Description
A creamy and comforting vegan cheeseburger soup loaded with potatoes, vegetables, and plant-based ground beef, perfect for a hearty meal that satisfies all cheeseburger cravings without any dairy.
Ingredients
Vegetables
- 3 medium potatoes, cut into small cubes
- 2 celery stalks, chopped
- 1 carrot, chopped
- ½ cup onions, diced
- 3 cloves garlic, pressed
Other Ingredients
- 4 tablespoon dairy free butter
- 10 oz vegan ground beef
- 1 cup vegetable broth
- 14 oz vegan sour cream
- 10 oz vegan cheese
- 1 teaspoon dried parsley
- ½ teaspoon hot sauce
- Salt, pepper to taste
Instructions
- Cook vegan ground beef: In a casserole or large pot, melt the dairy free butter over medium heat, then add the vegan ground beef. Fry for 2 minutes until lightly browned, then remove the ground beef from the pot, leaving as much melted butter as possible inside.
- Sauté vegetables: Add the diced onions, pressed garlic, chopped celery, chopped carrot, and cubed potatoes to the pot. Cook the mixture while stirring frequently for about 3 minutes to lightly soften the vegetables.
- Add liquids and simmer: Pour in the vegetable broth and vegan sour cream. Stir well to combine, then let the soup simmer on medium-low heat for about 10 minutes or until the potatoes are tender.
- Melt cheese and finish soup: Stir in the vegan cheese and continue heating until it melts completely. Return the cooked vegan ground beef back to the soup, add dried parsley, hot sauce, and season with salt and pepper to taste. Heat everything together for another 2 minutes.
- Serve: Ladle the soup into bowls and enjoy warm for a delicious vegan twist on classic cheeseburger soup.
Notes
- Use vegan cheese and sour cream substitutes to keep the recipe dairy-free and vegan.
- Adjust the hot sauce amount to your preferred spice level.
- For a thicker soup, use less vegetable broth or mash some potatoes while cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over medium heat.
