Allergen-Free French Onion Soup

8 p.m. is a little late to still be waiting on dinner, but I suppose when you cook every night, it ends up being that late anyway.

French Onion Soup (Espinosa Kitchen)

French Onion Soup

(adapted from Cook Yourself Thin)


  • 1/4 cup Extra-Virgin Olive Oil
  • 3-4 large onions, halved lengthwise and cut into 1/4-inch-thick slices crosswise
  • 4 sprigs fresh thyme – separated from stems
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup dry white wine
  • 4 cups low-sodium chicken stock/broth
  • Allergen/Gluten-Free Bread in a mug (optional)
  • 1 large slice Gruyere or provolone cheese (for those without allergies or sensitivities)
  • 2 Chicken Sausages (Trader Joe’s Spicy Jalapeno)


  1. Heat the oil in a large pot over medium heat.
  2. Add onions, thyme, bay leaves, salt and pepper. Cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes.
  3. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes.
  4. If using cheese, add allergen-gluten free bread (if desired) to an oven-safe bowl filled with soup and top with cheese. Melt using broil until cheese is melted. Careful not to burn.
  5. If not using cheese, use allergen/gluten-free bread for dipping on the side.
  6. Saute the Chicken Sausage (1 per bowl of soup) and add to the soup for a balanced meal and extra flavor!

Allergen-Free Butternut Squash and Apple Soup

Gosh this soup is so easy. I am recovering from a surgery, so I have been spending a lot of time at home and am not able to cook much, so this recipe looked like a good option since it was simple and in-line with my elimination diet. In order to make this meal balances, I ate some turkey meat on the side as there isn’t a significant source of protein with this soup.

Butternut Squash and Apple Soup (Espinosa Kitchen)

Butternut Squash & Apple Soup


  • Medium butternut squash
  • 2 baking apples
  • 6 garlic cloves
  • 2 springs fresh thyme
  • Extra Virgin Olive Oil or Coconut Oil
  • Salt & Pepper
  • 2 cups low-sodium chicken broth
  • 1/2 cup full fat coconut milk
  • 1/2 apple – diced – as garnish (if desired)


  1. Preheat oven to 375 degrees F.
  2. Cut garlic cloves in half.
  3. Cut squash in half length-wise. Scrap the seeds and strings out with a spoon. Brush the oil over the cut sides and sprinkle with salt and pepper. Place squash halves face down on a cookie sheet or baking pan and insert the garlic and thyme sprigs inside the crevice where the seeds used to be. Bake for 15 minutes.
  4. Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
  5. When the 15 minutes for the squash are done, add the seasoned apples to the pan and bake another 15-20 minutes until apples and squash are tender.
  6. Remove from oven and let cool enough to peel the skin off the squash.
  7. Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
  8. Add desired amount of chicken broth and bring to a simmer.
  9. Remove pot from heat and blend using an immersion blender (you can use a food processor, but the immersion blender is way easier. I’d highly recommend investing in one.)
  10. Add coconut milk and blend until smooth (or chunky if you prefer).
  11. Top with apples pieces if desired.

Creamy Roasted Hazelnut and Cauliflower Soup with Crispy Sage

We are trying yet another new recipe tonight. It’s definitely soup season and I’m excited to try all of these new soups I have saved for the last several months.

Creamy Roasted Hazelnut Soup with Crispy Sage (Espinosa Kitchen)

Creamy Roasted Hazelnut Soup with Crispy Sage
(Slightly modified from “What’s Cooking, Good Looking“)


  • 1/2 cup roasted hazelnuts (+ topping)
  • 1 Tablespoon EVOO
  • 2 garlic cloves, minced
  • 1 leek, chopped
  • 2 bags frozen cauliflower florets (2 pounds/8 cups)
  • salt and pepper
  • 6 cups vegetable broth
  • 1-2 Tablespoons white wine vinegar
  • 8-10 fresh sage leaves
  • 1-2 Tablespoons peanut oil (for frying)


  1. Roast the hazelnuts: bake nuts at 350 degrees F for 15 minutes. Let cool and rub skin off by rubbing nuts between your hands.
  2. Microwave cauliflower in large glass dish – about 8 minutes – until thawed.
  3. Saute leek and garlic until fragrant – about 2 minutes.
  4. Add cauliflower and sprinkle with salt and pepper. Cook about 5 minutes while breaking up the cauliflower.
  5. Add broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  6. Add hazelnuts and vinegar and blend with an immersion blender.
  7. Add additional salt, pepper or vinegar as needed to taste.
  8. Saute sage in peanut oil – about 2 minutes per side. Once fried, chop.
  9. Top with sage, extra hazelnuts (chopped), micro greens, green onions, or chives.

Tomato Basil Soup with Grilled Cheese

Sometimes simple is better. After attending the Blandin Community Leadership Program last week, we have been taking it easy this week. On our last day of the program, we had tomato soup and grilled cheese. I thought it would be nice to duplicate that meal in our own kitchen this evening.

Tomato Basil Soup with Grilled Cheese (Espinosa Kitchen)

Tomato Basil Soup with Grilled Cheese


  • 1 tablespoon EVOO
  • 4 garlic cloves, minced
  • 2 (14 oz.) cans diced tomatoes (no salt added)
  • 1 (14 oz.) can fire roasted diced tomatoes
  • 2 cups reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream, evaporated milk, or half and half
  • 1/4 cup fresh basil, chopped


  1. Heat the EVOO in a medium-large pot.
  2. Saute the garlic – about 1 minute – until fragrant.
  3. Add the tomatoes (with juice) and mush with a potato masher.
  4. Add chicken broth, sugar, salt, and pepper.
  5. Bring soup to a simmer. Simmer 10 minutes.
  6. Add the cream (or whatever you chose to use) and blend using an immersion blender. Be sloppy with this so there are chunks of tomato.
  7. Add basil.
  8. Top with Parmesan cheese or extra basil, if desired.

There is nothing special about our grilled cheese sandwiches – except I only use extra-sharp cheddar and use gluten-free bread. Yum!

Roasted Red Pepper with Smoked Gouda Soup

WOW! I have really impressed myself with this recipe. Carlos’s father and step-mother came for dinner last last to celebrate Carlos Senior’s birthday. I wanted to try this soup. I found a base recipe and then added what I thought it needed to be perfect. And perfect it was. This is probably my new favorite soup – and it should be yours too! It is THAT good.

Roasted Red Pepper with Smoked Gouda Soup (Espinosa Kitchen)

Roasted Red Pepper with Smoked Gouda Soup


  • 1 tablespoon EVOO
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 (8oz.) jars roasted red peppers (available at the dollar store), chopped
  • 4 garlic cloves, minced
  • 3 1/2  cups reduced sodium chicken broth
  • 3 tablespoons tomato paste
  • 1 can fire-roasted diced tomatoes
  • 1/2 cup butternut squash puree (full squash, halved, baked at 400 for 1 hour)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon salt and pepper
  • 1/4 cup milk or evaporated milk
  • 2-3 tablespoons fresh basil, chopped
  • 1/2 cup or 6 oz. shredded smoked Gouda cheese


  1. Bake butternut squash (if needed).
  2. Heat oil in large soup pot. Add onion and cook – about 3 minutes – until tender.
  3. Add garlic and cook another minute.
  4. Add carrots, roasted red peppers, chicken broth, tomato paste, squash puree, diced tomatoes, thyme, paprika, salt and pepper. Bring to a boil, reduce heat, and simmer (uncovered) about 25 minutes.
  5. Remove from heat, add milk, and slightly puree using an immersion blender. Be sloppy about this blending as the more chunks there are in the soup the better.
  6. Return soup to heat, add cheese and fresh basil. Cook until cheese is melted.
  7. Top with additional basil if desired for garnish.

Tomato and Black Bean Soup

I have tried many, many versions of tomato soup, but this by far is my favorite. I was so curious about the recipe when I first read it because it had tomatoes, black beans, and cilantro… wait what? Yeah, that’s what I thought, too, but the combination is so complimentary. This recipe also makes enough for plenty of left-overs. We made it with the Mango, Avocado and Lime Salad as well as Corn Bread.

Tomato and Black Bean Soup (

Tomato and Black Bean Soup

(slight variation from Ellie Krieger’s Recipe)


  • 2 cans diced tomatoes (do not drain)
  • 2 cans unsalted black beans, rinsed and drained
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon EVOO (Extra-Virgin Olive Oil)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 cups low-sodium chicken broth
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon Mexican chili powder
  • 1/4 teaspoon hot pepper sauce
  • 1 cup fresh cilantro, stems cut off


  1. Heat the EVOO in a large pot. Add onion and garlic and cook until onions are softened – about 5 minutes.
  2. Add the chicken broth, beans, cumin, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes.
  3. Remove from heat and blend with an immersion blender.
  4. Stir in hot sauce.
  5. Top with fresh cilantro.