Description
This creamy, easy, healthy cheeseburger soup reminds me of a vegan spin-off of Hamburger Helper. It’s nostalgic, comforting, and delicious!
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!
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 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
It’s snowing, and this is delicious and so easy to bring the family together on a cold night. !!!
★★★★★
thanks, Laura! This is one of my favourite new soups on the blog by far! I am so glad you loved it!
This is a great recipe. Huge hit with the whole family. Easy to make with clear directions. Will definitely make this again.
★★★★★
thank you so much, Natasha! Glad you loved it!
Absolutely loved it! I’m actually making it for the 3rd time right now!
★★★★★
thank you so much for the support!!!
This recipe is great and we absolutely loved it! It was easy to make and cook it all in one pot made clean up a breeze.
★★★★★
I love to hear that!
Absolutely delicious! I was told it’s getting added to our rotation by my husband. 10/10
Perfect for leftover lunches!
★★★★★
yay!! This makes me so happy! thank you!
This was easy and delicious. It was one of those dishes that I like more the more I ate it.
★★★★★
Isn’t it just so good!
So easy and hearty! Makes a ton so it’s good for groups!
★★★★★
100%!!
Well, another hit recipe, fantastic after a cross country ski with some crunchy bread and a beer.
★★★★★
I love that for you so much kim
I made this for the first time a few days ago. We love this recipe. My husband said it’s the best vegan comfort food ever and I agree.
★★★★★
thank you so much for the love, renee!
Another amazing recipe of yours!
★★★★★
thank you!!