Healthy Cheeseburger Soup (Vegan)

This healthy cheeseburger soup recipe is one of the best homemade soup recipes you can make. It’s hearty, filling, and super easy to make. It reminds me of a hamburger helper, but of course, with a vegetarian substitute for the hamburger meat. 

Why you’ll love this healthy cheeseburger soup: 

• Quick Prep: Prep this hearty & healthy cheeseburger soup in just 20 minutes 
• Filling: The mix of veggies, and vegan, ground round makes this healthy cheeseburger soup recipe very filling 
• Nostalgic: Hamburger Helper to me just reminds me of quick meal parents would whip up when you were younger, this is a better, yummier, soup version 

Ingredient Notes: 

Cashew Cream: Cashew cream is a great substitute for regular, dairy cream in creamy soups. Although cashew cream is still high in calories and fat, like dairy cream, most of its fat is heart-healthier unsaturated, which means it’s definitely a healthier (vegan) substitute for regular cream in this healthy cheeseburger soup.

Vegetables: I used a mix of veggies in this vegan cheeseburger soup like onion, celery, carrots, peppers, potatoes, etc. but you can really get creative and add in less of these, more of these, or swap them all together for other veggies you have on hand. It’s pretty hard to mess up this cheeseburger soup! 

How to make vegan cheeseburger soup: 

1. For the soup, prepare all of your vegetables.
2. Dice the yellow onion, russet potatoes, celery, carrots, and bell peppers to be the small-medium size.
3. 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. 
4. Sweat this out for around 3 – 5 minutes.  
5. Mince the garlic + add it to the pot. 
6. Cook for 2 – 3 minutes until fragrant and slightly soft.
7. Add the russet potatoes, celery, carrots, and bell peppers stir consistently, and cook for 8 – 10 minutes until tender on medium-low heat. 
8. Add the ground round, I used Yves, breaking it up with your spoon.
9. 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 flavors will be!
10. Add the bouillon paste and boiling water to the pot.
11. Allow to cook for 10 minutes on medium-high heat.
12. Add the elbow macaroni to the pot, cooking until the macaroni is cooked + tender. 
13. Stir in the heavy cream and cheddar cheese. 
14. Adjust seasoning to taste.
15. Serve immediately with fresh herbs!

Expert Tips & FAQ for Healthy Cheeseburger Soup: 

Cheese: Add some extra cheese on top of your vegan cheeseburger soup when serving.

How do I make this vegan? Use your favorite plant-based milk and vegan cheese instead of the heavy cream/cheddar cheese!

Do I have to use pasta? Omit the pasta and add 1 – 2 more russet potatoes OR swap the elbow macaroni for gluten-free pasta!

Storage: Store this healthy cheeseburger soup in the fridge in a tightly sealed container for 4 – 5 days or in the freezer for up to 1 month.

Other soup recipes you’ll love:

• Roasted Tomato Soup
• Coconut Curry “Meatball” Soup
• Vegan Split Pea Soup
• Creamy Spinach & Mushroom Gnocchi Soup
• Vegetable Soup with Vegan Dumplings

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Healthy Cheeseburger Soup (Vegan) | FoodByMaria Recipes

5 from 21 votes

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

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Vegetarian

Cuisine Vegetarian, American-Inspired

Servings 8

Calories 381 kcal

Ingredients

  

1x2x3x

• 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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