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


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


  • 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


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!


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.


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

What did you think? I'd love to hear from you!

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