Make Zupas gluten free soup recipes from scratch at home. This delicious garden chowder soup is full of flavor!
One more week and I will be free! Finals are next week and I can’t tell you enough how excited I am that I only have one semester of school left after this.
It has been a long road, and I can’t believe I’ve been in school for almost six years. I’m so burned out. I feel like there is nothing left in me. And then I think of all I’ve been through the last six years and I can’t believe how much time has flown by.
while I reminisce while writing (yet) another research paper, it’s time to break out the soup bowls. It’s growing cold outside and it’s time to eat soup. This soup recipe is very simple and easy to make and freezes well. I like to freeze portions in individual servings so I can take it out for my work lunches.
Not sure what Zupa’s is? Besides a funny name, Zupa’s is a soup, salad and sandwich shop that serves some delicious meals. Try this Zupa’s Caribbean Pumpkin Coconut Soup or our family favorite, Zupa’s Chicken Enchilada Chili.
Ingredients
- 2 medium zucchinis, diced into very small thin bite sized pieces
- 1 yellow onion, very thinly diced into small bite sized pieces
- 2 tbsp parsley, diced
- 1 tsp dried basil (use dried basil here, you don't want to overwhelm the chowder with fresh basil. You want a very subtle basil flavor here).
- 1/3 cup butter
- 1/3 cup unbleached gluten free flour, cornstarch, or arrowroot powder
- 1 tsp salt
- 1/4 tsp pepper
- 3 cups vegetable or chicken broth
- 1 tsp lemon juice
- 2-3 tomatoes, diced into very small bites sized pieces or 1 14oz can petite diced tomatoes
- 1 12oz can evaporated milk (can use whole milk as a substitute, can substitute fat free evaporated milk)
- 1 14oz can corn, or 1 cup fresh corn,
- 1/3 cup grated parmesan cheese
- 2 cups cooked diced chicken or turkey (optional)
- 2 cups grated cheddar cheese (can substitute reduced fat)
Instructions
- In a saucepan, stir the onion, zucchini, parsley, basil and butter on medium heat until vegetables are tender.
- In a separate pan on medium heat, place the corn and cook on medium heat until grilled. Stir occasionally. Continue cooking until corn is grilled. Alternately you can grill the corn under a broiler too.
- Add in the flour or starch, salt and pepper and continue to stir until combined. Slowly add in the vegetable or chicken broth and the lemon juice and stir until mixed. Bring the mixture to a boil for two minutes, or until mixture thickens slightly.
- Add in the tomatoes, milk, and grilled corn. Bring the mixture to a boil. Reduce the heat to medium low, cover and stir in the cheese and chicken Allow cheese to melt before serving. Stir to combine the cheese.
- Serve with seasoned croutons or rolls.
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