Rich, creamy, and packed with hearty beans and veggies, this creamy nutritional yeast soup will be a new family favorite!
If you love nutritional yeast (aka “nooch”) you’ll love this nutritional yeast soup. And I dare say, even if you don’t love nutritional yeast, I think you’ll enjoy this recipe.
The aromatics of the vegetables and seasonings, combine so beautifully with the nutritional yeast, that it doesn’t overpower the soup. Rather, it mellows in the soup to give a pleasing, umami-rich soup.
A lot of people say nutritional yeast is “cheesy”. I don’t think it’s exactly cheesy. Rather, it has good umami, which when combined with other ingredients, can yield a cheesy flavor in certain recipes. But straight up, I don’t think nutritional yeast tastes like cheese.
Still, if you love nooch, then you will really love this soup! Plus, feel free to add even more nooch than called for in this nutritional yeast soup. You can either bump up the measure to the entire batch, or add extra to your serving. Load up that nooch!
The beans add texture and depth to this soup, and of course, added nutrition. Combined with the nooch and veggies, this nutritional yeast soup makes a solid meal, especially when paired with hearty bread, or a whole grain like rice (try black rice for a beautiful color contrast).
This recipe comes from my recently released Let Them Eat Oil-Free Vegan collection. If you’d like to know why I created this collection, the story is here. If you’d like to pick up the collections, you can link through here. I appreciate your continued support; it helps me bring more recipes to this site. 🙏
Soups are probably my favorite thing to cook, so I’m excited to share this recipe with you all!
Let me know how you like this nutritional yeast soup, I’d love to hear your feedback below. x Dreena
Nutritional Yeast Soup (aka Nooch Lovers Soup!)
If you love nutritional yeast (aka “nooch”) you’ll love this soup. The pureed blend with the beans and aromatics, along with the slight cheesy flavor, will make it a family fave. Feel free to double-batch this soup, as it disappears quickly!
Ingredients
- 3-4 tbsp water
- 1 1/2 cups onion diced
- 1/2 cup celery diced
- 1/2 cup carrot diced
- 4 medium-large cloves garlic minced
- Couple pinches sea salt
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1 can 14 oz canned chickpeas, rinsed and drained
- 1 can 14 oz canned cannellini beans, rinsed and drained
- 2 cups vegetable stock
- 1 bay leaf
- 1/2 cup plain unsweetened non-dairy milk organic unsweetened soy or cashew preferred
- 1/2 cup + 2 tbsp nutritional yeast
- 1 tbsp freshly squeezed lemon juice
- For serving optional: 1-2 tbsp chopped chives
Instructions
-
In a large pot over medium heat, add water, onion, celery, carrot, garlic, salt, dried basil, and dried rosemary. Stir through, cover, and cook for 6-8 minutes, stirring occasionally.
-
Add the beans, vegetable stock, and bay leaf. Increase heat to bring to a boil, then reduce heat to medium-low, cover and let cook for roughly 15 minutes.
-
Turn off heat, remove bay leaf, add milk (or water), nutritional yeast (starting with ½ cup) and lemon juice.
-
Using a handblender, purée the soup until smooth (see note), then gently reheat on low heat, just to warm everything through again.
-
Taste, and add additional 2 tbsp of nutritional yeast if desired for more cheesy flavor, and additional salt to taste. If desired, add more water to thin.
Notes
Batch-Prep: Consider double- or triple-batching this soup to freeze portions for a later time, this soup freezes very well.
