Vegetarian Cheeseburger Soup

Warm, comforting, and loaded with flavor, this Vegetarian Cheeseburger Soup is a hearty twist on a classic favorite that’s perfect for meatless meals. Packed with a medley of nutritious vegetables like carrots, celery, and potatoes, this creamy soup features protein-rich vegetarian meat crumbles and a generous helping of melted cheddar cheese for that signature cheeseburger flavor. A touch of smoked paprika and oregano adds depth, while a splash of heavy cream ensures a luxuriously rich texture. Ready in just under an hour, this one-pot recipe is ideal for busy weeknights and sure to satisfy everyone at the table. Serve it piping hot, topped with fresh parsley, for a comforting bowl of cheesy, savory bliss that feels indulgent yet wholesome. Perfect for vegetarian soup enthusiasts or those looking for exciting new vegetarian dinner ideas!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3

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.

Step 4

Once the potatoes are tender, add the vegetarian meat crumbles to the pot and stir to combine.

Step 5

Slowly add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is creamy.

Step 6

Pour in the whole milk and heavy cream, stirring to blend everything together.

Step 7

Add the diced tomatoes and let the soup simmer for another 5 minutes to allow the flavors to meld together.

Step 8

Taste and adjust the seasonings if necessary. Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(3232.8g)

Amount per serving	% Daily Value*
Calories	3273.5

Total Fat 181.1g	0%
Saturated Fat 86.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 391.4mg	0%
Sodium 8686.4mg	0%
Total Carbohydrate 257.2g	0%
Dietary Fiber 50.2g	0%
Total Sugars 55.0g
Protein 176.2g	0%

Vitamin D 107.4IU	0%
Calcium 2701.9mg	0%
Iron 27.5mg	0%
Potassium 7334.6mg	0%

*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.

Source of Calories

Fat: 48.5%

Protein: 21.0%

Carbs: 30.6%