Posts Tagged ‘Gluten Free Soup’

Tomato Soup with Roasted Cauliflower Crumble

Monday, October 6th, 2014

From our food contributor, Shaina Olmanson.

Tomato Soup with Roasted Cauliflower Crumble #recipe via MomAdvice.com This tomato soup and grilled cheese combo gets an update in the form of golden brown roasted cauliflower florets. It’s just the right combination of classic and new just in time for fall.

I’m giving in, but not without a bit of stomping my feet and audible sighing. Autumn is here, and with it there is a crispness to the air that didn’t accompany my summer evenings. I find myself continually reaching for my sweaters, and although they’re still kicking out a few tomatoes, the production in my garden is slowing mightily.

I even wore boots last week, pulling them from the closet where they sat all summer as I ran around in sandals and low profile tennis shoes, skipping along the pavement in the sunshine. I zipped them up over my jeans and stared in the mirror at my sweatered reflection before heading to the market. There I grabbed as many tomatoes as I could find, hauling them to my car and then home where I rinsed them and diced them and stewed them in a large pot, trying to preserve the flavors of summer for the winter that is just around the corner.

Tomato Soup with Roasted Cauliflower Crumble #recipe via MomAdvice.com

At the end of the session, several pots of tomatoes later, I let the final batch cook down a bit longer, added a sautéed onion and some herbs, and then blended it together as the oven warmed the house right as the sun started to fade. I suppose fall isn’t so bad when it means the return of oven-warmed rooms and the smells that come with baking and roasting.

This soup gets a bit of a twist by placing the roasted cauliflower right on top. Cut your cauliflower into tiny florets so that they can suspend themselves right at the top of the bowl, just getting a bit of a dunk in the thick tomato broth.

Tomato Soup with Roasted Cauliflower Crumble
Author: 
Recipe type: soup
Serves: 6
 
Ingredients
  • 2 tablespoons olive oil
  • ½ cup minced yellow onion
  • 2 cloves garlic, minced
  • 32 ounces stewed tomatoes
  • ½ cup water
  • 3 tablespoons minced basil
  • 2 cups milk
  • kosher salt to taste
  • For the roasted cauliflower:
  • 3 cups cauliflower florets
  • 2 tablespoons olive oil
  • 2 tablespoons fresh oregano
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Instructions
  1. In a large pot, heat the oil over medium heat. Add the onion and cook for5 minutes until translucent. Stir in the garlic.
  2. Add the stewed tomatoes and the water and bring to a boil. Reduce heat and and simmer for 25 minutes.
  3. While the tomatoes are simmering, preheat oven to 425ºF. In a large bowl, toss together the cauliflower, olive oil, oregano, honey, salt, and pepper. Spread on a baking sheet and bake for 30 minutes or until golden brown and cooked through, stirring once.
  4. When the tomatoes have simmered for 25 minutes, remove from heat and blend in a blender until smooth. Pour back into the pot and heat over medium-low heat, stirring in the milk, basil, and salt. Cook until hot, but do not boil.
  5. Serve with cauliflower sprinkled over the tops of the soup bowls.

 

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Hazelnut Soup Recipe

Monday, March 24th, 2014

From our food contributor, Diana Bauman. It's Hazelnut Soup | momadvice.com Rapunzel, It’s Hazelnut Soup! Sorry, I couldn’t help myself. Whenever I think of hazelnut soup, I’m reminded of one of my favorite Disney movies about a beautiful princess and her long silky hair. Along with a dreamy guy, a cast iron skillet, and parsnips… what’s not to love? Honestly, the first time I saw this movie I was more intrigued with the mention of hazelnut soup than the rest of the movie. Rapunzel’s fake mother brought home parsnips after a trip to town in order to make her hazelnut soup. I happen to love parsnips and hazelnuts so I knew this was a soup I had to recreate… animated or not. Parsnips are carrot-like root vegetables that contain vitamins, minerals and nutrients, most notably fiber, folate, potassium and vitamin C. They’re in season during the late fall and winter. They’re sweet, yet can have a bit of bite to them. Large parsnips can have a bitter center which is best removed before cooking. They taste great mixed into stews, soups, and any other way you would normally use a potato or other root vegetable. I tell you what, when I saw one of my favorite vendors at my farmers market selling freshly harvested parsnips in the fall, I stocked up and purchased about 15lbs of them to carry me through the winter. They keep wonderfully in the crisper and actually get sweeter over time. When I purchased them, I knew right away that I was going to be using some of them to make a comforting batch of hazelnut soup.

Hazelnut Soup

It's Hazelnut Soup | momadvice.com I usually make this rustic hazelnut soup once or twice during the winter season – thick and silky, just the way I like it. In order to create complexity, I start by sautéing onions in a cast iron dutch oven until they’re caramelized, deep and sweet. While the onions are caramelizing, I roast the hazelnuts to deepen their flavor. Once the onions are caramelized, I deglaze the pot by adding a bit of homemade beef broth. To the pot, I then add the parsnips, carrots, a potato, some of the roasted hazelnuts, seasonings, and a fair share of more broth. If you decide to use store bought organic broth, be aware that it won’t have as much depth and character as one made over a stovetop and simmered for 24 hours. If something like this intimidates you, I promise, you’ll be surprised at how simple it is to make and the nutrients inside will be unlike anything that can be purchased at a store. Once the additional broth has been added, the vegetables are covered and simmered until tender. Once tender, a bit of milk or cream is added to the soup and is then ready to be served with a dollop of sour cream and sprinkled with roasted hazelnuts. This soup serves beautifully with a green salad and a hunk of crusty bread (or not… if you’re gluten free).

It's Hazelnut Soup
Author: 
Serves: 4-5
 
A rustic hazelnut soup made with parsnips and roasted hazelnuts.
Ingredients
  • 2 large yellow onions, sliced
  • 3 tbls butter
  • 3 parsnips, roughly chopped
  • 1 potato, roughly chopped
  • 2 carrots, roughly chopped
  • 1 cup hazelnuts, roasted, divided
  • 4¼ cups beef broth, divided
  • 1 tsp salt
  • dash of fresh cracked pepper
  • 1 tbls fresh thyme leaves
  • 1 cup milk
  • chopped hazlenuts to garnish
  • sour cream to garnish
Instructions
  1. In a large pot or dutch oven, over medium heat, melt the 3 tbls butter and add the onions. Stir the onions into the butter and allow to gently cook for 20-25 minutes or until the onions caramelize to a deep golden brown, stirring them along the way.
  2. Once Caramelized add ¼ cup beef broth to deglaze the pan.
  3. Once deglazed, mix in the parsnips, potato, carrots, ¾ cup hazelnuts, the rest of the broth, salt, pepper, and thyme leaves. Bring to a boil, lower the heat, and then cover and simmer for 20-25 minutes or until the vegetables are tender.
  4. Once tender, with an immersion blender or working in batches using a blender, puree the contents of the pot. If using a blender, return the puree to the pot over medium heat.
  5. Add 1 cup milk and stir through. Simmer for an additional 5 minutes.
  6. Serve with a dollop of sour cream and sprinkled with roasted hazelnuts

Do you enjoy soups? Share with us, what’s your favorite comforting soup during this season?

 

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Gluten-Free Chicken Noodle Soup

Friday, February 7th, 2014

Gluten-Free Chicken Noodle Soup from MomAdvice.com

Going gluten-free is proving to be a fun adventure for me in the kitchen. This gluten-free chicken noodle soup recipe is just one example of an old family favorite that has been transformed into a delicious gluten-free version.

This week Walmart challenged me to create a great cold weather dish that you could create from items they have at their store. One of my favorite things to create with their ingredients is a weekly batch of soup. Not only is it the perfect cold weather dish, but it is the perfect “convenience food,” that I love to have on hand for nights when I don’t feel like cooking.

Gluten-Free Chicken Noodle Soup from MomAdvice.com

One item that I buy frequently there is their rotisserie chickens for all of my chicken-filled soups. It saves me some cooking time and I find that they bring a lot of flavor to my easy weeknight soups. They are priced at $4.98, which is about the same price as buying a whole chicken and cooking it from scratch, so I find it to be a good soup investment.

Gluten-Free Chicken Noodle Soup from MomAdvice.com

My biggest challenge has been finding a pasta that tastes like my old familiar white-floured starchy friend. We have sampled every variety of noodles under the son from corn blends to quinoa blends to rice blends. When I posted on Instagram that I was still on the hunt, Tinkyada was the brand that fellow gluten-free friends recommended. Friends, let me tell you, this was the closest pasta I have ever tasted to the real deal. The best part is that it is strongly made so it can withstand being reheated, unlike the other blends that fell apart in my soup.

I had been hunting for this in the pasta aisle at our store, but it is not in the pasta aisle. This pasta is over with the other gluten-free specialty foods, on the end of one of the candy aisles in our store. A pound of this was $2.87, while the fancier and not as appetizing pastas, were costing me over $4 and did not contain a pound.

For a pasta-filled soup, you only need half the bag (or approximately two cups of pasta). Since everything seems to cost an arm and leg if it is marked gluten-free, this is a pasta we all loved AND didn’t cost a fortune! Winning, I say!

Gluten-Free Chicken Noodle Soup from MomAdvice.comGluten-Free Chicken Noodle Soup from MomAdvice.comGluten-Free Chicken Noodle Soup from MomAdvice.com

To me, this looks like the perfect bowl of soup. I thought I would never have a good chicken noodle soup again after this gluten-free debacle of mine, but I am mourning the loss of my soup no more.

It is the ultimate cold weather comfort food dish! I hope you enjoy this one as much as we have!

Gluten-Free Chicken Noodle Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A gluten-free chicken noodle soup that is the ultimate cold weather comfort food dish. One pot serves many, so share this with someone in need!
Ingredients
  • 2 cups Tinkyada Rice Pasta Elbows
  • 2 tablespoons of olive oil
  • 2 stalks chopped celery
  • 3 chopped carrots
  • 3 tablespoons chopped garlic
  • 12 cups low-sodium chicken broth
  • 1 rotisserie chicken
  • Salt & pepper to taste
  • fresh parsley
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add gluten-free elbows and cook 12-14 minutes. Drain and rinse with water. Set aside.
  3. Meanwhile, in a large saucepan or Dutch oven, saute the carrots and celery in two tablespoons of olive oil for five minutes to start your soup base. Add garlic at the end (to prevent burning)
  4. Add your rotisserie chicken and any drippings form the chicken to the pot, directly on top of your vegetables. Pour your chicken broth directly over the chicken to incorporate all of the good flavors.
  5. Heat up broth and bring it to a simmer.
  6. Reduce heat, cover, and simmer 15 minutes.
  7. Pull out your chicken and set aside to dice.
  8. Stir in noodles and diced rotisserie chicken, and heat through.
  9. Toss in a handful of fresh chopped parsley and ladle into bowls.

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