Gluten Free Vegetable Soup Recipes

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5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS



5 Gluten-Free Cream of Vegetable Soups image

Add fresh, in-season vegetables and herbs to a simple, rich and creamy, homemade gluten-free soup base.

Provided by Teri Gruss, MS

Categories     Entree     Side Dish     Dinner     Appetizer     Soup

Time 20m

Yield 8

Number Of Ingredients 10

31/2 cups chicken broth (gluten free)
3 tablespoons butter (OR olive oil)
3 tablespoons amaranth flour
1 clove garlic (minced, fresh)
2 teaspoons salt (or to taste)
1 tablespoon onion powder (gluten free, or to taste, not onion salt)
1 1/2 cups half-and-half (OR dairy substitute, light coconut milk works well)
3 cups vegetables (fresh)
To taste: white pepper (fresh cracked)
Garnish: gluten free crackers (homemade)

Steps:

  • Steam fresh vegetables until tender but not overcooked. Set aside.
  • In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
  • Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
  • Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
  • Add vegetables, cream, and seasonings and stir until smooth.
  • Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.

Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 980 mg, Fat 16 g, ServingSize 8 Cups (8 servings), UnsaturatedFat 5 g

BECKY'S GLUTEN-FREE SLOW COOKER CHICKEN VEGETABLE SOUP



Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup image

This yummy gluten-free soup is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!

Provided by Becky!

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 8h10m

Yield 6

Number Of Ingredients 14

1 (32 ounce) carton gluten-free chicken broth
1 pound skinless, boneless chicken thighs
1 (14.5 ounce) can fire-roasted diced tomatoes
1 onion, chopped
2 carrots, chopped
½ cup water
2 stalks celery, chopped
2 teaspoons minced garlic
1 teaspoon dried basil leaves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 cup frozen mixed vegetables
¼ cup uncooked long-grain rice

Steps:

  • Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.
  • Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 19.8 g, Cholesterol 49.2 mg, Fat 5.6 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 1.4 g, Sodium 1167.9 mg, Sugar 5.4 g

CHUNKY VEGETABLE LENTIL SOUP (GLUTEN-FREE, VEGAN)



Chunky Vegetable Lentil Soup (Gluten-Free, Vegan) image

Fore more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 stalks celery, sliced
2 carrots, quartered and sliced
1 large sweet potato, diced (about 9 oz/250 g)
2 cups kale, chopped
2 teaspoons paprika
1 teaspoon italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
1 1/2 cups french green lentils, rinsed, soaked for 2 hours and drained
6 cups water (or vegetable soup stock)
1 canned crushed tomatoes (15 oz/425 g)
3 tablespoons gluten-free tomato paste
1 teaspoon salt

Steps:

  • In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
  • Add minced garlic and sauté 2 more minutes.
  • Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
  • Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
  • Add salt, infuse love and serve!

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13-best-gluten-free-soup-recipes-the-spruce-eats image

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  • Split Pea Lentil Soup. Get your plant protein on with this nourishing soup that is perfect for colder days. It boasts a full-bodied texture from blended split peas and lentils, and is easy to make with basic pantry ingredients, plus a few simple veggies.
  • Gluten-Free French Onion Soup. Deeply rich and comforting, with a beefy stock brimming with caramelized onions, French onion soup always hits the spot on cold or rainy days.
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  • Gluten-Free Lobster Bisque. Sweet rice flour is the secret ingredient that keeps this thick and creamy lobster bisque gluten-free. Savory, silky, and intensely flavored, with fresh chunks of tender lobster, it makes a show-stopping lunch, or a sophisticated starter for romantic meals, and other dinners when you want to impress your guests.
  • Gluten-Free Creamy Mushroom Soup. The comforting, earthy flavor of classic cream of mushroom soup is hard to beat. This gluten-free version is so incredibly delicious, and easy to make from scratch in less than 20 minutes, you'll never open a can of mushroom soup again.
  • Gluten-Free Thai Chicken Noodle Soup. Upgrade your everyday lunch with this aromatic chicken noodle soup singing with tasty Thai flavors. Rice noodles mean it is gluten-free, and it easy to tweak to your taste with leftover chicken or turkey, and any vegetables you wish to add.
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