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Vegan Beer 'n' Broccoli Cheese Soup with Smoked Paprika Croutons

Ashley
Meet broccoli cheese soup 2.0 - Beer 'n' Broccoli Cheese Soup with Smoked Paprika Croutons. Crisp lager and smokey croutons add depth to this dish, while the jalapeño add just the right amount of heat. This is going to be your new favorite soup this winter season!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Vegan
Cuisine American
Servings 6 servings

Ingredients
  

SMOKED PAPRIKA CROUTONS:

  • 6 TBS melted vegan butter
  • 3 cloves minced garlic
  • 2 TBS smoked paprika
  • 1 TBS nutritional yeast
  • 8 oz sourdough French bread cut into ¾" cubes (about ½ a loaf)

SOUP

  • 4 TBS vegn butter
  • 4 TBS all-purpose flour
  • 2 cups finely diced white onion about 1 large onion
  • 1 cup finely diced red bell pepper about 1 large pepper
  • 1 cup finely diced celery about 2 large stalks
  • 1/3 cup minced jalapeno deveined and deseeded (about 1 large jalapeño)
  • 6 cloves minced garlic
  • 1 12 oz bottle lager or pilsner beer
  • 2 cups vegetable broth
  • 2 cups unsweetened and unflavored soy milk
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 12 oz vegan cheddar cheese shreds
  • 4 cups chopped broccoli florets
  • Fresh minced parsley for serving

Instructions
 

  • To prepare the croutons, preheat the oven 325° degrees F.
  • Whisk the butter, garlic, smoked paprika and nutritional yeast in a large bowl until well combined - it will look kind of like a paste. Once combined, add the bread cubes into the bowl and toss until they're fully coated 1 to 2 minutes.
  • Place the croutons on a rimmed baking sheet lined with parchment paper and bake on the middle rack of the preheated for 20 minutes, flipping halfway through. Reduce the oven temperature to 275° degrees F., and continue to bake for an additional 10-15 minutes, until golden brown and crispy.
  • Meanwhile, get started on the soup. Melt the butter in a medium stock pot over medium-low heat. Once the butter is melted, add the flour and stir until all thoroughly combined. continue to cook, stirring often, until the roux turns a light golden color, 3 to 5 minutes.
  • Add the onion, peppers, celery and garlic and sauté, stirring often, until the onions become slightly translucent, 4 to 5 minutes. Slowly pour in the lager and simmer another 5 minutes. Add the broth and soy milk and season with the salt and pepper. Increase the heat to medium, and simmer uncovered, stirring often, until the soup thickens, about 10 minutes.
  • Begin adding the cheese a handful at a time until it's melted through. Add the broccoli and cook, stirring, until just heated through, 6 to 8 minutes.
  • Garnish the soup with a handful of smoked paprika croutons and fresh minced parsley. ENJOY!
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