LG’s Smoky Beer Cheese Soup

LG’s Smoky Beer Cheese Soup

I’ll be honest. I love cheese. It was, in fact, the most challenging thing for me to give up as a vegan. As a result, I even created and taught a class around the art of vegan cheese making. Years ago, when I first went plant-based, the vegan cheeses at the store always fell flat. The texture was off, and the taste was subpar, at best. Fast forward to now, my friends. I am so happy to say that Daiya has come up with a Farmhouse Style block cheese that is extremely good and quite impressive!

I serve in on my charcuterie boards, and many of my non-vegan friends are amazed at how delicious it is! It looks like cheddar, feels like cheddar, and tastes like cheddar! That said, I had never really used it in a recipe until now! It was everything I’d hoped it would be! It melts exceptionally well and adds a rich depth of creamy goodness! Very pleased, and I think you will be, too! This soup is for you, Lisa G. I hope you like it!


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LG’s Smoky Beer Cheese Soup

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 cups 1x
  • Cuisine: Soup
  • Diet: Vegan

Description

Delicious smoky cheddar beer soup!  Serve it in a bread boule, and voila, you are in cheese heaven!  


Scale

Ingredients

  • 2 celery ribs, finely chopped
  • 2 carrots, finely chopped
  • 2 medium shallots, finely chopped
  • 1 large jalapeño, seeded and chopped
  • 2 large garlic cloves, minced
  • ⅛ tsp liquid smoke
  • One 12-ounce bottle lager or pilsner
  • About 2 1/4 cups low-sodium vegetable broth
  • 1/4 cup all-purpose flour
  • 1 cup plant-based milk
  • 1 package of Daiya Cheddar Farmhouse Style block, coarsely grated
  • Salt and freshly ground pepper
  • Bread Boule, for serving

Instructions

In a dutch oven, bring ¼ cup veggie stock to a simmer over medium heat. Add celery, carrots, shallots, and jalapeno, cook until tender, about 7 minutes.  Add more stock 1 tbsp at a time, as needed, to prevent sticking.   To the dutch oven add the flour and cook over moderate heat, stirring, until lightly browned about 2 minutes. Whisk ½ the beer and all the stock into this roux until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the milk, and cheddar cheese, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Blend with an immersion blender, or blend half of the soup in the blender, then add the remaining soup, and blend until smooth.   Stir in the liquid smoke and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with french bread!


Notes

I used a Belgian style farmhouse ale, and it was delicious! You can use Daiya’s Farmhouse Jalapeño Havarti, or their Smoked Gouda, for this recipe as well.


Nutrition

  • Serving Size: 1 cup
  • Calories: 300
  • Fat: 14
  • Saturated Fat: 2
  • Carbohydrates: 31
  • Fiber: 5g
  • Protein: 13

Grandpa Joe’s Vegan Irish Stew

Grandpa Joe’s Vegan Irish Stew

When my Grandpa Jack was a boy, he spent a lot of time with his grandparents. His grandpa was a man named Joseph Still. Old Joe came over from Ireland when he was in his 20’s. He played a juice harp (harmonica), smoked a corncob pipe, and had such a thick brogue that only a few around him could understand what he was saying! He liked to dance and was quite a character, from what I hear. I would love to have met him! So this recipe is dedicated to his memory!

Traditionally, an Irish stew (aka Guinness Stew) is made with lamb. I used hearty Crimini mushrooms for this recipe, but I think the Guinness and potatoes still qualify the stew as Irish. Regardless, it is absolutely delicious. Not too heavy, but still extremely filling. In southern Ireland, carrots are added, and some cooks venture so far as to add turnips! Enjoy!


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Vegan Irish Stew

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x
  • Category: Soups, Stews
  • Cuisine: Irish
  • Diet: Vegan

Description

This vegan Irish Stew reminds me of being a kid!  My mom always made hearty soups and stews this time of year.  The savory flavor of this soup is amazing and will warm you to the bones!  


Scale

Ingredients

  • 1 onion, diced
  • 2 stalks celery, chopped
  • 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
  • 3 cloves garlic, minced
  • 1 pound whole crimini mushrooms, diced
  • 1/4 cup tomato paste
  • 1 16 oz Guinness stout
  • 4 cups Edward & Sons Not-Beef Natural Bouillon Stock (or use vegetable stock)
  • 3 medium russet potatoes, peeled and cut into large chunks
  • 2 bay leaves
  • 1 Tbs vegan Worcestershire sauce
  • 2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 Tbs corn starch or arrowroot powder
  • 1 Tbs water (to make a thickening slurry)
  • fresh parsley for garnish

Instructions

  • Dice onions and add to a Dutch Oven. Soften onions in a few tablespoons of water.
  • Add chopped celery, carrots/parsnips – saute for 6-7 minutes or until soft. Add garlic and cook until fragrant.  About 30 seconds. 
  • Clean mushrooms and medium dice, add mushrooms to the pot and cook for 3-4 minutes, or until they begin to soften. Stir in tomato paste and add the stout. Stir well and simmer 1-2 minutes. Add stock and potatoes. Add Worchestershire sauce and seasonings, bring to a  boil. Reduce heat and cover.  Simmer 20-30 minutes, or until potatoes are cooked through. Mix corn starch and water.  Bring stew to a strong simmer and stir the slurry into the stew to thicken.  Stir well. Garnish with fresh parsley and peas, if desired.


Nutrition

  • Serving Size: 6
  • Calories: 233

Tuscan White Bean & Kale Soup

Tuscan White Bean & Kale Soup

This soup has long been a family favorite. It is my go-to soup when someone is sick, or if I want to make a soup on the fly, I always have all of the ingredients on hand. Starting with the holy trinity (carrots, onion, and celery), I finish the soup using curly kale vs. the flat Lacinato or dinosaur kale. But if you don’t like kale, feel free to use spinach or cabbage in its place.

It’s the perfect winter soup because it’s rich in fiber, but not calorically dense making it ideal for the less active chilly days ahead.

The recipe also makes a big batch so that you’ll have plenty left over for lunches throughout the week, or you can freeze the rest for a rainy day. Enjoy!


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Tuscan Kale & White Bean Soup

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x

Description

This Tuscan White Bean Soup is made with a ton of veggies and the most flavorful broth!  Enjoy!  


Scale

Ingredients

  • 1 cup carrots, sliced
  • 2 stalks celery, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 zucchini, medium diced
  • 1  28-ounce can of diced tomatoes
  • 1/2 tsp smoked paprika
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 4 cups vegetable stock
  • 1 can Cannellini beans, rinsed and drained
  • 1 large kale leaf, chopped
  • 1/ 2 cup chopped, parsley

sea salt & fresh pepper to taste


Instructions

  1. In a large soup pot, heat olive oil over medium heat. 
  2. Stir in carrots, celery, and onion, Season with sea salt & fresh pepper and stir well. Cook until softened, stirring occasionally, for 5-7 minutes.  Add garlic and cook until fragrant, about 30 seconds. 
  3. Stir in zucchini, tomatoes, smoked paprika, oregano, basil, and thyme,  and cook for another minute or so, stirring frequently.  
  4. Stir in beans and stock and simmer on medium-low for 45 minutes, stirring occasionally and adding more water (I add up to 2 cups of water) as needed
  5. Stir in kale and parsley, remove from heat and let sit for five minutes covered to wilt the kale
  6. Serve warm

Notes

  • If you don’t have kale or aren’t a fan, you can swap kale for spinach.
  • Use organic vegetable stock for more depth of flavor. 
  • Store soup in a sealed container in the refrigerator for 3-5 days, or freeze.

Nutrition

  • Calories: 128 C

Keywords: Soup, Kale Soup, Tuscan White Bean Soup

Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it! 

 


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Vegan Broccoli Cheddar Soup

  • Author: Stephanie Bosch
  • Prep Time: 5 minutes
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 Cups 1x
  • Category: Soup
  • Diet: Vegan

Description

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it!


Scale

Ingredients

1 head of organic broccoli, coarsely chopped

1 onion, diced

2 cloves garlic, minced

½ cup shredded carrots

1 stalk celery, finely diced

1 cup cashew queso

4 cups vegetable stock

¼ cup water

Salt and pepper, as desired


Instructions

  • Heat dutch oven over medium heat. Saute onion and celery in ¼ C water until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.  
  • Add carrots and broccoli, and stir. 
  • Add the vegetable stock into the veggie mixture. Gradually pour queso while stirring constantly. Bring to a simmer; cook until thickened, and vegetables are tender about 20 minutes.

Notes

To add potato, peel and medium dice one russet potato.  Add to carrots and broccoli mixture, and simmer as directed. 

Cauliflower Vichyssoise with White Truffle Oil

Cauliflower Vichyssoise with White Truffle Oil

Here is another summer soup for your palate!  Like a traditional vichyssoise, this soup can be served either hot or cold. It is so rich and satisfying it definitely leaves you wanting more! You’re welcome.

 

 

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Cauliflower Vichyssoise with White Truffle Oil

  • Author: Stephanie Bosch

Description

Easy Summer Soup 

 


Scale

Ingredients

2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 head cauliflower, cored and chopped (about 7 cups)
1 (16-ounce) cans of white beans, drained and rinsed (cannellini, great northern, or navy)
1 medium potato, peeled and chopped into 1/2-inch pieces
1/2 cup white wine (optional)
½ tsp onion powder
1 tsp Dijon mustard
1/2 tsp nutmeg
1/8 tsp cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
4 cups low-sodium vegetable broth
1 cup non-dairy milk of your choice (I used full fat coconut milk)
White truffle oil
Chopped chives for garnish, hazelnuts, sriracha or other hot sauce, microgreens (all optional)


Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Add the cauliflower, beans, potatoes, mustard, and spices, except salt and pepper. Stir well coating all ingredients. Cook for about 1 minute. Add wine to deglaze the pan. Add vegetable broth, salt, and pepper and bring to a boil. Reduce the heat, cover, and simmer until the cauliflower is completely tender about 20 minutes. Remove the pot from the heat and stir in the plant-based milk. Puree the soup with an immersion blender (or in batches in a regular blender). Transfer the soup to the refrigerator and chill. Drizzle soup with truffle oil, add a few drops of sriracha, hazelnuts, and sprinkle with the chives/microgreens, before serving.


Watermelon Gazpacho

Watermelon Gazpacho

For as long as I can remember Summer meant splashing around at the lake, drinking lemonade, and eating my weight in watermelon.   So when a friend of mine told me about a watermelon soup with jalapeno she had somewhere down in Florida, I immediately went to work! After making at least a half-dozen recipes, I finally figured it out!   Both are a fruit, and the savory tomato combined with the sweet watermelon makes for a great pairing!  This magical soup is not only a favorite of mine, but it’s also a favorite for everyone who tries it!  So, my friends…here you go!


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Watermelon Gazpacho

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Total Time: 20
  • Yield: 8 cups 1x
  • Category: Soup

Description

Easy and Delicious Summer Soup


Scale

Ingredients

  • 67 cups of diced watermelon
  • 1 red onion roughly chopped (reserve 2 Tbsp for garnish, reserve 1/4 cup, and dice if you prefer a textured soup)
  • 1 red bell pepper, cored and roughly chopped
  • 1 cucumber, roughly chopped (reserve 2 Tbsp for garnish, reserve 1/4 c, and dice if you prefer a textured soup)
  • 2 jalapenos, seeds removed, chopped (reserve 2 Tbsp for garnish)
  • 4 Roma tomatoes cored, roughly chopped (reserve 2 Tbsp for garnish, reserve 1/4 c and dice if you prefer a textured soup)
  • 1/4 cup apple cider vinegar + 2 Tbsps
  • 1/4 cup olive oil
  • 1/4 cup fresh basil leaves roughly chopped (can sub 2 Tbsp dry basil)
  • 1 Tbsp fresh dill weed (garnish)
  • Salt and Pepper, to taste

 

 


Instructions

In a blender add 1/2 watermelon first and then layer with tomatoes, jalapenos, and bell pepper.  Add cider vinegar, olive oil, and pulse.  Add the onion, cucumber, remaining watermelon, and basil, puree until smooth.  Salt and Pepper to taste!  Chill for 1 hour and serve.

Garnish with reserved onion, bell pepper, cucumber, jalapenos, and fresh dill.


Notes

*Add Watermelon to Blender first.  This will make it really easy to blend. 

Keywords: Vegan Soup, Watermelon, Gazpacho, Summer Soups

Fire Roasted Vegan Tomato Bisque

Fire Roasted Vegan Tomato Bisque

The other day my oldest daughter was craving tomato soup.  I had to admit it sounded really good to me too.   Grilled cheese and tomato soup is the best!  Of course, her version was a can you throw in the microwave, and mine was, well…this.

Fire Roasted Vegan Tomato Bisque

  • 1 tablespoon olive oil
  • 1medium onion, diced
  • Two 14 1/2-ounce cans diced fire-roasted tomatoes, with juices
  • 4 cups vegetable stock
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika (regular sweet paprika works, too)
  • kosher salt to taste
  • 1/2 cup(80ml) light coconut milk, or cashew cream

INSTRUCTIONS

    1. Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often and add 1 TBSP stock or water if needed, to keep the onions from burning.
    2. Add tomatoes, including the liquid, and stock. Add tomato paste, dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let the soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.  (I blend a little more than half of the mixture and leave the rest for a bit for texture).
    3. Return soup to pot and stir in coconut milk or cream.
    4. Serve in bowls with black pepper, minced basil leaves, nutritional yeast, and a swirl of cashew cream, if you’d like.
    5. Top with croutons. I used Minimalist Baker’s “Actually Crispy Chickpeas”  She nailed it!

Vegan Pumpkin Soup

Vegan Pumpkin Soup

For years when I thought of pumpkins, of course, I thought of Halloween and my absolute favorite pie in the whole world.  But when I had Pumpkin Soup for Thanksgiving in New Orleans one year, I realized my view had been very short-sided, and maybe there was more to this magical fruit than I knew!  Pumpkins are a cultivar of a squash plant and are technically a fruit.   And in this soup, they lend a creamy texture and a rich depth of flavor amplified by spices and slow-cooked onions.  Yes.  The Onions.  To me, they are what make this soup shine.   A no-oil onion sauté deglazed with hearty vegetable stock.  To me, this is one of the most amazing ways to build flavor.   Let me show you how.

Ingredients:

1 large onion, diced; or two medium-size shallots diced

2 cloves garlic, crushed and minced

1 ½ tsp ginger, minced, or ¾ tsp of ginger powder

2 tsp dried thyme

1 tsp dried coriander

1 tsp salt

½ tsp cayenne pepper

1/8 tsp black pepper

4 cups vegetable stock

1 14 oz can coconut cream (can use canned coconut milk in a pinch)

3 cans organic pumpkin puree (not pumpkin pie mix)

Hot sauce (optional, I use a mild Green Tabasco)

Heat pan on low medium heat until warm.  Add onions, stir until onions become translucent and begin to stick.   Add ½ cup stock and stir to deglaze the pan.  Once the water begins to evaporate add spiced and stir.   Cook for 1-2 minutes and add garlic and ginger.   Cook for 30 seconds and add remaining vegetable stock and stir to deglaze pan again.  Add coconut cream and pumpkin puree.  Stir well and simmer for 15-20 minutes.  Taste for spices, and adjust according to your preference.  I added a bit more salt and a little more thyme.  Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas. Enjoy!   

Mexican Tortilla Soup

Mexican Tortilla Soup

One of my favorite things in the whole world used to be Qdoba’s Tortilla Soup. I loved it. Couldn’t get enough of it. However, when I looked up the ingredients, I was astonished! It tasted so simple and delicious. There were a ton of preservatives and an ungodly amount of salt. I never would have imagined that it was so processed! So when it came time to develop my menu for a Mexican cooking class at the Conservatory…I knew what I was going to do. This version is delicious, clean, and a perfect “Welcome to Fall” soup!

  • 1 can jackfruit drained, rinsed 
  • 2 Leeks chopped
  • 3 cloves Garlic (minced)
  • 1/2 Red Bell Pepper (diced)
  • 1/2 Green Bell Pepper (diced)
  • 1 Chipotle Peppers in Adobo Sauce (diced)
  • 1 tsp Cumin
  • 1 tsp Mexican Oregano
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Chunky Salsa
  • 2 cans Fire Roasted Tomatoes (15 oz ea.)
  • 4 cups Vegetable Broth (low sodium)
  • 3.5 cups black beans, drained, rinsed
  • Toppings:

    • 5 Corn Tortillas
    • Avocado 
    • Chopped Green Onions 
    • Lime Wedges 
    • Vegan Sour Cream 

    Jackfruit:

    Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.

    On medium heat:

    1. Add leeks and garlic to large soup pot. Sauté in veggie broth, until softened
    2. Add Bell Peppers and Chipotle Peppers, and simmer until softened
    3. Add Jackfruit 
    4. Add all spices and stir well.  Sauté for 2-3 minutes
    5. Add Salsa
    6. Add Tomatoes (with juice)
    7. Add Veggie Broth, and deglaze pan 
    8. Bring to a simmer and stir well*
    9. Drain beans and add to pot
    10. Cover, and simmer on low, or until heated through, about 15-20 minutes.

    Tortilla Strips

    1. Preheat oven to 375° degrees
    2. Cut Corn Tortillas into 1/2″ wide strips
    3. Add strips to a plastic bag or paper sack and toss with 1/2 tsp each: chili powder, cumin, garlic powder, onion powder, garlic salt etc.  (You can use oil or a little broth to help them stick)
    4. Lay strips onto cookie sheet and bake for 8-10 minutes
    5. Toss occasionally to ensure even crisping.

    *If you want to blend the soup and return to pot for a more authentic Qdoba soup, now is the time. Once pureed you can add the black beans and jackfruit, and simmer through until warmed. About 15-20 minutes.

    **If you wish to add more heat: Use 1 tsp of adobo sauce from chipotle pepper can until you reach desired heat. 

    When soup is finished, garnish with 1 small dollop of vegan sour cream, minced cilantro, small avocado slice, a few tortilla strips, and serve.