[This guest post is from Chef Jessica] This delicious gluten-free and vegan cheese cracker soup recipe tastes just like those delicious cheese crackers that are neither vegan nor gluten-free! In fact, the only reason we don’t call it “cheeze it soup” is because we don’t want people to think that it’s made with Cheez-it crackers.
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While of course some of the cheesy flavor of this soup comes from nutritional yeast (also known as ‘nooch’), don’t discount the other ingredients; to paraphrase Aristotle, the whole of this soup is definitely greater than the sum of its parts!
This soup is so yummy that you may want to prepare a large batch of it ahead of time. It’s also a great first course for guests, who will be astonished at the flavor, especially when you tell them that it’s vegan (unless of course you don’t want to, in which case shhhh… it will be our little secret).
Amazing Gluten-Free Vegan Cheese Cracker Soup
Thank you! ❤️
*Receipts will come from ISIPP.
1 medium red onion, chopped
4 garlic cloves, halved
Greens of 1 large leek, chopped
Salt to taste
1/4 teaspoon freshly ground pepper
2 quarts water
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled and halved
2 medium-size russet potatoes, peeled and diced
2 red bell peppers, diced
Salt, preferably kosher salt, to taste
1/2 cup nutritional yeast
1 1/2 quarts of broth prepared prior
Freshly ground pepper
Combine all of the ingredients for the broth in a pot and bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Remove from heat, strain, and set aside. (You can do this ahead of time if you like.)
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the garlic and saute until it has softened. Add the red peppers and stir together for a few minutes, then add the potatoes, broth, and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 30 minutes.
Let cool until no warmer than lukewarm. Now pour into a blender and puree, or puree in the pot with an immersion (stick) blender. Once pureed slowly add the nutritional yeast and continue to blend until fully blended. Return to the pot and bring to a simmer. Remove from heat, stir in the lemon juice and salt and pepper to taste.
Serves six unless you love it as much as we do, in which case serves 1-3 😀
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