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5 from 5 votes
Bowl of Vegan Cheeseburger Soup with Fresh Parsley and a Water Glass in the Background
Vegan Cheeseburger Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Creamy, cheesy vegan soup that actually tastes like cheeseburger! Sounds strange, but tastes amazing. You've got to try it to believe it!  Make this cozy soup for dinner tonight.

Course: Soup
Cuisine: American
Keyword: dairy free soup, vegan soup recipe
Servings: 6
Calories: 494 kcal
Author: Alissa Saenz
Ingredients
For the Soup
  • 1 tablespoon canola oil, or high heat oil of choice
  • 1 medium onion, diced
  • 2 medium celery stalks, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 (14 ounce) can full-fat coconut milk
  • 2 cups unflavored and unsweetened non-dairy milk (such as nut or soy milk)
  • 1 cup water
  • 1 medium (12 ounce) russet potato, cut into 1-inch pieces (optionally peeled)
  • 3-5 cubes vegetable bullion, to taste (or 1 1/2 tablespoons Better Than Bullion — this is what I used)
  • 1/4 cup nutritional yeast flakes
  • 2 tablespoons vinegar-based hot sauce (such as Cholula)
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
For the Lentil Walnut Cheeseburger Crumbles
  • 1 tablespoon canola oil, or high heat oil of choice
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups cooked or canned brown lentils*
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon red wine vinegar
Optional Toppings
  • Fresh parsley
  • Fresh chives
  • Dill pickle slices
  • Croutons
  • Coconut bacon
Instructions
  1. Begin by making the soup. Coat the bottom of a large pot with oil and place it over medium heat.

  2. When the oil is hot, add the onion, celery, and carrots. Sauté for about 10 minutes, until the veggies begin to soften up.

  3. Add the garlic and flour. Stir well to coat the veggies with flour and sauté for about 1 minute, until the garlic becomes very fragrant.

  4. Stir in the coconut milk, non-dairy milk, water, potato, bullion, nutritional yeast, hot sauce, mustard and thyme. Raise the heat and bring the liquid to a simmer.

  5. Lower the heat. Allow the soup to simmer for about 20 minutes, until the potato is tender.

  6. While the soup simmers, prepare the cheeseburger crumbles. Coat the bottom of a medium skillet with oil and place it over medium-high heat.

  7. When the oil is hot, add the onion and sauté until the onion begins to brown, about 5 minutes.

  8. Stir in the garlic and sauté for about 30 seconds more, until very fragrant.

  9. Stir in the lentils, walnuts, soy sauce, Worcestershire sauce, cumin and red wine vinegar. Continue to cook for about 3 minutes, until most of the liquid has dried up.

  10. When the soup has finished simmering, remove it from the heat and use an immersion blender (or food processor or regular blender) to blend 1/3 to 1/2 of the soup (blend as much as you need to reach your desired thickness).

  11. Season the soup with salt and pepper to taste. Adjust any other seasonings to your liking.

  12. Ladle the soup into bowls, layering it with the lentil walnut burger crumbles.

  13. Top with toppings of choice and serve.

Recipe Notes

To cook dried lentils, place 2/3 cup of lentils in a saucepan, cover with a few inches of water, and boil until the lentils are tender, about 25 minutes.

Nutrition Facts
Vegan Cheeseburger Soup
Amount Per Serving (1.5 cups)
Calories 494 Calories from Fat 257
% Daily Value*
Fat 28.6g44%
Saturated Fat 15g75%
Sodium 485mg20%
Potassium 980mg28%
Carbohydrates 40.6g14%
Fiber 13.7g55%
Sugar 6.9g8%
Protein 16.1g32%
Calcium 170mg17%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.