Dairy Free Cream Soup White Sauce Recipes

DAIRY-FREE CREAM OF CHICKEN SOUP

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.

DAIRY-FREE CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

DAIRY FREE CREAM SOUP / WHITE SAUCE

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.

DAIRY FREE WHITE SAUCE (BECHAMEL SAUCE)

Steps:

• Heat oil in a heavy-bottomed saucepan or skillet.
• Stir in the flour and cook, stirring constantly, until the paste cooks for about 2 minutes, but don't let it brown.
• Add the hot dairy free milk, continuing to stir as the sauce thickens. Bring it to a boil.
• Add salt and pepper to taste, lower the heat, and cook, stirring for another 2 to 3 minutes. Remove from the heat.

CLASSIC DAIRY-FREE CREAM OF TOMATO AND BASIL SOUP

Steps:

• Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
• Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
• Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
• Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.