Dairy-Free Creamy Chicken Corn Chowder

Looking for comfort in a bowl? This slow cooker dairy-free creamy chicken corn chowder is velvety smooth and leaves the MOST perfect sweet finish.

This post is sponsored by Stahlbush Island Farms. As always, all opinions remain my own and I am proud to partner with brands I love.

I absolutely believe in comfort food. There’s something about certain foods that just evoke memories and quite literally make you feel warm and fuzzy on the inside.

I remember the first time I had chicken corn chowder, at least I think I do. It was probably during the annual fair that the church I grew up attending holds. The entire congregation spends months preparing for a day filled with hayrides, fresh-cut french fries, enough pie to sink the Titanic, vintage cars, dunk tanks, face painting, games…I could go ON. My parents still manage the sausage sandwich booth which is among one of the food vendors for the day. I usually spend my time at the fair loading up on sausage sandwiches, chicken corn chowder, and ice cream. And more corn chowder.

What’s not to love? It’s velvety smooth, rich, savory and that bite of corn leaves the MOST perfect sweet finish. And it’s even easier because I use the Classic Veggie Blend from Stahlbush Island Farms, which is loaded with carrots, peas and CORN! Can I get a hell yes for less chopping? And here it is – my version of the church fair hug in a bowl – Slow Cooker Dairy-Free Creamy Chicken Corn Chowder.

Watch and see how I make this creamy chicken corn chowder!

How do you make this soup in a slow cooker?

That’s the best part of my chicken corn soup recipe – the slow cooker. All you have to do is dump the ingredients in and let it sit and simmer in the slow cooker all day.

If it isn’t as thick as you’d like, I like to take the lid off of the slow cooker and let it reduce down by letting some of the liquid evaporate into the air. I do this for about an hour, if needed. The potatoes help thicken things up, too. You won’t believe how tender they get!

And again, almost half the amount of chopping is involved because we’re using this frozen Classic Mixed Vegetable blend.

What makes this Chicken Corn Chowder dairy free?

Instead of using heavy cream (and flour) to make this soup thick and creamy, I use coconut milk (full fat from the can) and tapioca starch (or arrowroot powder). It works wonderfully! The starch from the potatoes also help to make this nice and rich, I’m telling you, you would never know this is a healthier recipe. Just make sure you add the bacon 🙂

Love comfort food made in the slow cooker? Me too! Try my tortilla soup or my paleo sloppy joes! They’re SO good!

Ingredients

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chicken corn chowder in grey bowls and a tan linen

Dairy-Free Creamy Chicken Corn Chowder

Maybe we should just call this one comfort food in a bowl. Slow Cooker Dairy-Free Creamy Chicken Corn Chowder – you have my heart.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours and 10 minutes
Yield: 8 1x
Category: Soup
Method: Slow Cooker
Cuisine: American

Scale

Ingredients

1 lb. boneless skinless chicken breast, cubed
6 small or 4 medium potatoes – diced
1 onion – diced
1, 10 oz package Stahlbush Island Farms Classic Mixed Vegetables
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
4 cups or 1 quart of unsalted chicken stock
1 can full-fat coconut milk
2 Tablespoons tapioca starch or arrowroot powder
Optional – 1/2 lb. bacon, green onions

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Instructions

Cube the chicken and place it at the bottom of a slow cooker turned to high.
Dice the potatoes, onion, and carrots and lay on top of the chicken.
Add the thyme, garlic powder, paprika, salt, and pepper. Top everything with the chicken stock and let cook for 3.5 hours on high or 7 hours on low.
After the chicken and vegetables have cooked for either 3.5 hours on high or 7 hours on low, mix the tapioca starch or arrowroot powder with the coconut milk. Pout into the slow cooker. Add the corn and mix everything well.
Let this cook for an additional 1 – 1.5 hours with the lid off so the liquid can reduce a bit, or until thick. I
Fry the bacon in a skillet and chop when crisp. Chop the green onions.
When the soup is thick, spoon into bowls and top with bacon and green onions, if using. This keeps wonderfully for leftovers and can be frozen.

Notes

If you don’t want to use frozen vegetables, just add 1 cup of diced carrots to the slow cooker, and when you add the coconut milk, also add 2 cups of frozen, fresh, or canned corn.

Nutrition

Serving Size: 1 bowl
Calories: 275
Sugar: 5 g
Sodium: 499 mg
Fat: 8 g
Saturated Fat: 6 g
Unsaturated Fat: 1 g
Trans Fat: 0
Carbohydrates: 36 g
Fiber: 5 g
Protein: 17 g
Cholesterol: 28 mg

Keywords: soup, corn, chicken, slow cooker, crock pot, cream corn chowder

Shepherd’s Pie Soup

Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

This Shepherd’s Pie Soup post is sponsored by Stahlbush Island Farms. As always, all opinions remain my own and I am proud to partner with brands I love. Thanks for supporting the growth of MAK.

I think gathering around the table is important during the week. Sometimes it feels like we’re all rushing from work, to the gym, activities, meetings, practice – whatever. It’s important for us to find time to slow down, talk and appreciate a quiet meal at home.

Something that helps is eating at the dinner table at least 3 nights a week. You might read this and be like…”don’t you eat at the table for every meal?”. The answer, unfortunately, is not always.

I feel like every so often we get stuck in a rut of eating at the counter bar or the couch. Things get busy, and sitting down to the table feels like a chore. But, every time we do, we’re both surprised by how easy conversation flows without distraction. It’s good for the soul…and so is this Shepherd’s Pie soup!

My husband loves Shepherd’s pie. And I’m sure he wishes I would make it more often than I already do. To save time, I did develop this Instant Pot version, but there’s something about whipping potatoes that keeps it out of the easy dinner category for me. That’s where Shepherd’s Pie Soup comes in!

This is one of those meals that feels like a weeknight cheater. I make it, ladle it up, my hubby is crazy excited, and I feel like I’m serving something I slaved over…but I really didn’t. I make it even EASIER on myself by cutting down on veggie chopping time by using the Classic Mixed Vegetables (peas, carrots & corn!) Mix by Stahlbush Island Farms.

I love using pre-chopped veggies in dishes. As a new mom, I’m all about the shortcuts when it comes to getting quality veggies fast. All I do prepare the soup, and then about 5 minutes before serving, I add in the Classic Vegetable Mix by Stahlbush Island Farms.

shepherd's pie soup in a terra-cotta bowl on a blue plate with a striped napkin

Shepherd’s Pie Soup is everything you love about Shepherd’s Pie…in a soup form!

Instead of making a meaty filling and covering everything with whipped potatoes, we’ll add the following ingredients to a rich broth flavored with a little bit of dark beer:

Diced potatoes
Diced onion
Diced celery
Ground meat – either venison or beef will work (so will lamb but I haven’t tried it)
Garlic
Peas, Carrots & Corn – I get this blend from Stahlbush Island Farms

meat, potatoes and veggies cooking in a pot

So really, it’s just the star ingredients of Shepherd’s pie, coming together to make something much less labor intesnsive.

beef broth poured over vegetables in a pot

Is it hard to make?

If you can boil a pot of water and chop some vegetables, you can make this soup! All you have to do is saute everything together, add the liquid, and let it simmer away on the stove.

One tip – don’t add the frozen veggies until you’re just about ready to serve. This helps them stay nice and fresh…no one likes mushy, soggy peas.

Other than that, this soup is just about as foolproof as it gets!

If you’re a huge Shepherd’s Pie Fan, don’t forget to check out my Instant Pot Version, AND my Whole30 Venison Shepherd’s Pie with hunks of tender venison.

This post was originally published in March 2020 and updated in December 2020.

Shepherd’s Pie Soup

Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

Author: Miss AK

Scale

Ingredients

1 Tbsp. olive oil
1 onion, diced
1 cup diced celery
about 4 cups (or 3 medium potatoes) diced potatoes
1 lb. ground beef or venison*
3 garlic cloves, minced
2 Tbsp. tomato paste
1/2 cup dark beer (like a porter, stout, preferable Guinesses)
* 1 Tbsp. apple cider vinegar (only use if using venison)
4 cups unalted beef stock (or broth)
about 10 dashes Worchestershire
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground, dried sage
1 (10 oz.) package Classic Mixed Vegetables (frozen peas, carrots & corn)

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Instructions

Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, celery, and potatoes and saute for about 5-7 minutes.
Then, add the ground meat and allow it to brown, about 8 minutes. Then, add the garlic and tomato paste and saute for 2 additional minutes to allow the flavors to release.
Then, add the beer and apple cider vinegar, if using. Allow these to cook down for about 3 minutes, and then add the beef stock, Worchestershire, salt, pepper, and sage.
Bring everything to a boil, then turn the heat down to low. Let the soup simmer, partially covered for about 30 minutes, but up to a few hours. You want to potatoes to be soft.
When you’re ready to serve, stir in the frozen veggies, remove from the heat, and ladle it up.

Notes

If you’re using venison, also add 1 tablespoon of apple cider viengar when you add the beer.
If you don’t want to use beer, sub for more beef stock

Best Beer Chili

This is the perfect Beer Chili recipe. Packed with vegetables, hearty beans, rich beer, and ground meat – it’s comfort food at it’s finest.

chili with cheese and sour cream in an orange bowl in a blue plate

Recently, on Instagram, I was talking about beer chili. I was surprised at the number of messages I got regarding what it was!

When making chili, I almost always use beer with or instead of stock/broth for the liquid. To some people, I know this may seem confusing so…

ground meat on top of peppers and onions in a pot

Why do you use beer in chili?

For flavor, of course! The rich and buttery flavor of beer adds so much to chili. When it’s added to the meat and vegetables as they’re sauteeing, it deglazes the pan and as it simmers, most to all of the alcohol cooks out.

When I use beer in my chili, it has a more robust, cozy taste that just kicks everything up to the next level. The nest question I’m sure you have is…

meat and peppers browned in a skillet with spices

What kind of beer is best in chili?

I almost always use a lager, porter or stout beer. These three types of beers tend to be a little lower on the hop scale and they have a more rich and frothy feel, which in turn makes the chili nice and hearty.

I love using seasonal beers – like pumpkin, coffee, chocolate – most of the time, bold flavors like that really work well with chili powder and cumin, the main spices in this recipe.

Steer clear of very hoppy IPAs and sours, unless you’re doing like a white chicken chili, which is much different from the recipe below.

What else is in this recipe?

The usual suspects 🙂 I like to keep chili simple. We’ve just got a combination of meat (you can use beef, venison, turkey, bison – just see the directions for details), onion, peppers, tomatoes, beans, and spices.

I like to keep all of the ingredients on hand so whenever I feel like it, I can whip up a pot on a lazy Sunday for the week.

How do you make beer chili?

This is the best part. It’s a one-pot recipe! You start by sauteeing the onions and peppers, brown the meat, deglaze with the beer, and everything else goes in the pot!

Don’t you love a fabulous meal with almost no cleanup? Check out this Stuffed Pepper Soup, too!

beer chili with cheese and sour cream in an orange bowl in a blue plate

Best Beer Chili

This is the perfect Beer Chili recipe. Packed with vegetables, hearty beans, rich beer, and ground meat – it’s comfort food at it’s finest.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: about 6-8 1x
Category: Soup/Stew
Method: Stovetop
Cuisine: American

Scale

Ingredients

2 Tbsp. olive oil
1 onion, diced
2 green bell peppers, diced
1 lb. ground meat (beef, venison, turkey, elk*)
3 garlic cloves, minced
2 Tbsp. chili powder
2 Tbsp. cumin
1 tsp. salt
1/2 tsp. pepper
*1 and 1/2 Tbsp. apple cider vinegar* – for wild game meat ONLY
12 oz. beer (I like lagers, porters, or stouts)
2 (15 oz.) cans of diced tomatoes
1 (6 oz.) can tomato paste
1 (15oz.) can pinto beans
1 (15oz.) can black beans
1 (15oz.) can kidney beans

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Instructions

Start by heating the olive oil in a large pot. Add the onions and peppers and saute for about 5 minutes until they start to soften.
Add the ground meat and allow it to brown, about 8 minutes. Then add the garlic, chili powder, cumin, salt and pepper and cook for 2 additional minutes.
Then, add the beer and allow it to deglaze the pan while you scrape up the bits off the bottom of the pan. Let this cook for 5 minutes while the alcohol cooks out of the beer.
Then add all of the remaining ingredients and stir. Bring the mixture to a boil, reduce it to a simmer, and cover.
Cook for at least 20 minutes, but the longer the better! When you’re ready to serve, remove it from the heat and top how you like!

Nutrition

Calories: 432
Sugar: 7 g
Sodium: 742 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 16 g
Protein: 29 g
Cholesterol: 40 mg

Keywords: chili, soup, beer

One Pot Stuffed Pepper Soup with Hatfield Sausage

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BigGameWithHatfield #SimplyHatfield #CollectiveBias

All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.

I have to admit, I’m not the biggest NFL football fan (SEC girl for LIFE), but tailgate food…that’s the stuff I do know. There’s nothing better than sitting on your couch on the weekend with a big plate of homemade, comfort food in front of you. This weekend is the Big Game, so I know we’re all trying to find the best recipes for our spread.

I’m a big fan of soups when I have a crowd over. I made some stuffed pepper soup when we hosted a big Halloween party this year, and it was a HIT! So, I thought it would be the perfect main dish to accompany all of those wings, buffalo chicken dip, etc. for your football watching party, or really any party throughout the year.

This soup is SO simple to make – can I get a “heck yes” for one-pot wonder meals? All you have to do is start by browning your sausage, I used Hatfield Sweet Italian AND Hatfield Hot Italian ground sausages. I love the little bit of sweet and the little bit of heat that they bring and the quality of the ingredients mixed with their blend of seasoning. Hatfield’s meats are all ethically raised and they’re simply delicious!

all of the ingredients for stuffed pepper soup on white marble

Once you brown the sausage and drain the fat, the veggies get sautéed until soft and you add some rice, seasoning, diced tomatoes and broth.

rice, sausage and veggies in a white pot with a cream linen

Everything simmers away until the rice is perfectly cooked and you’re ready to serve!

stuffed pepper soup in a white bowl with a wood plate

One Pot Stuffed Pepper Soup

All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 1x
Category: Soup
Method: Stovetop
Cuisine: American/Italian

Scale

Ingredients

1 Tbsp. olive oil
1 lb. Hatfield Spicy Italian Sausage
1 lb. Hatfield Sweet Italian Sausage
1 large yellow onion, diced
2 green bell peppers, diced
4 garlic cloves, minced
1 Tbsp. Italian seasoning
1 + 1/2 tsp. salt
1 tsp. black pepper
2/3 cup long grain brown rice
1 Tbsp. fresh, chopped parsley
1 (28 oz.) can diced tomatoes
4 cups low sodium chicken broth
1 cup water

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Instructions

Begin by heating the olive oil in a large stockpot over medium heat.

Add the sausage and brown until cooked through, about 7 minutes.

Tranfer the cooked sausage to a plate lined with a paper towel to drain some of the grease.
Add the onions and peppers to the pot and cook until soft, about 7 minutes.
Add the garlic cloves, Italian seasoning, salt, and pepper and cook for 2 minutes, then add the rice, parsley, diced tomatoes, chicken broth, water, and the cooked sausage to the pan.
Bring the pot to a boil, reduce to a simmer and cover.
Cook for 30 minutes, or until the rice is fully cooked and serve!

Nutrition

Serving Size: 1 bowl
Calories: 404
Sugar: 6 g
Sodium: 1386 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 84 mg

Keywords: soup, sausage, pepper

Easy Slow Cooker Chicken Tortilla Soup

Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.

This post has been sponsored by Kroger. As always, all opinions and thoughts remain my own and I’m proud to partner with brands I know and trust. Thanks for supporting Miss AK!

You know those creepy little memes with the caption titled “my friends at the end of summer vs. me at the end of summer” and there’s like those grief-stricken faces shifting around and then it flashes to some ridiculous human jumping around a pumpkin? I’m the human jumping around the pumpkin. I cannot help myself and I won’t apologize for being so basic and being excited about fall aka SOUP SEASON.

I’ve been testing this Easy Slow Cooker Chicken Tortilla Soup since like…well, July and I am PUMPED that it’s going live. I think I missed the bus with tortilla soup – everyone has been crazy about it for years and I just started making it. I guess I just didn’t realize how easy it was? Oh well, making up for it now!

Speaking of easy, I actually ordered all of the pantry ingredients, aka the broth, tomatoes, corn, beans and most importantly the chips from Kroger.com! Yes…Kroger now ships right to your front door. Here’s why I’m so excited: I don’t have a Kroger around me. Kroger was my favorite grocery store when I lived in the South. They’re affordable but they have really great name brand products. When they emailed to see if I wanted to test out their new Kroger grocery shipping service I was all like “hooohumm, I don’t have a Kroger, womop womp womp”. BUT – it didn’t matter! They shipped right to me! And the best part – orders over $35 get free 2-day shipping. You have to try it!

So, check this out – right to my front doorstep! I basically always have peppers on hand and spare chicken in the freezer, so I didn’t even have to go to the store to make this one. You’re gonna love it!

To make it I just dump everything in the slow cooker:

Cook for 4 hours on high (you could do 8 on low, too) & shred the chicken. Then I add the tortillas to a bowl when I want to eat:

And serve with whatever I’m feeling!

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Easy Slow Cooker Chicken Tortilla Soup

Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 8 1x

Scale

Ingredients

1 lb. chicken thighs
2 tsp. chili powder
1+1/2 tsp. sea salt (more to taste, if desired)
1 tsp. cumin
1/2 tsp. black pepper
1 large red onion, diced
2 bell peppers, diced (I used green)
2 jalapenos, diced (seeds removed if you don’t love spice)
2 – 15 oz. cans diced, fire roasted tomatoes, drained
1 – 15 oz. can sweet corn, drained
1 – 15 oz. can black beans, drained
32 oz. unsalted chicken broth
about 4 cups crushed tortilla chips, for serving
optional toppings – Greek yogurt/sour cream, cilantro, cheese

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Instructions

Add the chicken thighs to the bottom of your slow cooker.
Top with the chili powder, sea salt, cumin, and black pepper.
Dice the onion and pepper and add to the slow cooker.
Then, add the tomatoes, corn, black beans and broth.
Cook for 4 hours on high (or 8 hours on low) and then remove the chicken and shred with two forks. This will be easy because the chicken gets so tender.
Taste the broth to see if it needs more salt, stir in the chicken and remove from the heat.
To serve, in each bowl put about 1/2 cup of crushed tortilla chips and spoon the soup over top. Finish with Greek yogurt or sour cream, cilantro, scallions, avocado – or whatever you want!

Nutrition

Serving Size: 1 cup - with chips
Calories: 379
Sugar: 14 g
Sodium: 553 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 9 g
Protein: 21 g
Cholesterol: 53 mg

Dairy Free Shrimp and Crab Bisque

A lightened up & dairy free shrimp and crab bisque for special occasions!

Dairy Free Shrimp and Crab Bisque

Without fail, if there is some sort of seafood bisque on the menu at a restaurant, my fiance J will order it. He is in LOVE with anything crab. Since this is the month of J on the blog (his birthday is February 16th), I thought I’d give a healthier, dairy-free shrimp and crab bisque a go!

I used potato, coconut milk, some tomato paste (hence the rich color), and a touch of tapioca starch to give this a creamier texture. It isn’t as heavy as some bisques that I’ve had, but I found that that really let the seafood shine here.

We aren’t skimping on the shrimp and crab because this recipe is a special treat! I’ll show you how to get the most bang for your buck on flavor by making your own stock using the shrimp shells. I served this at a dinner party and it would be the PERFECT thing to serve to wow your guests but not kill their tummies with all of that heavy cream!

LET’S GET TO IT!

WHAT YOU’LL NEED (hint: get everything out before reading the recipe below!):

Shrimp

Onion

Shallot

Carrots

Garlic

Ghee )or butter if not dairy free)

Potato

Seafood stock

Sherry

Tomato paste

Tapioca starch

Coconut milk

Jumbo Lump Crab

Old Bay

Salt

Pepper

Bay leaf

Dairy Free Shrimp and Crab Bisque

Scale

Ingredients

12 oz. raw, shell-on shrimp
1 onion, quartered
3 shallots, divided
2 carrots, roughly chopped
about 8 garlic cloves, divided
2 Tablespoons ghee (or butter if not dairy free)
4 cups water
2 medium-sized potato, peeled and roughly chopped
2 cups seafood stock
1/2 cup sherry
2 Tablespoons tomato paste
16 oz. jumbo lump crab meat, divided
1 teaspoon tapioca starch
1 16 oz. can coconut milk
1/4 – 1/2 teaspoon Old Bay seasoning, to taste
1 teaspoon salt, or to taste
3/4 teaspoon black pepper
2 bay leaves
(you’ll need an immersion blender, food processor, or blender)

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Instructions

Begin by making a stock with the shrimp shells to flavor the bisque.
Peel the shells from the shrimp saving both the shrimp and shells. Set the shrimp aside for later.
Quarter the onion, quarter one of the shallots, chop the carrot and smash about 6 garlic cloves.
Put them in a stockpot over medium-high heat with 1 Tablespoon of the ghee and add the shrimp shells. Saute this for about 4 minutes and cover with the water.
Place a lid over the pot, bring to a boil and reduce to simmer for 1-2 hours.
Drain the shrimp stock from the pot discarding she shells and vegetables, saving the stock for the soup. Set the stock aside.
Add the remaining ghee to the stockpot and place it over medium heat. Chop the shrimp and add them to the pot. Saute for about 5 minutes until they’re cooked and remove them from the pot.
Chop the remaining shallots and garlic cloves and peel and dice the potatoes. Add them to the empty pot and saute for about 8-10 minutes.
Deglaze the pan with the sherry and add the shrimp stock, seafood stock, and tomato paste and bring the pot to a boil. Cook until the potatoes are soft; about 10 minutes.
Remove the pan from the heat and add in 1/3 of the crab and 1/3 of the cooked shrimp. If you have an immersion blender, stick it in the pot and blend until smooth. If you’re using a blender or food processor, puree in batches until smooth.
Add the bisque back into the pot with the remaining shrimp and crab. Scoop out some of the bisque and dissolve the tapioca starch in it. Add the slurry back into the pot and add the coconut milk, old bay, salt, pepper and bay leaves.
Turn the burner on medium-low and allow this to cook and thicken for about 20 minutes before removing the bay leaf and serving. Enjoy!

xoxx,

Miss AK

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Dairy Free Tomato Soup and Cauliflower Steak

Have your soup & eat your veggies, too!!

Dairy Free Tomato Soup and Cauliflower Steak

OK, confession time: I can’t eat just plain soup. I’m discovering that I’m a texture girl, so I’m constantly crushing up tortilla chips, adding avocado, grabbing a piece of toasty bread and dunking it into my favorite, warm bowl. Another thing, tomato soup is besties with grilled cheese. Like, BFF4L.

Since I’m doing a Whole30, grilled cheese isn’t really on the menu. Neither is cream and butter-rich tomato soup. Ha! You really think a few little details like that are going to stop me from getting creative? You must not know me. BUT you can get to know me here if you really wanna 🙂

Anyway, I promised you slow cooker recipes and here’s another! The tomato soup will cook and deepen in flavor over time and you’ll have the freedom to quickly roast your cauliflower to perfection. Have you had roasted cauliflower?! If not – get ready for a treat. I am a total meat eater, but I have a true appreciation for properly prepared and flavorful veggies. This recipe is vegetarian and vegan, too if you use vegetable stock!

Let’s chat about this cauliflower steak. Instead of chopping up a bunch of bite sized pieces and roasting them, we’ll cut large hunks or “steaks” of cauli (like the picture below shows) and roast them as a large piece. When you eat your soup, you can dunk, dip and devour the slightly crisp and garlicky cauliflower into the tomato soup and feel the satisfaction of a meal match made in heaven.

See, this is what your “steak” will look like!

WHAT YOU’LL NEED:

Cauliflower

Olive oil or avocado oil spray

Unsalted, crushed canned tomatoes

Unsalted chicken or vegetable bone broth or broth (I use chicken)

Full fat coconut milk

Dried basil

Garlic powder

Dried oregano

WHAT YOU’LL DO (measurements below):

Add the crushed tomatoes, stock, garlic powder, basil, salt, pepper and oregano to your slow cooker. Turn this to high and let it cook for 4 hours. When 4 hours passes, ladle your tomato mixture into a food processor or blender. Blend until smooth. You may need to do this in batches so you don’t get tomato everywhere. If you have an immersion blender, feel free to use that directly in the slow cooker to process the mixture until smooth. Pour the tomato mixture back into the slow cooker and turn it to low. Add in the coconut milk, stir and let cook for another hour on low.

While the coconut milk incorporates, preheat your oven to 400 degrees. Take out your cauliflower and cut in half. Cut in half again, creating 4 steaks. If some of the ends break off, it’s OK, they’ll still roast up wonderfully. Place them on a baking sheet lined with parchment and spray with olive or avocado oil, sprinkle with salt and garlic powder, and pop into the oven. Roast for about 30 minutes, flipping half way. Remove when the edges start to brown and crisp.

Give your soup a good stir and pour into a big bowl. Serve with a decadent piece of the cauliflower steak.

xoxx,

Miss AK

Dairy Free Tomato Soup and Cauliflower Steak

Author: Miss AK
Yield: 6-8 1x

Scale

Ingredients

2 heads of cauliflower
Olive oil or avocado oil spray
28oz can of unsalted, crushed, canned tomatoes
4 cups of unsalted chicken or vegetable bone broth or broth (I use chicken)
13.6 oz can of full-fat coconut milk
1 Tbsp of dried basil
1 1/2 tsp of garlic powder, divided (1 tsp for the soup, 1/2 tsp for cauliflower steaks)
1 tsp of dried oregano
2 1/2 tsp of salt – or to taste, divided (2 tsp for the soup, 1/2 tsp for cauliflower steaks)
1/2 tsp of fresh, ground pepper

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Instructions

Add the crushed tomatoes, stock, 1 tsp of garlic powder, basil, 2 tsp of salt, pepper, and oregano to your slow cooker. Turn this to high and let it cook for 4 hours.
When 4 hours passes, ladle your tomato mixture into a food processor or blender. Blend until smooth. You may need to do this in batches so you don’t get tomato everywhere. If you have an immersion blender, feel free to use that directly in the slow cooker to process the mixture until smooth.
Pour the tomato mixture back into the slow cooker and turn it to low. Add in the coconut milk, stir and let cook for another hour on low.
While the coconut milk incorporates, preheat your oven to 400 degrees.
Take out your cauliflower and cut in half. Cut in half again, creating 4 steaks. If some of the ends break off, it’s OK, they’ll still roast up wonderfully.
Place them on a baking sheet lined with parchment and spray with olive or avocado oil, sprinkle with 1/2 tsp of salt and 1/2 tsp of garlic powder, and pop into the oven.
Roast for about 30 minutes, flipping half way. Remove when the edges start to brown and crisp.
Give your soup a good stir and pour into a big bowl. Serve with a decadent piece of the cauliflower steak.

OTHER WHOLE30 COMPLIANT RECIPIES #ONTHEBLOG:

Beanless White Kale Chicken Slow Cooker Chili

Apple Walnut Stuffed Tenderloin

Venison Shepherd’s Pie (please use ghee – not butter)

Sausage and Peppers in Acorn Squash

Mini Buffalo Chicken Sandwiches

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Looking for comfort in a bowl? This slow cooker dairy-free creamy chicken corn chowder is velvety smooth and leaves the MOST perfect sweet finish.

Watch and see how I make this creamy chicken corn chowder!

How do you make this soup in a slow cooker?

What makes this Chicken Corn Chowder dairy free?

Love comfort food made in the slow cooker? Me too! Try my tortilla soup or my paleo sloppy joes! They’re SO good!

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Dairy-Free Creamy Chicken Corn Chowder

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Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

Shepherd’s Pie Soup is everything you love about Shepherd’s Pie…in a soup form!

Is it hard to make?

If you’re a huge Shepherd’s Pie Fan, don’t forget to check out my Instant Pot Version, AND my Whole30 Venison Shepherd’s Pie with hunks of tender venison.

Shepherd’s Pie Soup

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This is the perfect Beer Chili recipe. Packed with vegetables, hearty beans, rich beer, and ground meat – it’s comfort food at it’s finest.

Why do you use beer in chili?

What kind of beer is best in chili?

What else is in this recipe?

How do you make beer chili?

Don’t you love a fabulous meal with almost no cleanup? Check out this Stuffed Pepper Soup, too!

Best Beer Chili

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All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.

One Pot Stuffed Pepper Soup

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Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.

This post has been sponsored by Kroger. As always, all opinions and thoughts remain my own and I’m proud to partner with brands I know and trust. Thanks for supporting Miss AK!

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Easy Slow Cooker Chicken Tortilla Soup

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A lightened up & dairy free shrimp and crab bisque for special occasions!

Dairy Free Shrimp and Crab Bisque

LET’S GET TO IT!

WHAT YOU’LL NEED (hint: get everything out before reading the recipe below!):

Dairy Free Shrimp and Crab Bisque

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xoxx,

Miss AK

Have your soup & eat your veggies, too!!

Dairy Free Tomato Soup and Cauliflower Steak

Dairy Free Tomato Soup and Cauliflower Steak

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