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Wisconsin 'Cheese' Soup [Vegan]
This cheese soup is dairy-free, but it tastes just like the dairy original – silky, cheesy, smokey, and rich. Studded with vegan bacon, onions, and bell peppers, this soup isn't just delicious, it's wholesome and satisfyingly chunky. Top it with some saltines for the full experience.
Ingredients You Need for Wisconsin ‘Cheese’ Soup [Vegan]
How to Prepare Wisconsin ‘Cheese’ Soup [Vegan]
- Heat the oil in a large pot, or dutch oven over medium heat. Add the onion, bell pepper, and bacon. Cook the mixture, stirring often, until the onion and peppers are softened, about 10 minutes.
- Add the flour and nutritional yeast to the pot, and stir it in to completely coat the vegetable/bacon mixture. Slowly whisk in the 3 1/2 cups of the vegetable broth until it's completely incorporated and is thickening. Whisk in the milk. Turn the soup to low heat, and allow it to simmer for 5-10 minutes, whisking frequently. If it gets too thick, add the remaining broth.
- Remove the soup from the heat, and whisk in the mustard and Sriracha. Taste the soup for salt and pepper, and season it to taste.
- Serve the soup warm with saltines on the side, topped with scallions.
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