By veganmilitarywife


Beer Cheese Soup (Vegan and Oil Free)

Categories : Soup

Beer Cheese Soup

Servings 6 -8


  • 1 onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 bay leaves
  • 1 bottle vegan beer I use Shiner Bock
  • 2 cups cubed stale whole grain bread or diced potatoes
  • 6 cups vegetable broth
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon vegan Worcestershire sauce
  • 1 batch vegan cheese sauce


  • Put all ingredients, except cheese sauce, in a large pot and bring to a boil.
  • Simmer for half an hour, or until carrots and celery (and potatoes, if using) are soft.
  • Remove bay leaves and puree soup with an immersion blender or with a regular blender, in batches.
  • Pour the cheese sauce into the soup, whisking constantly.
  • Bring back to a simmer, stirring constantly, until thickened and bubbly.
  • Remove from heat and let sit a few minutes before serving. It will be very hot!