When the weather turns chilly or your soul just needs a hug in a bowl, this vegan cheeseburger soup will hit the spot. Think of it as all the hearty, cheesy goodness of your favorite burger—but spoonable, cozy, and 100% plant-based.
I first made this on a weeknight when my kids were begging for something “fun” for dinner (and yes, soup counts as fun when it tastes like a burger!). To my surprise, even my pickiest eater went back for seconds. That’s when I knew this recipe deserved a permanent spot in my weeknight dinner rotation.
Table of Contents
Why You’ll Love This Vegan Cheeseburger Soup
- It’s the ultimate comfort food—creamy, savory, and loaded with flavor.
- Packed with veggies and plant-based protein to keep you full and satisfied.
- Freezer-friendly, so you can double the batch and save some for busy nights.
- A guaranteed hit with kids and adults (burger vibes in a soup—what’s not to love?).
What Does Vegan Cheeseburger Soup Taste Like?
Imagine a classic cheeseburger—savory “beefy” flavor, melty cheese, and a hint of mustard tang—all swirled into a thick, creamy soup. Every spoonful gives you that burger-in-a-bowl experience, only without the heavy feeling afterward.
Ingredients You’ll Need for Vegan Cheeseburger Soup
When it comes to making a bowl of vegan cheeseburger soup, the secret is using ingredients that bring richness, creaminess, and that classic “cheeseburger” flavor we all crave—but in a plant-based way. Here’s what you’ll need, with some extra details to help you choose the best options:
- Vegan butter (2 tablespoons): This gives the soup a rich, buttery base and helps sauté the veggies until they’re perfectly soft and aromatic. You can also use olive oil if that’s what you have on hand.
- Onion (1, diced): A classic flavor starter that adds depth and sweetness as it cooks down. Yellow onions work best here for balance.
- Carrots (3 large, diced): They bring natural sweetness and a pop of color to your soup. Carrots are also loaded with vitamin A—so you’re sneaking in nutrients while keeping things cozy.
- Celery (3 ribs, diced): Essential for that classic soup base. Celery pairs beautifully with onion and carrot (hello, mirepoix!) to create a flavor foundation.
- Plant-based ground “beef” (12 ounces): I love using Impossible Meat because it browns up beautifully and adds that savory, meaty flavor without the meat. Beyond Meat or lentils can also work as a substitute.
- Russet potatoes (2, peeled and diced): These give the soup body and heartiness. As they cook, they soften and help thicken the broth naturally.
- Dijon mustard (1 tablespoon): Don’t skip this—it adds a subtle tang that mimics that “burger” taste. It’s a small touch, but it makes a big difference.
- Dried oregano and parsley (½ tablespoon each): Herbs that round out the flavor and give the soup a warm, comforting vibe.
- Vegetable broth (3 cups): The liquid base of your soup. Go for a good-quality broth to maximize flavor. If you’re a soup fan, you’ll notice how this base works similarly to my Old-Fashioned Vegetable Beef Soup—hearty, aromatic, and perfect for chilly days.
- Cornstarch slurry (1 ½ tablespoons cornstarch + 1 ½ tablespoons water): This is the magic thickener that transforms your broth into a creamy, spoon-coating soup.
- Unsweetened plant milk (1 cup): Adds creaminess without overpowering. Oat milk and soy milk are my go-to choices here.
- Nutritional yeast (¼ cup): A vegan cook’s best friend. It adds that unmistakable cheesy, nutty flavor while also boosting B vitamins.
- Vegan cream cheese (1 cup): Makes the soup luxuriously creamy. Opt for a plain, unsweetened version for best results.
- Shredded vegan cheddar cheese (1 ½ cups): Brings that gooey, melty cheeseburger flavor home. Feel free to experiment with other plant-based cheeses if you prefer.
- Salt and pepper (to taste): Season at the very end so you can adjust after the cheese and broth flavors come together.
These carefully chosen ingredients make this vegan cheeseburger soup rich, hearty, and satisfying—everything you want from a comfort food meal, just without the meat or dairy.
How to Make Vegan Cheeseburger Soup (Step by Step)
Making vegan cheeseburger soup might sound fancy, but I promise it’s a very approachable recipe—perfect for weeknights when you want something hearty without a lot of fuss. Here’s how to make it, step by step:
Step 1: Sauté the veggies
Start by melting vegan butter in a large pot or Dutch oven over medium heat. Once melted, toss in your diced onion, carrots, and celery. Stir occasionally and let them soften for about 5–7 minutes. This is where the soup’s flavor foundation begins, and the aroma will already have your family wandering into the kitchen asking, “What’s for dinner?”
👉 Pro tip: If you’ve made my Cowboy Soup Recipe, you’ll recognize this classic veggie base—it’s the building block of most great soups!
Step 2: Brown the plant-based “meat”
Add the Impossible or Beyond ground “beef” to the pot. Use a wooden spoon to break it apart as it cooks. You’ll want it nicely browned, which takes about 6–8 minutes. This step is what gives your vegan cheeseburger soup that savory, meaty backbone without the actual meat.
Step 3: Add the potatoes and seasonings
Next, stir in the diced potatoes along with Dijon mustard, dried oregano, and dried parsley. The Dijon might feel like a surprise here, but trust me—it mimics that zesty burger flavor in the most delicious way. Stir everything so the potatoes and seasonings are well coated.
Step 4: Pour in the broth and simmer
Now it’s time to add the vegetable broth. Pour it in, give everything a stir, and increase the heat until the soup comes to a gentle boil. Then lower the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender. This is the stage where your kitchen will start smelling like cozy comfort in a pot.
Step 5: Thicken the soup
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour it into the simmering soup while stirring. Let the soup cook for another 3–4 minutes, and you’ll notice it thickening into that luscious, creamy base that makes this vegan cheeseburger soup so satisfying. If you like it thicker, you can always repeat the slurry step.
Step 6: Add the creamy, cheesy goodness
Turn the heat down to low and stir in your plant milk, nutritional yeast, vegan cream cheese, and shredded vegan cheddar. Keep stirring until everything melts and blends into a smooth, golden, cheesy broth. This is the “wow” moment where the soup transforms into pure comfort food heaven.
👉 Quick tip: If your cheese isn’t melting smoothly, don’t panic. Just keep the heat low and stir patiently—it’ll come together beautifully.
Step 7: Taste and adjust
Finally, give your soup a taste test. Add salt and pepper as needed until the flavor makes you smile. That’s the beauty of homemade—you control the seasoning and can make it just right for your taste buds.
Step 8: Serve and enjoy
Ladle the warm vegan cheeseburger soup into bowls and garnish with fresh parsley or crunchy croutons. Pair it with a slice of crusty bread or even oven fries for the full “burger and fries” experience—without the drive-thru.
Tips and Tricks for Perfect Vegan Cheeseburger Soup
- Make it thicker: Add more cornstarch slurry if you like your soup extra thick.
- Cheese swap: If vegan cheddar isn’t your favorite, try vegan mozzarella or pepper jack.
- Time-saver: Buy pre-diced veggies from the store—no judgment here.
- Kid-friendly idea: Serve with oven fries or garlic bread for a “burger and fries” feel.
👉 And if you’re a soup lover like me, you’ll also enjoy my Broccoli Cheddar Soup or cozy Creamy Cottage Cheese Tomato Soup.
Storage for Vegan Cheeseburger Soup
- Fridge: Store in an airtight container up to 4 days. Reheat gently on the stove with a splash of plant milk.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this gluten-free?
Yes! Just check that your Dijon mustard and vegan cheeses are certified gluten-free.
Can I use another plant-based protein?
Definitely. Lentils or crumbled tempeh also work.
Is it spicy?
Not at all—but you can stir in hot sauce or chili flakes if you want a little kick.
Conclusion
This vegan cheeseburger soup is creamy, filling, and everything you want in a comforting dinner. It’s proof that plant-based meals can be just as hearty and satisfying as the classics. Give it a try this week—you might just find it becomes a family favorite!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Vegan Cheeseburger Soup – The Ultimate 30-Min Comfort Food
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Hearty cheeseburger soup is the ultimate comfort food meal, brimming with savoury flavour and cheesy goodness. It’s like a burger in a bowl!
Ingredients
- 2 tablespoons vegan butter, 24 grams
- 1 onion, diced
- 3 large carrots, diced
- 3 ribs celery, diced
- 12 ounces Impossible meat, 340 grams
- 2 russet potatoes, peeled and diced
- 1 tablespoon Dijon mustard, 5 grams
- ½ tablespoon dried oregano, 2 grams
- ½ tablespoon dried parsley, 2 grams
- 3 cups vegetable broth, 700 ml
- 1 ½ tablespoons cornstarch, 15 grams
- 1 ½ tablespoons water, 22 ml
- 1 cup plant milk, 237 ml
- ¼ cup nutritional yeast, 15 grams
- 1 cup vegan cream cheese, 225 grams
- 1 ½ cups shredded vegan cheddar cheese, 180 grams
- Salt and pepper to taste
Instructions
1. In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables have softened.
2. Add the Impossible meat to the pot and cook until golden brown, breaking the “meat” up with a wooden spoon as you go.
3. Add the potatoes to the pot and stir in the Dijon, oregano, and parsley.
4. Stir in the vegetable broth. Turn the heat to medium-high and bring the soup to a boil. Reduce the heat to low, and simmer for 20 minutes or until the potatoes are tender.
5. In a small bowl, whisk together the cornstarch and water. Pour the cornstarch slurry into the soup and give everything a good stir. Simmer for a few more minutes or until the soup has thickened.
6. Stir in the plant milk, nutritional yeast, vegan cream cheese, and vegan cheddar cheese. Continue to simmer, stirring continuously, until the cream cheese and cheddar cheese have melted into the soup.
7. Taste the soup and season with salt and pepper if desired.
Notes
To store: Transfer cheeseburger soup to an airtight container and keep it refrigerated for up to 4 days. Reheat in the microwave or on the stove over medium heat until warmed through, adding a bit of plant milk if the soup has thickened too much during storage.
To freeze: This vegan cheeseburger soup is freezer-friendly; simply place it in a freezer-safe container or heavy-duty freezer bags and store it for up to 3 months. When you’re ready to enjoy the soup, thaw it overnight in the refrigerator, then reheat according to the instructions above.
