Today, I’ve got great news.
If you’ve followed a special diet for any reason, you probably already know that Cream of (Whatever) soups are mostly off the menu.
You only need the recipe “pattern” below to make your own “Cream of” soup… without the cream (unless you want it), without the gluten (unless you want it), without the chemicals (you shouldn’t have those anyway) and in less than half an hour!
I made Cream-of-Mushroom because I had some awesome dried mushrooms in the pantry- but some ideas would be Broccoli, Potato Cheese (or “Cheese” sub), Chicken… whatever you want, and whatever you have in the pantry.
Just follow the easy swaps I outline in the recipe, trust your tastebuds and enjoy!
- Soup pot or really big saucepan
- Immersion Blender Or Vitamix Blender if you are brave
- 1 Tbsp Grass-fed butter
- 1 Medium Onion Shallots are amazing, too.
- 2-3 Cups Sliced crimini mushrooms, or dried reconstituted mushrooms This is where you would sub another veggie if using. Dried mushrooms just need to be covered with hot water for about 30-40 minutes before using. You can even use the mushroom-water for part of your broth step.
- 1½ Cups Low-sodium (or homemade) broth Use the broth you like best. Beef gives the richest taste.
- 1 15 oz Can canned coconut milk Or any cream or milk, if you want dairy. Skim is gross though.
- 2 Cloves Garlic, minced
- ⅓ Cup Raw cashews You can make a roux here or omit if you don't do nuts.
- If you want to add fresh herbs, rosemary, etc. you can too.
- Melt the butter over medium heat in a soup pot or really big saucepan.
- Cook onions/shallots until they are translucent- about 3-4 minutes. If you're using celery and/or carrots in your base, this is where you'd add them in too!
- Turn heat down a little, add in the mushrooms abnd cook them down until soft and fragrant. This is where you would add in your "main" ingredient if it was hard- like broccoli, cauliflower, potatoes, etc..
- Add in the garlic and any fresh herbs if you want to use those. Stir for 1 minute.
- Add in the broth and coconut milk, simmer for 10 minutes.
- Dump in the cashews, simmer for 5 more minutes. They will get nice and soft and will thicken the soup, like flour or a roux would.
- Turn off heat and pull out about 1/2 cup of the mushrooms- set aside.
- Use an immersion blender to cream the soup how you like it. Or, you can dump it into a Vitamix and blend but, um, I never do this because I spill. :/
- Chop the resered mushrooms an dadd them back in- this gives some nice texture, like the canned soup has. This step would be yummy with celery or something, but I don't think broccoli. Ha ha.
- If you're making a soup that needs cheese or "cheese-like," add in shredded cheese here or, for a non-dairy cheesy taste, a couple Tablespoons of Nutritional Yeast.
- Enjoy! Yum!