Cream of Vegetable Soup – Gluten Free

Cream of Vegetable Soup – Gluten Free

Cream of Vegetable Soup - Gluten Free

Cream of Vegetable Soup – Gluten Free

This Cream of Vegetable Soup – Gluten Free is creamy, flavorful and packed full of vegetables. It can Be made ahead of time and stored in the fridge. It’s the perfect meal for a cold winter day.

Ingredients

1 White Onion

4 Cloves of Garlic

2 Carrots

2 Celery Stalks

10 Mushrooms

1 Large Potato

1/2 of a Acorn Squash

1/2 Cup of Corn

1/2 of a Zucchini

2 Cups of Chicken Stock

1 Cup of Water

4 Tbsp Butter

3 Tbsp Rice Flour

1 Cup Milk

1/2 Cup Heavy Cream

1/2 Cup Cheese

1 Tsp Salt ( If your chicken stock is salted you may not want to add more salt)

1 Tsp Basil

Directions

1. Dice up onions and garlic. Fry in butter, in a large pot.

2. Slice carrots, celery and mushrooms and add to the pot. Peel and dice potato and squash, then add to the pot as well. Slice up and add zucchini and the add the corn.

3. Pour in the chicken stock and water and let simmer on low for 1/2 to 1 hour.

4. In a second pot melt 3 Tbsps of butter then add the rice flour. Stir to make a paste.

5. Then slowly stir in the milk, stiring constantly until it begins to boil.

6. Pour the milk and flour mixture into the main soup pot. Bring to a boil once again while stiring often.

7. Stir in the cream and cheese, then salt and basil. Let simmer on low for another 1/2 hour.

Note: If you like your soup thicker, don’t add the water.

Cream of Vegetable Soup - Gluten Free

If you liked this recipe for Cream of Vegetable Soup – Gluten Free , you may also like these recipes for:

Creamy Gluten Free Tomato Soup

Creamy Gluten Free Tomato Soup

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Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread 

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Cream of Vegetable Soup - Gluten Free
 
Prep time
Cook time
Total time
 
1 White Onion 4 Cloves of Garlic 2 Carrots 2 Celery Stalks 10 Mushrooms 1 Large Potato ½ of a Acorn Squash ½ Cup of Corn ½ of a Zucchini 2 Cups of Chicken Stock 1 Cup of Water 4 Tbsp Butter 3 Tbsp Rice Flour 1 Cup Milk ½ Cup Heavy Cream ½ Cup Cheese 1 Tsp Salt ( If your chicken stock is salted you may not want to add more salt) 1 Tsp Basil
Author:
Recipe type: Soup
Instructions
  1. Dice up onions and garlic. Fry in butter, in a large pot.
  2. Slice carrots, celery and mushrooms and add to the pot. Peel and dice potato and squash, then add to the pot as well. Slice up and add zucchini and the add the corn.
  3. Pour in the chicken stock and water and let simmer on low for ½ to 1 hour.
  4. In a second pot melt 3 Tbsps of butter then add the rice flour. Stir to make a paste.
  5. Then slowly stir in the milk, stiring constantly until it begins to boil.
  6. Pour the milk and flour mixture into the main soup pot. Bring to a boil once again while stiring often.
  7. Stir in the cream and cheese, then salt and basil. Let simmer on low for another ½ hour.

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