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My Favorite Cold Weather Soups (GF Versions Included)

Whether you’re feeding your entire extended family for a holiday dinner or trying to stay warm on cold, chilly days soups are always a favorite during the holiday and winter months!

My family loves soup! We are the weird people that eat soup all year round, even during the hot summer. Why? Because it’s easy, loaded with healthy veggies, and so yummy.

Here are four of my favorite soups!

Clam Chowder

Clam Chowder is one of the soups that we eat every Christmas!

chowder

Ingredients:

  • 1 small onion, diced
  • 2 tablespoons butter
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour OR 1 tablespoon cornstarch
  • 4 cups milk, 2% or whole
  • 1 cup clams, in juice
  • 1 cup diced potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon dried thyme
  • 1/2 cup half and half

Directions:

  • In a stock pot, melt butter over medium heat. Sauté onion and celery until tender.
  • Add garlic and sauté until fragrant.
  • Remove from heat. Add flour or cornstarch, mix well. Add milk and whisk mixture until it begins to thicken.
  • Separate clams from the juice. Add clam juice to soup. Bring mixture to boil, stirring often. Reduce heat to simmer.
  • Add diced potatoes and seasonings. Let simmer for 10 minutes, stirring occasionally.
  • Add clams and simmer an additional 5 minutes.
  • Add half and half. Remove from heat. Serve with oyster crackers.

Notes:

  • Use cornstarch for a gluten-free version.

Classic Chili

We love chili and eat it all year! This is one of my children’s favorite meals (which is why I cook this so often). We like to eat chili similar to nachos by topping it with sour cream and cheddar cheese and eating it with tortilla chips.

gluten free chili

Ingredients:

  • Large can tomato juice (46 ounces)
  • 1 can chili beans plus juice
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained (frozen corn can be substituted)
  • Medium onion, diced
  • 1 bell pepper, diced
  • 1 pound ground beef
  • 1 tablespoons chili powder
  • 1/2 cup brown sugar (adjust amount to taste)
  • Optional toppings: sour cream, cheddar cheese, crackers or tortilla chips

Directions:

  1. Cook ground beef in a skillet until browned.
  2. Remove beef and all but 2 tablespoons of drippings from skillet.
  3. Add diced onion and pepper to skillet and sauté with remaining drippings until tender.
  4. Add beef, onion, pepper, and all remaining ingredients to a slow cooker. Cook on high for 2 hours or low for 3-4 hours.

Notes:

  • This soup is naturally gluten-free.
  • Omit ground beef for a vegetarian soup.

Check out this other chili recipe from my brother that has some heat!

Cheese Burger Soup

This is another family favorite. This soup brings back fond memories of childhood. This is one of those recipes that my mom made often and now I’m making it for my children.

gluten free cheese soup

Ingredients:

  • 1/2 pound ground beef
  • Small onion, diced
  • 2 celery stalks, diced
  • 1 small bell pepper, diced
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 4 tablespoons butter, melted
  • 3 cups chicken broth
  • 4 cups potatoes, diced and peeled
  • 1/4 cup all-purpose flour OR 2 tablespoons cornstarch
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups milk
  • 1/4 cup sour cream

Directions:

  1. Add diced vegetables and beef to a stock pot. Cook over medium heat, stirring constantly until beef is browned and vegetables are tender. Drain grease.
  2. Add spices, broth, and potatoes. Boil until potatoes are done, approximately 10-12 minutes.
  3. Mix melted butter, milk, and flour. Add to soup and bring to a boil.
  4. Reduce soup to a simmer. Stir in cheese until melted.
  5. Remove soup from heat and stir in sour cream. Do not boil.

Notes:

  • Use cornstarch for a gluten-free version.

Chicken Noodle

Everyone needs a chicken noodle soup recipe for those days when you’re feeling under the weather. Even if you’re not sick chicken noodle soup tastes amazing on a cold day.

Ingredients:

  • 2 cups white chicken meat, cooked and shredded
  • 1 1/2 tablespoons olive oil
  • 2 stalks celery, diced
  • 2 large carrots, sliced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1/2 pound noodles
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 2 bay leaves

Directions:

  1. Add olive oil, carrots, onion, and celery to a stock pot. Sauté until veggies are tender, approximately 4 minutes.
  2. Add garlic and sauté 1 minute longer.
  3. Add chicken broth and spices. Bring to a boil.
  4. Add noodles and cook until noodles are cooked through.
  5. Add shredded chicken and cook until heated through.

Notes:

  • Use gluten-free noodles for a gluten-free version.

What are your favorite cold weather soups?
Anna

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