Dairy Free Soups

Its been awhile since I have posted about Dairy Free food to make. I think I am over due.
I have 2 classic soups that most people love and you can normally find in most restaurants. Knowing that dairy free is a hard choice because of healthy or allergy.

Tomato Bisque. Now I know a few readers are allergic to tomatoes, so that being said; tomatoes can be substituted with Roasted Red Peppers. It will have more of a smoky flavor because of the roasting but still good.

Tomato Bisque
1 small onion, chopped
1/4 cup green pepper chopped
1 tbsp milk free margarine
3 med tomatoes, peeled and diced
1/4 cup of water
1 cube chicken bouillon
1/2 tsp dried dill
1/4 salt ( taste before adding salt, bouillon can be salty)
1 1/2 cup tomato juice ( in substituting you would add more  water with chicken flavoring and add more red pepper)
*corn starch slurry to thicken if desired

Saute onion and pepper in margarine. Add tomatoes, water, bouillon cube, dill and salt. Cover and simmer for 20 minutes. Then let cool. Beat in blender until thoroughly combined. Add juice and blend one minute more. Pour in bowls. If using cornstarch to thicken, return to pot on stove and bring to a boil. Add cornstarch and boil for 2 minutes or until soup thickens.

Makes 4 servings

Most people like a good Clam Chowder. Dairy Free people can't have it. I found a way so that they can have a good Chowder..

First you need the Potato Soup base for all chowder recipe
3 medium potatoes, peeled and dice
2 cup chicken bouillon or chicken stock
Add potatoes to bouillon/ stock and bring to a boil. Cover and simmer 25 minutes. Blend on high until it liquefy.


Clam Chowder
1 cup Potato Soup Base
Clam Juice
1 6.5 oz can clams, drain and rinse ( fresh is good too)
2-3 med potatoes, peeled, diced and par baked. ( meaning you cook them so they still have a little crunch left
Salt
Pepper
 1/2 lb bacon
1 bundle of thyme
2 bay leaves
* if using fresh clams 4 dozen little neck or cherry stone clams scrubbed
1 large onion cut into 1/4 " dice
2 tbsp flour*****

In a large skillet render you bacon down, slow and low heat. Just as it starts to get crispy pull it out and put your onion in there and saute until translucent. Add potato cubes and cook another 5 minutes.Sprinkle flour over potato onion mixture and stir to combine. Add clam juice. At this point add your Potato Soup Base, thyme and bay leaves. Bring to a boil and simmer until potatoes are cooked. About 10-15 minutes. Add clams. Taste and re season if needed. Add hot sauce if desired.
*** For Fresh Clams****
Place the clams and 1 cup of water in a pot  and cover. Cook over high heat and cook for 6-7 minutes. Uncover and remove open clams and continue to cook unopened clams.. Strain liquid through a coffee filter and reserve.

***** If there is a gluten allergy, follow all steps except flour and then if the chowder is too thin, add cornstarch to thicken

Happy Eating