Wednesday, January 21, 2015
The Spunky Coconut's "Cheeseburger" Soup
Oh. My. Goodness. New favorite recipe alert! I can't take credit for this one, but love to give the accolades due to one of my most favorite bloggers: Kelly Brozyna from The Spunky Coconut.
I thought the notion of a cheeseburger soup sounded absolutely comforting and delicious, but was horrified by the recipes out there. I can clean up just about anything, but I've committed to being dairy-free (raw cheese has long been a weakness) and couldn't really whip up an oxymoron.
Kelly uses raw cashews and pureed tomatoes to create a creamy sauce that also imparts a cheesy flavor to the soup. I knew this one would be a winner at the first taste I took of the "cheese" sauce!
Everyone loved this, and had fun topping it off with their favorite burger fixings. I loved the way crisp greens and juicy tomatoes contrasted with the creamy soup.
This will definitely be added to our regular roster!
Dairy-Free Cheeseburger Soup
adapted from The Spunky Coconut
1 yellow onion, chopped
3 cloves garlic, minced
2 lbs. grass-fed ground beef (I used half beef and half bison)
2 cups organic tomato puree
2 cups organic beef or chicken broth
1 and 1/2 cups raw cashews
2 tsp. arrowroot starch
1/4 cup organic tomato paste
1 and 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
burger "fixings" of your choice, to garnish (optional)
Heat 1 tbs. olive or coconut oil in a large heavy-bottomed pot over low to medium heat.
Add the onion, garlic, and ground beef. Stir occasionally, breaking up the beef, and cook until the meat is no longer pink and the onions are tender.
Add the tomato puree and increase the heat to medium.
Add the broth, cashews, arrowroot, tomato paste, salt and pepper to the blender, and puree until completely smooth. Pour the puree into the pot, and bring to a boil.
Once a boil is reached, turn off the heat, and allow to cool for a few minutes. Serve garnished with toppings of your liking.