Bookbinder Specialities Gourmet Gluten-Free Vegetable Soup Sampler 6 Pack
This article is a paid advertising product review for this Web site. For more information about our advertising programs, including how you can see your company's ad on this site, please visit our advertising page.View all articles by Advertising Product-Review
If you love hot soup on a cold wintery day, these wonderful gluten-free vegetable soups are a great choice.
The Cuban Black Bean Soup has pureed black beans with corn, red peppers, onions, carrots and spices. I thought it would be spicy, but it was mild. High in fiber, this soup would make a great starter for a home-made Mexican Feast.
The Butternut Squash & Mushroom is thick and creamy with a beautiful golden color. Put this soup in a dark bowl and you have a chef-inspired dish that will win rave reviews.
The Zesty Tomato soup is an interesting combination of tomatoes, jalapeno pepper and ginger. However, I did not realize there were jalapenos in this soup until I looked at the list of ingredients, so the word “zesty” does not imply hot or spicy.
The Tuscan Minestrone is a low-calorie soup with tomatoes, spices, and white beans. The broth is light, making it the perfect starter for a bigger meal.
The Sicilian Tomato Zucchini Bisque is a delightful blend of zucchini and tomatoes combined in a rich cream sauce.
The Sweet Burgundy Onion Soup has a rich, distinctive taste due to the nice combination of burgundy wine and french brandy. Add some mozzarella cheese to the top and voila–you have an onion soup that tastes like home-made.
All of these family-style soups are carefully crafted with the finest ingredients. Additionally, the sampler pack provides exceptional variety at a reasonable cost and the glass containers are a classy addition to your pantry (no more worries about contamination from metal cans that are often made of BPA). I highly recommend these delicious soups as part of a meal or as the meal.
For more information, visit their website: www.bookbinderspecialties.com
Review written by Patricia Seeley.
As always, Celiac.com welcomes your comments (see below).