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–+ servings
bowl of creamy beer cheese soup with toppings

Vegan Beer Cheeseburger Soup with Pretzel Croutons

Allison Mulcahy
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 332 kcal

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!

Nutrition

Calories: 332kcalCarbohydrates: 29gProtein: 15gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 666mgPotassium: 806mgFiber: 4gSugar: 2gVitamin A: 2819IUVitamin C: 6mgCalcium: 217mgIron: 4mg
Keyword vegan beer cheese soup, vegan beer cheeseburger soup, Vegan Soup
Tried this recipe?Tag me @mnveghead