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!
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.
Nutrition
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