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Recipe

Beer Cheese Soup

Serve topped with popcorn for the most authentic experience.

Tools

Ingredients

  • Blender or food processor
  • Colander or strainer

Ingredients

Ingredients

  • 1 medium onion (cleaned and diced small), or 2 tablespoons onion flakes, or 1 tablespoon onion powder
  • 2 tablespoons pure olive oil, or coconut oil, or palm oil, or butter of choice
  • 3/4 teaspoon sea salt, divided
  • 1-1/2 cups canned Cannellini (white kidney) beans, or canned Navy beans, or canned Great Northern beans, or cubed cooked rutabaga
  • 1-1/2 cups canned coconut milk (include fat from lid and can), or milk of choice
  • 1/2 cup roasted red peppers (remove skin, ribs, and seeds), or diced organic tomato, or diced cooked carrot
  • 1/3 cup nutritional yeast flakes (Bragg®)
  • 1-1/2 tablespoons 100% pure organic lemon juice
  • 1 tablespoon chickpea miso (South River®), or miso of choice
  • 2-1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon mustard powder
  • 1-1/2 cups GF beer of choice

Method

  1. Place large saucepan over medium-high heat; add pure olive oil and diced onion; sprinkle on 1/4 teaspoon sea salt; cook until onion is translucent, about 7 minutes.
  2. Drain canned beans into colander; wash thoroughly; drain well.
  3. Place beans in food processor or blender; add coconut milk, roasted red peppers, nutritional yeast flakes, lemon juice, chickpea miso, garlic powder, onion powder, sea salt, and mustard powder; process until smooth.
  4. Pour mixture into saucepan; add 1-1/2 cups GF beer of choice; place on lid; simmer 15 minutes, stirring occasionally.
  5. Remove saucepan from heat; pour soup off into serving bowl; set aside to cool slightly; serve warm.

Serve immediately, or cool completely, pour into storage container and refrigerate up to 3 days. Servings: 4. Prep Time: 30 minutes. Cooking Time: 20 minutes.

To freeze: once completely cooled, scoop soup into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.

Note

To use DariFree®: omit beans; omit coconut milk; during step 3, add 1/2 cup DariFree™ powder (Vance’s®) or powdered milk of choice, and 1-1/2 cups GF broth of choice or water; proceed with recipe as stated.

Any kind of miso can be used to make this recipe, however chickpea miso is the only miso free of soy. Several varieties of wheat-free soy-based miso are available, and can be used in equal replacement.

Nutritional yeast, not to be confused with brewer’s yeast, is a deactivated (dead) yeast, usually the strain Saccharomyces cerebisiae. It is produced by culturing dead yeast with a mixture of sugarcane and beet molasses. It naturally contains high amounts of B vitamins, is a complete protein, and is naturally low in fat and sodium. Some brands of nutritional yeast, though not all, are fortified with B-12 (cyanocobalamin). The vitamin B12 is produced separately from bacteria and then added to the yeast.