In the bottom of a soup pot or Dutch oven, heat the olive oil on medium high heat, and saute the garlic, onion, carrot, and celery until all of the veggies soften, about 8 minutes.
Add the vegetable broth and beer, and bring to a simmer. Reduce heat to medium low, and cook, stirring frequently, for 15 more minutes (up to 30, if you want to cook out more of the alcohol), uncovered.
Add the vegan cheddar, nutritional yeast, and Worcestershire sauce to the pot, and stir until the cheese begins to melt. The cheese won’t be totally melted at this point. Don’t panic!
Turn off the heat, then use your immersion blender to puree the soup. If you don’t have an immersion blender, just let it cool, then transfer to a regular blender to puree. DO NOT PUREE IN A REGULAR BLENDER WHILE THE SOUP IS STILL BOILING HOT. Your blender top could explode in a soup volcano.
Taste, season with the salt and pepper, and serve.
Video
Notes
See the post above for notes about choosing vegan Worcestershire sauce and vegan beer for this recipe. There is also info about the alcohol content in this dish.