Get Cozy This Winter with These Hearty Soup Recipes
Brrr, winter’s arrived, and what better way to warm up than with a steaming bowl of soup? We’ve got some traditional recipes that’ll delight your taste buds and keep you snug as a bug during these colder months ahead.
Gluten-Free Creamy Tomato Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 28-ounce can of diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- Fresh basil for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic, and sauté until the onion is translucent and the garlic is fragrant.
Add the diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Use an immersion blender to blend the soup until it is smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and heat the soup until it is warmed through.
Serve hot, garnished with fresh basil if desired.
Tomatoes provide a significant amount of vitamin C, potassium, and lycopene, a powerful antioxidant. Additionally, the heavy cream adds a good source of fat and protein to the soup, making it a filling and satisfying meal.
Gluten-Free Chicken and Wild Rice Soup
Ingredients:
- 1 cup wild rice
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 4 cups unsweetened almond milk
- 1/4 cup cornstarch
- Fresh parsley, chopped (optional)
Instructions:
In a large pot, combine the wild rice and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the rice is tender.
While the rice is cooking, heat the olive oil in a separate pan. Add the onion and garlic and sauté until softened. Add the chicken breasts and cook until browned on both sides.
Add the carrots, celery, thyme, rosemary, bay leaf, salt, and pepper to the pot with the rice and broth. Add the chicken and onion mixture and continue to simmer for an additional 15-20 minutes, or until the vegetables are tender.
In a separate bowl, whisk together the almond milk and cornstarch until smooth. Slowly pour the mixture into the pot, stirring constantly, and continue to cook until the soup thickens, about 5-10 minutes.
Serve hot, garnished with fresh parsley if desired.
This gluten-free chicken and wild rice soup is not only delicious but also packed with nutrients. Wild rice is a good source of fiber, protein, and essential minerals like magnesium and zinc. Chicken is an excellent source of lean protein, while carrots and celery provide vitamins A and K.
Gluten-Free Beef and Veggie Soup
Ingredients:
- 1 pound of lean beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3 cups of mixed vegetables (carrots, celery, potatoes, and green beans)
- 1 can of diced tomatoes
- 6 cups of gluten-free beef broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Instructions:
- Cut the beef into small cubes and season with salt and pepper.
- In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the beef and cook until browned on all sides.
- Add the chopped onion and minced garlic and sauté for 2-3 minutes, or until softened.
- Add the mixed vegetables, diced tomatoes, beef broth, and dried thyme. Bring the soup to a boil and then reduce the heat to low.
- Cover the pot and let the soup simmer for 30-40 minutes or until the vegetables are tender and the beef is fully cooked.
- Serve hot and enjoy!
This protein and veggie-packed soup is a nutritious and filling meal. Using beef broth instead of regular broth adds collagen, which can support gut health and improve skin elasticity.
Lentil soup
Ingredients:
- 1 cup of dried lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- 1 tsp of ground cumin
- Salt and pepper to taste
- 2 tbsp of olive oil
- Fresh parsley for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
- Add the carrots and celery and cook for another 5 minutes.
- Add the lentils, vegetable broth, and diced tomatoes to the pot. Stir in the cumin and season with salt and pepper.
- Bring the soup to a boil and then reduce the heat to low. Cover the pot and let the soup simmer for 30-40 minutes or until the lentils are tender.
- Once the lentils are cooked, remove the pot from the heat and let it cool for a few minutes.
- Use an immersion blender to puree the soup until it’s smooth.
- Serve the soup hot, garnished with fresh parsley.
Lentils are a great source of protein and fiber, making them perfect for a hearty soup. One cup of cooked lentils contains approximately 18 grams of protein, 15 grams of fiber, and a variety of vitamins and minerals, including iron, magnesium, and folate. This gluten-free lentil soup is a great way to incorporate lentils into your diet and enjoy their nutritional benefits.
Gluten-free Butternut Squash Soup
Ingredients:
- 1 large butternut squash, peeled and chopped into small cubes
- 1 onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste
- 1/2 cup heavy cream (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until onion is translucent.
- Add butternut squash, broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes or until the squash is tender.
- Use an immersion blender or transfer the soup to a blender and blend until smooth. If using a blender, be sure to blend in batches and vent the lid to prevent a steam explosion.
- If desired, add heavy cream and stir to combine.
- Serve hot and enjoy!
Butternut squash is a great source of vitamins A and C, potassium, and fiber. This soup is also low in calories and fat, making it a healthy meal option.
Whether you’re in the mood for a classic creamy tomato soup or a hearty beef and veggie combo, the possibilities are endless. So, dust off your soup pot and get cooking!