Cream Soups Recipe Gluten Free
Indulge in the comfort of creamy, velvety delights without compromising dietary needs with this gluten-free Cream Soups Recipe. Perfectly balanced and brimming with earthy flavors, this wholesome dish combines sautéed onions, carrots, celery, and cauliflower simmered in a rich gluten-free vegetable broth. A splash of full-fat coconut milk lends a luxurious texture, while a sprinkle of fresh thyme and parsley adds fragrant, herbaceous notes. Ready in just 45 minutes, this dairy-free recipe is pureed to perfection, making it an effortless yet elegant choice for a cozy lunch or light dinner. Serve with your favorite gluten-free bread for a satisfying meal everyone will enjoy!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 3 cups Cauliflower florets
- 4 cups Gluten-free vegetable broth
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cauliflower florets to the pot, followed by the gluten-free vegetable broth. Bring the mixture to a boil.
Lower the heat to a simmer and cook for about 20 minutes, or until the cauliflower is very tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
Stir in the coconut milk, fresh thyme, salt, and black pepper. Heat the soup gently until warmed through, but do not allow it to boil.
Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth to reach your desired consistency.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving, if desired.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 31.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3103 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
