the bay leaf and add the cashew cream to the pot. Stir to combine.
  6. Add the veggie crumbles. If these are frozen, take a minute or so to stir them throughout the pot.
  7. Add the vegan cheddar shreds and stir to combine.
  8. Serve hot. This makes a very thick soup. Feel free to add a little water if you prefer a thinner soup.
Recipe Notes

* To speed up the total cooking time of this recipe. Place the chopped carrots in a microwave-safe bowl and microwave for about 2 - 3 minutes. Pour the resulting tender carrots and any resulting liquid into the pot. Repeat this process with the potatoes, microwaving them until fork tender and then pouring them in the pot.

Nutrition Facts
Vegan Cheeseburger Soup
Amount Per Serving
Calories 386 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 769mg 32%
Potassium 1379mg 39%
Total Carbohydrates 47g 16%
Dietary Fiber 9g 36%
Sugars 6g
Protein 15g 30%
Vitamin A 115.7%
Vitamin C 33.8%
Calcium 12.9%
Iron 53.2%
* Percent Daily Values are based on a 2000 calorie diet.

National Soup Day

Also, did you know it’s National Soup Day? I know, how cool is that! Wait. It’s not cool. It’s hot. Super hot and good.

Anyway, I partnered with some of my favorite food blog friends to share with you a variety of soups to celebrate National Soup Day.

Celebrate National Soup Day with these 27 (and then some) comforting soup and chili and chowder recipes!

Some of these recipes are vegan, others are vegetarian, others are not. If you need help with veganizing any of these recipes, don’t hesitate to reach out. Here they are:

Fall Vegan Detox Soup by the Healthy Maven
Broccoli Cheese Soup by Yellow Bliss Road
Creamy Tortellini Soup by Baking with Blondie
Vegan Persimmon Butternut Squash Soup by Cotter Crunch
Pot Pie Soup from Creations by Kara
Easy Vegan Lentil Soup by Jessica in the Kitchen
Easy Vegan One Pot Taco Quinoa Soup by Namely Marly
Slow Cooker Chili with Pinto Beans by 365 Days of Crockpot
Easy Vegan Chili by Namely Marly
Italian Spinach and Orzo Soup by Real Mom Kitchen
Raw 5-Minute Lemon Zucchini Soup by The Blender Girl
Vegan Corn and Rice Chowder by Hummusapien
Meatball Pho by Foodie With Family
Vegan Sweet Potato Chowder by The Kitchn
Curried Chicken Noodle Soup by Life Made Simple
Creamy Vegan Arugula Soup by Detoxinista
Vegan Minstrone by Namely Marly
Clam Chowder by The Baker Upstairs
Curried Asparagus Soup by Oh My Veggies
Vegan Beef Stew by Namely Marly
Loaded Baked Potato Soup by Ashlee Marie
Spiced Vegan Lentil Soup by Cookie + Kate
Easy Vegan Chicken Noodle Soup by your truly
Brunswick Stew by Hey Grill Hey
Cheesy Lasagna Soup by Gather for Bread
Vegan Clam Chowder by Fork and Beans

Whatever bowl of soup you’re warming up to, enjoy!

Updated by Marly · Permalink

15 Responses to Vegan Cheeseburger Soup Recipe

  1. This soup looks so creamy and delicious! I love your ideas for adaptations, too.

    • Thanks, Alice. Recipes are made to be changed…at least in my mind. Happy soup eating!

  2. That is a seriously beautiful bowl of soup. I love all the lovely garnishes!

  3. I’m not a vegan, but this soup looks really good. I think it’s just a good excuse for me to use up all the cashews I pick up from Costco. Creamy and yummy!

    • I have lots of good excuses to use up all the cashews…including this soup. 🙂 Hope you love it!

  4. this sounds amazing – and love all the suggestions for making a recipe personal – that’s the best part of cooking from scratch – is making it fit what you like!

  5. I love a good hearty creamy soup during the winter, especially when it has so many yummy toppings!

    • I know, Kara. The creamier the better. And the more potatoes the better too. Just sayin’!

  6. Oh my goodness…that looks and sounds amazing! This is going on my list for next week. Thank you!

  7. I am SO HAPPY you made this soup. I’m married to a vegetarian and he will love it.

  8. Shannon Dulinsky

    Soup looks amazing but I have a question. The first step mentions Celery, but there’s no amount listed in the ingredients. How much do you recommend including?

    • Thanks, Shannon, for your comment. I think in version one I tested it using celery. It was fine, but I preferred it without. The fact that Shawn doesn’t like celery might have added to the decision. If you’d like to include celery, try adding 1/2 cup chopped. Let me know how it goes!

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