Welcome to my kitchen, where culinary creativity meets wholesome, heartwarming comfort. Today, I’m excited to share with you a recipe that has become a staple in my home – Annie’s Gluten-Free Soup. Whether you’re on a gluten-free diet or simply looking for a delicious and nutritious soup to warm your soul, this recipe has got you covered.

Picture this: a steaming bowl of fragrant, hearty soup that’s as comforting as a cozy blanket on a chilly evening. As a professional food writer and chef who’s passionate about crafting healthy, flavorful dishes, I’ve honed this recipe to perfection. Now, I invite you to join me on a culinary journey where we’ll delve into the art of making a soup that’s not only gluten-free but also bursting with flavor and goodness.

In the following sections, we’ll explore the carefully selected ingredients, the step-by-step cooking process, and my personal tips and tricks to elevate this soup to a whole new level. So, grab your apron, tie it snugly, and let’s embark on this delightful culinary adventure together. Annie’s Gluten-Free Soup awaits – let’s get started!

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Recipe Ingredients:

For Annie’s Gluten-Free Soup, you’ll need

4 cups gluten-free vegetable broth
Choosing a high-quality gluten-free vegetable broth is crucial to infuse the soup with rich flavors. Opt for a low-sodium version to have better control over the soup’s salt content.

2 large carrots, diced
Carrots lend a natural sweetness and vibrant color to the soup. They add a refreshing and earthy note that complements the other ingredients beautifully.

2 stalks of celery, chopped
Celery provides a subtle, aromatic base to the soup. Its mild, slightly peppery taste adds a lovely dimension to the overall flavor profile.

1 medium onion, finely chopped
Onion acts as a flavor enhancer and creates a solid base for the soup. When sautéed to a golden brown, it imparts a wonderful depth and sweetness to the soup.

3 cloves of garlic, minced
Garlic, with its pungent aroma and bold flavor, elevates the taste of the soup. It’s a must-have for adding that distinctive savory character.

2 cups broccoli florets
Broccoli brings a burst of color, nutrition, and a slightly bitter taste, creating a delightful balance in the soup.

1 can (14 ounces) diced tomatoes, undrained
Canned tomatoes are a time-saving addition that lends a tangy, slightly acidic note to the soup. They also contribute to the soup’s consistency.

2 tablespoons olive oil
A good quality olive oil not only prevents ingredients from sticking to the pan but also infuses a subtle richness into the soup.

Herbs and Spices:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- These herbs and spices are the soul of the soup, providing an aromatic blend of flavors that tantalize the taste buds.

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Ingredients Notes:

Selecting the right ingredients is the heart of crafting a delectable gluten-free soup. Opt for organic and fresh produce whenever possible, ensuring the flavors are at their peak. When it comes to quinoa, make sure to rinse it thoroughly before cooking to remove any bitter saponins. As for the broth, choose one with a robust vegetable flavor, enhancing the soup’s taste without overwhelming the other components. Fresh, crisp vegetables like carrots, celery, and broccoli bring a delightful crunch and a burst of nutrients, making the soup both tasty and healthy. Finally, embrace the magic of herbs and spices – a pinch of thyme, a dash of oregano, and the perfect seasoning with salt and pepper will transform this soup into a masterpiece of flavors.

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How to Make This Recipe:

Step 1: Preparing the Quinoa:

Begin by rinsing the quinoa under cold running water to remove any bitter saponins.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water.
Bring the quinoa to a boil, then reduce the heat to low and let it simmer, covered, for 15-20 minutes or until all the water is absorbed and the quinoa is tender.
Once cooked, fluff the quinoa with a fork and set it aside.

Step 2: Sautéing the Aromatics:

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the finely chopped onion and minced garlic. Sauté until the onion turns golden brown and the garlic is fragrant.

Step 3: Adding the Vegetables:

Incorporate the diced carrots and chopped celery into the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Toss in the broccoli florets and continue cooking for another 3-4 minutes.

Step 4: Introducing the Tomatoes:

Pour in the can of diced tomatoes (undrained) into the pot. Stir well to combine all the vegetables.

Step 5: Infusing Flavors with Herbs and Spices:

Sprinkle the dried thyme and oregano into the pot, stirring to distribute the flavors evenly.
Season with salt and pepper to taste. Adjust the seasoning according to your preference.

Step 6: Adding Quinoa and Vegetable Broth:

Transfer the cooked quinoa to the pot, stirring to mix it with the vegetables and spices.
Pour in 4 cups of gluten-free vegetable broth, ensuring all the ingredients are well submerged.

Step 7: Simmering to Perfection:

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to reach the desired tenderness.

Step 8: Checking and Adjusting:

Taste the soup and adjust the seasoning if needed, adding more salt and pepper as desired.

Step 9: Serving:

Ladle the hot soup into bowls and serve immediately.
Garnish with fresh parsley or a sprinkle of grated Parmesan cheese if desired.

Step 10: Enjoy!
Savor the hearty goodness of Annie’s Gluten-Free Soup, nourishing your body and soul with each delightful spoonful.

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Storage and Freezing Instructions:

Storage:

Annie’s Gluten-Free Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To ensure its freshness and flavor, allow the soup to cool to room temperature before storing. It’s important to refrigerate it promptly after serving. Always reheat the soup thoroughly before consuming.

Freezing:

Yes, you can freeze Annie’s Gluten-Free Soup for later enjoyment. Follow these steps for freezing:

Allow the soup to cool completely after cooking.
Transfer the soup into freezer-safe airtight containers, leaving some space at the top for expansion.
Seal the containers tightly and label them with the date of preparation.
Place the containers in the freezer.
The soup can be frozen for up to 2-3 months without significant loss of flavor or quality.

Thawing and Reheating:

When ready to enjoy, move the container of frozen soup to the refrigerator and let it thaw overnight.
Once thawed, transfer the soup to a pot and reheat it over medium heat, stirring occasionally, until it’s heated through.

Tips to Make This Recipe:

Dos:

Rinse Quinoa Thoroughly: Rinse the quinoa well to remove its natural bitter coating and achieve a clean, pleasant taste.
Use Fresh Vegetables: Opt for fresh, crisp vegetables to bring out the best flavors and textures in the soup.
Season Gradually: Season the soup gradually, tasting as you go, to achieve the perfect balance of flavors.

Don’ts:

Overcook the Vegetables: Avoid overcooking the vegetables to retain their crunch and nutritional value.
Overcrowd the Pan: Don’t overcrowd the cooking pan; sauté the vegetables in batches if needed to ensure even cooking.

Points to Remember:

Consistency Control: Adjust the vegetable broth as per your preferred consistency – more for a thinner soup and less for a thicker one.
Personalize Your Soup: Feel free to add your favorite vegetables or experiment with additional spices to tailor the soup to your taste.
Be Patient: Let the soup simmer on low heat to allow the flavors to meld, creating a more delicious end result.
Reheat Gradually: When reheating, warm the soup gently over medium heat to avoid altering its texture and taste.

Frequently Asked Questions:

Can I substitute quinoa with another grain?

Yes, you can substitute quinoa with rice, millet, or buckwheat for a different gluten-free option, but note that the cooking times may vary.

Is it possible to make this soup ahead of time?

Absolutely! You can prepare the soup in advance and store it in the refrigerator for 3-4 days or freeze it for up to 2-3 months.

Can I use fresh tomatoes instead of canned ones?

Yes, you can use fresh tomatoes. Use approximately 1 ½ cups of chopped fresh tomatoes in place of a 14-ounce can of diced tomatoes.

How do I adjust the soup’s thickness to my liking?

To adjust the thickness, simply add more or less vegetable broth as per your preference until you achieve the desired consistency.

Is it possible to make this soup in a slow cooker?

Certainly! After sautéing the aromatics, transfer the mixture to a slow cooker, add the remaining ingredients, and cook on low for 6-8 hours.

Can I add protein to this soup?

Absolutely! You can add cooked chicken, tofu, or beans to boost the protein content and make the soup more filling.

Annies Gluten Free Soup

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time