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5 from 5 votes
Bowl of Vegan Beer Cheese Soup With Chives, Croutons and a Glass of Beer
Vegan Beer Cheese Soup
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Rich, creamy and full of flavor...dinner doesn't get much more cozy than this vegan beer cheese soup! You'd never guess this deliciously indulgent soup was dairy free.

Course: Soup
Cuisine: American
Servings: 4
Calories: 546 kcal
Author: Alissa Saenz
For the Beer Cheese Soup
  • 1 tablespoon olive oil
  • 2 medium leeks, white and pale green parts only, chopped
  • 1 ½ cups diced carrots (about 3 medium carrots)
  • 1 ½ cups diced celery (about 3 medium celery stalks)
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 (12 ounce) bottle brown ale
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 cups vegetable broth, divided
  • 1 cup raw cashews, soaked in water 4-8 hours, rinsed, and drained
  • ¼ cup nutritional yeast flakes
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon vinegar based hot sauce (such as Tobasco or Crystal)
  • 1 tablespoon prepared mustard
  • Salt and pepper to taste
For the Smoky Croutons
  • ½ medium baguette, cut into 1 to 2 inch cubes
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • ½ teaspoon smoked paprika
  • Salt to taste
For Serving
  • Chopped fresh chives
  1. Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.

  2. Give the oil a minute to heat up, and then add the leeks, carrots and celery.

  3. Cook the veggies, stirring frequently, until they begin to soften up, about 10 minutes.

  4. Add the garlic and cook it for about 1 minute, until very fragrant.

  5. Sprinkle the flour into the pot. Stir it well to form a paste that coats the veggies. Continue stirring and cooking the mixture for about 2 minutes.

  6. Stir the beer and thyme into the pot. Raise the heat and bring the beer to a simmer.

  7. Cook the beer and veggies at a low simmer for about 5 minutes, until the liquid reduces by about half, stirring frequently and scraping the bottom of the pot with a spoon to prevent the veggies and flour from sticking.

  8. Stir in 1 cup of the broth. Raise the heat and bring the liquid back up to a simmer.

  9. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the veggies are soft.

  10. While the soup simmers, prepare the croutons. Preheat the oven to 400°F.

  11. Stir the olive oil, garlic, and smoked paprika together in a large bowl.

  12. Add the bread cubes and stir well to coat them with the mixture.

  13. Arrange the bread cubes on a baking sheet and sprinkle them with salt.

  14. Place the baking sheet into the oven and bake the croutons until lightly browned and crispy, for about 8 to 10 minutes.

  15. When the soup has finished simmering remove the pot from the heat.

  16. Place the cashews into the bowl of a food processor with ¼ cup of the remaining vegetable broth.

  17. Blend the cashews to a smooth paste, stopping to scrape down the sides of the bowl as needed, and drizzling in additional broth as needed.

  18. Ladle about half of the veggies from the pot into the food processor bowl, and then blend them with the cashew mixture until smooth.

  19. Add the cashew-veggie mixture to the pot, along with any remaining vegetable broth. You can also thin the soup with extra broth or water if you'd like.

  20. Stir in the nutritional yeast, Worcestershire sauce, hot sauce, and mustard.

  21. Place the pot back over medium heat and bring it back up to a simmer while stirring.

  22. Once it gets to a simmer, remove the pot from the heat.

  23. Season the soup with salt and pepper to taste. Be generous with the salt — it will help make the soup taste cheesy.

  24. Ladle the soup into bowls and top with chives and croutons. Serve.

Recipe Notes

This soup is great topped with tempeh bacon. Just stir together, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, and1 teaspoon liquid smoke. Cut an 8 ounce package of tempeh into ½ inch cubes and marinate them in the soy sauce mixture for 30 minutes. Heat 1 tablespoon of olive oil in a medium skillet. Add the tempeh and cook for about 10 minutes, until browned and crisp.

Nutrition Facts
Vegan Beer Cheese Soup
Amount Per Serving (1.5 cups (with croutons))
Calories 546 Calories from Fat 255
% Daily Value*
Fat 28.3g44%
Saturated Fat 4.8g24%
Sodium 559mg23%
Potassium 815mg23%
Carbohydrates 55.2g18%
Fiber 7.8g31%
Sugar 8.8g10%
Protein 17.4g35%
Calcium 8mg1%
Iron 33mg183%
* Percent Daily Values are based on a 2000 calorie diet.