Tuscan Tomato Soup

I've made this a few times, served with grilled cheese sandwiches. The original recipe is found here.

Tuscan Tomato Soup
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1/2 to 1 Cup Basil Pesto
- Salt and Pepper, to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.

Add whipping cream. Add pesto.

Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.

Hearty Sausage Soup

This recipe was given to me by Justin's aunt. It is quick and easy to make, and we both really enjoyed it!

Hearty Sausage Soup

1 lb. Italian Sausage
1 medium onion, diced
2 garlic cloves, minced
2 large carrots, diced
1 large red potato, diced
2 tsp. Italian seasonings
2 cans chicken stock (14 oz.)
1 can Italian style diced tomatoes (14 oz.)
1 can white beans (14 oz.)

Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasoning and cook 3 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Season with salt and pepper. Serve with grated Romano cheese.

**Christie's Notes: I added another carrot and two more potatoes when I made it. We sprinkled some Parmesan cheese on top. When we had the leftovers, the spices were really strong, so I might tone down the Italian seasoning next time.

Creamy White Chili

Ingredients: 

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes 
• 1 medium onion, chopped 
• 1 1/2 teaspoons garlic powder 
• 1 tablespoon oil 
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained 
• 1 can (14 1/2 ounces) chicken broth 
• 1-2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can) 
• 1 teaspoon salt 
• 1 teaspoon ground cumin 
• 1 teaspoon dried oregano 
• 1/4-1/2 teaspoon pepper 
• 1/4 teaspoon cayenne pepper (omit if you like less heat)
• 1 cup sour cream 
• 1/2 cup whipping cream 

Directions:
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Baked Potato Soup

This is actually Sarah's recipe. It is fantastic, and was easy to adapt to be gluten free.

Ingredients:
6 large baking potatoes
9 T. thinly sliced green onion
9 T. butter
9 T. cornstarch
3/4 t. dried dill weed
3/4 t. salt
3/4 t. black pepper
12 c. milk
3 c. shredded cheddar cheese
4 gluten free bouillon cubes (I use Better than Bouillon)

Topping for table:
1 c. shredded cheddar cheese
9 T. sliced green onions
12 slices bacon, crisp cooked, drained and crumbled

Directions:

1. Scrub potatoes thoroughly, prick with fork and bake in a 425 oven for 40-60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out potato pulp. Break up any large pieces of potato. Discard potato skins.
2. In a large saucepan cook 9 T. green onions in hot butter over medium heat until tender. Stir in cornstarch, dill, salt, and pepper. Add milk all at once. Add bouillon cubes. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato pulp and 3 cups of the cheese; stir until cheese melts.
3. To serve, ladle into bowls and serve with extra cheese, green onions and bacon.

Allison's additional notes:
This makes a LOT, so I typically scale down the recipe.

Ham and Bean Soup

Soups seem to be fairly easy to adapt to be gluten free (or in this case, no adaptation was needed). This recipe came from Melissa, a good friend of mine.

Ingredients:

3 (15oz) cans small white beans, rinsed and drained
2 1/2 cups cubed cooked ham (about 12oz)
3 medium carrots, chopped
2 stalks celery, thinly sliced
1 large onion, chopped
1/4 tsp black pepper
2 (14.5oz) cans diced tomatoes w/basil, garlic, & herbs; undrained
2 (14oz) cans gluten free chicken broth
8 cups torn fresh kale or spinach leaves
Freshly shredded parmesan cheese (optional)

Directions:

1.  In a 5 to 6 quart slow cooker combine beans, ham, carrots, celery, onion, and pepper. Stir in undrained tomatoes and chicken broth.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Just before serving, stir in kale or spinach. If desired, sprinkle individual servings with parmesan cheese. 

Allison's Additional Notes: 

1. This makes a lot of soup. Since my kids aren't crazy about it, the last time I made it I halved the recipe. 
2. I actually skip the crock pot (mine isn't quite big enough) and let it simmer in a pot on the stove for an hour or so.

Potato and Greens Soup

This recipe came from my sister-in-law, Lisa Pratt. I'm at the point with the recipe that I rarely measure anything...and usually make more like 2/3 of the recipe because it makes a lot.

Ingredients:

1 ½ T olive oil
1 ½ T butter
1 ½ large onion
6 1/2 cups gluten free chicken broth
1 teaspoon thyme
salt and pepper -- to taste
12 potatoes, peeled and diced
1 bunch kale, chopped

Directions:

1. Heat oil and butter in a saucepan over low heat. Add the onion and stir well. Cover and cook until soft, about 5 minutes.
2. Add chicken broth and bring to a simmer over medium-high heart. Add thyme and potatoes, bring to a simmer, then lower the heat. Cook until tender, but not mushy, 10 to 15 minutes. Turn off heat.
3. Ladle about 3 cups of the soup into a blender (don't fill more than half way) and blend until smooth. Return pureed soup to saucepan, stir to combine and bring back to a simmer. Season to taste.
4. Stir in the chopped kale and cook until just tender, about 3 minutes and the kale is bright green (or more if you like your kale cooked a little more).

Turkey (or Chicken) Soup

This is based off of my mom's turkey soup recipe. I remember often eating it after Thanksgiving or Christmas. In this instance, I made chicken soup, using my previously Roasted Chicken to make the stock. The fresh stock really makes the recipe. My family ate it with crackers, while I had some delicious Udi's bread on the side.

Ingredients:
6 c fresh turkey or chicken stock, divided
1 onion
1 1/2 stalks celery
2 medium carrots
4 T butter (1/2 cube)
1/4 c gluten free flour (I used Bob's Red Mill Gluten Free All Purpose Flour)
1 c light cream

1/2 c cooked turkey or chicken, diced
1 c cooked rice (I used brown)
salt and pepper to taste

Directions:

1. To make stock, add 3 quarts water and 1 T salt to chicken or turkey carcass and simmer for several hours, then strain.
2. Chop onion, carrots, and celery very fine (I chopped mine in a mini food processor). Simmer vegetables in a covered pan with 1 c stock for 20 minutes, or until tender.
3. Melt butter over medium heat, then add flour, stirring constantly. Add cream, and stir until smooth and slightly thickened.
4. Add vegetables and remaining 5 c stock. Stir well.
5. Bring to a simmer and lower heat, cooking for 10 minutes.
6. Add turkey or chicken and rice and season to taste.

Thai Shrimp Bisque

Another family favorite needing no adaptation. Leave out the fish sauce if you don't like things too fishy.

Ingredients:

3 cups hot cooked rice

1 pound frozen shrimp (cooked, peeled, deveined)

2 plum tomatoes

1/4 cup sliced green onions

1/2 inch piece peeled fresh ginger, finely chopped

2 Tbsp oil

2 cloves garlic, pressed

3 Tbsp corn starch

1 Tbsp sugar

3 Tbsp Thai fish sauce

1 Tbsp tomato paste

½ to 1 tsp Thai red curry paste (1 tsp makes it pretty spicy)

1 can (14oz) gluten free chicken broth

1 can (14oz) lite coconut milk

2 Tbsp snipped cilantro (optional)

Directions:

1. Prepare rice and keep warm.
2. Cut tomatoes in half and remove seeds. Dice fine and set aside. Slice green onions and set aside. Finely chop ginger and add to green onions. Press garlic and add to onions. 
3. Mix together cornstarch, fish sauce, tomato paste and curry. Add a little chicken broth to make a slurry. Set aside.
4. Heat oil in a pan. Add green onions, ginger and garlic. Sauté over medium heat for 2 minutes. 
5. Stir in cornstarch mixture, chicken broth and coconut milk. Reduce heat and bring to a boil. Sauce should start to thicken. 
6. When thickened add tomatoes and shrimp and simmer until shrimp is warmed (if using cooked frozen) or cooked pink (if using raw).
7. Remove from heat serve over rice in bowls. Garnish with snipped cilantro.

Black Bean Soup

This is a family favorite that needed no adaptation. It's super easy, requiring very little prep. I use a little less salsa (so it isn't too spicy for the kids) and served it alongside corn tortilla quesadillas.

Ingredients:

1 cup tomato salsa

2 (15 ½ ounce) cans black beans, drained and rinsed

2 cups chicken broth (gluten-free)

1 teaspoon lime juice (optional)

2 tablespoons chopped fresh cilantro

Sour cream (optional)

Directions:

1. Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.
2. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
3. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. 
4. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings.

Chicken Tortilla Soup

One of our absolute family favorites slightly adapted.

In crock pot add the following and cook on low for 6-8 hours:

3 to 4 chicken breasts

1 recipe cream of chicken soup

1 small can diced green chilies

1 small onion chopped

1 T Mrs Dash Southwest Chipotle seasoning blend

Take out chicken and shred. Return to crock pot then add:

1 can gluten free chicken broth

3 roma tomatoes diced

1 can black beans—drained

1 can corn or frozen corn

¼ c. sour cream

Stir until mixed and let simmer on low for 20-30 min, or until heated through. Top each bowl with tortilla chips, cheese, and a dollop of sour cream.

Cream of Broccoli Soup

This recipe is slightly adapted from one of our family favorites. My kids love this, as do my husband and I. And, it's super quick and easy.

Ingredients:

1 ½ to 2 cups gluten-free chicken broth (I used Swanson Natural Goodness from Costco)

1 (10 oz.) bag frozen broccoli or fresh broccoli (chopped in florets)

1 cup half and half

1 cup milk

3 T cornstarch

1 cup grated cheddar cheese

Directions:

1. Bring chicken broth to a boil, add broccoli, and simmer for 8-10 minutes, or until broccoli is tender
2. Add milk with cornstarch dissolved in it, half and half, and cheese.  
3. Stir until soup thickens and cheese melts

Allison's additional notes:

1. More often than not, I use milk in the place of half and half. Still works great, though I'll add a little bit more cornstarch
2. I usually make it with fresh broccoli
   
3. We usually double the recipe, as we enjoy the leftovers