Even though it’s been rather hot here for a while, I decided to make soup anyway. It just sounded good to me. I think I just like anything that’s been smoked. Wayfare’s We Can’t Say It’s Cheese in the hickory smoked spread is so delicious and I never thought about incorporating into a “cheese” soup before. Add tempeh bacon for extra smokey goodness. SO GOOD and super easy.
6 slices tempeh bacon, store bought or homemade
1 1/2 tbsp safflower oil
1 yellow onion, diced
1 lb. cremini mushrooms, sliced
2 large orange fleshed sweet potatoes cubed
3 cloves garlic, minced
1/4 tsp dried thyme
1 fresh bay leaf
2 1/2 c low sodium vegetable stock
1/2 package WayFare We Can’t Say It’s Cheese in smoked hickory
sea salt and freshly ground black pepper, to taste
In a large dutch oven heat the safflower oil, cook the tempeh bacon until browned. Add in the onions and the mushrooms and saute until the moisture from the mushrooms is released and the veggies start to golden, about 10-15 minutes. Add the sweet potatoes and garlic, stir to combine. Add the thyme, bay leaf, and stock. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are tender, about 15-20 minutes. Remove the bay leaf from the soup. Using an immersion blender, blend a bit of the soup. I like soups chunky, so I don’t puree mine too much. Add the So Delicious creamer and the WayFare cheese. Simmer for a few more minutes, incorporating the WayFare. Season to taste with sea salt and freshly ground black pepper.