Creamy and delicious Vegan taco soup! Made with Beyond Beef and Kite Hill Cream Cheese.  I do NOT recommend subbing these two ingredients because, as this is my recipe, I cannot guarantee the taste or outcome.

This is a big hit with the family.

Creamy Vegan Taco Soup

Ingredients:

2 Beyond Beef Patties (8 ounces)

1/4 red bell pepper, chopped

1 can Ro-tel diced tomatoes & green chilies, with juices

1 small onion, diced

3 cups veggie broth

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp cumin

1/4 Tbsp Chili powder

1 can black beans, drained and rinsed

4-5 ounces of Kite Hill Cream Cheese (one container is 8 ounces – you might need to use more than 5 depending on how creamy you want your soup)

1 cup chopped cilantro

1-2 Tbsps. Nutritional Yeast

Optional toppings (which I highly recommend):

Kite Hill Sour Cream

One green onion, diced

1/2 tomato, diced

diced avocado

toasted tortillas

Instructions:

In a large soup pot, sauté the thawed Beyond Burger patties, breaking up as you go along. Stir often so they do not stick to the bottom of the pan (they are not fatty like regular ground beef).

Add all of the ingredients up to and not including the cream cheese.

Cook the soup on high until it comes to a boil. Reduce heat and continue cooking for about 10 minutes.

In a small food processor or blender, add the Kite Hill cream cheese and about 1/2 cup of hot broth from the soup pot.  Blend on high until thoroughly mixed and creamy. It helps to add in a few of the black beans, onions and tomatoes. Add the creamed mixture to your simmering soup. You might have to do this one to two times to reach the desired consistency.

Add in the nutritional yeast and 3/4 cup of cilantro, and heat thoroughly.

Top with remaining cilantro and optional garnishes!

Lasts for a week in the fridge (because no meat) and freezes beautifully!

5 from 1 vote

Print

Creamy Vegan Taco Soup

Ingredients

• 2 Beyond Beef Patties 8 ounces
• 1/4 red bell pepper chopped
• 1 can Ro-tel diced tomatoes & green chilies with juices
• 1 small onion diced
• 3 cups veggie broth
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 Tbsp Chili powder
• 1 can black beans drained and rinsed
• 4-5 ounces of Kite Hill Cream Cheese one container is 8 ounces – you might need to use more than 5 depending on how creamy you want your soup
• 1 cup chopped cilantro
• 1-2 Tbsps. Nutritional Yeast

Optional toppings (which I highly recommend):

• Kite Hill Sour Cream
• One green onion diced
• 1/2 to mato diced
• diced avocado
• toasted tortillas

Instructions

1. In a large soup pot, sauté the thawed Beyond Burger patties, breaking up as you go along. Stir often so they do not stick to the bottom of the pan (they are not fatty like regular ground beef).
2. Add all of the ingredients up to and not including the cream cheese.
3. Cook the soup on high until it comes to a boil. Reduce heat and continue cooking for about 10 minutes.
4. In a small food processor or blender, add the Kite Hill cream cheese and about 1/2 cup of hot broth from the soup pot. Blend on high until thoroughly mixed and creamy. It helps to add in a few of the black beans, onions and tomatoes. Add the creamed mixture to your simmering soup. You might have to do this one to two times to reach the desired consistency.
5. Add in the nutritional yeast and 3/4 cup of cilantro, and heat thoroughly.
6. Top with remaining cilantro and optional garnishes!