Healthy Cheeseburger Soup (Vegan) | FoodByMaria Recipes
This creamy, easy, healthy cheeseburger soup reminds me of a vegan spin-off of Hamburger Helper. It's nostalgic, comforting, and delicious!
I’m Your Mommy Now
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 3 medium sized carrots
- 2 stalks of celery
- 1 red bell pepper
- 1 yellow bell pepper
- 2 medium russet potatoes
- 1 package vegan ground round I use Yves brand
- 3 tbsp tomato paste
- 1 tbsp fresh thyme finely chopped
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red chili flakes
- ½ tsp ancho chili powder
- 2 tbsp bouillon paste
- 6 cups hot water
- 1 ½ cups elbow macaroni
- 1 cup heavy cream or cashew cream
- 2 cups white cheddar cheese or vegan white cheddar cheese
Instructions
- For the soup, prepare all of your vegetables.
- Dice the yellow onion, russet potatoes, celery, carrots and bell peppers to be small-medium size.
- In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.
- Sweat this out for around 3 - 5 minutes.
- Mince the garlic + add it to the pot.
- Cook for 2 – 3 minutes until fragrant and slightly soft.
- Add the russet potatoes, celery, carrots, and bell peppers, stir consistently and cook for 8 – 10 minutes until tender on medium-low heat.
- Add the ground round, I used Yves, breaking it up with your spoon.
- Add the tomato paste, fresh thyme, garlic powder, onion powder, oregano, salt, pepper, chili flakes, and ancho chili powder, cooking for 5 minutes on medium heat. The longer you cook this, the stronger the flavours will be!
- Add the bouillon paste and boiling water to the pot.
- Allow to cook for 10 minutes on medium-high heat.
- Add the elbow macaroni to the pot, cooking until the macaroni is cooked + tender.
- Stir in the heavy cream and cheddar cheese.
- Adjust seasoning to taste.
- Serve immediately with fresh herbs!
Video
Notes
Add some extra cheese on top of your soup when serving.
Use your favourite plant-based milk and vegan cheese instead of the heavy cream/cheddar cheese!
Omit the pasta and add 1 – 2 more russet potatoes.
OR swap the elbow macaroni for gluten free pasta!
Store soup in the fridge in a tightly sealed container for 4 – 5 days or in the freezer for up to 1 month.
Nutrition
Serving: 8 | Calories: 381kcal | Carbohydrates: 38.8g | Protein: 14.1g | Fat: 20.5g | Saturated Fat: 10.3g | Polyunsaturated Fat: 1.3g | Trans Fat: 0.5g | Cholesterol: 49.6mg | Sodium: 280.8mg | Fiber: 4.7g | Sugar: 5.5g
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