Dairyfreecreamsoupwhitesauce Recipes
11 BEST (AND CREAMIEST) DAIRY-FREE SOUP RECIPES: CREAMY ROASTED CAULIFLOWER SOUP (AIP, PALEO, WHOLE 30)
A warming, creamy, nutty-flavored soup filled with gut healing bone broth and collagen. This Dairy-free Roasted Cauliflower soup is next level with some tasty toppings. (AIP, Paleo, Whole 30). Plus, enjoy 10 more creamy dairy-free soup recipes in the post above.
Provided by Alison Marras
Categories Main Course Soup
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400f degrees. Cut the head of cauliflower into small florets, toss in coconut oil, and spread evenly on a parchment paper-lined baking sheet. Roast for 30 minutes, tossing half-way in between. Remove and set aside and turn the oven off.
- On the stovetop, in a bottom-heavy pan or dutch oven, add the bacon slices. Cook over medium heat until fat is rendered and bacon is crispy. Set bacon aside on a paper towel-lined plate.
- In the bacon grease, add chopped onion and sprinkle with sea salt. Stir with a wooden spoon for 3-5 minutes until translucent.
- Next, add the roasted cauliflower florets and stir around to get coated in the grease and onions. Add bone broth over top and turn the heat high to bring to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let soup simmer for 15 minutes or so. The cauliflower should be very soft.
- Once done, turn the heat off. Transfer to a high-speed blender and add coconut cream, collagen, and another pinch of sea salt to taste. Blend on high for 30 seconds or so until everything is creamy and well combined.
- Serve into bowls, top each bowl with a drizzle of pesto (approx. 1/2 Tbsp or more per bowl). Each of the 4 bowls gets crushed bacon over top! For non-AIP version, add pepitas or any other seeds you like. Serve hot, store leftovers in a mason jar in the fridge.
DAIRY-FREE CREAM OF CHICKEN SOUP
This delicious homemade dairy-free cream of chicken soup couldn't be easier to make. Since it's made with almond milk and olive oil, it's a wonderful dairy-free alternative to the canned soups often called for in recipes. -James Schend, Taste of Home
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through. If desired, sprinkle with parsley.
Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
DAIRY FREE CREAM SOUP / WHITE SAUCE
Make and share this Dairy Free Cream Soup / White Sauce recipe from Food.com.
Provided by nweatter
Categories Sauces
Time 6m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together milk and cornstarch in a small saucepan.
- Stir in margarine, bouillon, salt & pepper.
- Stir constantly, heat to boiling, and simmer until thick (a minute or two).
- Use as white sauce, or add canned chicken for "cream of chicken" soup, or can of mushrooms for "cream of mushroom" soup.
Nutrition Facts : Calories 33.9, Fat 0.1, Cholesterol 0.1, Sodium 820.9, Carbohydrate 7.7, Fiber 0.1, Sugar 0.2, Protein 0.2
More about "dairyfreecreamsoupwhitesauce recipes"
7 WAYS TO MAKE YOUR SOUPS CREAMY WITHOUT DAIRY - FOOD …
From foodnetwork.ca
- In A Slurry. When it comes down to it, some creamy soups are just white sauces with more liquid added. Building a roux from flour and butter (or margarine), cooking for a few minutes to remove the raw flour flavour, and adding chicken or vegetable stock will give you a sturdy soup without a whisper of cream.
- Koo Koo For Coconuts. For creaminess without cream, full-fat coconut milk will add a luscious sheen and body to your broth (you can use low-fat if you must, but it won’t give you as much richness).
- Against The Grains. Anyone who has ever made a Chinese congee knows the thickening power of rice — absorbing liquid and releasing starch to add a velvety texture when cooked.
- The Power Of Spuds. Don’t forget the humble potato — adding just one can add significant body and creaminess to your soup. Peel your spud if you desire, or leave it unpeeled and well scrubbed if you’re pureeing the soup afterwards.
- Back To Your Roots. Don’t stop at potatoes — chopped root vegetables, such as parsnips, turnips, rutabaga or carrots, all make economical and easy ways to add velvety texture.
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