Cheeseburger Soup

Dairy-Free, Egg-Free, Peanut-Free



Prep Time:

15 Minutes

Cook Time:

30 Minutes






Kristina Koslosky


Cheeseburger soup is a tasty, creamy, and cheesy soup with ground beef, carrots, celery, onion, potatoes, and shredded cheddar cheese. Highly suggest topping it with bacon!


    1-2 lbs. ground beef
    1 tbsp. Worcestershire sauce
    1 cup onion, diced
    1 cup carrots, diced
    1 cup celery, diced
    2-3 garlic cloves, minced
    1 tsp. basil
    1 tsp. parsley
    1 tsp. Oregano
    4 tbsp. vegan buttery spread
    1/4 cup flour
    3 cups almond milk
    3/4 tsp. salt
    1/2 tsp. pepper
    5 cups beef broth
    3 cups potatoes, peeled and diced or 3 cups elbow macaroni
    2 cups vegan shredded cheddar cheese
    1/2 to 1 lb. bacon, cooked and crumbled


1. Heat a large skillet to medium to high heat. Cook the ground beef until almost done. Add Worcestershire sauce and stir to combine. Transfer the cooked beef to a large 6 quart soup pot.
2. In the same skillet, add 1 tbsp. vegan buttery spread. Add onion, carrots, and celery. Cook for 7 minutes or until onion is translucent. Add minced garlic and cook for another 2 minutes.
3. Add flour and vegan buttery spread to vegetables. Cook for 1-2 minutes. Add in almond milk. Stir to combine - should be a thick sauce. Transfer to large 6 quart soup pot.
4. Add basil, parsley, beef broth, salt and pepper to large soup pot. Stir to combine. Bring to boil.
5. Once boiling, add diced potatoes and cook for 10-12 minutes or until potatoes are tender. Alternatively, add elbow macaroni to soup and cook for 5 minutes or cook elbow macaroni separately and follow instructions. To avoid soggy noodles when reheating, we prefer to keep the noodles separate.
6. Stir in cheese. Cook for another 5 minutes or until cheese is melted.
7. Serve with crispy bacon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    •If you have suggestions for us, please share in the comments.


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