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vegan hamburger soup in a white bowl on a wooden table

Vegan Hamburger Soup - Hearty & Delicious!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Verna
  • Total Time: 55 minutes
  • Yield: 6 Servings 1x


This homemade Vegan Hamburger Soup recipe is hearty, healthy and oh so delicious. Full of vegetables and tofu meat crumbles, it's Comfort in a bowl and gluten free too!



Soup ingredients:

  • 1 medium yellow onion, diced
  • 1 tablespoon oil (optional)
  • 2 medium carrots, grated ( approximately 1 cup)
  • 2 stalks of celery, diced
  • 2-4 cloves of garlic, diced
  • 3 medium red potatoes, peeled and diced into bite sized pieces ( approximately 3 cups)
  • 1 (398 ml) (14 fl oz) can of diced tomatoes ( pulsed in food processor, optional)
  • 2 tablespoons Better Than Bouillon Vegetarian No Beef Soup Base, (there is also an organic veggie variety but I have not tried it)
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 3/4 teaspoon celery salt
  • pinch of pepper
  • 1/3 cup chopped fresh parsley. firmly packed
  • 5 and 1/2 cups water


  • 1 (350 grams) package extra firm tofu
  • 1 tablespoon Better than Bouillon Vegetarian No beef Soup Base
  • 1/4 cup water


  1. Set your soup pot to medium heat and add the onions and oil ( or broth or water), a pinch of salt and pepper and sauté for 5 minutes until onions have softened. Next add in the carrots, garlic and celery and sauté for an additional five minutes.
  2. Now add the rest of the soup ingredients and bring to a boil. Reduce soup to a simmer and cook covered for 25 minutes.
  3. While soup is simmering make your tofu crumbles: Crumble the tofu with your hands, into a non stick skillet set to medium heat. Whisk the bouillon and water together in a small bowl and add to the tofu crumbles. Stir until combined.
  4. Cook the crumbles for 15-20 minutes, stirring every couple of minutes, until you are happy with the texture. I usually cook mine for 20 minutes.
  5. When the soup is done add in the crumbles and simmer covered for an additional 5-10 minutes or until the vegetables are soft.
  6. Serve with your favourite bread and enjoy!


  • make sure you measure the celery salt! a little goes a long way.
  • I like to pulse the tomatoes a few times in my food processor to break up any big pieces.
  • you can make crumbles first if you like or even the day before, it's up to you.
  • I have only made the tofu crumbles in a non stick pan, which I highly recommend using
  • don't be tempted to add more flavour to crumbles, they will become even more flavourful once added to soup
  • simmer the tofu for at least 5-10 minutes in the soup so it will take on more flavour
  • this soup is even tastier the next day
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soups, Gluten free,
  • Method: Stovetop
  • Cuisine: American