30+ Easy Gluten-Free Crockpot Soup Recipes for Busy Weeknights

Are you looking for cozy, comforting, and easy-to-make meals that fit into your gluten-free lifestyle? Whether you’re feeding a busy family or just want to simplify dinner prep, crockpot soups are an excellent choice.

These recipes are not only gluten-free but also packed with flavor, nutrients, and warmth—perfect for any time of the year.

The beauty of crockpot soups lies in their simplicity: throw all your ingredients into the pot, set it, and let it cook while you focus on other tasks.

Plus, with more than 30 gluten-free crockpot soup recipes to choose from, you’ll always have something new to try for dinner!

From creamy, indulgent soups to hearty, vegetable-packed options, these recipes cater to all tastes and dietary needs.

So, whether you’re craving a classic potato leek soup or a spicy, flavorful Mexican-inspired tortilla soup, this list has something for every occasion.

Let’s dive in and discover some of the best gluten-free crockpot soup recipes to keep in your culinary repertoire.

30+ Easy Gluten-Free Crockpot Soup Recipes for Busy Weeknights

Crockpot soups are the ultimate solution for busy weeknights, meal prepping, or simply enjoying a comforting bowl of goodness.

With these 30+ gluten-free recipes, you can easily create delicious, hearty, and nutritious soups that everyone can enjoy, regardless of dietary restrictions.

From the rich, velvety textures of roasted vegetables to the bold flavors of spicy chili, there’s a gluten-free crockpot soup to suit every palate.

Plus, the convenience of the crockpot means you’ll spend less time in the kitchen and more time enjoying your meal.

So, grab your crockpot, gather your ingredients, and let these soups warm your soul all year long.

Hearty Gluten-Free Chicken and Vegetable Soup

This comforting gluten-free chicken and vegetable soup is a family favorite, packed with tender chicken, carrots, celery, potatoes, and a delicious blend of herbs. It’s a filling and healthy meal that can be prepped in the morning and left to cook all day, making it perfect for busy evenings. The use of a crockpot enhances the flavors, creating a savory, nourishing soup that warms you up on chilly days.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 large carrots, sliced
• 3 stalks celery, chopped
• 1 medium onion, diced
• 4 medium potatoes, peeled and cubed
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups gluten-free chicken broth
• 2 cups water
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chicken breasts and sear both sides until golden brown. Remove from heat and set aside.
2. In the crockpot, add carrots, celery, onion, potatoes, thyme, rosemary, and season with salt and pepper.
3. Pour in the chicken broth and water.
4. Place the seared chicken breasts on top of the vegetables.
5. Set the crockpot on low and cook for 6-7 hours, or until the chicken is fully cooked and tender.
6. Once done, remove the chicken, shred it using two forks, and return the shredded chicken to the pot.
7. Stir the soup and adjust seasoning if needed before serving.

This gluten-free chicken and vegetable soup is not only a healthy and hearty meal but also incredibly easy to prepare. With its variety of vegetables and lean chicken, it provides a well-balanced dish that’s perfect for any season. The slow-cooked flavors make it an ideal option for a comforting dinner, and it also makes great leftovers for lunch the next day!

Creamy Gluten-Free Potato and Leek Soup

This creamy gluten-free potato and leek soup is the epitome of comfort food. Made with simple ingredients like potatoes, leeks, and garlic, it’s a velvety smooth soup that’s naturally gluten-free and full of flavor. The crockpot does all the work, infusing the soup with a rich taste that’s perfect for warming up during cooler months. Whether enjoyed as a light meal or paired with a salad, this soup is sure to impress.

Ingredients:

• 4 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• 2 tbsp butter or olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a skillet, melt butter or heat olive oil over medium heat. Add onions, garlic, and leeks, sautéing until softened and fragrant (about 5 minutes).
2. Transfer the sautéed leeks, garlic, and onion into the crockpot, followed by diced potatoes.
3. Add the vegetable broth and season with salt and pepper.
4. Cover the crockpot and cook on low for 6-7 hours, until the potatoes are tender.
5. Once cooked, use an immersion blender to blend the soup to a creamy texture (or transfer to a blender in batches).
6. Stir in the heavy cream (or coconut milk) and heat for another 10-15 minutes on low.
7. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

This creamy gluten-free potato and leek soup is the perfect balance of creamy texture and earthy flavors. The crockpot ensures that the potatoes cook to perfection while melding all the flavors together. It’s a simple yet indulgent dish, ideal for cozy dinners or as a starter for your next gathering. With a touch of creaminess and a mild leek flavor, this soup will quickly become a favorite in your gluten-free recipe collection.

Gluten-Free Taco Soup

Packed with bold flavors, this gluten-free taco soup is an easy and satisfying one-pot meal that’s perfect for any night of the week. With ground beef or turkey, black beans, corn, and a variety of spices, this soup mimics the flavors of a taco in a hearty, soup form. Made in the crockpot, it’s a fuss-free meal that’s both comforting and customizable. Whether you prefer it spicy or mild, it’s easy to adjust the heat level to suit your tastes.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes (with green chilies for extra heat)
• 4 cups gluten-free beef or chicken broth
• 1 packet gluten-free taco seasoning
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, tortilla chips, avocado, cilantro

Instructions:

1. In a skillet, brown the ground beef or turkey over medium heat, breaking it apart as it cooks. Drain excess fat.
2. Add the cooked meat, chopped onion, black beans, corn, diced tomatoes, and gluten-free taco seasoning to the crockpot.
3. Pour in the broth, add cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.
4. Cover the crockpot and cook on low for 6-7 hours, allowing the flavors to meld together.
5. Taste and adjust seasoning if necessary.
6. Serve with your choice of toppings like sour cream, shredded cheese, tortilla chips, or fresh cilantro.

This gluten-free taco soup is a family-friendly, flavorful meal that’s sure to be a hit with everyone. With its zesty and savory taste, it brings the comfort of tacos in an easy-to-prepare soup form. The crockpot makes it incredibly simple to throw everything together, and the slow cooking ensures the ingredients meld together beautifully. It’s an excellent choice for meal prep or a quick dinner that’s full of bold flavors. Plus, it’s versatile enough to be adapted to your personal preferences with various toppings and spice levels!

Gluten-Free Butternut Squash and Apple Soup

This gluten-free butternut squash and apple soup combines the sweetness of roasted butternut squash and apples with a savory depth from onions, garlic, and spices. It’s a comforting, slightly sweet, and hearty soup that’s perfect for fall and winter. The crockpot allows the flavors to develop fully, making it a hassle-free dish that’s ready when you are. This soup is ideal as a light main course or a starter, and it’s sure to impress your guests with its delicious flavor profile.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (or heavy cream)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until soft and fragrant (about 5 minutes).
2. Add cubed butternut squash and chopped apples to the crockpot.
3. Pour in the vegetable broth, then add the sautéed onion and garlic mixture. Stir in ginger, cinnamon, nutmeg, salt, and pepper.
4. Cover and cook on low for 6-7 hours, or until the butternut squash is tender.
5. Once done, use an immersion blender to blend the soup to a smooth texture. If you prefer a chunkier texture, blend half of the soup and leave the rest as is.
6. Stir in the coconut milk (or cream), and taste to adjust seasoning as needed.

This creamy gluten-free butternut squash and apple soup is a cozy, flavorful dish that beautifully balances the sweetness of the squash and apples with warm, aromatic spices. Perfect for chilly days, it’s rich, comforting, and easy to prepare in the crockpot. Whether served as a starter or the main event, it’s sure to become a seasonal favorite. The addition of coconut milk creates a velvety texture, making it extra indulgent while remaining light and healthy.

Gluten-Free Spinach and White Bean Soup

This hearty gluten-free spinach and white bean soup is full of nutrients and flavor, making it a perfect option for a healthy, filling meal. Packed with fiber-rich white beans, fresh spinach, and Italian-inspired herbs, this soup is both comforting and satisfying. Slow-cooked in the crockpot, the flavors meld together beautifully, giving you a deliciously rich and savory bowl of soup with minimal effort. It’s great for meal prep or a quick dinner when you need something wholesome and easy.

Ingredients:

• 2 cans white beans (such as cannellini or great northern), drained and rinsed
• 4 cups gluten-free vegetable broth
• 2 cups fresh spinach, roughly chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened (about 5 minutes).
2. Transfer the sautéed onion and garlic to the crockpot along with the white beans, vegetable broth, basil, oregano, and red pepper flakes (if using).
3. Stir everything together and season with salt and pepper to taste.
4. Cover and cook on low for 6-7 hours, or until the beans are tender and the soup is flavorful.
5. In the last 30 minutes of cooking, add the chopped spinach and allow it to wilt in the soup.
6. Stir in the lemon juice just before serving and garnish with grated Parmesan if desired.

This gluten-free spinach and white bean soup is a simple yet nutritious dish that’s packed with fiber, protein, and vitamins. It’s a one-pot meal that’s easy to make and will satisfy even the pickiest eaters. The slow-cooking process infuses the soup with rich, savory flavors, while the spinach adds a fresh, vibrant element. The addition of lemon juice at the end brightens the entire dish, making it a wholesome and flavorful choice for any meal. Perfect for lunch, dinner, or meal prep, this soup is both delicious and nourishing.

Gluten-Free Beef and Mushroom Soup

A rich and savory gluten-free beef and mushroom soup, this recipe combines tender beef with earthy mushrooms, creating a comforting and filling meal that’s perfect for cold weather. Slow-cooked in the crockpot, the beef becomes melt-in-your-mouth tender, and the mushrooms release their deep umami flavor into the broth. This soup is ideal for those craving something hearty, nutritious, and easy to prepare with minimal hands-on time.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 cups mushrooms, sliced (cremini or button)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups gluten-free beef broth
• 1 cup carrots, sliced
• 2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp gluten-free Worcestershire sauce (optional)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Brown the beef stew meat in batches until all sides are browned. Remove from the skillet and transfer to the crockpot.
2. Add mushrooms, onions, garlic, and carrots to the crockpot with the beef.
3. Pour in the beef broth, then stir in thyme, rosemary, salt, and pepper. Add Worcestershire sauce if using.
4. Cover and cook on low for 6-7 hours, or until the beef is tender and the soup is rich and flavorful.
5. Taste and adjust seasoning as needed before serving.

This gluten-free beef and mushroom soup is a deliciously savory and satisfying dish that brings together tender beef and earthy mushrooms in a rich, hearty broth. The crockpot does all the hard work, allowing the flavors to develop deeply over time. It’s a perfect dish for a cozy dinner or for meal prepping in advance. The combination of beef, mushrooms, and aromatic herbs makes this soup a flavorful, comforting option that’s bound to become a go-to recipe during the colder months.

Gluten-Free Chicken and Sweet Potato Soup

This gluten-free chicken and sweet potato soup is a healthy, flavorful, and satisfying meal that’s perfect for any time of year. The tender chicken, sweet potatoes, and vegetables come together in a comforting broth that’s subtly spiced with herbs and seasonings. Slow-cooked in the crockpot, the ingredients meld together, creating a rich and filling soup with minimal effort. It’s a great option for meal prep, as it stores well and can be easily reheated for a quick lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (or heavy cream for a creamier version)
• 2 cups spinach, chopped (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant (about 5 minutes).
2. Transfer the sautéed onions and garlic to the crockpot along with the cubed sweet potatoes and chicken breasts.
3. Pour in the chicken broth and add thyme, sage, cumin, salt, and pepper.
4. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and the sweet potatoes are tender.
5. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
6. Stir in the coconut milk and spinach (if using), then cook for another 10-15 minutes until the spinach wilts.
7. Taste and adjust seasoning before serving.

This gluten-free chicken and sweet potato soup is a warm, comforting dish that’s packed with nutrients and flavor. The sweetness of the potatoes pairs beautifully with the savory chicken and herbs, creating a balanced and satisfying meal. It’s incredibly easy to make in the crockpot, allowing you to set it and forget it while the soup simmers to perfection. The addition of coconut milk adds a creamy richness, while the optional spinach gives the soup a burst of green. This hearty soup is perfect for meal prepping or enjoying on a chilly day.

Gluten-Free Tomato and Lentil Soup

This gluten-free tomato and lentil soup is a hearty, healthy, and flavorful option that’s packed with protein, fiber, and vegetables. The slow-cooked combination of lentils, tomatoes, and aromatic spices creates a rich, savory soup that’s perfect for a comforting meal. It’s an easy-to-make, one-pot dish that works great for meal prep and can be enjoyed on its own or paired with gluten-free bread for a complete meal.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 can (14.5 oz) diced tomatoes (or 4 fresh tomatoes, chopped)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Transfer the onion and garlic to the crockpot, then add the lentils, tomatoes, carrots, celery, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper.
3. Stir everything to combine, then cover and cook on low for 7-8 hours, or until the lentils are tender.
4. Once the soup is ready, taste and adjust seasoning if needed. Add fresh lemon juice for a bit of brightness.
5. Serve hot, optionally garnished with fresh herbs or a dollop of yogurt.

This gluten-free tomato and lentil soup is a nutritious and satisfying meal, packed with plant-based protein and fiber from the lentils. The smoky paprika and cumin create a depth of flavor, while the tomatoes provide a tangy richness that balances the dish perfectly. The crockpot makes this soup incredibly easy to prepare, and it’s a great option for batch cooking or meal prepping. The soup’s simplicity and wholesome ingredients make it a go-to for healthy lunches or dinners, and it’s perfect for those following a gluten-free diet.

Gluten-Free Zucchini and Corn Chowder

This gluten-free zucchini and corn chowder is a light yet hearty soup that’s perfect for summer or early fall. The combination of sweet corn and tender zucchini in a creamy, flavorful broth makes for a satisfying meal that’s both comforting and fresh. The slow-cooking process allows the flavors to develop, while the addition of coconut milk or cream gives the chowder a rich and velvety texture. It’s a great choice for a gluten-free lunch or dinner and can be enjoyed on its own or paired with a salad or gluten-free bread.

Ingredients:

• 2 medium zucchinis, chopped
• 2 cups fresh or frozen corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 medium potato, peeled and diced (for creaminess)
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk or heavy cream

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened (about 5 minutes).
2. Add the zucchini, corn, and potato to the crockpot. Pour in the vegetable broth, then stir in thyme, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the flavors have melded together.
4. Use an immersion blender to blend part of the soup for a creamier texture (optional). You can also blend half of the soup and leave the rest chunky.
5. Stir in the coconut milk or heavy cream, then cook for an additional 10-15 minutes to heat through.
6. Taste and adjust seasoning as needed before serving.

This gluten-free zucchini and corn chowder is a fresh, comforting soup that highlights the natural sweetness of the corn and the mild flavor of zucchini. The creamy broth, made rich with coconut milk or cream, adds a luxurious texture without being heavy. It’s an ideal dish for late summer or fall when zucchini and corn are in season, but it can be enjoyed year-round with frozen corn. The slow-cooking process allows all the flavors to meld beautifully, and it’s a great meal for those on a gluten-free diet looking for something light yet satisfying.

Gluten-Free Butternut Squash and Apple Soup

This gluten-free butternut squash and apple soup is a perfect combination of sweet and savory flavors that will warm you from the inside out. The natural sweetness of butternut squash pairs beautifully with the slight tartness of apples, creating a balanced, flavorful soup that’s comforting and nutritious. It’s a great fall-inspired meal, filled with vitamins and fiber, and it’s easily made in the crockpot for a hassle-free dinner. The addition of cinnamon and ginger adds a cozy, aromatic touch, making this soup perfect for chilly days.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk or heavy cream (optional, for creaminess)
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the onion and garlic to the crockpot along with the butternut squash, apples, vegetable broth, cinnamon, ginger, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the squash and apples are tender.
4. Once the soup is ready, use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in the coconut milk or cream for added richness.
6. Taste and adjust seasoning if necessary before serving. Garnish with fresh parsley or thyme if desired.

This gluten-free butternut squash and apple soup is a perfect blend of fall flavors and offers a great balance of sweetness from the squash and apples, with a touch of warmth from cinnamon and ginger. The crockpot makes it incredibly easy to prepare, and the result is a velvety, comforting soup that’s perfect for cozy evenings. Whether you serve it as a starter or a light main dish, it’s a nutritious and flavorful option that’s both filling and satisfying, with a natural sweetness that makes it a favorite for both kids and adults alike.

Gluten-Free Creamy Chicken and Wild Rice Soup

This creamy gluten-free chicken and wild rice soup is rich, hearty, and packed with flavors. The wild rice adds a nutty, chewy texture that contrasts beautifully with the tender chicken and creamy broth. The combination of vegetables and seasonings creates a satisfying, one-pot meal that’s perfect for a comforting dinner. This recipe is easy to prepare in the crockpot, making it a perfect choice for busy days when you want a wholesome meal with minimal effort.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups gluten-free chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream
• 1 tbsp olive oil
• 1 tbsp cornstarch (optional, to thicken)
• Fresh parsley for garnish (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion, carrots, and celery until softened (about 5 minutes).
2. Add the sautéed vegetables to the crockpot, along with the chicken breasts, wild rice, chicken broth, thyme, rosemary, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and the wild rice is tender.
4. Remove the chicken breasts, shred them with two forks, and return them to the soup.
5. Stir in the coconut milk or cream and cook for another 10-15 minutes.
6. If you prefer a thicker soup, whisk together cornstarch and a little water and stir it into the soup, then cook for an additional 5 minutes.
7. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

This creamy gluten-free chicken and wild rice soup is the epitome of comfort food, offering a rich, creamy texture with the satisfying chew of wild rice and tender chicken. The slow-cooked flavors meld together beautifully, and the addition of coconut milk or cream makes it indulgently rich. It’s an easy, one-pot meal that’s perfect for meal prepping, as it stores well and can be enjoyed for several days. Whether for a cozy family dinner or a special gathering, this soup is sure to be a hit.

Gluten-Free Spicy Sausage and Kale Soup

This gluten-free spicy sausage and kale soup is a flavorful, hearty meal that’s perfect for those who love a little heat. The sausage adds a rich, savory depth, while the kale provides a nutritious boost. Slow-cooked in the crockpot, the ingredients come together to create a spicy, satisfying soup that will warm you up from the inside. It’s a great option for a quick weeknight dinner or a meal prep favorite that can be enjoyed throughout the week.

Ingredients:

• 1 lb gluten-free sausage (such as chicken or turkey sausage), sliced
• 1 bunch kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 2 medium potatoes, diced
• 1 tsp red pepper flakes (adjust for spice preference)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar (optional, for brightness)

Instructions:

1. Heat olive oil in a skillet over medium heat. Brown the sausage slices until cooked through, about 5-7 minutes.
2. Transfer the sausage to the crockpot, then add the onion, garlic, chicken broth, potatoes, red pepper flakes, oregano, thyme, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
4. Stir in the chopped kale and cook for another 10-15 minutes, until the kale is tender and wilted.
5. Taste and adjust seasoning as necessary. Stir in apple cider vinegar if desired for an extra layer of flavor.
6. Serve hot and enjoy.

This spicy sausage and kale soup is a bold, flavorful dish that’s perfect for those who love a little heat in their meals. The spicy sausage and savory broth complement the hearty potatoes and nutritious kale, making this soup both satisfying and nourishing. It’s an easy, slow-cooked recipe that’s great for meal prepping or enjoying on a chilly night. The combination of spices and fresh greens makes this soup a standout, and it’s sure to be a crowd-pleaser for anyone looking for a hearty, gluten-free meal.

Gluten-Free Roasted Red Pepper and Tomato Soup

This gluten-free roasted red pepper and tomato soup is a flavorful and vibrant dish that combines the sweetness of roasted red peppers with the richness of tomatoes. It’s a comforting and healthy soup, perfect for a light lunch or a cozy dinner. The smoky, slightly charred flavor of the peppers pairs perfectly with the tangy tomatoes, and a touch of garlic and basil adds layers of depth. This soup is incredibly easy to make in the crockpot, and its smooth, velvety texture will keep you coming back for more. It’s also vegan-friendly and can be enjoyed by a wide range of dietary needs.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 4 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 tsp dried basil
• 1/2 tsp smoked paprika (optional, for extra depth)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp fresh basil for garnish (optional)

Instructions:

1. To roast the peppers, place them under a broiler or on an open flame until the skin is charred and blackened. Place them in a bowl and cover with plastic wrap to steam. Once cool, peel off the skins, remove seeds, and chop.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Transfer the roasted peppers, chopped tomatoes, sautéed onion and garlic, vegetable broth, basil, smoked paprika, salt, and pepper into the crockpot.
4. Cover and cook on low for 6-7 hours, until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
6. Taste and adjust seasoning if needed. Garnish with fresh basil before serving.

This roasted red pepper and tomato soup is a delightful, gluten-free dish that’s both nourishing and full of flavor. The natural sweetness of the roasted peppers blends perfectly with the tangy tomatoes, while the addition of garlic and basil enhances the savory notes. Its creamy texture makes it a satisfying meal, while its simplicity ensures it’s quick to prepare in the crockpot. Ideal for meal prepping or enjoying on a chilly day, this soup is a go-to comfort food that also happens to be dairy-free and vegan-friendly.

Gluten-Free Beef and Vegetable Soup

This hearty, gluten-free beef and vegetable soup is a complete meal in one bowl. Packed with tender beef chunks, fresh vegetables, and a flavorful broth, it’s the perfect dish for a cozy family dinner. The vegetables add color and nutrition, while the beef creates a satisfying richness. The crockpot ensures that all the flavors meld together beautifully, resulting in a savory, deeply flavorful soup. It’s an easy recipe that can be enjoyed year-round, perfect for a filling, nutritious meal with minimal effort.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 4 cups gluten-free beef broth
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 potatoes, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp tomato paste (optional for depth)

Instructions:

1. In a skillet, heat olive oil over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes.
2. Transfer the browned beef into the crockpot. Add the carrots, celery, onion, potatoes, garlic, beef broth, thyme, rosemary, salt, and pepper.
3. If using tomato paste, stir it into the crockpot for added flavor depth.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
5. Add the frozen peas in the last 15 minutes of cooking.
6. Taste and adjust seasoning as needed before serving.

This gluten-free beef and vegetable soup is a comforting and nourishing meal, packed with tender beef, hearty vegetables, and a flavorful broth. The long, slow cook in the crockpot ensures that all the ingredients meld together into a deeply satisfying dish. It’s a versatile recipe, allowing you to use whatever vegetables you have on hand. Whether you enjoy it on a cold winter’s day or as a filling weeknight dinner, this soup is sure to be a family favorite, offering a well-rounded meal in one bowl.

Gluten-Free Sweet Potato and Black Bean Soup

This gluten-free sweet potato and black bean soup is a hearty, vegetarian dish that’s full of flavor and nutrition. The combination of sweet potatoes and black beans creates a balanced, satisfying base, while the addition of spices like cumin, coriander, and chili powder gives the soup a warm, zesty kick. Perfect for meal prepping, this crockpot soup is incredibly easy to make and full of fiber, vitamins, and plant-based protein. Whether you’re vegan or just looking for a wholesome, gluten-free meal, this soup is an excellent choice.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp lime juice
• Fresh cilantro for garnish (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Transfer the onion and garlic to the crockpot. Add the sweet potatoes, black beans, vegetable broth, cumin, coriander, chili powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup to your desired consistency (smooth or slightly chunky).
5. Stir in the lime juice and taste for seasoning.
6. Garnish with fresh cilantro before serving.

This sweet potato and black bean soup is a vibrant and hearty option that’s perfect for those looking for a gluten-free, plant-based meal. The combination of sweet potatoes and black beans provides a filling, nutrient-rich base, while the spices add a lovely warmth and depth of flavor. The crockpot makes this soup easy to prepare, and the result is a comforting, satisfying dish that’s great for any time of year. With a burst of lime and fresh cilantro, it’s both refreshing and hearty, making it a well-rounded, go-to recipe for your meal planning.

Note: More recipes are coming soon!