Hey friends of Good Day! I love a big mug of soup with a chunk of crusty bread. If you’re like me-dairy is so not my friend. I’ve researched vegan options and there are some great recipes out there. I
like NEED recipes to be fast and easy. That’s why these soup recipes are staples of the Baker Britcher house.
St. Julia’s Soup Base
If you watched the segment, it’s clear how I feel about Julia Child. She’s the patron saint of my kitchen and her books are my gospel.
Love her old fashioned way of making a soup creamy–rice, butter, and onions. No weird nut milk that you have to go to three grocery stores to find. Just basic ingredients you probably have on hand. Here’s the how:
Dairy-free Creamy Corn Chowder
1 small bag frozen corn
1 thinly sliced onion
a clove or two of garlic
Toss those with some olive oil on a parchment lined cookie sheet. Bake at 450 for about 20 minutes until the corn and onions start to carmelize. Reserve a cup of the most toasted up corn.
1 can of cannellini beans with the liquid
Salt and Pepper to taste
Broth to cover
Put all of the ingredients in a high-powered blender or food processor. Whirl it up til its smooth.
I like to top with those toasty corn bits for some crunch.
Other ways to get a creamy, thick texture without the cream: