Vegan Spicy Cheeseburger Soup
Spicy Cheeseburger Soup
What's good with it
There isn't much history behind this one, so I'm just going to tell you what's good with it. I stumbled upon this recipe on Pinterest, it was not vegan but when has that ever stopped me before, right?
A little while ago, Oregon got hit with a snow/ice storm so it was perfect weather for some soup. Needless to say, this recipe didn't stay on my to "need to turn vegan" list for very long. We had a lazy Sunday where we built an adult size fort, slow cooked some soup, cuddled and binged watched Better Call Saul. This was the perfect meal for a lazy Sunday because it was a super easy to make. The longest part is chopping vegetables and making the cheese. So the actual time it takes to pre-pair the soup is only about thirty minutes.
Half way through cooking, I got a little worried that it wasn't going to turn out the way my taste buds really wanted it to, but the worry yet again was in vain. This soup was so tasty. The original recipe was just a cheeseburger soup. My boyfriend and I love spicy food so when we have the chance to add a little extra kick to our food we take it. Hence how we ended up with Spicy Cheeseburger Soup. Which in my personal opinon really took this soup to the next level. The flavors mixed very well together.
Not only was it so tasty, but it was so filling. It had such a thick, hearty soup that just a few bites in and you are going to start feeling full. The taste though was too good for you to just put it down after a few bites though. I'm not the biggest fan of real liquidy soups. Don't get me wrong, they are great for when you are sick but for a normal dinner not so much. That's why I really liked this soup, it was the perfect balance of chunky and soupy. It almost has a creamy thick texture that I have not found in a vegan soup before. It had lots of things to bite into with the potatoes, vegan meat and onions.
Take my word for it, this soup is phonemail! It's super tasty, easy to make, and filling. What more could you ask for?
Time To Get Baked
- 4 medium size potatoes, peeled and chopped
- 1 small yellow onion
- 1 cup of shredded carrots
- 1/2 cup decided celery
- 1 tsp dried basil
- 1 tsp parsley
- 3 cups of vegan chicken broth ( I used Organic Imagine Vegetarian No-Chicken Broth)
- 1 pound of vegan ground beef ( I used Boca)
- 3 Tbs Vegan butter ( I used earth balance)
- 1/4 cup all-purpose flour
- 2 cups of vegan milk ( I used Almond breeze original un-sweetened)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups of Cheese sauce
- Place potatoes, onions carrots, dried basil, parsley in a large crock pot. Pour broth over vegetables and cover with lid cook on low for 6-8 hours. (We cooked it for about 6 1/2 hours).
- Sometime when the vegetables are cooking you are going to want to make your cheese sauce. and set aside
- About 45 minutes before serving, cook you vegan ground beef and season it like you would if you were making a vegan hambuger. Pour cooked vegan meat into crock pot stir to combined.
- In a skillet add vegan butter when butter is melted whisk in flour and cook until golden brown. Whisk in milk, salt & pepper. pour into crock pot and stir.
- Add cheese sauce and stir cook for another 30 minutes before serving.