• Core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onion.
• Peel, then cut half the carrot (whole carrot for 4 ppl) into 1/4-inch pieces.
• Peel, then cut half the yellow onion (whole onion for 4 ppl) into 1/4-inch pieces.

• Heat a large pot over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds, onions and carrots.
• Cook, stirring occasionally, until cooked through, 6-8 min.**

• Add peppers and BBQ Seasoning to the pot with plant-based protein shreds.
• Season with pepper, then stir to combine.

• Add crushed tomatoes, broth concentrate, cream and 1 1/4 cups (2 1/2 cups) water.
• Stir to combine, then bring to a boil over high.
• Once boiling, reduce heat to medium.
• Simmer, stirring occasionally, until soup thickens slightly, 10-12 min. (TIP: If you have time, reduce heat to medium-low and keep soup simmering on the stove for longer. It gets better the longer it cooks!)
• Remove from heat, then season with salt and pepper, to taste.

• Divide cheeseburger soup between bowls.
• Sprinkle cheese and green onions over top.

If you've opted to get protein shreds, cook and plate in the same way the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.** No need to drain excess fat.