Onions may make you cry, but this dairy-free creamy Sausage, Onion, & White Bean Bisque won’t disappoint!
I love a good onion soup, but they never really fill me up. To feel like I’m getting meal out of a bowl of soup, I need it to be chunky with protein. I always wish that my onion soups were creamy but since I’m sensitive to dairy, I need for it to be dairy-free. So, I started daydreaming about making a creamy onion soup that was dairy free AND full of protein. Whoa.
I put on my chef hat and started tinkering around in the kitchen. I came up with this delish dairy-free Sausage, Onion, & White Bean Bisque. It’s a delightful creamy and chunky bisque.
I fed it to my husband last night and he approved. Always a sign of a good recipe!
What you’ll need:
1 garlic head
2 onions (chopped)
1 leek (chopped)
1 Tbsp. coconut flour
10 oz. Italian sausage (2-3 large links)
1 can light coconut milk
3 cups of veggie broth
1/4 c dry white wine
1 c cannelloni beans
Preheat oven to 350. Tear outermost papery layer off of garlic head (Don’t peel or separate cloves). rub with a little olive oil, wrap with foil and roast for 45 mins. Let cool for 10 mins. Separate cloves and peel off skin. Set aside.
While garlic roasts, prepare onions:
In a large saucepan, heat 1 tbsp olive oil on medium-low heat. Add onions and leeks. Add little bits of water as needed to prevent the onions from cooking too fast. Stirring often, cook for about 25 minutes until onions begin to get golden brown. Add 1 tsp salt and 1 tsp dried thyme.
Stir coconut flour into the onion mixture and cook for 1 min. Add 2 cups of vegetable broth, white wine, and bring to a boil. Reduce heat and simmer for 20 minutes. Let cool a bit.
While onion mixture cools, prepare sausage:
Take your Italian sausage out of the casing by making a small slit in the skin and pulling out the meat. Heat 1 tsp olive oil over medium heat in a skillet and cook sausage crumbles until golden brown. Strain meat on paper towels on a plate.
Add roasted garlic, 1 tsp of salt, and onion mixture to a blender. Blend until smooth.
Add smooth onion and garlic mixture, cooked sausage, 1 tsp celery salt, 1 tsp pepper, 1 cup vegetable broth, 1 can coconut milk and 1 c. cannelloni beans to a crock pot or large pot on the stove. Let cook covered on low for about 1 hour to let all the flavors meld.
Enjoy! I suggest serving it with crackers and a lovely glass of Pinot Grigio.
Yields about 5 1/2 cups.
This soup is great for freezing if you want to save some for another time.
Approximately 230 calories per cup.
Mmmmwha! Dairy-Free and Delicioso!
Sarah Blackman © 2019