soup

Creamy Keto Mushroom Soup

September 1, 2019 by officially gluten free Leave a Comment

Creamy Keto Mushroom Soup

This Delicious Creamy Keto Mushroom Soup Recipe can be made Quickly on the Stove Top or can be Slowly Simmered in a Slow Cooker. It has a Rich and Hearty Flavour that will Satisfy any Mushroom Craving. It’s a Perfect Family Friendly Low Carb Dinner or Ready Made Lunch for Busy Work and School Days.

How To Make Creamy Keto Mushroom Soup

Start by dicing up, then frying the bacon in a large pot. Cook it for 2 – 3 minutes or until cooked through. Remove the bacon from the pot but leave the grease behind. Add 2 tbsp of butter and the minced garlic to the pot. Let cook for 1 minute. Add the sliced mushrooms and let fry until browned and tender, approximately 10 minutes.

Add the beef broth to the pot along with the cooked bacon. Let simmer for 10 minutes. Scoop out 1 cup of the mushrooms and set them aside. Using a blender or immersion blender, blend the beef broth and mushrooms until smooth (approx. 1 min). Return the soup to the pot, then add back in the remaining mushrooms. Bring back to a boil, then add the butter and heavy cream. Bring back to a boil again, then add in the shredded mozzarella cheese. Season with salt and pepper and the garlic powder. Stir until thoroughly combined. Let simmer on low for 20 – 30 minutes.

WHAT IS THE KETOGENIC DIET?

On Keto, 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 should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Creamy Keto Mushroom Soup

This Delicious Creamy Keto Mushroom Soup is an Affordable Keto Family Friendly Meal, that’s Easy to Make and Quick to Throw Together. The Recipe can be made with many Variations. You can use Chicken, Veggie or Mushroom Broth instead of the Beef Broth and you can use a Variety of Different Mushrooms. Some of my favourites are, Portobello mushrooms, Dry Porcini mushrooms and Shitake mushrooms.

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

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Creamy Keto Mushroom Soup. If you aren’t already following my Keto / Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join here and Follow me on Pinterest here.

Creamy Keto Mushroom Soup

“This Delicious Creamy Keto Mushroom Soup Recipe can be made Quickly on the Stove Top or can be Slowly Simmered in a Slow Cooker. It has a Rich and Hearty Flavour that will Satisfy any Mushroom Craving. It’s a Perfect Family Friendly Low Carb Dinner or Ready Made Lunch for Busy Work and School Days. “

Ingredients

2 Slices Bacon

6 Cups White Mushrooms (sliced)

2 Cloves Garlic

1/4 Cup + 2 Tbsp Butter (divided)

4 Cups Beef Broth (1 900 ml Pkg.)

1 Cup Heavy Cream

1/2 Cup Mozzarella Cheese

1 Tsp Garlic Powder

Salt & Pepper (to taste)

Directions

1. Dice up then fry the bacon in a large pot. Cook for 2 -3 mins or until cooked through. Remove the bacon from the pot but leave the grease behind. Add 2 tbsp of butter and the minced garlic to the pot. Let cook for 1 minute. Add the sliced mushrooms and let fry until browned and tender, approximately 10 minutes.

2. Add the beef broth to the pot along with the cooked bacon. Let simmer for 10 minutes. Scoop out 1 cup of the mushrooms and set them aside. Using a blender or immersion blender, blend the mushrooms and beef stock until smooth (approx. 1 min). Return the soup to the pot, then add back in the remaining mushrooms.

3. Bring back to a boil then, add the butter and heavy cream. Bring back to a boil again, then add in the shredded mozzarella cheese. Season with salt and pepper and the garlic powder. Stir until thoroughly combined. Let simmer on low for 20 – 30 minutes.

This Recipe Makes 6 cups of Creamy Keto Mushroom Soup.

Recipe Tips:

– If using store bought beef broth, you may not need to add any extra salt. Most Beef Broths are salted.

– The beef broth can be switched out for chicken, vegetable or mushroom broth and you can use a variety of different mushrooms. Some of my favourites are, portobello mushrooms, dry porcini mushrooms and shitake mushrooms.

– To make this soup in a slow cooker (crockpot) do steps 1 and 2 but put the soup into you slow cooker instead of putting it back into the pot. Add the butter and heavy cream and the shredded mozzarella cheese. Season with salt and pepper and the garlic powder. Stir until thoroughly combined. Let simmer on low for 4 – 6 hours.

NUTRITIONAL INFO

1 Batch of Creamy Keto Mushroom Soup = 6 Servings

Each Serving or 1 Cup of Soup =

209 Calories | 19.6 g Fat | 3 g Carbs | 0.4 g Fibre | 5.7 g Protein

2.6 g Net Carbs

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Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Creamy Keto Mushroom Soup, check out some of my other keto friendly recipes here:

Creamy Keto Mushroom Soup

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Creamy Keto Mushroom Soup

Save Print

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

This Delicious Creamy Keto Mushroom Soup Recipe can be made Quickly on the Stove Top or can be Slowly Simmered in a Slow Cooker. It has a Rich and Hearty Flavour that will Satisfy any Mushroom Craving. It's a Perfect Family Friendly Low Carb Dinner or Ready Made Lunch for Busy Work and School Days.

Author: Lyndsay Baker

Recipe type: Keto Low Carb Gluten Free Soup

Cuisine: American

Serves: 6 cups

Ingredients

2 Slices Bacon
6 Cups Sliced Mushrooms
2 Cloves Garlic
¼ Cup + 2 Tbsp Butter (divided)
4 Cups Beef Broth (1 900 ml Pkg.)
1 Cup Heavy Cream
½ Cup Mozzarella Cheese
1Tsp Garlic Powder
Salt & Pepper (to taste)

Instructions

Dice up then fry the bacon in a large pot. Cook for 2 -3 mins or until cooked through. Remove the bacon from the pot but leave the grease behind. Add 2 tbsp of butter and the minced garlic to the pot. Let cook for 1 minute. Add the sliced mushrooms and let fry until browned and tender, approximately 10 minutes.
Add the beef broth to the pot along with the cooked bacon. Let simmer for 10 minutes. Scoop out 1 cup of the mushrooms and set them aside. Using a blender or immersion blender, blend the mushrooms and beef stock until smooth (approx. 1 min). Return the soup to the pot, then add back in the remaining mushrooms.
Bring back to a boil then, add the butter and heavy cream. Bring back to a boil again, then add in the shredded mozzarella cheese. Season with salt and pepper and the garlic powder. Stir until thoroughly combined. Let simmer on low for 20 - 30 minutes.

Keto Tom Yum Soup

May 5, 2019 by officially gluten free Leave a Comment

Keto Tom Yum Soup

This Delicious Keto Thai Street Food Style Shrimp Tom Yum Soup is so Aromatic and Flavourful and Tastes just like the Tom Yum Soup You’d get in an Authentic Thai Restaurant. It has a yummy Spicy, Sour and Savoury Flavour and is Loaded with Shrimp, and Mushrooms.

Typically I only post recipes made with Easy To Find Ingredients but I couldn’t resist sharing this delicious Thai Style Soup with you. It’s my all time favourite soup. I’ll tell you it was a little difficult to track down all the ingredients but I was able to find all the ingredients in one place. If you’re Canadian…that store was Real Canadian Superstore. They even had Fresh Galangal and Lemongrass and the Lime Leaves which i had to get freeze dried in the herb and spice section. If you live in a rural area you might have a harder time finding what you need but you can always order online or use some of the replacements I mention below the recipe.

WHAT IS THE KETOGENIC DIET?

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.

Keto Tom Yum Soup

This recipe for Keto Tom Yum Goon Soup uses a homemade chicken bone broth instead of a shrimp based broth. I like the flavour the chicken broth adds but you can switch out the chicken broth for a shrimp based broth by boiling the shrimp heads and tails in water. The soup is also flavourful enough to be made with just water instead of broth if you’d prefer.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!! It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes these Awesome Keto Strawberry French Toast Cups , This delicious Keto Pizza Crust, or can be used to Make These Tasty Keto Pumpkin Cinnamon Rolls.

Keto Tom Yum Soup

“This Delicious Keto Thai Street Food Style Shrimp Tom Yum Soup is so Aromatic and Flavourful and Tastes just like the Tom Yum Soup You’d get in an Authentic Thai Restaurant. It has a yummy Spicy, Sour and Savoury Flavour and is Loaded with Shrimp, and Mushrooms.”

Ingredients

8 Cups Chicken Bone Broth (unsalted)

4 Stalks Lemongrass

2 Inch Chunk of Galangal

6 Kaffir Lime Leaves

4 Red or Green Thai Chillies

6 Cloves Garlic

1 Tsp Granulated Stevia

1/2 Cup Fish Sauce

1 Tbsp Salt

3/4 Cup Oyster Mushrooms

6 Limes or (1/4 cup lime juice)

1 Tbsp Thai Chili Sauce (optional)

1 Can Coconut Milk (optional)

1 lb Shrimp

Handful Cilantro

Directions

1. In a large pot over medium heat, bring the bone broth to a boil. Remove the outer leaves from the lemongrass stalks. Cut off the top of the stalks and cut the bottom into 2 inch slices. Use a knife to make some small gashes in the stalks, then throw them into the pot.

2. Cut off a (approx.) 2 inch sized piece of the galangal and cut it into slices. Add it in the pot, then coarsely break the kaffir limes leaves and throw them into the pot as well. Peel and add the whole garlic cloves. Then remove the stems and either slice or pound the chilies. For a less spicy soup try to remove some of the seeds before adding to the pot.

3. Add the salt, stevia and fish sauce then let boil for 10 minutes. Slice and add the oyster mushrooms. Squeeze in the juice from the limes, then stir in the can of coconut milk and Thai chilli sauce. Let simmer for 2-3 minutes. Prepare the shrimp by deveining and removing the heads or tentacles if needed. Add them to the soup. Let simmer for 6 – 8 minutes or until the shrimp is cooked through.

4. Finely chop and add the cilantro to the soup, then enjoy.

Recipe Tips:

– This soup can be made as a clear version by skipping the coconut milk.

– The shrimp can be replaced with sliced chicken or pork if desired.

– Galangal can be hard to find. You can replace it with ginger (although some people will tell you it’s not the same, it is similar) You can also just skip it.

– Kaffir Lime Leaves can also be hard to find. I found a freeze dried version in the herb section of my grocery store. If you can’t find any can use a small amount lime zest instead.

– To make the chicken bone broth, you start by covering chicken bones (I use a roasted chicken) with water in a large pot. Bring to a boil over medium heat. If the heat is too high the broth becomes cloudy. Boil for 1 to 2 hours, then use a strainer and bowl to remove all the bones from the broth.

– The bone broth can also be replaced with store bought chicken broth or you can use water instead if you prefer. You can also make a shrimp based broth by boiling the shrimp heads and skins in water.

– If you’re not able to find oyster mushrooms, you can use any type of mushroom instead.

NUTRITIONAL INFO

1 Batch of = 8 Servings

Each Serving / 1/8 of the Batch =

163 Calories | 5.1 g Fat | 1.4 g Carbs | 0.4 g Fibre | 24.3 g Protein

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Still Hungry? Check out These Keto Recipes:

Keto Strawberry French Toast Cups

Cheesy Keto Crab Rangoons

Keto Coconut Protein Pancakes

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Keto Tom Yum Soup

Save Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

This Delicious Keto Thai Street Food Style Shrimp Tom Yum Soup is so Aromatic and Flavourful and Tastes just like the Tom Yum Soup You'd get in an Authentic Thai Restaurant. It has a yummy Spicy, Sour and Savoury Flavour and is Loaded with Shrimp, and Mushrooms.

Author: Lyndsay Baker

Recipe type: Keto Thai Soup

Cuisine: Thai

Serves: 8 servings

Ingredients

8 Cups Chicken Bone Broth (unsalted)
4 Stalks Lemongrass
2 Inch Chunk of Galangal
6 Kaffir Lime Leaves
4 Red or Green Thai Chillies
6 Cloves Garlic
¾ Cup Oyster Mushrooms
1 Tsp Granulated Stevia
½ Cup Fish Sauce
6 Limes
1 lb Shrimp
1 tbsp Salt
1 Tbsp Thai Chili Sauce (optional)
1 Can Coconut Milk (optional)
Handful Cilantro

Instructions

In a large pot over medium heat, bring the bone broth to a boil. Remove the outer leaves from the lemongrass stalks. Cut off the top of the stalks and cut the bottom into 2 inch slices. Use a knife to make some small gashes in the stalks, then throw them into the pot.
Cut off a (approx.) 2 inch sized piece of the galangal and cut it into slices. Add it in the pot, then coarsely break the kaffir limes leaves and throw them into the pot as well. Peel and add the whole garlic cloves. Then remove the stems and either slice or pound the chilies. For a less spicy soup try to remove some of the seeds before adding to the pot.
Add the salt, stevia and fish sauce then let boil for 10 minutes. Slice and add the oyster mushrooms. Squeeze in the juice from the limes, then stir in the can of coconut milk and Thai chilli sauce. Let simmer for 2-3 minutes. Prepare the shrimp by deveining and removing the heads or tentacles if needed. Add them to the soup. Let simmer for 6 - 8 minutes or until the shrimp is cooked through.
Finely chop the cilantro to the soup, then enjoy.

Keto Crockpot Broccoli Soup

October 9, 2018 by officially gluten free Leave a Comment

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!!!

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 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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If you liked this recipe for Keto Crockpot Broccoli Soup, then you may also like these recipes for:

Keto Fathead Stuffing

Keto Pumpkin Cinnamon Rolls

Easy Keto Mushroom Gravy

Keto Beef Enchiladas

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Keto Crockpot Broccoli Soup

Save Print

Prep time

15 mins

Cook time

2 hours 30 mins

Total time

2 hours 45 mins

Author: Lyndsay Baker

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

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.
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

August 15, 2018 by officially gluten free Leave a Comment

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.

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 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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If you liked this recipe for Naked Wonton Soup, then you may also like these recipes for:

Keto Beef Enchiladas

Keto Snickerdoodle Woopie Pies

Easy Keto Cheese Sauce

Keto Buffalo Chicken Taquitos

Let’s Connect on Social Media

Naked Wonton Soup

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Lyndsay Baker

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

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.
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.)
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.
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

June 2, 2016 by officially gluten free 9 Comments

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

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.

If you liked this recipe for Creamy Gluten Free Tomato Soup, then you may also like these recipes:

Gluten Free Beef Stew

Gluten Free Peanut Butter Cookies

Vanilla Chai Protein Shake

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Creamy Gluten Free Tomato Soup

Save Print

Prep time

2 mins

Cook time

25 mins

Total time

27 mins

Author: Lyndsay Baker

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

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

November 27, 2015 by officially gluten free Leave a Comment

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.

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

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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If you liked this recipe for Turkey Soup, then you may also like these recipes:

Gluten Free Stuffing

Baked Apple Pie Rice Paper Rolls

Low Carb Pumpkin Cinnamon Rolls

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Gluten Free Turkey Soup

Turkey Soup

Save Print

Prep time

10 mins

Cook time

1 hour 5 mins

Total time

1 hour 15 mins

Easy Homemade Bone Broth Gluten Free Turkey Soup Recipe

Author: Lyndsay

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

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.
Slice the zucchini into very thin slices. Add it to the pot along with the cooked turkey.
Add the turkey stock, then salt and pepper and basil.
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

November 13, 2015 by officially gluten free 11 Comments

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

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.

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

Chicken Zoodle Soup

Thai Coconut Curry Soup

Vegetable Borscht

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Pinterest/OfficiallyGF

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Chicken Zoodle Soup

September 17, 2015 by officially gluten free 14 Comments

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.

If you loved this Gluten Free recipe for Chicken Zoodle Soup, you may also love these recipes for:

Gluten Free Broccoli Cheddar Soup,

Gluten Free Cream of Vegetable Soup,

Thai Coconut Curry Soup

Mango Salad Rolls

Lets Connect on Social Media

Facebook/OfficiallyGlutenFree

Twitter/OfficiallyGF

Pinterest/OfficiallyGF

Instagram/Officiallyglutenfree

Vegetable Borscht

August 27, 2015 by officially gluten free 2 Comments

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.

If you loved this Easy Gluten Free Recipe for Vegetable Borscht, you may also love these recipes for:

Gluten Free Broccoli Cheddar Soup

Gluten Free Cream of Vegetable Soup

Thai Coconut Curry Soup

Chicken Zoodle Soup

Grilled Chili Lime and Pineapple Shrimp

Lets Connect on Social Media

Facebook/OfficiallyGlutenFree

Twitter/OfficiallyGF

Pinterest/OfficiallyGF

Instagram/Officiallyglutenfree

Spicy Green Pea Coconut Curry Soup

May 14, 2014 by officially gluten free 11 Comments

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.