Healthy Cheeseburger Soup (Vegan) | FoodByMaria Recipes

Vegan Comfort Food

Healthy Cheeseburger Soup (Vegan)

Last Updated:
Close-up of big ladle in a pot of cheeseburger soup

Prep

20 minutes

Cook

40 minutes

Yield

8

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

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. 

Ladle scooping out cheeseburger soup from a large pot

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 

Fresh ingredients for cheeseburger soup on a counter

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! 

Cheeseburger soup in a big pot on counter with ladle in it

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!

Close-up of cheeseburger soup cooking in a pot

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:

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Healthy Cheeseburger Soup (Vegan) | FoodByMaria Recipes

5 from 19 votes
This creamy, easy, healthy cheeseburger soup reminds me of a vegan spin-off of Hamburger Helper. It's nostalgic, comforting, and delicious!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Vegetarian
Cuisine American-Inspired, Vegetarian
Servings 8
Calories 381 kcal

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!

Video

YouTube 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
Review This Recipe Let us know how it was!
Amy

5 stars
It’s a five-star! Easy to make and the flavor is so good!

Maria Koutsogiannis

thank you so much, amy!

Susan

5 stars
My whole family loved this recipe – comfort food at its finest! It’s so easy to make with ingredients I always have on hand, I don’t always find the best alternative meat but I make with what I find!

Maria Koutsogiannis

I am so glad you enjoyed this!

Sarah

5 stars
I made this cheeseburger soup and ate the whole thing by myself, not in one sitting, but for every meal in two days, its not easy to find tasty vegan meals!

Maria Koutsogiannis

love it!

Peggy

5 stars
Can I double the recipe and can I make it a day or 2 ahead? Thanks.

Maria Koutsogiannis

yes, easily! It gets better with time!

Stephanie

5 stars
This was very easy and filling and enough for a hungry family of 6, I halved it, vegan to regular bathes.
Everything I have made using your recipes has turned out extremely well.

Maria Koutsogiannis

thanks so much, stephanie!

Betty

5 stars
This soup was straight-up delicious comfort food for the family last night, the kids loved it.

Maria Koutsogiannis

thank you!

Annie D

5 stars
Soooo yummy and easy to make – perfect comfort food. Will definitely be making again!!

Maria Koutsogiannis

Thank you so much for the love on this one my friend!

Rita MacDonald

You always have the best recipes but so easy to find the recipe. I appreciate that!

Maria Koutsogiannis

Thanks so much!

Joelle Humphreys

5 stars
Amazing Maria!! I used cashew cream and the cheddar. It looked as though it was going to be super thick and rich …..nope…it was in fact perfect! Highly recommend! Once again, well done you!!

Maria Koutsogiannis

SOOOOOOO GOOD, right? Was it everything you hoped for?

Bonnie Faucher

5 stars
Love this recipe! Easy to make and delicious!! Just the right amount of spice.

Maria Koutsogiannis

thank you so much, bonnie!

Joelle Humphreys

Is it wrong that I have butterflies knowing that I am making this for dinner tonight. Haha. I can’t wait. I’ll let you know my thoughts on it!

Maria Koutsogiannis

hahahahah no not at all!! YOURE GOING TO LOVE IT SO MUCH! please let me know how it goes!

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