#warmingsoup

This warm and comforting gluten-free Winter Minestrone soup is made with a variety of vegetables and gluten-free pasta. It's great for staying warm in the winter.

Ingredients: 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 zucchini, diced. 1 cup green beans, chopped. 1 can 14 oz diced tomatoes. 6 cups gluten-free vegetable broth. 1 cup gluten-free pasta e.g., rice pasta. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 cups kale, chopped. 1 can 15 oz cannellini beans, drained and rinsed. Grated Parmesan or dairy-free alternative for topping optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until fragrant. Add diced carrots, celery, zucchini, and green beans. Cook for 5-7 minutes until they begin to soften. Stir in the diced tomatoes and cook for another 2 minutes. Pour in the gluten-free vegetable broth and add gluten-free pasta, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the pasta is al dente. Add chopped kale and cannellini beans, simmer for an additional 3-4 minutes until the kale is wilted. Remove the bay leaf and discard. Serve hot, optionally topped with grated Parmesan or dairy-free alternative. Enjoy your hearty and gluten-free Winter Minestrone!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the creamy comfort of this classic tomato basil soup, perfect for chilly days or anytime you crave a comforting bowl of goodness.

Ingredients: 1 can 28 ounces whole peeled tomatoes. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 cup vegetable broth. 1/2 cup heavy cream. Salt and pepper, to taste. 1/4 cup fresh basil leaves, chopped. Grated Parmesan cheese, for garnish.

Instructions: In a blender, puree the canned tomatoes until smooth. In a pot, heat olive oil over medium heat. Add diced onion and garlic, saut until softened. Add the pureed tomatoes and vegetable broth to the pot. Bring to a simmer. Stir in heavy cream and season with salt and pepper to taste. Simmer for another 5-10 minutes. Remove from heat and stir in chopped basil leaves. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

A rich and velvety roasted butternut squash soup, perfect for a cozy meal. The roasting adds depth to the flavor, while the touch of nutmeg and thyme enhances the overall warmth of this comforting soup.

Ingredients: 1 medium-sized butternut squash, peeled, seeded, and diced. 1 small onion, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 teaspoon dried thyme. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 1/2 cup heavy cream optional. Toasted pumpkin seeds for garnish.

Instructions: Preheat oven to 400F 200C. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread squash on a baking sheet and roast for 25-30 minutes, until golden and tender. In a large pot, heat the remaining olive oil over medium heat. Saut onions until translucent. Add minced garlic and saut for an additional minute. Add roasted butternut squash, vegetable broth, thyme, and nutmeg to the pot. Bring to a simmer. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches. Season with salt and pepper to taste. Stir in heavy cream if desired. Simmer for an additional 5-10 minutes, allowing flavors to meld. Serve hot, garnished with toasted pumpkin seeds.

Prep Time: 15 minutes

Cook Time: 40 minutes

This slow cooker beef stew is comfort food at its finest. Tender chunks of beef, hearty vegetables, and savory herbs come together in a rich and flavorful broth. Perfect for a cozy dinner on a cold day.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 4 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a bowl, toss beef with flour until coated. Place beef, potatoes, carrots, onion, and garlic in the slow cooker. Add diced tomatoes, beef broth, thyme, rosemary, salt, and pepper. Stir ingredients to combine. Cover and cook on low for 8 hours or until beef is tender.

Prep Time: 15 minutes

Cook Time: 480 minutes

Rich flavors from roasted tomatoes and red bell peppers are brought out by a blend of fragrant fresh herbs in this tasty and comforting soup. Ideal for a cozy meal.

Ingredients: 4 large tomatoes, halved. 2 red bell peppers, halved and seeded. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh basil and parsley for garnish.

Instructions: Preheat the oven to 400F 200C. Place the tomatoes and red bell peppers on a baking sheet, cut side up. Drizzle with olive oil and sprinkle minced garlic over them. Roast in the oven for 30-40 minutes or until vegetables are charred and tender. In a large pot, saut the chopped onion in olive oil until translucent. Add roasted tomatoes, red bell peppers, and garlic to the pot. Pour in vegetable broth and add dried oregano and thyme. Bring to a simmer and let it cook for 15-20 minutes. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Serve hot, garnished with fresh basil and parsley. Enjoy your Roasted Tomato and Red Pepper Soup with Fresh Herbs!

Prep Time: 15 minutes

Cook Time: 50 minutes

Tender beef and juicy tomatoes come together in this hearty soup to make a tasty and filling meal. It's great for warming up on a cold day or making for a comforting dinner.

Ingredients: 500g tender beef chunks. 5 ripe tomatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 cup water. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and chopped onion and saut until the garlic smells good. Put in the beef chunks and cook them until all sides are browned. Add the tomato dices and cook for 5 minutes. Fill the pot with water and beef broth. Bring it to a simmer. Put in salt, pepper, thyme, oregano, and tomato paste. Simmer without covering for 30 minutes, stirring every now and then. If necessary, change the seasoning. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 40 minutes

Tender beef and juicy tomatoes come together in this hearty soup to make a tasty and filling meal. It's great for warming up on a cold day or making for a comforting dinner.

Ingredients: 500g tender beef chunks. 5 ripe tomatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 cup water. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and chopped onion and saut until the garlic smells good. Put in the beef chunks and cook them until all sides are browned. Add the tomato dices and cook for 5 minutes. Fill the pot with water and beef broth. Bring it to a simmer. Put in salt, pepper, thyme, oregano, and tomato paste. Simmer without covering for 30 minutes, stirring every now and then. If necessary, change the seasoning. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 40 minutes

This Vegan Roasted Cauliflower, Parsnip, and Walnut Soup is a creamy and comforting dish perfect for chilly days. The combination of roasted vegetables and walnuts adds depth of flavor and richness without any dairy. It's a hearty and satisfying soup that fits perfectly into a keto-friendly vegan diet.

Ingredients: 1 head cauliflower, cut into florets. 2 parsnips, peeled and chopped. 1/2 cup walnuts, chopped. 4 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put chopped parsnips, walnuts, cauliflower florets, and olive oil in a large bowl. Season with salt and pepper. Toss the ingredients until they are well coated. Put the walnuts and vegetables that have been coated in the dressing in a single layer on a baking sheet. For 25 to 30 minutes, or until the vegetables are soft and slightly browned, roast them in an oven that has already been heated. Put olive oil in a big pot and heat it over medium-low heat. Mix in the minced garlic and onion, and cook until the onions are soft and the garlic smells good. Roast the cauliflower, parsnips, and walnuts, then add them to the pot. Put in the vegetable broth and raise the heat. For the flavors to blend, let the soup cook on low heat for 15 to 20 minutes. Blend the soup until it is smooth and creamy with a regular blender or an immersion blender. Taste it and add more salt and pepper if you think it needs it. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes