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Home » Popular » Soups, Chilis, & Stews » Vegan Beer Cheese Soup

Vegan Beer Cheese Soup

January 9, 2014Leave a Comment

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Vegan Beer Cheese Soup

A simple, filling, and delicious cold-weather meal.

For the beer, I used a pale ale and feel like anything darker would have been way too overpowering.

Ingredients for Vegan Beer Cheese Soup:

3/4 cup carrots, diced
1/2 cup onion, diced
2 stalks celery, diced
1 clove garlic, minced
3/4 teaspoon cayenne pepper sauce
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup vegetable broth
3/4 cup light beer
2 tablespoons vegan butter
2 1/2 tablespoon all-purpose flour
2 cups unsweetened almond milk
3 cups vegan cheddar cheese, shredded
1 1/2 teaspoons Dijon mustard
1 teaspoon vegan Worcestershire sauce
1 1/2 teaspoon yellow mustard

How to make Vegan Beer Cheese Soup:

Into a medium saucepan, add the carrots, onion, celery, garlic, cayenne pepper sauce, sea salt, black pepper, vegetable broth, and beer. 

Bring to a boil then reduce to a simmer for about 15 minutes, or until the vegetables are tender.

Add the Dijon mustard, Worcestershire sauce, and yellow mustard; stir to combine and set aside.

Into a separate large pot, add the butter.

When butter is melted, add the flour and stir until thickened. 

Whisk in the milk and continue stirring until thickened again. 

Add the cheese and stir until melted.

Add in vegetable mixture and allow to simmer until heated through, about 10-15 minutes.

Serve hot.

 

Cheers!

 

                                   
Homemade soft pretzels also pair really well with this soup!
 

Vegan Beer Cheese Soup

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Author: Holly Gray
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Ingredients

  • 3/4 cup carrots diced
  • 1/2 cup onion diced
  • 2 stalks celery diced
  • 1 clove garlic minced
  • 3/4 teaspoon cayenne pepper sauce
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/2 cup vegetable broth
  • 3/4 cup light beer
  • 2 tablespoons vegan butter
  • 2 1/2 tablespoon all-purpose flour
  • 2 cups unsweetened almond milk
  • 3 cups vegan cheddar cheese shredded
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1 1/2 teaspoon yellow mustard
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
 
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Filed Under: Soups, Chilis, & Stews, Vegetarian Tagged With: beer, cheese, comfort food, game day, soup, vegetarian

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Welcome!

Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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