Soups, Stews, and Broths / This Week's Recipes

Beer Cheese Soup


Yep vegan beer cheese soup! So creamy and yummy, it’s a good thing it’s easy to make.

Print

Beer Cheese Soup

  • Author: Julie Smith
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Cuisine: Soup

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 to 1 1/2 large carrots, diced
  • 1 yellow onion, large, diced
  • 2 celery stalks, diced
  • 1/2 large red bell pepper, seeded and diced
  • 4 large cloves garlic, minced
  • 1 cup white wine or vermouth
  • 4 tablespoons nutritional yeast
  • 3/4 cup all-purpose flour or potato starch
  • 4 to 5 cups Better than Bouillon No Chicken Base (or vegetable stock)
  • One 12 or 16 ounce bottle beer, preferably a mild-flavored well-balanced English or American brown or amber
  • 1 cup roasted, unsalted cashews
  • 1 1/2 cups full fat, unsweetened oat milk
  • 8 oz. Kite Hill Almond Milk Ricotta or plain Cream Cheese
  • 1 cup plain sauerkraut with brine
  • 1/2 tablespoon Worcestershire sauce
  • Dash hot sauce
  • 1/8 teaspoon grated nutmeg
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 8 tablespoons (1 stick) vegan butter
  • 1 tablespoon white or yellow miso

Garnish:

  • Mustard oil or extra-virgin olive oil
  • 3 stalks green onion, green part only, chopped
  • Bread croutons or popcorn
  • Fresh thyme leaves

Instructions

  1. In a large stockpot, heat the oil over medium heat. Add the carrots, onions, celery, peppers and garlic.  Cook, stirring, until the vegetables are soft, about 5 minutes.
  2. Stir in white wine or vermouth and nutritional yeast. Cook for another 4 – 5 minutes.
  3. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
  4. Blend cashews and oak milk together until smooth.
  5. Add the stock, beer, and cashew oak milk mixture and simmer over low heat for 15 minutes.
  6. Stir in the ricotta, sauerkraut with brine, Worcestershire, hot sauce, nutmeg, mustard and lemon juice.
  7. Add vegan butter and stir until melted. Add miso right before blending.
  8. Puree the soup in batches in a blender or with an immersion blender until very smooth. Blend in a little more flour or potato starch if the soup is too thin.
  9. Ladle the soup into bowls and garnish each bowl with a swirl of oil, green onion, croutons or popcorn, and a sprinkle of thyme.

Keywords: Vegan Soup, Vegan Cheese, Vegan Dinner Party Idea

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating