It's Sportsball Sunday! Look, I understand football rules for the most part, I just don't particularly care about it (sorry sportsbally friends and family). I do, however, know that cheese and beer go hand-in-hand with sportsball. I assume that beer cheese soup was invented by a sports fan. I've done zero research to confirm or disprove this theory. In any event, this is a nice hearty soup for fall and winter nights. It is by no means a healthy soup, though, even veganized. I swear we do have some healthier recipes floating around in our family. Maybe they'll surface in Detoxtober. Oh, and I'm finally out of butter. Thank the heavens.
- 1/2 cup butter
- 1 cup flour
- 4 cups vegetable broth
- 1 1/2 non-dairy cream (I used full-fat coconut milk)
- 16 ounce jar of vegan cheese (I used a vegan queso)
- 1 tbsp vegan Worcestershire sauce
- 6 ounces beer
- Dash of garlic salt, dry mustard, paprika, salt
- Optional: 1/2 tsp yellow food coloring (if you want neon yellow soup)
- Optional: 1/2 cup chives
Melt the butter. Add flour and heat mixture on low for 5 minutes. Gradually add the vegetable broth. Add the cream (or coconut milk) and stir until smooth. Then add the vegan cheese and stir until melted. Add the remaining ingredients and simmer on low for 15 minutes. Garnish with chives and serve with vegan croutons, oyster crackers, or popcorn (Popcorn? Really, mom?). Serve soon after making it since it thickens up quite a bit the longer it sits..or use it as a dip.
If I had more tech skills and was more embarrassed by publicizing how messy our kitchen is, I'd create a program that automatically photoshops the mess out of the background of pictures.
Stir really well when adding the broth or you might end up with some dumplings. Or don't stir well if you want the dumplings.
Goal! Touchdown? Whatever. Sportsball!