Vegetarian Cheeseburger Soup
Warm, comforting, and packed with rich, cheesy goodness, this Vegetarian Cheeseburger Soup is a hearty twist on a classic comfort food. Perfectly seasoned with dried thyme, smoked paprika, and oregano, it features a medley of tender diced potatoes, sautéed veggies, and plant-based meat crumbles, all swimming in a creamy broth infused with melted cheddar cheese. A splash of milk and cream gives it its signature velvety texture, while a touch of diced tomatoes adds a boost of bright, tangy flavor. Ready in just under an hour, this easy, one-pot soup is a satisfying meal for chilly nights. Serve it hot with a sprinkle of fresh parsley for an irresistible bowl of vegetarian delight. Ideal for meatless Mondays, this crowd-pleaser is bound to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetarian meat crumbles
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 cup diced tomatoes
- 2 tablespoons chopped fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the onion becomes translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced potatoes, vegetable broth, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender.
Once the potatoes are tender, add the vegetarian meat crumbles to the pot and stir to combine.
Slowly add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is creamy.
Pour in the whole milk and heavy cream, stirring to blend everything together.
Add the diced tomatoes and let the soup simmer for another 5 minutes to allow the flavors to meld together.
Taste and adjust the seasonings if necessary. Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
3107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7596 mg | 330% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 54.5 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 2390 mg | 184% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 6971 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
