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Beer Cheese Soup
Servings4
servingsPrep time5
minutesCooking time10
minutesCalories450
kcalThis Vegan Beer Cheese Soup offers a plant-based twist on the classic Midwestern comfort food, perfect for cold weather and cozy nights in. Combining a creamy cashew and almond base with the robust flavors of beer and nutritional yeast, this soup mimics the rich, cheesy taste of traditional beer cheese soup without any dairy. The high-performance blender not only creates a smooth, velvety texture but also heats the soup, making it a quick and easy one-appliance meal. With the addition of pulsed vegetables for texture and wholesome ingredients like beans for protein, this vegan soup is both satisfying and nutritious, proving that comfort food can be both indulgent and plant-based.
Ingredients
- For the queso base:
1 cup (240 ml) milk of choice
1/4 cup (60 ml) nutritional yeast
1/2 cup (120 ml) raw almonds
1/2 cup (120 ml) raw cashews
1 whole red bell pepper, seeded
2 teaspoons (10 ml) kosher salt
1/2 teaspoon (3 ml) garlic powder
2 teaspoons (10 ml) onion powder
Crushed red pepper to taste
- For the soup:
2 (15 oz) cans (850 g) cannellini beans, drained
1.5 cups (350 ml) vegetable broth
1 cup (235 ml) beer
2 garlic cloves
1 thin slice raw onion
1/2 teaspoon (2.5 ml) salt
- For pulsing:
1 cup (128 g) chopped carrots
1 cup (100 g) chopped celery
Directions
- Add all queso base ingredients to a high-performance blender.
- Blend on high for 6 minutes or use the soup setting if available.
- Add soup ingredients to the blender. Blend on high for 3-4 minutes or use a second soup cycle.
- Add carrots and celery. Pulse 10 times on variable speed 2.
- Pour into bowls and serve hot.
Notes
- For a thinner consistency, add more vegetable broth.
- Pulsing the vegetables maintains texture in the soup.
