Creamy, savory, and full of cheesy flavor, this Gluten-Free Dairy-Free Beer Cheese Soup recipe is a fun and flavorful dish to serve all winter long. It’s great for football-watching get-togethers, for a soup-and-salad lunch date with friends, or for a make-ahead lunch to take to work. It’s simple to make, with just a few ingredient tips to follow.
Recipe created by Carol Kiminski for Simply Gluten Free Magazine.
2 tablespoons olive oil
1 medium white or yellow onion, diced
1 cup low sodium vegetable broth
1 jalapeño pepper, seeded, chopped
2 ribs celery, sliced
2 cloves garlic, minced
2 (12-ounce) jars Mild LOCA Plant-Based Queso
1 (12 ounce) gluten-free beer
Let's get cookin'!
Heat the oil in a Dutch over or large saucepan over medium-high heat. Add the onion, jalapeño, and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute, stirring. Add the beer and cook for another minute. Add the vegetable broth and queso, lower the heat, and simmer until heated through.
For a smooth soup, blend until smooth or leave with chucky vegetables. The soup will be creamier if you blend it.
Garnish as desired and serve.