Vegan Beer & Cheese Soup

Creamy Vegan Beer and Cheese Soup with smoky vegan bacon, lager, and dairy-free cheese for the perfect summer comfort.

Vegan | Gluten-free* | Soy-free*

When you think of beer and cheese soup, you probably picture a heavy, cozy dish best enjoyed on a cold winter night. I wanted to challenge that idea by creating a vegan version that still delivers comfort enough for the autumn months. Using a smooth soy-based half and half, melty vegan cheese, and crisp local lager, I was able to bring out all the rich flavors of the classic without the heavy dairy.

This Vegan Beer and Cheese Soup combines pub-style flavors with autumn vibes. It pairs perfectly with a fresh salad or crusty bread, making it easy to enjoy even when the weather is still cooling down (that’s still not the case in Puerto Rico, but that won’t stop me from enjoying soups!). The beer adds depth, the vegan bacon gives a smoky bite, and the creamy base ties everything together. It’s proof that comfort food does not need a season, especially when it is made with plant-based ingredients that feel lighter on the stomach.

The making of: Vegan Beer & Cheese Soup

The process of making this soup is simple and incredibly rewarding. I start by crisping up the vegan bacon in a large pot, letting it release its smoky flavor into the oil. Once it’s cooked, I remove it from the pot and use the rendered fat to sauté the onions, garlic, and a bit of flour to create the base. Next, I add the potatoes, carrots, and celery, followed by the vegetable broth and a generous pour of local lager beer. The beer deglazes the pan beautifully, infusing the vegetables and broth with that signature malty depth.

When the potatoes and carrots are tender, I blend everything until smooth using an immersion blender (or carefully in a stand blender once cooled slightly). Then, I stir in the soy half-and-half and fold in the vegan cheese until it melts into a velvety, rich broth. I love using a mix of cheddar-style vegan cheeses for balance and creaminess. Once it all comes together, the soup is thick, flavorful, and perfect for cozy weather or any time you’re craving a hearty bowl. Vegan beer and cheese soup might not be the most traditional choice, but it’s one that always surprises and satisfies.

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Vegan Beer & Cheese Soup

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Cooking Time: 20Minutes 20Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 slices vegan bacon, chopped
• 2 tbsp vegan butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2-4 golden potatoes, cubed
• 1-2 carrots, cubed
• 2 celery sticks, diced
• 1 cup local lager beer
• 2 cups vegetable broth
• 1 cup soy-based half & half (unsweetened)
• 2 cups shredded vegan cheddar-style cheese
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• Chopped green onions, for garnish

Procedure

1. Heat a large pot over medium heat. Add the chopped vegan bacon and cook until crispy, about 5 minutes. Remove the bacon from the pot and set it aside, leaving a bit of the rendered oil in the pot. 
2. Add vegan butter, onion, and garlic. Sauté until softened and fragrant, about 5 minutes.
3. Sprinkle in the flour and stir well to coat the onions. Cook for 1 minute to remove the raw flour taste.
4. Add the potatoes, carrots, and celery. Pour in the beer to deglaze the pot, scraping up any bits stuck to the bottom. Add the vegetable broth and bring to a gentle simmer. Cook until the potatoes and carrots are tender, about 15-20 minutes.

5. Using an immersion blender, blend the soup until smooth. (If using a regular blender, let the soup cool slightly first to avoid splattering.)
6. Return the soup to low heat. Stir in the soy half-and-half, then add the shredded vegan cheese a handful at a time, stirring until melted and creamy.
7. Season with smoked paprika, salt, and black pepper to taste. Stir the vegan bacon back into the pot, reserving some for garnish if desired.
8. Serve hot, topped with extra vegan bacon, cheese, and chopped green onions. ENJOY!

Notes

-Gluten-Free Option: To make this soup gluten-free, use a 1:1 gluten-free all-purpose flour blend for thickening and choose a certified gluten-free lager. Double-check that your vegan bacon and cheese are also labeled gluten-free. -Soy-free Option: To make this soy-free, you’ll need to use a soy-free creamer, but homemade cashew cream with nutritional yeast would probably work best. If you can’t find soy-free cheese, you can leave it out as the nutritional yeast offers a similar flavor profile. -Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring often to maintain the creamy texture. Avoid boiling after adding the cheese to prevent separation. -Beer Alternatives: If you prefer to skip the beer, substitute with additional vegetable broth and add 1 tablespoon of apple cider vinegar or lemon juice to bring back some brightness and depth.

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