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Keto Crockpot Broccoli Soup

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Keto Crockpot Broccoli Soup

Warm Up With This Cheesy Gluten Free & Keto Crockpot Broccoli Soup, that’s the Perfect Comfort Meal For a Cool Day. This Rich and Creamy Keto Broccoli Cheddar Soup Is Full of Flavor. It’s a Tried and Tested, No Fuss Slow Cooker Recipe That My Family Loves. Most importantly, It’s so easy it is to Make! Just Set-It-And-Forget-It!!!

Keto Crockpot Broccoli SoupKeto Crockpot Broccoli SoupKeto Crockpot Broccoli Soup

To Make This Yummy Crockpot Broccoli Soup, You Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares.  Place them into the crockpot, dotted throughout. Cover and cook on high for 1 1/2 hours. Cover the cooked broccoli with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour.

Keto Crockpot Broccoli SoupKeto Crockpot Broccoli SoupKeto Crockpot Broccoli Soup

Keto Crockpot Broccoli Soup

Here’s a Fantastic Keto Crockpot Broccoli Soup Recipe that tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese.  For something a little more flavorful, try adding a little Havarti or Provolone along with the cheddar. Another way I add flavor to my soups is by switching the butter out for bacon grease. This Recipe can be made with Veggie Stock or Even Water in place of the Chicken Broth, if Preferred. I make my own Chicken Broth, so that means I need to add quite a lot of Salt. If you’re using store bought broth you may not need to add any Salt at all.

Haven’t heard of The ketogenic diet (often called keto)?  It’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Maybe You’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. too. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Crockpot Broccoli Soup

Ingredients 

5 Cups Broccoli

2 Cup Chicken Broth

1/2 Cup Heavy Whipping Cream

1/4 Cup Butter

1/4 Cup Cream Cheese

3/4 Cup Mozzarella Cheese

1 3/4 Cup Cheddar Cheese

Salt and Pepper (to taste)

Directions

1. Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1 1/2 hours.

2. Then, stir the Broccoli mixture. Cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.

This Keto Crockpot Broccoli Soup Recipe Serves 4.

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Keto Crockpot Broccoli Soup

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Keto Fathead Stuffing

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Keto Pumpkin Cinnamon Rolls 

Easy Keto Mushroom Gravy

Easy Keto Mushroom Gravy 

Keto Beef Enchiladas

Keto Beef Enchiladas 

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Keto Crockpot Broccoli Soup

 

Keto Crockpot Broccoli Soup
 
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Author:
Recipe type: Keto Crockpot Soup
Cuisine: American
Serves: 4 servings
Ingredients
  • 5 Cups Broccoli
  • 2 Cup Chicken Broth
  • ½ Cup Heavy Whipping Cream
  • ¼ Cup Butter
  • ¼ Cup Cream Cheese
  • ¾ Cup Mozzarella Cheese
  • 1¾ Cup Cheddar Cheese
  • Salt and Pepper (to taste)
Instructions
  1. Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into ½ inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1½ hours.
  2. Stir the Broccoli mixture, then cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.

Naked Wonton Soup

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Naked Wonton Soup

This Gluten Free & Keto Naked Wonton Soup is so Easy to Make and Tastes Just like Traditional Wonton Soup. It’s a Great Low Carb Alternative that will satisfy Your Chinese Food Cravings. The juicy Pork and Prawn / Shrimp Wonton Meatballs are a Delightful Low Carb Twist on an Long Time Favourite. It’s so Flavourful and Delicious that you won’t even miss the wrapper.

Naked Wonton SoupNaked Wonton Soup

To make this Tasty Soup, you boil the chicken broth with the ginger and whole cloves of garlic. Let it simmer for 10 -15 minutes. Then use a food processor to grind up the pealed shrimp and raw ground pork with the sesame oil, cloves of garlic and chopped green onion. Mix it until it’s well combined. You can use a knife and cutting board for this step if you don’t have a food processor. Preheat your oven, then shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout. Remove the pieces of ginger and garlic from the broth, then add the cooked meatballs, the sesame oil and the chopped green onion to the pot. Let simmer for 5 – 10 minutes.

Naked Wonton SoupNaked Wonton Soup

Naked Wonton Soup

My Family Loves this Naked Wonton Soup Recipe. When they ask if I could make it again, I’m happy to because it’s so much easier than having to wrap the wontons in a wrapper and I think they taste just as good. I also love how healthy this soup is. Bone broth is so good for you and is a great way to make your meals go a bit farther. Whenever we get a roasted chicken, (which is usually once a week) I boil down the bones in a large pot over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones. I save it in the freezer to make soup or sauces with throughout the week.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Naked Wonton Soup

Ingredients 

4 Cups Salted Chicken Broth

1 cm Piece Ginger

7 oz Ground Pork

7 oz Shrimp, pealed

1 Tsp Sesame Oil, divided

4 Cloves Garlic

2 Green Onion

Directions 

1. In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.

2. Using a food processor, grind up the pealed shrimp and raw ground pork with 1/2 tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don’t have a food processor.)

3. Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout.

4. Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, 1/2 tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 – 10 minutes.

This recipe for Naked Wonton Soup serves 4 People.

Note: To Freeze this soup: Freeze the cooked meatballs separate from the broth. Let thaw before reheating.

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Naked Wonton Soup

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Keto Snickerdoodle Woopie Pies 

Easy Keto Cheese Sauce

Easy Keto Cheese Sauce 

Keto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos 

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Naked Wonton Soup

 

 

Naked Wonton Soup
 
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Author:
Recipe type: Keto Soup
Cuisine: Asian
Serves: serves 4
Ingredients
  • 4 Cups Salted Chicken Broth
  • 1 cm Piece Ginger
  • 7 oz Ground Pork
  • 7 oz Shrimp, pealed
  • 1 Tsp Sesame Oil, divided
  • 4 Cloves Garlic
  • 2 Green Onion
Instructions
  1. In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.
  2. Using a food processor, grind up the pealed shrimp and raw ground pork with ½ tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don't have a food processor.)
  3. Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 - 25 minutes or until browned. Turn a few times throughout.
  4. Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, ½ tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 - 10 minutes.

Creamy Gluten Free Tomato Soup

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Creamy Gluten Free Tomato Soup

I absolutely love this Flavorful Creamy Gluten Free Tomato Soup. Not only is it Gluten Free, It’s also Dairy Free and Vegan.

Creamy Gluten Free Tomato Soup

Creamy Gluten Free Tomato Soup

Creamy Gluten Free Tomato Soup

It’s so delicious and easy to make, with only a few ingredients. It can be thrown together in 1/2 an hour, with 2 Cans of Tomatoes and a Can of Coconut Milk. You can use any kind of canned tomatoes for this recipe. It doesn’t have to be diced, stewing tomatoes work just as good. A plain version of this delicious soup can be made by skipping the Cumin, Ginger and Graham Marsala. If you enjoy an ethnic flavored soup with a little heat,

You may want to try this Spicy Green Pea Coconut Curry Soup.  It’s also very tasty and easy to make.

Creamy Gluten Free Tomato Soup

Ingredients 

1/ 2  of a White Onion

4 Cloves of Garlic

1 Tbsp Coconut Oil

2 Cans of Diced Tomatoes

1 Tsp Cumin (optional)

1 Tsp Ginger (optional)

1 Tsp Graham Marsala (optional)

1 Can Coconut Milk

1 Tbsp Salt

Directions

1.Place the can of coconut milk in the fridge upside down for a few hours or over night.

2. In a large pot,  fry the diced onion in the coconut oil. Mince then add the garlic. Let fry over medium heat until the onion is fully cooked.

3. Add the canned tomatoes, then spices. Open the can of coconut milk upside down and pour only the liquid into the pot, leaving the cream. Let simmer over medium heat for 15-20 minutes.

4.  Puree the Tomatoes in a blender until smooth. Return to the pot then add the cream from the coconut milk and salt . Stir until well combined. Let simmer on low for another 5-10 minutes.

 

 

Gluten Free Creamy Tomato Soup

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 Gluten Free Beef Stew

 

Gluten Free Beef Stew 

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

Vanilla Chai Protein Shake

Vanilla Chai Protein Shake

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Creamy Gluten Free Tomato Soup

Creamy Gluten Free Tomato Soup
 
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Author:
Recipe type: Soup
Ingredients
  • 1/ 2  of a White Onion
  • 4 Cloves of Garlic
  • 1 Tbsp Coconut Oil
  • 2 Cans of Diced Tomatoes
  • 1 Tsp Cumin (optional)
  • 1 Tsp Ginger (optional)
  • 1 Tsp Graham Marsala (optional)
  • 1 Can Coconut Milk
  • 1 Tbsp Salt
Instructions
  1. Place the can of coconut milk in the fridge upside down for a few hours or over night.
  2. In a large pot,  fry the diced onion in the coconut oil. Mince then add the garlic. Let fry over medium heat until the onion is fully cooked.
  3. Add the canned tomatoes, then spices. Open the can of coconut milk upside down and pour only the liquid into the pot, leaving the cream. Let simmer over medium heat for 15-20 minutes.
  4. Puree the Tomatoes in a blender until smooth. Return to the pot then add the cream from the coconut milk and salt . Stir until well combined. Let simmer on low for another 5-10 minutes.

Gluten Free Turkey Soup

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Gluten Free Turkey Soup

There’s nothing like the Smell of Homemade Gluten Free Turkey Soup Cooking the Day After Thanksgiving.  It’s the Perfect Soup to Kick Off The Holidays. It’s a Great way to Use Up Leftovers and Get Every Last Bit of Goodness Out of Your Turkey. The Recipe Makes a Nutritious Hearty Bone Broth Soup That’s loaded with Flavour and Delicious Turkey and Veggies.

Gluten Free Turkey SoupGluten Free Turkey Soup

To make the Turkey Stock for this Tasty Gluten Free Turkey Soup, you fill a large pot with water. Then add the Turkey Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.

Gluten Free Turkey Soup

Gluten Free Turkey Soup

It’s up to you if you want to add Noodles or Rice. I actually like to skip both and use thinly sliced Zucchini instead. If you’re adding Noodles, add approximately 1 cup or half of a package 1/2 hour before serving.  This will help keep the noodles from getting too soggy. Some Gluten Free Noodles are better for soups then others. My go to brand is Catelli. They always taste great without getting to soggy or slimy. If you’re adding rice to the soup you should pre cook it before adding it. This make sure it’s the proper texture.

There are many other tasty vegetables that can be added to this soup. Mushrooms, Parsnip or Squash or some of my favourites. What are your favorite veggies to add to soups?

Gluten Free Turkey Soup

Ingredients

2 Tbsp Butter or Cooking Oil

1 Small  Onion

2 Potatoes

3 Carrots

2 Celery Stalks

4 Cloves of Garlic

1 Medium Zucchini

1 Cup Cooked Turkey

6-7 Cups Turkey Stock

1 Tbsp Salt (if using store bought stock you may not need to add any salt)

1 Tsp pepper

1 Tsp Dried Basil

1 Cup Uncooked Pasta or 1 Cup Cooked Rice (Optional)

Directions

1.In a large pot over medium heat, add the oil or butter. Dice, then add the onion and celery. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.

2. Slice the zucchini into very thin slices. Add it to the pot along with the cooked turkey.

3. Add the turkey stock, then salt and pepper and basil.

4. Let simmer over low heat for 1 hour. Add the pasta or rice half way through cooking or 1/2 hour before serving.

Note: To make Homemade Turkey Stock from a turkey carcass, fill a large pot with water. Then add the Turkey Carcass. Boil over medium heat for at least 2 hours. (It’s important not to boil the bone on to hot of a temperature because it affects the consistency of the broth.)  Use a strainer and a large boil or another large pot, to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers.

 

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Gluten Free Turkey Soup

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Gluten Free Turkey Soup

 

Turkey Soup
 
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Easy Homemade Bone Broth Gluten Free Turkey Soup Recipe
Author:
Recipe type: Bone Broth Soup
Cuisine: American
Serves: 1 batch
Ingredients
  • 2 Tbsp Butter or Cooking Oil
  • 1 Onion
  • 2 Potatoes
  • 3 Carrots
  • 4 Cloves of Garlic
  • 1 Medium Zucchini
  • 2 Stalks Celery
  • 1 Cup Cooked Turkey
  • 6-7 Cups Turkey Stock
  • 1 Tbsp Salt (if using store bought stock you may not need to add any salt)
  • 1 Tsp pepper
  • 1 Tsp Dried Basil
  • 1 Cup Uncooked Pasta or 1 Cup Cooked Rice (Optional)
Instructions
  1. In a large pot over medium heat, add the oil or butter. Dice, then add the onion and celery. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.
  2. Slice the zucchini into very thin slices. Add it to the pot along with the cooked turkey.
  3. Add the turkey stock, then salt and pepper and basil.
  4. Let simmer over low heat for 1 hour. Add the pasta or rice half way through cooking or ½ hour before serving.

Cream of Celery Soup

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Cream f Celery Soup

Cream of Celery Soup

This Gluten Free Cream of Celery Soup is great way to use up what’s in the fridge. I had some extra celery from another recipe I had made, that needed to get used up. I also had what was left of the roasted Chicken from last nights dinner. Since Cream of Celery Soup has been one of my favorites for years I though I’d throw this one together for dinner tonight. I make stock with the chicken caucus when we have Roasted Chickens for Dinner. It’s a tasty way to get an extra meal out of what would have gone in the garbage.  You can make so many things with it. I often freeze it in portioned containers for future use.

Ingredients

6 Tbsp Butter

1 White Onion

4 Cloves of Garlic

8-10 Celery Stocks

5 Cups Chicken Stock

1 Cup Milk

2 Tbsp Rice Flour

1 Tbsp Corn Starch

1/2 Cup Mozzarella Cheese ( Shredded)

Salt and Pepper to Taste

Directions

1. Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.

2. Wash, chop, then add the celery to the pot. Let fry on low for another 10 minutes.

3. Add the chicken stock, then let simmer for 1/2 an hour.

4. In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.

5. Add the mozzarella cheese. Stir well, then add the salt and pepper to taste.

6. Let simmer on low for 1/2 hour.

Chicken Salad

Chicken Salad

There’s nothing like having a sandwich to go with your soup. If there’s enough Chicken left over before making stock I use it to make Chicken Salad for sandwiches or lettuce wraps. Sometimes I eat it out of a bowl with shredded lettuce, diced pickles and cheese on top.

Here’s my Chicken Salad recipe:

Ingredients 

1 Cup of Cooked Chicken

1/4 of White Onion

2 Tbsp Mayonnaise

1 Tbsp Mustard

Salt and Pepper, to taste.

Directions 

1. Mince the chicken and onion.

2. In a large bowl add the add the chicken and onion. Then add the mayonnaise, mustard, salt and pepper. Mix well.

3. Serve on gluten free bread, in bowl topped with lettuce or wrap in lettuce.

 

Cream of Celery Soup

Do you make your own chicken stock? I put all the bones and skin into a large pot and cover with water. You can add onion and spices but I usually just add that later. Boil over medium heat for one hour, then use a strainer to strain the liquid off of the bones. Return the stock to the pot then add 1 Tbsp salt and pepper to taste.

If you liked this Gluten Free Cream of Celery Soup recipe, you may also love these recipes for:

Roasted Cauliflower Corn Chowder

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Thai Coconut Curry Soup with Chicken

Thai Coconut Curry Soup

Vegetable Borscht

Vegetable Borscht 

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Chicken Zoodle Soup

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 Chicken Zoodle Soup

 

Chicken Zoodle Soup

This Simple Low Carb, Chicken Zoodle Soup is made with thinly sliced Zucchini instead of traditional Noodles.  You won’t want to make Chicken Soup the same way again. I usually add whatever Vegetables I have in my Fridge or Garden but Celery, Peppers, Peas, Corn, Mushrooms or Squash would also go well in this soup.

Whenever we have a Roasted Chicken, I save the bones to make soup stock with. If I don’t need the stock that week I’ll freeze it in small amounts so I can use it for Stir fry, Soups or just adding a little Flavour to a recipe. Making my own Stock means that I need to add a bit of Salt to get the flavour right but if you’re using a store bought Chicken Stock you may not need to add any at all.

If you have a Veggie Spiralizer to make the Zucchini noodles with, by all means use it. I don’t have one so I like to slice mine really thin with a knife.

Ingredients

1 Tbsp Butter or Cooking Oil

1 Onion

2 Potatoes

3 Carrots

4 Cloves of Garlic

1 Medium Zucchini

1 Cup Cooked Chicken

5-6  Cups Chicken Stock

1 Tbsp Salt (if using store bought chicken stock you may not need to add any salt)

1 Tsp pepper

Directions

1.In a large pot over medium heat, add the oil or butter. Then dice, then add the onion, carrot, potato and garlic.

2. Slice the Zucchini into very thin slices. Add it to the pot along with the cooked chicken.

3. Add the chicken stock, then salt and pepper.

4. Let simmer over low heat for 1 hour.

Chicken Zoodle Soup

 

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Gluten Free Cream of Vegetable Soup,

Coconut Curry Soup with Chicken

Thai Coconut Curry Soup

Mango Salad Rolls

Mango Salad Rolls

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Vegetable Borscht

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Vegetable Borscht

Vegetable Borscht

Vegetable Borscht

This Tasty Vegetable Borscht is a simple but delicious Beet based Broth Soup. With so many Beets ready in my garden I couldn’t resist making one of my all time favorites. It’s a wonderful Gluten Free and Vegetarian soup that’s so flavorful, you won’t even miss the meat. I make my Vegetable Borscht with extra veggies and little vinegar. Some people add tomato paste but I prefer the texture to be more broth like. If you like your soup to be a little thicker you can a can of tomato paste at the end. I boil the beets whole with the skin on because it makes them a lot easier to peel. You can skip that step if you prefer to peel them raw.

This Vegetable Borscht is often garnished with a spoonful of sour cream and a sprinkle on fresh dill on top.

Ingredients

8- 10 Beets

1 Onion

4 Red Potatoes

4 Carrots

1 Cup Chopped Green Beans

6 Cups Water

1/2 Cup Vinegar

1/4 Cup Chopped Fresh Dill

2 Tsp Salt

Directions

1. Boil the Beets whole with the skin on them for 5 minutes. Remove from the water then peel and dice them.

2. Add the diced beets to a large pot then cover with the 6 cups of water.

3. Peel and dice the potatoes and carrots, then add them to the pot.

4. Dice the onion and green beans and add them to the pot.

5. Add the salt, vinegar and chopped fresh dill.

6. Let simmer over medium low heat for at least 1 hour.

Vegetable Borscht

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Thai Coconut Curry Soup

Chicken Zoodle Soup

Chicken Zoodle Soup

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Grilled Chili Lime and Pineapple Shrimp

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Spicy Green Pea Coconut Curry Soup

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Spicy Green Pea Coconut Curry Soup

Spicy Green Pea Coconut Curry Soup

This Simple Spicy Green Pea Coconut Curry Soup is made with Pureed Green Peas and Coconut Milk. It has just a Hint of Heat from the Curry and a Wonderful Sweetness from the Green Peas. Try adding Beef, Chicken or Shrimp or more Vegetables, for something a little different.

Ingredients

2 Tbsp Butter

1/2 of a Large White Onion

3 Cloves of Garlic

1 Tsp Fresh Ginger

3 Cups Green Peas

2 Cups Chicken Broth

2 Tbsp Green Curry Paste

1 Can Coconut Milk

10 White Mushrooms

1/4 Cup of Chopped Fresh Basil

Directions

1. In a large pot over low heat, melt the butter. Dice and add the onion, then mince the garlic and ginger and add to the pot. Let cook for 3- 5 minutes. Then add the chicken broth. Let simmer for 20-30 minutes.

2. Remove from the stove and puree using a blender or food processor.

3. In a second pot over low heat, add the curry paste, then the can of coconut milk. Stir, then let simmer for a few minutes.

4. Combine the pureed peas with the curry, stir until well blended.

5. Slice, then add the mushrooms. Chop, then add the fresh basil. Let simmer on low for 20 minutes.

 

Serve with a slice of lime and a side of rice vermicelli noodles.

Spicy Green Pea Coconut Curry Soup

If you liked this Spicy Green Pea Coconut Curry Soup recipe, you may also like these recipes for:

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Thai Coconut Curry Soup With Chicken  

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Thai Peanut Salad  

Curried Deviled Eggs

Curried Deviled Eggs

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Roasted Cauliflower Corn Chowder

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Roasted Cauliflower Corn Chowder

Roasted Cauliflower Corn Chowder

Roasted Cauliflower Corn Chowder

This gluten free Roasted Cauliflower Corn Chowder is made with Oven Roasted Cauliflower and is loaded with Peppers and Corn. It’s topped off with some delicious cheese and crispy bacon, which makes it so creamy and flavorful. I like to wait until the very end to add the bacon because it keeps it’s crispness if it isn’t in the pot too long.  Try adding Chicken or switch the Mozzarella for Havarti or Gouda for an even more flavorful taste. Serve with a side of Gluten Free Potato Flatbread.

Ingredients 

1/2 of a Package of Bacon

1/2 of a White Onion

4-6 Cloves of Garlic

1 Large Potato

1 Head of Cauliflower

1/2 of a Red Pepper

1 Cup Corn

3 Cups Water

1 1/2 Cups Milk

3 Tbsp Butter

2 Tbsp Rice Flour

1 Tbsp Corn Starch

3 Tbsp Heavy Cream

3/4 Cup Shredded Mozzarella Cheese

1/2 -1 Tsp Salt

1/2 Tsp Pepper

Directions

1. Pre heat oven to 325 F.

2. Cut the cauliflower into pieces and roast in the oven for 20 minutes.

3. Fry the bacon. Keep the bacon grease and set the bacon aside to cool.

4. In a large pot, dice, then fry the onion and garlic, in the bacon grease.

5. Peel then dice the potato, then add to the pot. Let fry for a few minutes, then cover with 1 cup of water. Cover and let simmer on low for 15 minutes.

6. Cut the roasted cauliflower into bite sized pieces, then add to the pot. Add 2 more cups of water.

7, In a separate pot, melt the butter. Then add the rice flour and cornstarch. Slowly stir in 1 cup of milk. Stir constantly until it begins to boil, then add to the main pot. Stir until well combined, then add another 1/2 cup of milk to the pot.

8. Chop, then add the red pepper, then the corn. Add the cheese then stir until well combined.

9. Let simmer on low for 20 minutes. Dice then add the bacon, . Add salt and pepper to taste.

 

If you liked this Gluten Free Recipe for Roasted Cauliflower Corn Chowder, you may also like these Gluten Free Soup  Recipes:

BroccoliCheddar Soup Gluten Free

Gluten Free Broccoli Cheddar Soup,

Vegetable Borscht

Vegetable Borscht

Coconut Curry Soup with Chicken

Thai Coconut Curry Soup

Chicken Zoodle Soup

 Chicken Zoodle Soup

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Thai Coconut Curry Soup with Chicken

by 13 Comments

 

Thai Coconut Curry Soup with Chicken

This Gluten Free Thai Coconut Curry Soup with Chicken has just the right amount of heat. It’s so creamy and is loaded with Incredible Flavor. I could eat this soup every day. It can be made with Shrimp or Beef instead of Chicken, or skip the Chicken and use some Veggie Broth and Sweet Potato for a delicious Vegetarian version.

Ingredients 

1 Tbsp Olive Oil

1 Tsp Minced Fresh Ginger

4 Chicken Breasts

2-3 Tbsp Red Thai Curry Paste

2 Cans Coconut Milk

3-4 Cups Chicken Broth

3 Limes

8 – 10 White Mushrooms

1 Red Pepper

1 Small Zucchini

1-2 Tbsp Chopped Fresh Basil

1 Stalk Lemon Grass (optional)

1 Tbsp Fish Sauce (optional)

3 or 4 Lime Leaves (optional)

Directions 

1. Slice the chicken into bite sized pieces. Then fry in oil, in a large pot with the fresh ginger.

2. Once the chicken is fully cooked, add the curry paste, basil and optional, fish sauce, lemon grass and lime leaves.

3. Add 1 can of coconut milk and stir until well combined.

4. Add the chicken broth.

5. Slice, then add the mushrooms, zucchini and red pepper.

6. Squeeze in the juice from 2 of the limes.

7. Add the second can of coconut milk, then let simmer for 1/2 hour to 1 hour.

8. Serve with a slice of lime and an optional side of rice or rice vermicelli noodles.

Note:

I use homemade chicken broth, which tends to be thicker than store bought chicken broth. If you’re using store bought, you may want to add less depending on how thick you like your soup. If you use homemade chicken broth you may need to add a little water depending on how thick your broth is.

Thai Coconut Curry Soup With Chicken

If you liked this recipe for Thai Coconut Curry Soup, Then you may also like these recipes for Thai Peanut Salad, Spicy Green Pea Coconut Curry Soup, Roasted Cauliflower Corn Chowder or Chicken Satay (Chicken with Thai Peanut Sauce)

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