Tag Archives: soup

Gluten-free Broccoli-Cheddar Soup Recipe

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by Sandy Kirby Quandt

This yummy gluten-free broccoli-cheddar soup recipe is easy to make and sooo delicious.

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup gluten-free flour or gluten-free Bisquick
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.

Whisk in the gluten-free flour and cook until golden, 3 to 4 minutes.

Gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer.

 

Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.

 

Discard the bay leaves.

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

 

Ladle into bowls and garnish with cheese.

Enjoy!

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I wish you well.

Sandy

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Gluten-Free Crock Pot Potato Soup Recipe

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I have always loved thick, rich potato soup. After I was diagnosed as being gluten-intolerant, several of my favorite restaurants’ potato soups became off limits, because they contained wheat flour. Not this wheat-flour-free crock pot recipe.

  • 6 potatoes, peeled and diced
  • 2 onions, chopped
  • 1 carrot, pared and sliced
  • 1 stalk celery, sliced
  • 4 Gluten-free bouillon cubes
  • 1 tbsp parsley flakes
  • 2 bay leaves
  • 1 teaspoon celery seed
  • 1 teaspoon rosemary
  • 5 cup water
  • salt and pepper to taste
  • 1/4 cup butter
  • 13 oz evaporated milk
  • chopped chives
  • shredded sharp cheddar cheese

Put all ingredients except milk, chives, and cheese in crock pot. Cover and cook on low 10-12 hours, or on high 3-4 hours. Stir in milk during last hour. Serve topped with chopped chives and shredded cheddar. If you’d like to add crisp, crumbled bacon-yum-that works, too.

For a thicker soup, as this is rather thin, 5-10 minutes before soup is done, mash the potatoes and stir.

Enjoy!

I wish you well.

Sandy

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Gluten-free Squash Soup Recipe

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Here is a delicious fall soup. It is thick and hearty, and easy to make.

  • 6 tablespoons chopped onion
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash (2 lbs)
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 (8 ounce) package cream cheese

  1. Roast squash on a sheet in the oven (cut in half and roast cut side down) for about 45 minutes at 375.  (A quick and easy way to prepare this dish is to cut the squash in half, place each half face down on a plate, and microwave for about 8 to 10 minutes, or until soft.) Peel, and cut the squash into small pieces. Make sure to remove the fibrous strings from the squash.
  2. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. As you cook the squash, break up the pieces until they are smooth. Cut the cream cheese into small chunks and add to soup.
  3. Puree squash and cream cheese in a blender or food processor in batches until smooth. (The cream cheese can be blended with a wooden spoon as you stir the soup, and then mixed with a hand mixer, as needed.) Return to saucepan, and heat through. Do not allow to boil.

Enjoy!

I wish you well.

Sandy

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