Vegan Cheeseburger Soup
Yield: 4-6
Vegan Cheeseburger Soup
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
- 1 (14.5 oz) can white beans (e.g. cannellinis, garbanzos/chickpeas, great northern, etc.)
- ½ cup cashews or sunflower seeds
- 4 cups vegetable broth
- 1 Tbsp oil
- 1 onion, diced
- 1 sweet bell pepper, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can fire roasted diced tomatoes
- 8 dill pickle spears, diced
- 1.5 cups TVP (textured vegetable protein)
- 2 Tbsp dijon or stone ground mustard
- ¼ cup nutritional yeast
- 1 tsp dried dill
- Black pepper to taste
- Red wine vinegar to taste (a few teaspoons)
- Optional toppings: croutons, frizzled onions
Instructions
- Create a cream base for the soup by adding the beans, cashews or sunflower seeds, and vegetable broth to a blender and blending until completely smooth. Set this mixture aside while you begin to make the soup.
- Heat a pot on the stove over medium-high heat. Once hot, add oil and warm for a few moments until it begins to shimmer in the pan.
- Add the diced peppers and onions to the heated oil and saute for 7-10 minutes over medium-high heat until beginning to soften, stirring every so often to prevent burning.
- Add the garlic and cook for about a minute until the garlic is quite fragrant, stirring the mixture frequently to prevent the garlic from burning.
- Add the diced tomatoes, pickles, TVP, mustard, and nutritional yeast to the pot and stir everything to combine.
- Now add the cream that you blended in Step 1 along with the dried dill and stir to combine.
- Bring the mixture to a light boil and then reduce the heat and allow it to simmer for about 10 minutes, stirring occasionally, until it has thickened up quite a bit.
- Season with black pepper and a few teaspoons of red wine vinegar if necessary to give it a little bit of a punch.
- Ladle into a bowl and serve.
