Gluten-Free Prairie Creamy Vegetable Soup with Seared Pizza Dumplings
Author: Gluten-Free Prairie
Prep time: 30 mins
Cook time: 425 mins
Total time: 7 hours 35 mins
  • SOUP: 2 TB Safflower Oil
  • 2 TB Butter
  • 4 cloves garlic (minced)
  • 1 sweet onion (chopped)
  • 4 stalks celery
  • 4 carrots chopped
  • 8 oz criminy mushrooms (loosely chopped)
  • 2 TB Gluten-Free Prairie Toasted Oat Flour
  • 4 C Chicken Broth (divided)
  • 2 bay leaves (remove before serving)
  • 1-2 tsp Better than Bouillon (to taste – it can be quite salty)
  • Fresh or dried Rosemary, Thyme (1-2 TB to taste)
  • ¼ Cup Heavy Whipping Cream or ½ & ½ (optional)
  • Salt and Pepper (to taste)
  • 1 Pouch GFP Free Pizza Dough - or 1 GFP Pizza Mix (prepared)
  • Garlic Salt (to taste)
  1. SOUP:Saute onions, garlic and celery in oil and butter until slightly soft. (my Lodge cast iron skillet is my very favorite)
  2. Add mushrooms and continue cooking until soft.
  3. Whisk GFP Oat Flour into 2 cups of chicken broth until completely blended
  4. Heat vegetables in pan until steaming – stirring to keep from sticking.
  5. Remove vegetables and set aside
  6. Whisk in oat flour broth a bit at a time. Keeping the pan very hot as you blend it in.
  7. Continue whisking and stirring broth vegetable mixture constantly as it thickens. (6-8 min)
  8. Add remaining 2 cups of broth and 1-2 tsp of Better than Bouillon. Still as soup thickens.
  9. Stir in vegetables
  10. Lower heat and cover. Simmer for 20 min.
  11. Remove from heat and slowly stir in cream (or ½ & ½) if using
  12. Add salt and pepper to taste
  14. Heat cast iron skillet in oven - to 425 (I line my with parchment)
  15. Roll dough into dumpling-size balls working in some garlic salt as you roll
  16. Arrange balls in hot cast iron (on parchment if using) and bake for 17-20
  17. Remove from oven to stove burner and sear balls (turning as needed) until a light crust forms
  18. Drop into prepared soup
  19. Enjoy.
Recipe by Gluten-Free Prairie at