By Guest Blogger Tracy Huneycutt

One of my family’s favorite things about the cooler weather is adding a variety of soups to our dinner menu. Soups are so versatile! Simpler soups can be easily prepared on busier nights, or soups can be made with great care and lots of ingredients during slower days. They can be prepared in a Crock Pot or a Dutch oven, leftovers usually freeze well, and soups are a great way to add protein and vegetables to your diet. Finally, soups fill you up and keep you warm on cold evenings.

I wanted to share a collection of some of my favorite soup recipes. Although there are some fall flavors that I do not care for (sorry, butternut squash fans,) I try to rotate a variety of soups into our fall and winter recipe routine. My husband has Celiac disease, so all of these soups are either naturally gluten-free, or can be made gluten-free with a few substitutions.

White Chicken Chili

This recipe was given to me by a former co-worker over a decade ago. I memorized it over the years because of how often we make it. We serve ours topped with tortilla chips and shredded Monterrey Jack cheese.

  • 1 rotisserie chicken, shredded (or you can boil several chicken breasts, then shred them)
  • 16 oz salsa
  • 5 cans of Great Northern Beans (I have found that Bush’s holds up the best)
  • chicken broth (1 cup if you like thicker soups; 2 cups if you prefer it thinned out a bit)
  • 8 oz Monterrey Jack cheese, shredded or cubed
  • 8 oz Pepper-jack cheese, shredded or cubed
  • 2 tsp cumin
  • 5 tsp chili powder

Place all ingredients in a Dutch oven, heat on low, and stir occasionally until the cheese is melted through.

Keto White Chicken Chili

Speaking of White Chicken Chili, we recently made this soup for a fall get-together. Several of our friends follow a Keto diet, and this soup was a crowd-pleaser. It is tasty and easy to make and will definitely become part of our dinner menu rotation.

  • 4 cups shredded chicken (I used a rotisserie chicken)
  • 5 tsp chili powder
  • 5 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp cumin
  • Salt to taste
  • Pepper to taste
  • 6 tbsp butter
  • 1-2 cloves minced garlic
  • ½ cup green chopped green onion, white & green parts separated
  • ¾ cup chicken broth
  • 2 cups heavy cream
  • 4 oz. cream cheese, softened
  • 1 tsp sriracha
  • 5 cups shredded Monterey Jack cheese
  • 2 4-oz cans diced green chiles

In a large bowl, combine the shredded chicken with the chili powder, onion powder, garlic powder, cumin, salt, and pepper.

In a stock pot or Dutch oven, melt butter over medium heat. Add garlic and white parts of green onion. Cook until fragrant, about 3 minutes.

Add chicken broth, heavy cream, cream cheese, and sriracha to pot. Bring to a simmer and cook until cream cheese is melted. Add the seasoned chicken, Monterrey Jack cheese, and diced green chiles. Stir together.

Reduce heat to low and cook, stirring occasionally, for 20 minutes. Make sure to keep an eye on the chili so it does not burn. Season with salt and pepper to taste. Garnish with green parts of green onions and serve warm.

Spicy Lasagna Soup

I love this soup! It does require a bit of time to prepare, but it’s worth it. We substitute gluten-free lasagna noodles and omit the red bell peppers (because we unfortunately cannot handle them at our age!) The soup still tastes amazing despite these changes. We top ours with shredded Parmesan cheese and serve alongside gluten-free garlic toast.

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • ½ cup chopped celery
  • 2 red bell peppers, chopped
  • 6 cloves garlic, chopped
  • ½ lb ground beef
  • ½ lb spicy Italian sausage
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 2 tsp dried thyme
  • ½ tsp red pepper flakes
  • ½ cup tomato paste
  • ½ cup dry white wine (we substitute white wine vinegar)
  • 4 cups chicken broth
  • 28 oz can crushed tomatoes
  • ½ cup heavy cream
  • 1 cup shredded provolone cheese
  • ½ cup grated parmesan cheese
  • 8-12 lasagna noodles, broken into pieces

Heat the olive oil in a large Dutch oven over high heat. Add the onion, celery, and red bell pepper, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook an additional minute.

Add the beef and sausage, season with salt and pepper. Cook, breaking up the meat as it cooks, until browned, about 10 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes, and cook for 5 minutes. Pour in the wine/wine vinegar. Add the crushed tomatoes and broth. Season with salt and pepper. Cook 10-20 minutes until thickened slightly.

Stir in the cream and cook until warmed through, about 10 minutes.

Meanwhile, boil the noodles until al dente. Drain and add back to the pot with the cheese.


Baked Potato Soup

We top our Baked Potato Soup with crumbled bacon and chopped chives, and I substitute gluten-free flour. This recipe gives the option to puree the soup after cooking; we prefer our potato soup a little chunkier, so we leave the bigger pieces.

  • 4 large russet potatoes
  • ¾ tsp salt
  • 6 slices thick cut bacon
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • ¼ cup flour
  • 5 cups chicken broth
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ tsp pepper
  • 2 cups shredded cheddar cheese
  • 1/8 cup chives, finely diced

Keep the cheese, half and half, and sour cream at room temperature until ready to use.

Cut the bacon into 1” squares. Cook in a large pot over low heat, stirring occasionally. Remove and set aside once crisp. Leave 2 tbsp of drippings in the pot.

While the bacon cooks, peel the potatoes and cut them into 1” cubes. Add to a stock pot and cover the potatoes with 1” of water. Add the salt and boil gently for about 20 minutes (until fork tender.) Drain, then gently mash. Set aside.

Add the diced onion to the pot with the bacon drippings, and cook until softened, about 5 minutes.

Add the garlic and butter and cook for 1 more minute.

Whisk in flour, use a silicone spatula to stir as the flour cooks for a full minute.

Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot.

Slowly add the half and half. Bring to a boil, then reduce to a simmer.

Stir in the potatoes, then mix in the sour cream and pepper.

Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches.

Gradually sprinkle with shredded cheese and stir until combined.


French Onion Soup

This soup requires an all-day oversight process. The aroma of the onions will fill your home, so I normally close all interior doors while it cooks to minimize the smell. However, for French Onion Soup lovers, the time and prep-work are worth it. I use gluten-free ciabatta rolls, sliced in half, for the bread.

  • 3 pounds sweet onions, thinly sliced
  • 3 tbsp unsalted butter, melted
  • 2 tsp brown sugar
  • Salt and pepper
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups beef stock
  • 2 tsp sherry vinegar
  • 12 oz. French baguette, sliced
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded asiago cheese

Place sliced onions at the bottom of a 6 qt slow cooker.

Stir in the melted butter, brown sugar, and 1 tsp salt. Top with thyme and bay leaf. Cover and cook on high heat for 8-10 hours, or until the onions are caramelized and browned.

Stir in beef stock and sherry. Season with salt and pepper. Cover and cook on high heat for 2-3 hours, or until heated through. Remove and discard the thyme and bay leaf.

Preheat oven to broil. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.

Divide soup into ovenproof bowls. Place onto a baking sheet. Top each bowl with a baguette slice, and sprinkle with the cheeses. Place into oven and broil for about 2 minutes, until the cheese is melted.

Crock Pot Tortellini Soup with Sausage

Various food retailers sell gluten-free refrigerated cheese tortellini; we have found a gluten-free and vegan brand at Whole Foods that we really like. It holds up well in this soup.

  • 16 oz. Italian sausage
  • ½ medium onion, chopped
  • 2 medium carrots, sliced or chopped
  • 2 sticks of celery, chopped finely
  • 4 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 14 oz can diced tomatoes (do not drain)
  • 4 cups chicken broth
  • 2 9 oz packages of refrigerated cheese tortellini
  • ¾ cup heavy whipping cream
  • 2 cups (packed) fresh baby spinach
  • Salt and pepper

Add the sausage and chopped onion to a skillet. Saute for about 7 minutes. Add the garlic towards the end so it doesn’t burn. Spoon out most of the fat and add the sausage mixture to the Crock Pot.

Chop your carrots and celery. Add all ingredients to the Crock Pot except the tortellini, spinach, cream, and salt and pepper. Cook on low for 7-8 hours, or on high for 4-5 hours.

About 30 minutes before serving, add the cheese tortellini, cream, and spinach, then set the Crock Pot to high. Give an occasional stir. Season with salt and pepper prior to serving.

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