Amish Cheeseburger Soup
All the cozy, cheesy, burger-y vibes in one bowl. This plant-based cheeseburger soup is packed with flavor, loaded with veggies, and topped with all your burger favorites—no grill required. #SoupSeason never looked so good.
A cozy, cravable classic with a dairy-free twist
I probably never would’ve discovered this midwestern classic if I hadn’t lived up in Ohio’s Amish Country for over a decade—but cheeseburger soup is a thing, and it’s glorious. Traditionally a meat-and-potatoes, dairy-heavy stew, this cozy favorite gets a plant-based makeover here using Impossible ground, my go-to dairy-free cheddar, and a creamy, cheesy broth made from my cashew-free vegan cheese sauce.
This dish lands somewhere between soup, stew, and casserole—making it a perfect catch-all for whatever veggies are left in the crisper drawer at the end of the week. Plus, it’s a great way to put that leftover cheese sauce to work (remember when I told you it keeps beautifully in the fridge?).
Why You’ll Love This Recipe
Rich, hearty, and fully plant-based
Comfort food with serious flavor
Flexible and easy to scale
Weeknight-friendly and meal-prep approved
Ingredients You’ll Need
For the soup base:
3 tbsp plant-based butter (Earth Balance recommended)
2 tbsp flour
4 cups veggie stock or broth
2 cups cashew-free vegan cheese sauce (see linked recipe)
½ lb small pasta (corkscrews work great!)
For the “burger” bits:
1 package Impossible Ground (or plant-based crumbles)
Splash of Liquid Smoke
1 tbsp minced garlic
Salt & pepper, to taste
Veggies:
1 large onion, diced
1.5 cups potatoes, cubed
1 cup carrots, diced
1 tbsp butter (for sautéing veggies)
Seasoning + Toppings:
1 tsp onion powder
Salt & pepper, to taste
Diced tomatoes
Dairy-free cheddar shreds (Follow Your Heart recommended)
Fresh herbs (chives are great!)
How to Make It
1. Make your cheesy broth
In a large pot, melt 3 tbsp butter over medium heat. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux. Slowly whisk in the veggie stock to avoid lumps. Let the mixture come to a boil, then reduce to a gentle simmer. Stir in your cheese sauce and let it melt into the broth. Keep on low heat—don’t boil.
2. Cook the “burger”
In a skillet over medium heat, cook the Impossible ground with a splash of liquid smoke, minced garlic, salt, and pepper. Leave the chunks a bit bigger for that “burger bite” feel. Remove and set aside.
3. Sauté your veggies
In the same skillet, add 1 tbsp butter and cook the potatoes, onion, and carrots until they’re softened and golden. Add minced garlic and cook for another 1–2 minutes.
4. Add the pasta
Back in the soup pot, add your dry pasta directly into the cheesy broth. Let it cook until al dente.
5. Combine it all
Once the pasta is tender, stir in the cooked veggies and Impossible ground. Season with onion powder, salt, and pepper to taste.
6. Serve and garnish
Ladle into bowls and top with diced tomatoes, extra cheddar shreds, and fresh herbs.
Serving Suggestions
Pair with crusty bread to soak up all that cheesy broth.
Serve with a side salad for contrast and crunch.
Craving heat? Add a pinch of smoked paprika or hot sauce to your bowl.
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits—add a splash of broth or water to loosen it when reheating.
Final Thoughts
If comfort food had a personality, this one would be wearing a flannel and watching reruns on the couch with you. It’s cozy, customizable, and packed with everything you love about a good burger—but better for you, and no drive-thru required.