Creamy Gluten Free Broccoli Soup 

This soup is a favorite in our house. Even the kids that otherwise will not eat broccoli, cheer when they see this soup on the supper table. It is such a comforting meal on cold winter evenings! 

As a bonus, it is a cinch to make if I’m in a hurry or need something last minute. It takes about 30 min. start to finish. 

  
This recipe will feed a family of six, so feel free to cut it in half. Or just serve the leftovers the next day. It’s just as good the second day. 

1 package fresh broccoli, about 3 heads. 

1 chopped onion 

3-4 cups milk

4-5 Tablespoons cornstarch 

Approx. 1-1 1/2 c. Velveeta cheese

1 tsp. dried parsley 

Salt n pepper to taste

Optional:

1/2 lb. bacon, cooked and chopped

Or 1 cup ham cubes, cooked n chopped

Wash and cut up broccoli to your preference. Put it in a large soup pot or Dutch oven with a small amount of water.  

 
Add chopped onion. Or not, if you don’t like onions.  

 
Cover and steam. Do not over cook them at this point. You want them still crunchy, because they will get a lot softer later on. Drain. 

Now mix 4-5 tablespoons of cornstarch into about 3-4 cups of milk. I give you only approximate amounts here because it really depends on how thin or thick you like your soup.  

 Make sure the cornstarch is thoroughly mixed into the milk. You don’t want lumps. Then add the milk to the broccoli in your soup pot. Turn the heat to medium. You’re gonna have to keep this stirred as it gets hot, or you will end up with clumps of gelled cornstarch which is not good. If it doesn’t seem as thick as you’d like, don’t worry, adding cheese will thicken it up more and give it that nice creamy texture. 

Once it has warmed and thickened turn heat to low to simmer. Now add your cheese. I cut mine in chunks so it melts faster.  

  Then add your meat, if you want.  It’s perfectly good without and easier on your budget. But I love some bacon in it, altho’ I’ve used ham and that is good as well. You could probably use leftover chicken or turkey as well. 

Add your parsley at this point and salt n pepper. Word of caution here- if using ham it may not need as much salt. My family likes to put crushed tortilla chips in their bowls of soup instead of crackers. Since the chips are loaded with salt, I don’t add much to the soup or the chips can make it way too salty!

Continue to occasionally stir the soup until cheese is fully melted. 

Serve and enjoy!

  

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GF Taco Soup

There is something so comforting about a hot bowl of soup on a cold winter evening. And the nice thing about soup is that it is usually a quick easy meal to put together. 

 This soup is a standby in our house. I keep the ingredients on hand at all times for a last minute supper idea, especially if we are getting sudden company and I need plenty of food. It is a delicious and fast meal!

 2 lbs. ground beef

1 onion

1 clove garlic, optional 

1 quart OR 2 (15oz) cans tomato juice

3 (15oz) cans of beans, black, kidney or chili beans

1 (15oz) can diced tomatoes 

1 (15oz) can whole kernel corn

1 packet taco seasoning 

1-2 tsp. chili powder

Salt and pepper to taste 

  
 I used frozen corn from my freezer here and also homemade taco seasoning, which I may post a recipe for sometime in the future. 

 First, put your meat in a large kettle. Chop your onion and garlic and fry with your meat.  

 
Once it’s nicely browned, you can drain the grease off, or not, if you used lean meat.  

 
 Dump all the other ingredients in now. Heat to almost boiling, stirring occasionally. When it’s hot, turn down and simmer until you’re ready to eat. You can eat it right away, but the flavor is better if you let it simmer for at least 15 min. 

  
Serve with crushed tortilla chips, sour cream and shredded cheese.