This easy Vegan Cheese Leek Soup is the epitome of comfort food! Made from just 6 ingredients and in 2 easy steps it’s an amazing plant based lunch or dinner.
These days when it’s so cold outside, I’m craving big bowls of soups. And I’m so happy that I have a great list of vegan soup recipes here already, such as my Red Pepper Soup, the Leek and Potato Soup, or my Cashew Spinach Cannellini Bean Stew. Those are awesome to warm me up a bit.
Before vegan days there was one comfort soup favorite, which always took the number one spot on my list of favorites.
A soup with lots of cheese, leek, and ground beef. Shame on me! It was a convenience blend. It was like magic in a box, just what I needed was a bit of water and cream, just fry some ground beef, add cheese and leeks. Yes it was easy for me.
Back in those days I didn’t know anything about food or cooking. So these convenience mixes were the way to go, but of course these aren’t vegan or gluten free and typically full of preservatives and weird ingredients.
But before my vegan days it was definitely a favorite of mine.I’m glad that the times have changed and I’m working very hard now on recreating my old-time favorites in a healthy plant based way.
Do you guys have any favorites which you love and see recreated in a vegan way?
Come on board and I’ll send you a big bowl of my Vegan Cheese Leek Soup.
The result is incredibly flavorful, deliciously creamy, so close to the real deal, warming, cheesy, garlicky, drool worthy, and so finger licking good.
Do you want to know how to make this? Go ahead and heat a large pot. Fry the leeks, onion and garlic with a bit of coconut oil or use vegetable broth for oil free cooking. Make sure they slightly brown, but don’t burn.
While the leek and onion mix is frying, combine broth and macadamias in a high speed blender and blend until you have a really silky and smooth mixture.
Next and already last step: Transfer the macadamia mixture from the blender to the pot with the leek, add all the remaining ingredients, and cook for around 8 minutes. Divide into bowls and serve, done.
You see the whole soup is really fast. It takes under 15 minutes to make and is so full of flavor and cheesy goodness. I recommend to serve this plain or with your favorite bread.
My personal favorite is my homemade Easy Roasted Garlic Naan.
This soup is so close to the real deal, it doesn’t taste at all like what people think a vegan soup tastes like. More like a real cheese soup, which I was so in love before my vegan days.
See no one can believe that it is not a real cheese soup. But that it is vegan, gluten free, and made with just 6 ingredients and in 2 easy steps.
This is definitely the soup that you can serve your strongest meat loving friends. No one will miss the meat or real cheese.
Trust me, some friends of mine are real meat and cheese lovers. I promise you get a big smile and happiness by eating this Vegan Cheese Leek Soup.
Fulfill the ultimate cheese lover’s dream with my Vegan Cheese Leek Soup
I tested this recipe also with cashews and almonds instead of macadamias. It was good, but I find that only macadamias can create the deep, rich flavor in combination with leek and the other ingredients.
So whenever you can, please make this soup with macadamias. They will give you the best results in terms of texture, creaminess, and richness.
Already in the mood for more soup? Here is something for you: “11 Vegan Soup Recipes“.
Believe me friends, if you give my Vegan Cheese Leek Soup a try, you guys will lick your bowl until the last drop is gone.
- 1 cup macadamia nuts
- 3 cups vegetable broth
- 2 leeks, chopped
- 3/4 cup nutritional yeast
- 6 cloves garlic, peeled and chopped
- 1/2 cup onions, chopped
- salt pepper to taste
- Heat a large pot. Fry the leeks, onion and garlic with a bit of coconut oil or use vegetable broth for oil free cooking. Make sure they slightly brown, but don’t burn. While the leek is frying, combine broth and macadamias in a high speed blender and blend until you have a really silky and smooth mixture.
- Transfer the macadamia mixture from the blender to the pot with leek, add all the remaining ingredients, and cook for around 8 minutes. Divide into bowls and serve, done.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 199Total Fat: 13gSaturated Fat: 7.7gTrans Fat: 0gUnsaturated Fat: 4.4gCholesterol: 0mgSodium: 385mgCarbohydrates: 17gFiber: 2gSugar: 4.6gProtein: 3.8g