This soup is beautiful, comforting and easy to make, not to mention incredibly inexpensive. If you prefer, substitute the dairy-free half-and-half for dairy-free soy yogurt or dairy-free milk to cut down on the fat content.
Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 3 T. olive oil
- 2 cups chopped onions
- 3 garlic cloves, finely chopped
- 2 T. flour
- 5 cups hot low-sodium vegetable or chicken broth
- 4 cups chopped celery
- 2 cups chopped carrots
- 1 small potato, chopped
- ½ cup dairy-free half-and-half
- ½ cup plain almond milk or soy milk
- Salt and pepper, to taste
1. In a large saucepan over medium-high heat, heat the olive oil and add the onions and garlic, sautéing until translucent and fragrant, about 4 minutes. Whisk in the flour, stirring constantly until combined, and cook for 1-2 minutes, or until the flour smells slightly toasty but is not brown. Gradually add the broth, stirring constantly. Add the celery, carrots and potato to the pot and bring the mixture to a boil. Reduce the heat and simmer until vegetables are tender, about 30 minutes.
2. Working in batches, puree the soup in a blender until creamy and return to the saucepan over medium-low heat. Stir in the dairy-free half-and-half and dairy-free milk alternative and heat until desired temperature and consistency, taking care not to let the mixture reach a boil. Add salt and pepper to taste and serve, adding a dollop of dairy-free sour cream if desired.