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Recipe

Cream of Cheese Soup

Excellent as warm or cold soup, and as a base for casserole.

Tools

Ingredients

  • Blender or food processor
  • Colander or strainer

Ingredients

Ingredients

  • 2 tablespoons pure olive oil, or coconut oil, or palm oil, or butter of choice
  • 1 medium onion (cleaned and diced small), or 2 tablespoons onion flakes, or 1 tablespoon onion powder
  • 3/4 teaspoon sea salt, divided
  • 15 ounces (1-1/2 cups) canned Cannellini (white kidney) beans, or canned Navy beans, or cubed cooked rutabaga
  • 1-1/2 cups canned coconut milk (include fat from lid and can), or milk of choice
  • 1/2 cup roasted red peppers (remove skin, ribs, and seeds), or diced tomato, or cubed cooked carrot
  • 1/3 cup nutritional yeast flakes (Bragg®)
  • 1-1/2 tablespoons 100% pure organic lemon juice
  • 1 tablespoon chickpea miso (South River®), or miso of choice
  • 2-1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon mustard powder
  • 1-1/2 cups GF broth of choice or water

Method

  1. Place large saucepan over medium-high heat; add pure olive oil and diced onion; sprinkle on 1/4 teaspoon sea salt; cook until onion is translucent, about 7 minutes.
  2. Drain canned beans into colander; wash thoroughly; drain well.
  3. Place beans in food processor or blender; add coconut milk, roasted red peppers, nutritional yeast flakes, lemon juice, chickpea miso, garlic powder, onion powder, sea salt, and mustard powder; process until smooth.
  4. Pour mixture into saucepan; add 1-1/2 cups GF broth of choice; place on lid; simmer 15 minutes, stirring occasionally.
  5. Remove saucepan from heat; pour soup off into serving bowl; set aside to cool slightly; serve warm.

Serve immediately, or cool completely, pour into storage container and refrigerate up to 3 days. Servings: 4. Prep Time: 30 minutes. Cooking Time: 20 minutes.

To freeze: once completely cooled, scoop soup into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.

Note

Casserole base: omit 1-1/2 cups GF broth of choice or water.

To use DariFree® or other dry milk powder of choice: omit coconut milk; during step 3, add 1/2 cup DariFree™ powder (Vance’s®) or powdered milk of choice, and an additional 1-1/2 cups GF broth of choice or water.

Any kind of miso can be used to make this recipe, however chickpea miso is the only miso free of soy. Several varieties of wheat-free soy-based miso are available, and can be used in equal replacement.

Nutritional yeast, not to be confused with brewer’s yeast, is a deactivated (dead) yeast, usually the strain Saccharomyces cerebisiae. It is produced by culturing dead yeast with a mixture of sugarcane and beet molasses. It naturally contains high amounts of B vitamins, is a complete protein, and is naturally low in fat and sodium. Some brands of nutritional yeast, though not all, are fortified with B-12 (cyanocobalamin). The vitamin B12 is produced separately from bacteria and then added to the yeast.