fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Nourishing Cheeseburger Soup (Hamburger Helper Style)

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Vegetarian
  • Method: Cook
  • Cuisine: American Inspired, Vegetarian
  • Diet: Vegetarian


This creamy, easy cheeseburger soup reminds me of a vegan spin-off of Hamburger Helper. It’s nostalgic, comforting, and delicious!



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


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!


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.


  • Serving Size: 8
  • Calories: 381
  • Sugar: 5.5g
  • Sodium: 280.8mg
  • Fat: 20.5g
  • Saturated Fat: 10.3g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0.5g
  • Carbohydrates: 38.8g
  • Fiber: 4.7g
  • Protein: 14.1g
  • Cholesterol: 49.6mg

Keywords: recipe, easy, best, homemade