Cheeseburger Soup

Nora: Are there carrots in cheeseburgers? Don’t be ridiculous. But there are carrots in this soup. Why be predictable? Let’s get cooking!

Josh: Let’s get something straight right now. This soup is ridiculously tasty. It is creamy, meaty, and indulgent, though note it is also pretty quick and easy to make. The ingredient list is relatively short for this kind of hearty and satisfying dinner and the specialty ingredient requirement (you know how vegan recipes can be) is relatively low. There is some prep involved – those veggies need dicing – but after that the soup comes together naturally and without much pomp or circumstance.

These leftovers are awesome! This is one of those recipes that starts out great and gets better when it sits overnight to really flavor up. I spend the next couple days being the envy of the office come lunchtime. In winter this soup gives you solace, in summer you don’t care if it’s hot because goddamn is it delicious. This is a great meal to make when you want to eat well without occasion, but also perfect for when you’re entertaining guests because everyone enjoys it and even your avid meat-eaters will be satisfied.

Cheeseburger Soup

Makes: Dinner for two, lunches for two for two days (or leftovers for two for one day… this soup is really good)

Adapted from: Namely Marly

Time: 20 minutes prep, 20 minutes cook

Omnivore Index: Dads don’t know it’s not meat

Ingredients

For the soup:
1 onion, diced
5 large waxy potatoes, diced
8oz mushrooms, diced (optional actually mandatory)
1 cup carrots, diced
1 bay leaf
4 cups vegetable broth
8-10 oz frozen meatless crumbles (we use Simple Truth or Gardein often)
1 cup nondairy cheese (Daiya Pepperjack is a nice touch)
1 tsp salt
Pepper, to taste
Green onions and bac’n bits for serving

For the cream:
1/2 cup plain nondairy milk
1 cup (4.5oz) raw cashews
1/2 cup nutritional yeast
1 tsp garlic powder
1 cup water

Directions:

Saute onions until tender.
Add carrots and potatoes, cook for a few minutes.
Next add bay leaf, mushrooms, broth, salt, and pepper. Simmer.

Meanwhile combine cream ingredients in a high speed blender. (If you don’t have a high speed blender, simmer the cashews in the 1 cup of water about 5 minutes and then add cashews AND remaining water to food processor with garlic powder and nootch.)

Once carrots and potatoes are tender, remove bay leaf, turn off the heat, and add cream, meatless crumbles, and cheese. Stir to combine.

Serve with bacon bits (check your local grocery store brand, many brands are vegan) and diced green onion.