This Vegan Beer Cheeseburger Soup is ultra-cozy, comforting, and even better served with freshly baked pretzel croutons and bac’n bits. This luscious bowl is totally irresistible and worth every last indulgent bite! It’s creamy and velvety smooth and everything a beer cheese soup should be.
Ingredients for Vegan Beer Cheeseburger Soup
One good thing about this recipe is that you might already have most of the ingredients in your fridge or pantry. If not, and you’re looking for beefless ground, I usually find Impossible Meat at Trader Joe’s at a lower cost than most other grocery stores. For the broth, Better Than Bouillon is a great option, and they have a vegan-friendly chicken and beef bouillon that’s almost always in our fridge. Their products have a long shelf life, so they last forever. And lately, my favorite plant-based milk for savory dishes is the Silk Extra Creamy Almond Milk because it doesn’t add any sweetness or extra sugar.
- Vegan Beefless Ground – Impossible, Beyond, Gardein, MorningStar, Lightlife, Abbot’s – There are so many brands now and luckily they can be found at most grocery stores
- Veggies – Carrots, onion, potatoes, and garlic
- Broth – Vegan beef, vegan chicken, or vegetable broth
- Plant-Based Milk – Make sure it’s plain, unsweetened, and contains no added sugars. Tip: Bring to room temperature before whisking into soup!
- Beer of Choice
- Dairy-Free Cheddar – If you can, buy a block of cheddar and shred it yourself. You could also use a smoked gouda, monterey, or pepper jack version
- Vegan Butter
- Flour
- Spices – Montreal steak or hamburger seasoning, smoked paprika, ground mustard, salt, and pepper
- Pretzel Buns
Optional Toppings for Vegan Beer Cheese Soup
Take this soup to a whole new level and add some delicious toppings. Here are a few to consider:
- Pickles
- Diced Onion, Green Onion, Sautéed Onions, or Crispy Fried Onions (like French’s)
- Extra Shredded Cheddar
- Vegan Bacon Bits
- Tomatoes
- Jalapeños
- Avocado
- Sautéed Mushrooms
- Crushed Potato Chips
- BBQ Sauce
- Mustard
- Popcorn if you’re from Wisconsin!
Best Beer for Beer Cheese Soup
You can use almost any beer for this cheesy soup, but my favorites are lighter ales, lagers, pilsners, and wheat beers because they’re not overpowering in flavor. Darker beers like stouts and porters will have a more robust flavor and add a bit more bitterness to the soup. The best advice is to go with whatever beer you like to drink. You can even use non-alcoholic beer in this recipe.
Spice It Up
If you’d like a spicier version of this beer cheese soup, try adding chopped jalapeños at the beginning with the onion and garlic. You could also add some crushed red pepper flakes, cayenne, or a few dashes of hot sauce. For more zing, add a splash of Worcestershire during cooking, but make sure it’s vegan-friendly as some contain anchovies or fish sauce.
Leftovers
I recommend reheating leftovers on the stovetop over medium-low heat, stirring frequently. Since this soup will thicken in the fridge, you may need to add broth or milk to thin. Adjust by adding one tablespoon at a time until desired thickness.
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this extra cozy soup and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Recipes
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Extra Creamy Spinach and Mushroom Wild Rice Soup
Creamy Fajita Soup with Roasted Peppers and Onions
Vegan Beer Cheeseburger Soup with Pretzel Croutons
Ingredients
Soup
- 12 Ounces Vegan Ground
- 1 Tablespoon Montreal Steak or Hamburger Seasoning
- 3 Tablespoons Vegan Butter
- 3 Tablespoons Flour
- ½ Cup Onion Diced
- 4 Garlic Cloves Minced
- ½ Cup Matchstick Carrots
- 2-3 Russet Potatoes Peeled and Diced
- 2 Cups Broth Vegan Chicken, Vegan Beef, or Vegetable Broth
- 2 Cups Unsweetened Plant-Based Milk Room Temperature
- 12 Ounces Beer
- 1 7-ounce Block Vegan Cheddar Finely Shredded
- 1 Teaspoon Each: Ground Mustard, Smoked Paprika, Salt, Pepper
Pretzel Croutons
- 2 Pretzel Buns Cubed
- 2 Tablespoons Vegan Butter Melted
- ½ Teaspoon Kosher Salt
Instructions
Pretzel Croutons
- Preheat oven to 350°F
- Drizzle melted butter over cubed pretzels, sprinkle with salt, and spread out on a baking sheet.
- Transfer to the oven and bake for 14-16 minutes, or until crispy.
Soup
- In a large pot over medium-high heat, add vegan ground and cook until browned, breaking up with a spatula. Stir in steak or hamburger seasonings and transfer to another bowl until ready to use.
- In the same pot, melt butter and add onions. Cook for 3-4 minutes, or until translucent. Add garlic and cook for another minute.
- Sprinkle flour and spices over onions and garlic and cook for one minute, stirring frequently.
- Slowly whisk in the broth and beer. Bring this mixture to a light boil.
- Add the diced potatoes, cover with a lid, and simmer for 8 minutes, stirring occassionally. Add the carrots and simmer for another 6 minutes, or until veggies are fork-tender.
- Reduce heat to low and stir in the room temperature milk and shredded cheese. Heat until the cheese is melted.
- Transfer half of the soup to a blender and blend on high until creamy. Pour this mixture back into the soup pot and stir to combine.
- Add the vegan ground and stir one last time. Divide into bowls and add desired toppings!
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