Vegan Cheddar Ale Soup Recipe

Cheddar Ale Soup (vegan)

Baker Bettie Fall, Savory, Soups & Stews, Vegan, Vegetarian 24 Comments

Vegan Cheddar Ale Soup

Conversation with my husband last night… 

Me: I’m making cheddar ale soup for dinner tonight.
Chris: Yum! … Wait, is it going to be vegan?
Me: No.
Chris: Tell me the truth. Are you making it vegan?
Me: No.
Chris: I don’t believe you.
Me: Just trust me.
Chris: You are just saying it isn’t going to be vegan because you know I will like it if you don’t tell me.
Me: Then why does it matter?
Chris: It IS going to be vegan! I’m getting Taco Bell…
Me: Will you just try it? I promise it will be delicious.
Chris: Yes. I will taste it… Then I will get Taco Bell.

An hour later… 
Me: Try this (giving him soup). You can’t tell it is vegan can you?
Chris: (doesn’t respond. keeps eating it)
Me: You like it don’t you?! I’m amazed! I think it is better this way!
Chris: I’ve just decided I’m going to eat whatever you make without complaining.
Me: Because you love it and don’t want to admit it.
Chris: (ignores me, keeps eating soup.)
God, I love this man.

Vegan Cheddar Ale Soup

Today is chilly and grey.

It has been so gross.

But it is brightened with warm and comforting food like this!

And beer…. Beer makes everything better.

Vegan Cheddar Ale Soup

Can I just say I am super impressed with this soup?

We have a local brewery here in town, Free State Brewery, that makes the most delicious Cheddar Ale Soup.

I was super excited last year when I found out they published their recipe for this soup. I have made it several times.

This time I used their recipe as the basis of this all vegan version. And I have to say, I think I like this better. I am pretty amazed.

I rarely demand my readers to make my recipes, but I am DEMANDING you to make this! Really. And if you need to know a good vegan beer, here is a guide. I was happy to find out that Free State Beer is vegan friendly!

Vegan Cheddar Ale Soup

*EDIT: It is recommended to stick to the brands listed in the recipe. Not all vegan products are created equally, and I listed the ones that lend the best flavor to this dish. A reader has reported trying this with another brand of vegan cream cheese with not as good results. Earth Balance Vegan Butter, Silk Soy Creamer, Tofutti “Better Than Cream Cheese”, and Daiya Cheddar Cheese are the products I recommend. No, none of these companies are paying me. These are the products I have experienced to have the best flavor!

Cheddar Ale Soup (vegan)

Ingredients

  • 3 tablespoons earth balance vegan butter
  • 1 1/2 TBSP corn starch
  • 1/4 cup minced yellow onion
  • 1/4 cup small diced red bell pepper
  • 1/4 cup small diced green bell pepper
  • 3 garlic cloves, minced
  • 1 cup of your favorite ale
  • 4 ounces tofutti "better than cream cheese"
  • 3 cups silk soy creamer
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
  • 2 teaspoon tabasco (or favorite hot sauce)
  • 1/2 tsp dried thyme
  • 7 ounces Daiya cheddar cheese, shredded

Instructions

  1. Heat 1 TBSP vegan butter in a medium pot over medium heat.
  2. Cook onion, bell peppers, and garlic for 3 minutes.
  3. Add remaining 2 TBSP butter to the pot and add the corn starch. Stir well and cook for about 5 minutes, stirring often.
  4. Add beer in small increments, mixing smooth after each addition.
  5. Add the cream cheese to the mixture and stir until it is melted.
  6. Gradually add cream to mixture, mixing smooth after each addition. You may want to use a whisk at this point.
  7. Add seasonings, and daiya cheese and stir until thickened.
  8. If soup is too thick, add more soy creamer.
http://bakerbettie.com/cheddar-ale-soup-vegan/
Baker BettieCheddar Ale Soup (vegan)

Comments 24

  1. Kayle (The Cooking Actress)

    This looks sooo comforting and delicious. I laughed so hard at your convo with the hubby. I read it aloud to Michael and he thought I was trying to send him a message lol! I was like “I promise…I’m not going vegan” he grumbled, “yet.”

  2. jo @ including cake

    This looks fabulous and your photos are gorgeous. I eat a plant based diet and I rarely miss cheese (unusually since most vegans seem to) but this is definitely tempting me! I found you on the MOFO blogroll and have enjoyed having a little browse of your site- impressive! I’m going to feature you on my weekly round-up today. Enjoy the rest of MOFO. :-)

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  3. Mesa Mom

    I hate to ask this… but does anyone know the cal/fat counts on this soup? I gotta know how many extra miles to run for this – YUMMMMM

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  4. Nick

    I was really excited about this recipe, but was a bit let down. It just tasted really soy-ish for me. I used a brand of soy creamer I had never tried and Follow Your Heart’s cream cheese, so perhaps it was one of those ingredients that gave it the strong soy flavor. I’m going to try reheating it tonight with another big handful of daiya and hope that masks the flavor.

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      Baker Bettie

      Hi Nick! I’m so sorry you were disappointed! I am guessing it may have been the brand. Every other vegan cream cheese I have used besides “tofutti” has not been very good. I will edit the post and recommend that people stick to that brand. Also, what was the brand of soy creamer? I used Silk. I gave some to a few freiends of ours that are not vegan and they loved it. The couldn’t even tell. Hope adding a little more Daiya helps!

  5. Pingback: Weekly Pinsperation: Sweet Potato Brown Sugar Cinnamon Rolls, Chicken Tortilla Soup and Cheddar Ale Soup | AR Farm Bureau Blog: Taste Arkansas

  6. Jennie

    Any idea how many servings this makes? I want to make it for a party this weekend, but I’m not sure if I need to double the recipe.

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  7. Marciana Derrico Vequist

    I was searching for a vegan cheddar ale soup recipe and found your blog. Can't wait to try it. When I read about you, I realized we know each other from work! Thank you for sharing this!

  8. Lauren

    I’m from Lawrence and recently decided to go vegan. When you mentioned Free State Brewery’s Ceddar Ale Soup I was so sad thinking how much I would miss it! I’m so excited to try this recipe and I’m sure it will make the transition so much easier!
    Thanks!

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  9. Olivia

    When you say, “Add beer in small increments, mixing smooth after each addition.” do you mean to use an immersion blender? I just ask because of the peppers and onions in there seeming like it wouldn’t actually get smooth. I’ve never made soup like this before so I’m just not sure.

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      Baker Bettie

      Hi Olivia! Not an immersion blender. Just stir. Yes there will be bits of onion and pepper, but I’m referring to the base of the soup getting smooth!

  10. Pingback: Vegan Cheddar Ale Soup | Ghee is Good

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