Hearty cheeseburger soup is the ultimate comfort food meal, brimming with savoury flavour and cheesy goodness. It’s like a burger in a bowl!

Vegan cheeseburger soup in 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!

Ladle of creamy cheeseburger soup held over pot

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.
Overhead view of cheeseburger soup ingredients with labels

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.
Ladle of cheeseburger soup in pot

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!

Two bowls of cheesy vegan cheeseburger soup

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.

Spoonful of cheeseburger soup in bowl

More Vegan Soup Recipes

Enjoy friends! If you make this cheeseburger soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Ladle full of cheeseburger soup in pot

Cheeseburger Soup

Hearty cheeseburger soup is the ultimate comfort food meal, brimming with savoury flavour and cheesy goodness. It’s like a burger in a bowl!
5 (from 7 ratings)

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

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.
To freeze: 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.
Calories: 444kcal, Carbohydrates: 42g, Protein: 17g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 3mg, Sodium: 1372mg, Potassium: 721mg, Fiber: 9g, Sugar: 7g, Vitamin A: 5710IU, Vitamin C: 13mg, Calcium: 211mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.