Vegan Cheeseburger Soup is plant-based, oil-free, and packed with protein, nutrition, and FLAVOR! This hearty soup is not only healthy, but oh-so-satisfying and tasty.
3medium gold potatoes, peeled and chopped into 1/2” pieces (about 2 cups)
3carrots, chopped into 1/2” pieces, (about 1 1/2 cups)
1/2cupred lentils, rinsed in fine-mesh strainer
1/2cuprolled oats (not quick oats)
1/2cupraw cashews
2-3garlic gloves, peeled
4cupswater
2cupswater, vegetable broth, or vegan beef broth
1/2cupnutritional yeast
2tablespoonslight miso paste
1tablespoonapple cider vinegar or fresh lemon juice
1teaspoonsalt, plus more to taste
Vegan Ground Beef (the "burger meat")
3/4cupraw pepitas (pumpkin seedor walnuts
1/4cupsun-dried tomato strips (dry-packed)
1large white onion, diced
1/2head cauliflower (about 2 cups florets)
8oz.cremini or baby portobello mushrooms
3garlic cloves, peeled
2tablespoonsSteak sauce or vegan worcestershire sauce
1tablespoonsoy sauce
Optional Toppings
chopped pickles
chopped red onion or scallions (grilled or raw)
chopped lettuce
vegan bacon bits
chopped tomatoes
Instructions
Make the Cheese Sauce/Soup Base
In a large soup pot, add potatoes, carrots, red lentils, oats, garlic, and cashews.
Cover with 4 cups of water or vegetable broth and bring to a boil, then reduce to a simmer.
Cook for 10 minutes or until lentils and veggies are soft.
Remove to a blender and set aside.Return soup pot to the stove (don’t worry about cleaning it out).
Make the “vegan ground beef"
In a large food processor, pulse the pepitas and sun-dried tomatoes until a finely crumbled and no large pieces remain. Do not puree into a paste. Set aside.
Using the shredding attachment, shred the onion, cauliflower, mushrooms, and garlic.
Heat the soup pot to medium-high, and add the shredded vegetables.
Sauté the vegetables until cooked throughout and no moisture remains in the pot.
Reduce heat to medium and add the pepita/sun-dried tomato mixture.
Cook for 1-2 minutes, stirring to combine.
Add the steak sauce and soy sauce and cook for 1-2 minutes more.
Turn off heat.
Assemble the soup
Add the nutritional yeast, miso, vinegar, and salt to the blender.
Puree the cheese sauce until smooth and creamy.
Pour the cheese sauce into the soup pot and stir to combine with the vegan ground beef mixture.
Add 2 cups of water or vegetable broth and stir to combine.
Bring the mixture to a boil and reduce to a simmer until warmed through.
Season with salt and pepper to taste, and serve with desired toppings.