The weather here keeps fluctuating between chilly and warm -- on a nice fall-like day this soup would be perfect to warm you up. It reminded me a bit of broccoli cheese soup, and although I'm not a fan of beer, the pale ale added nice flavor to this soup.
Adapted from Tracey's Culinary Adventures.
-4 vegan bacon slices
-2 tablespoons unsalted butter
-1 large onion, diced
-2 carrots, peeled and diced
-2 celery stalks, diced
-3 garlic cloves, minced
-1/3 cup all-purpose flour
-1 cup pale ale
-1 tablespoon soy sauce
-2 cups milk
-2 cups vegetable broth
-1 lb sharp cheddar cheese, shredded
-Kosher salt and freshly ground pepper, to taste
1.) Cook the vegan bacon in the bottom of a large soup pot. Once crispy, remove from the pot and crumble.
2.) Melt the butter in the same pot, then mix in the onion, carrots and celery. Cover the pan and cook, stirring occasionally, for about 20 minutes, or until the vegetables have softened.
3.) Next, add the garlic, cooking just until fragrant.4.) Sprinkle the flour over the vegetables and cook for 3-4 minutes, stirring frequently. Add the ale and continue cooking, stirring constantly, until the mixture thickens, about 2-3 minutes.
5.) Mix in the soy sauce, milk and veggie broth until smooth. Bring the soup come to a simmer and simmer for 10-12 minutes.
6.) Turn off the heat under the pot and puree the soup with an immersion blender
7.) Stir in the cheese a little at a time until melted. Season with salt and pepper.
|Serve with the crumbled vegan bacon and additional cheddar.|