Healthy Cheeseburger Soup (Vegan)
Ingredients
The base
-
2
tbsp
olive oil
-
1
medium
yellow onion
-
3
large
garlic cloves
-
3
medium
carrots
-
2
stalks
celery
-
1
red
bell pepper
-
1
yellow
bell pepper
-
2
medium
russet potatoes
The protein and flavorings
-
1
package
vegan ground round
-
3
tbsp
tomato paste
-
1
tbsp
fresh thyme
-
1
tbsp
garlic powder
-
1
tbsp
onion powder
-
1
tbsp
dried oregano
-
1
tsp
salt
-
½
tsp
black pepper
-
½
tsp
red chili flakes
-
½
tsp
ancho chili powder
-
2
tbsp
bouillon paste
The liquid and pasta
-
6
cups
hot water
-
1 ½
cups
elbow macaroni
-
1
cup
heavy cream or cashew cream
-
2
cups
white cheddar cheese or vegan white cheddar cheese
Instructions
- Prepare all vegetables by dicing the onion, russet potatoes, celery, carrots, and bell peppers.
- In a large soup pot, heat olive oil for 20-30 seconds on medium-high heat, then add diced onion and sweat for 3-5 minutes.
- Mince the garlic and add it to the pot, cooking for 2-3 minutes until fragrant.
- Add russet potatoes, celery, carrots, and bell peppers, stirring and cooking for 8-10 minutes until tender on medium-low heat.
- Add the ground round, breaking it up with a spoon.
- Stir in tomato paste, thyme, garlic powder, onion powder, oregano, salt, pepper, chili flakes, and ancho chili powder, cooking for 5 minutes.
- Add bouillon paste and boiling water, allowing to cook for 10 minutes on medium-high heat.
- Add elbow macaroni and cook until tender.
- Stir in heavy cream and cheddar cheese, adjusting seasoning to taste.
- Serve immediately with fresh herbs.
Nutrition Facts (estimated)
Servings
8
Calories
381
Total fat
20.5g
Total carbohydrates
38.8g
Total protein
14.1g
Sodium
280.8mg
Cholesterol
49.6mg
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