Beer + Bread Cheese Soup {Gluten Free}

beer cheese soup

This scrumptious dish looks complex; but, I think you will be rather surprised at how easy it is to whip up. I absolutely love making soups in the winter. Not only do they warm your body, they send these feel good rays into your soul.

You will need: 1 quart of gluten free chicken broth, 1 cup water, ½ cup heavy cream, ½ yellow onion, 3 cloves garlic, 2 tbsp. Italian seasoning, salt and pepper, 1 bottle of gluten free beer (Red Bridge is readily available in grocery stores), 2 tbsp. butter, and 1 cup shredded mozzarella cheese.

First, boil your gluten free broth over the stove. I added the Italian seasoning and cup of water to the broth first and foremost. Taste – to see if you need more salt. You may need to add a chicken bouillon cube or some powder like this.

In a separate pan, sauté the onions and garlic in olive oil until lightly golden brown. Then dump them into your soup mixture. Let soak in the broth for about 10 minutes.

Add in the cream and butter along with the bottle of beer. Stir up the mixture and let simmer for about 5 more minutes.

Lastly, dump in the shredded cheese. Add salt and pepper to taste.

Add – gluten free croutons to the top of the soup for a crunchy, garlicky addition. Find a recipe here on how to make gluten free croutons.



Thai Squash Noodle Soup {Gluten Free}

soup yExpanded my spice pallet this weekend with some tasty gluten free Thai inspired soup! Let me tell you, this little meal was delicious and completely vegetarian. Not to mention it was very easy and quick to make.

You will need: ½ quart of gluten free chicken broth, 1 cup water, ½ cup almond milk, 1 package of cooked and shelled edamame, 1 squash, curry powder, ½ onion, garlic powder, 6 chopped asparagus spears and turmeric.

First, pour your chicken broth into a large pot on the oven and start boiling the liquid. Add in 1 cup of water and let sit until the boiling process starts.

Next, in a frying pan, dump in your ½ onion, that has been diced, into the pan with a little olive oil. Sautee these until lightly brown and dump into your soup mixture.

Add chopped asparagus and bag of edamame to the soup mixture.

For the squash noodles, I used one of these vegetable slicers. They are super inexpensive and you can get them at Target. Believe me, invest in this! (Thank you Mom for the wonderful gift!) Squash makes perfect guilt-free noodles for soups!

Dump your squash noodles into the soup. Add in the spices – 1 tbsp. of curry powder, 1 tbsp. of turmeric and ½ tbsp. of garlic powder. Last but not least, add in your almond milk (or coconut). Just don’t use cow or soy milk.

Also as a little info: turmeric is a wonder spice! It is said to help in prevention of: Alzheimer’s Disease and cancer. It reduces inflammation and blood pressure, as well, as protects your bones!

Let this yummy soup cook for about 20 minutes on low. You just want all the spices to gel together. This will ensure a tasty bowl of soup.

Enjoy. This is gluten free and paleo (if you take out the edamame.)

Avocado Chicken Soup {Gluten Free}

chicken avaocado soupI don’t care if it’s spring – soup is always good and wholesome regardless the weather situation outside. This dish was filling and bowl licking good. You may just have to enjoy two bowls of this gluten free soup goodness (because I sure did!).

The Greek yogurt and avocado really make the soup pop. They also added creaminess without the cheese. This soup is totally diet friendly. Absent of noodles, rice or carbie starches – it will leave you feeling full, but not stuffed and heavy.

You will need: 1 quart gluten free chicken broth, ¼ cup almond milk, 3 small baked and seasoned chicken breasts, 1 tbsp. cumin, 1 tbsp. chili powder, 1 tbsp. onion powder, 1 tbsp. garlic powder, 1 can of diced tomatoes, 1 tbsp. dried onions (or real if you have them handy), 2 tbsp. Greek yogurt and a pinch of salt and pepper. table

For soups, I feel like it’s all about the spices – so in this dish, you will find a medley of rich, yummy spices. First, pour your broth into a pot on the stove and let that simmer. Add in the almond milk for creaminess and stir.

Next, chop up your seasoned chicken (seasoned and baked before) and dump into the hot pot. Stir and slowly add in the spices: cumin, chili powder, onion powder, garlic powder and dried and/or real onions.

Dump in the lovely canned tomatoes and stir up. Lastly, add in your Greek yogurt and salt and pepper. Let all the flavors sit for a while on the stovetop.

Serve with avocados and cheese on top, if you wish.

Creamy Broccoli Cheese Soup {Gluten Free}

ImageNothing warms me up in the winter quite like a bowl of hot soup. There is something about this watery texture that just pervades your stomach and heats your whole body and soul!

If you are gluten free – soup is a tough one to find because a lot of chicken broths have gluten in them. Yikes! However, if you home make your soup – you will have nada problems at all.

I use a big box of Pacific Chicken Broth. You can get this at Trader Joes or any grocery store really. And this serves as the base of a lot of soups. Broccoli cheese is one of my all-time favorite soups.

When you get a bowl from a restaurant – it is easy to worry about the continents of the soup. But, homemaking it – you will know for sure what you are putting in your body. And, that’s a good feeling.

You will need: 1 quart gluten free chicken broth {I use this kind}, ¼ cup heavy whipping cream, 1 small onion, 3 small cloves garlic, 2 cups frozen broccoli, 1 cup shredded yellow cheese and salt and pepper to taste.

First off—heat up your broth in a pot on the oven.

While you are doing this – chop up your onion and garlic pieces. You will then want to sauté them in a separate pan with a little olive oil. When the garlic and onion are golden brown, dump them in the broth mixture.

Add into your soup the heavy whipping cream and stir. Make sure your broccoli pieces are separated – so you don’t have huge chunks of broccoli in the soup. Then pour in your tiny trees.

Let your trees thaw out in the soup. When you think it’s thawed enough, add in the cheese and season with salt and pepper to taste. Let it simmer a little more in the pot – and serve!

Gluten Free Chicken Tortilla Soup

ImageOn cold nights the thing that warms me up the fastest is a big bowl of soup. Being from Texas, anything spicy is near and dear to my heart. And, us Texan women, are taught from birth basically, the joys of whipping up some zesty meals.

Last night, I was in the mood for Chicken Tortilla Soup. My mom used to make this dish a lot in the winter. It simply just warms your soul and senses. The rich avocado and toasty tortilla chips add that extra crunch and savory pop.

You will need: 3 chicken breasts (chopped),  1 quart gluten free chicken broth, ½ onion, 3 cloves garlic, olive oil, 1 can hominy, 1 avocado, 2 tbsp. cumin, 1 tbsp. chili powder, ½ tsp. red pepper, tortilla chips, 1 handful shredded cheese, 1 tbsp. low fat sour cream, salt and pepper taste.

First, bake your chicken in the oven for about 10-15 minutes at 375. (I used pieces of precooked rotisserie chicken for my soup!) But, you can totally bake your own chicken. I was simply being frugal by using what I had in my fridge. When the chicken is done – chop it up in small pieces and set aside in a smaller bowl.

In a frying pan, pour in a splash of olive oil – then your chopped onion and garlic. Sauté these for a bit until lightly brown.

In a separate pan on the stove top (set on high), pour in your chicken broth. Then add in your little garlic onion sauté mix to the pot. Add in the spices – cumin, chili powder and red pepper. Stir. Then add in the hominy. Let this cook for about 20 minutes.

Add in the sour cream and cheese last and add salt and pepper to taste. Pour the soup in bowls – and add crushed up chips to the top if the soup. For a garnish, cut up an avocado and sprinkle pieces on top of the bowl along with some shredded cheese.

You are ready for a cozy, yummy night – Texas style!