Healthy Cheeseburger Soup (Vegan) | FoodByMaria Recipes
User Reviews
5
Healthy Cheeseburger Soup (Vegan) | FoodByMaria Recipes
Description
This soup starts with sautéed onions and garlic, followed by tender cooking of diced potatoes, carrots, celery, and bell peppers. Vegan ground round adds a meaty texture, and the dish is seasoned with a blend of herbs and spices such as thyme, garlic powder, onion powder, oregano, chili flakes, and ancho chili powder. Tomato paste deepens the flavor while bouillon paste and hot water form the broth base.
Elbow macaroni is stirred in and cooked until tender. The final step incorporates heavy cream or cashew cream alongside white cheddar or vegan cheese for a rich, creamy finish. The resulting soup offers a cozy, savory profile with varied textures from the vegetables, pasta, and vegan protein.
Serving options include extra cheese on top. Alternatives allow swapping pasta for additional potatoes or using gluten-free pasta. The soup stores well refrigerated for several days or frozen up to one month, making it convenient for meal prep.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion medium
- 3 garlic large cloves
- 3 carrot medium sized
- 2 celery stalks
- 1 red bell pepper
- 1 yellow bell pepper
- 2 russet potato medium
- 1 vegan ground round I use Yves brand, package
- 3 tbsp tomato paste
- 1 tbsp thyme finely chopped, fresh
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp oregano dried
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red chili flakes
- ½ tsp ancho chili powder
- 2 tbsp bouillon paste
- 6 cups water hot
- 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 extra cheese on top when serving to enhance richness.
- Use plant-based milk and vegan cheese to keep the soup vegan-friendly.
- Omit pasta and add 1–2 more russet potatoes for a gluten-free option.
- Substitute elbow macaroni with gluten-free pasta if needed.
- Store leftovers in a sealed container refrigerated for 4–5 days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 381kcal | 19% |
| Carbohydrates | 38.8g | 13% |
| Protein | 14.1g | 28% |
| Fat | 20.5g | 32% |
| Saturated Fat | 10.3g | 52% |
| Polyunsaturated Fat | 1.3g | 8% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 49.6mg | 17% |
| Sodium | 280.8mg | 12% |
| Fiber | 4.7g | 19% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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