30+ Nutritious Gluten-Free Soup Recipes for Comforting Meals

When it comes to comfort food, few dishes can rival the warmth and satisfaction of a hearty bowl of soup.

But for those following a gluten-free diet, finding the perfect soup recipe can be a challenge.

Whether you’re newly gluten-free or simply looking for a new favorite, you’ll be delighted to know that there are countless delicious and nourishing soup options that are completely gluten-free.

From creamy blends to chunky stews, these gluten-free soups are full of flavor, packed with nutrients, and easy to make.

In this blog article, we’re bringing you over 30 gluten-free soup recipes that cater to all tastes and preferences.

Whether you’re craving a rich and creamy bisque, a hearty vegetable stew, or a light broth-based soup, you’ll find something perfect for every occasion.

These gluten-free recipes are not only flavorful but also versatile, offering an array of ingredients to suit various dietary needs and restrictions.

Get ready to dive into these wholesome and comforting gluten-free soups that will keep you warm and satisfied all season long.

30+ Nutritious Gluten-Free Soup Recipes for Comforting Meals

No matter the season or occasion, these 30+ gluten-free soup recipes will provide you with a comforting and nourishing meal every time.

From creamy and smooth to chunky and savory, there’s something for everyone in this collection.

Whether you’re cooking for yourself or serving a crowd, these soups are sure to please, offering both great taste and peace of mind for those avoiding gluten.

So, grab your favorite pot and start cooking one of these delicious soups today.

With easy-to-follow recipes and wholesome ingredients, you’ll be enjoying a bowl of comfort in no time.

Feel free to experiment with different flavors, and don’t forget to share your creations with friends and family — after all, everyone deserves a good bowl of soup!

Hearty Gluten-Free Chicken and Vegetable Soup

This Hearty Gluten-Free Chicken and Vegetable Soup is the ultimate comfort food. Brimming with tender chicken, a variety of vegetables, and rich flavors, it’s both filling and light, making it a perfect meal for any season. Not only is this soup gluten-free, but it’s also loaded with nutrients, making it ideal for anyone looking to enjoy a wholesome, comforting meal without worrying about gluten.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 cup diced potatoes
• 1 zucchini, chopped
• 1 bell pepper, diced
• 1 cup fresh or frozen green beans
• 1 tsp dried thyme
• 1 tsp dried oregano
• 6 cups gluten-free chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large soup pot, heat the olive oil over medium heat. Add the diced chicken and cook until lightly browned. Remove the chicken and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes, until softened.
3. Add the potatoes, zucchini, bell pepper, green beans, thyme, and oregano. Stir well and cook for another 2-3 minutes.
4. Pour in the chicken broth and add the browned chicken back into the pot. Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Gluten-Free Chicken and Vegetable Soup is a comforting, nutritious option for any time of day. Perfectly seasoned and full of texture, it’s a great recipe to keep on hand for those cooler nights. Plus, it’s versatile; feel free to add or substitute your favorite veggies to make it uniquely yours.

Creamy Coconut Pumpkin Soup (Gluten-Free)

Creamy Coconut Pumpkin Soup combines the warmth of pumpkin with the richness of coconut milk, creating a dairy-free and gluten-free option for soup lovers. This velvety soup is full of fall flavors, thanks to the pumpkin and a blend of aromatic spices. Whether you’re looking for a quick lunch or a satisfying dinner, this gluten-free pumpkin soup is ideal for cozying up on a chilly day.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 4 cups pumpkin puree (canned or fresh)
• 4 cups gluten-free vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh parsley or cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, cinnamon, and nutmeg, cooking for another 2 minutes until fragrant.
3. Add the pumpkin puree and vegetable broth, stirring until well combined. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Pour in the coconut milk, stirring to create a creamy texture. Cook for an additional 5-7 minutes.
5. Season with salt and pepper to taste. Use an immersion blender to blend the soup until smooth, if desired.
6. Garnish with fresh parsley or cilantro before serving.

This Creamy Coconut Pumpkin Soup is wonderfully fragrant and deeply satisfying, offering a delightful balance of sweetness and spice. Perfect for fall or any time you’re craving a warm, comforting meal, this soup provides a rich, velvety texture without gluten or dairy. Serve with a side of gluten-free bread to enjoy a well-rounded meal that’s sure to please.

Zesty Black Bean and Corn Soup (Gluten-Free, Vegan)

This Zesty Black Bean and Corn Soup is a vibrant, gluten-free, vegan option that’s high in protein and loaded with Southwest-inspired flavors. With black beans, corn, bell peppers, and spices, this hearty soup offers a satisfying blend of textures and tastes. It’s also a quick, easy recipe that can be prepared in under 30 minutes, making it perfect for busy weeknights.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 4 cups gluten-free vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh lime wedges and cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Stir in the garlic and bell pepper, cooking for an additional 3 minutes until fragrant.
3. Add the black beans, corn, diced tomatoes, and vegetable broth. Stir well to combine.
4. Add the cumin and smoked paprika. Bring the soup to a simmer and let it cook for 15-20 minutes.
5. Season with salt and pepper to taste. Serve with fresh lime wedges and a sprinkle of cilantro for extra flavor.

This Zesty Black Bean and Corn Soup is an ideal gluten-free recipe for those craving a touch of spice and a burst of flavor. It’s quick to prepare, nutritious, and perfect for meal-prepping, as it tastes even better the next day. This soup is sure to bring warmth to any meal and is a fantastic way to incorporate plant-based proteins and fiber.

Gluten-Free Sweet Potato and Lentil Soup

This Gluten-Free Sweet Potato and Lentil Soup is a wholesome, nutrient-packed meal that’s as comforting as it is filling. The combination of sweet potatoes and lentils creates a rich, hearty base, while a blend of spices adds warmth and depth. Whether you’re looking for a light lunch or a hearty dinner, this soup is a perfect gluten-free option that’s both delicious and good for you.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 cup dried lentils, rinsed
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 4 cups gluten-free vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups spinach or kale, chopped
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Stir in the garlic, cumin, turmeric, and coriander. Cook for another 2 minutes until fragrant.
3. Add the sweet potatoes, lentils, vegetable broth, and diced tomatoes. Stir to combine and bring the soup to a boil.
4. Reduce the heat to low and simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender.
5. Stir in the spinach or kale and cook for another 5 minutes until wilted. Season with salt and pepper to taste.
6. Serve with fresh cilantro on top for garnish.

This Gluten-Free Sweet Potato and Lentil Soup is a nutritious and satisfying dish that combines the natural sweetness of sweet potatoes with the heartiness of lentils. It’s perfect for chilly evenings and makes a great meal prep option. Full of plant-based protein, fiber, and vitamins, it’s a wholesome choice that will leave you feeling nourished and energized.

Minestrone Soup (Gluten-Free)

This Gluten-Free Minestrone Soup is a classic Italian dish that’s both healthy and hearty. Packed with vegetables, beans, and gluten-free pasta, it’s a delicious, low-fat option that’s perfect for families. The combination of tomatoes, garlic, and fresh herbs creates a savory broth that brings the entire dish together. This soup is easily customizable to suit your preferences, making it an ideal choice for any occasion.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 cup gluten-free pasta (such as rice or corn pasta)
• 1 can (15 oz) white beans or kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups gluten-free vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh spinach or kale, chopped (optional)
• Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, carrots, celery, and zucchini. Sauté for another 5 minutes, stirring occasionally.
3. Stir in the gluten-free pasta, beans, diced tomatoes, vegetable broth, oregano, and basil. Bring the soup to a boil.
4. Reduce heat and let the soup simmer for 15-20 minutes, or until the vegetables are tender and the pasta is cooked.
5. Season with salt and pepper to taste. If using, stir in fresh spinach or kale for an added boost of greens.
6. Serve with a sprinkle of grated Parmesan cheese, if desired.

This Gluten-Free Minestrone Soup is a hearty and satisfying meal that’s perfect for those who love a variety of vegetables and flavors in one bowl. The rich, savory broth and gluten-free pasta make it filling and comforting. Plus, it’s versatile enough to adapt based on the vegetables or beans you have on hand. This soup is a great way to get a variety of nutrients in one meal and can easily be stored for later use.

Roasted Tomato and Red Pepper Soup (Gluten-Free)

Roasted Tomato and Red Pepper Soup is a flavorful and smoky gluten-free soup that’s ideal for a light lunch or dinner. Roasting the tomatoes and peppers deepens their flavor, giving this soup a rich, hearty base. With a hint of creaminess from coconut milk, it’s a delightful, dairy-free option that’s both comforting and satisfying. The simple ingredients come together beautifully in this gluten-free classic.

Ingredients:

• 6 medium tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups gluten-free vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp dried basil
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes and bell peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
2. Roast the vegetables for 25-30 minutes, until the skins are charred and the tomatoes are soft.
3. While the vegetables roast, heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another 2 minutes.
4. Remove the roasted tomatoes and peppers from the oven and let cool slightly. Peel the skins off the peppers and tomatoes, then add them to the pot with the onions and garlic.
5. Add the vegetable broth, coconut milk, and basil to the pot. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
6. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
7. Season with additional salt and pepper to taste. Garnish with fresh basil before serving.

This Roasted Tomato and Red Pepper Soup is a rich, smoky, and savory dish that’s ideal for those looking for a comforting gluten-free option. The roasting process brings out the natural sweetness of the tomatoes and peppers, while the coconut milk adds a creamy texture without dairy. It’s perfect for those cool evenings when you need something warm and satisfying. Plus, it’s easy to make ahead and enjoy for multiple meals.

Gluten-Free Butternut Squash Soup

This Gluten-Free Butternut Squash Soup is a velvety, flavorful dish that combines the natural sweetness of roasted butternut squash with savory seasonings. It’s a perfect fall or winter meal that’s warm, comforting, and full of nutrients. With a smooth texture and rich taste, this soup is also a great option for anyone following a gluten-free or dairy-free diet, offering a naturally creamy consistency without any cream.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 4 cups gluten-free vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp maple syrup (optional)
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet and drizzle with olive oil, seasoning with salt and pepper. Roast for 25-30 minutes until the squash is tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes, until softened.
3. Add the garlic, cinnamon, and nutmeg, cooking for an additional minute until fragrant.
4. Add the roasted butternut squash to the pot along with the vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Stir in the coconut milk and maple syrup (if using), and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
6. Adjust seasoning with salt and pepper to taste. Garnish with fresh thyme or parsley before serving.

This Gluten-Free Butternut Squash Soup is perfect for a cozy, healthy meal. The natural sweetness of the squash paired with the spices creates a rich, comforting flavor that’s enhanced by the creamy texture of coconut milk. It’s an excellent gluten-free, dairy-free choice for those who enjoy light, yet satisfying soups. The soup is simple to make, and its depth of flavor will make it a favorite in your kitchen all season long.

Gluten-Free Broccoli Cheddar Soup

This Gluten-Free Broccoli Cheddar Soup is a creamy, cheesy delight, offering a comforting combination of tender broccoli and rich cheddar cheese in a smooth broth. It’s a classic soup made gluten-free, so you don’t have to miss out on this beloved dish. Ideal for both adults and kids, it’s an easy way to sneak in some veggies while enjoying a delicious, indulgent soup.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets (fresh or frozen)
• 2 cups gluten-free vegetable broth
• 2 cups unsweetened almond milk or any non-dairy milk
• 1 ½ cups shredded sharp cheddar cheese (or dairy-free cheese for a vegan version)
• Salt and pepper to taste
• 1 tbsp gluten-free cornstarch (optional, for thickening)
• ½ tsp dried thyme (optional)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic and cook for another 1 minute until fragrant.
3. Stir in the broccoli florets, vegetable broth, and almond milk. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes, until the broccoli is tender.
4. Use an immersion blender to puree the soup to your desired consistency (smooth or chunky). If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
5. Stir in the shredded cheddar cheese and let it melt into the soup. For a thicker soup, dissolve cornstarch in a little cold water and stir it into the soup, allowing it to cook for an additional 2-3 minutes until thickened.
6. Season with salt, pepper, and thyme to taste. Garnish with fresh parsley before serving.

This Gluten-Free Broccoli Cheddar Soup is the perfect comfort food for a chilly day, rich with cheesy goodness and a hearty, vegetable-filled base. It’s easy to prepare and can be enjoyed as a meal on its own or paired with gluten-free bread for dipping. The creamy texture and cheesy flavor will make this soup a favorite for everyone in your family, and you’ll love how simple it is to make.

Spicy Sweet Corn Soup (Gluten-Free)

For a bold and spicy option, this Spicy Sweet Corn Soup is a flavor-packed gluten-free dish. The sweetness of the corn is balanced perfectly with spicy jalapeños, creating a unique and delightful contrast. This soup is not only gluten-free but also vegan, making it an excellent choice for those following plant-based diets. It’s a great way to enjoy corn in a new, exciting way with a little heat and a lot of flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 jalapeño peppers, seeded and minced (adjust to taste)
• 4 cups fresh or frozen corn kernels
• 4 cups gluten-free vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 can (14 oz) coconut milk
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
2. Add the garlic and minced jalapeños, sautéing for another 2 minutes until fragrant.
3. Stir in the corn, vegetable broth, cumin, chili powder, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
4. Stir in the coconut milk and simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer some texture.
6. Adjust seasoning with additional salt and pepper to taste. Serve with fresh cilantro and lime wedges.

This Spicy Sweet Corn Soup offers a lively combination of sweetness, spice, and creaminess, making it an exciting gluten-free option for any meal. The jalapeños give it a nice heat, while the coconut milk adds a silky texture. It’s an easy-to-make soup that’s bursting with flavor and is sure to please anyone who enjoys a little spice in their meals. Enjoy it with a squeeze of lime for an extra zing!

Gluten-Free Lentil Soup

This Gluten-Free Lentil Soup is a hearty and nutritious dish that combines the earthy flavor of lentils with a rich blend of spices and vegetables. Packed with protein, fiber, and vitamins, it’s a perfect meal to nourish your body and satisfy your taste buds. Whether you’re making it for a quick weeknight dinner or a meal prep option for the week, this gluten-free soup is both filling and comforting.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups gluten-free vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• Salt and pepper to taste
• 2 cups kale or spinach, chopped (optional)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for about 5-7 minutes until softened.
2. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the lentils, vegetable broth, diced tomatoes, cumin, paprika, turmeric, salt, and pepper. Bring to a boil, then reduce the heat and let the soup simmer for about 30-40 minutes, or until the lentils are tender.
4. If desired, stir in the kale or spinach and cook for an additional 5 minutes until wilted.
5. Taste and adjust seasoning as needed. Serve the soup hot, garnished with fresh parsley.

This Gluten-Free Lentil Soup is a nutrient-dense and satisfying meal that’s perfect for cozy days. The lentils are a great source of plant-based protein, and the mix of vegetables and spices adds a depth of flavor that makes every bite interesting. It’s an easy, one-pot meal that’s naturally gluten-free and can be customized with your favorite leafy greens. This soup is ideal for meal prepping and will taste even better the next day as the flavors meld together.

Gluten-Free Chicken and Rice Soup

This Gluten-Free Chicken and Rice Soup is a classic, comforting dish that’s perfect for a chilly evening or when you’re feeling under the weather. The tender pieces of chicken and the fluffy rice are combined in a savory broth, creating a heartwarming soup that’s both delicious and satisfying. It’s an easy-to-make gluten-free option that everyone in the family will love.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups cooked chicken, shredded (use rotisserie chicken for convenience)
• 1 cup gluten-free white rice (or brown rice)
• 6 cups gluten-free chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until the vegetables begin to soften.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the cooked chicken, rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
4. Once boiling, reduce the heat and simmer the soup for about 20-25 minutes, or until the rice is tender and fully cooked.
5. Remove the bay leaf, taste the soup, and adjust seasoning with salt and pepper if needed.
6. Serve hot, garnished with fresh parsley.

This Gluten-Free Chicken and Rice Soup is a comforting and wholesome dish that brings the warmth and heartiness of a classic chicken soup. The gluten-free rice blends seamlessly into the broth, providing a filling meal. This soup is ideal for busy days and is a great way to use leftover chicken. With its simple ingredients and nourishing qualities, it’s a family favorite that can be enjoyed year-round.

Gluten-Free Tomato Basil Soup

A classic Tomato Basil Soup is the ultimate gluten-free comfort food, and this version is no exception. With the tanginess of ripe tomatoes and the freshness of basil, it’s a satisfying and vibrant soup. It’s naturally gluten-free and can be made vegan by swapping the cream for coconut milk or a dairy-free alternative. Whether paired with a gluten-free grilled cheese or enjoyed on its own, this soup will never disappoint.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cans (14.5 oz each) diced tomatoes, drained
• 2 cups gluten-free vegetable broth
• 1 tsp sugar (optional)
• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup coconut milk or heavy cream (for a non-dairy version)
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, until softened.
2. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the diced tomatoes, vegetable broth, sugar (if using), basil, oregano, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if you prefer. For a creamier texture, add the coconut milk or heavy cream and stir well.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil.

This Gluten-Free Tomato Basil Soup is a perfect blend of tangy tomatoes and aromatic basil, making it a refreshing yet comforting choice. It’s easy to make, naturally gluten-free, and can be made vegan with a simple swap for dairy-free cream. The creamy texture, combined with the vibrant flavors, makes this soup ideal for a light lunch or dinner. Pair it with your favorite gluten-free bread for the perfect meal, and savor every spoonful of this classic favorite.

Gluten-Free Butternut Squash Soup

This Gluten-Free Butternut Squash Soup is a creamy and velvety soup that offers a touch of sweetness and earthiness in every bite. Roasted butternut squash blends perfectly with a medley of warm spices and a hint of cream, creating a comforting and wholesome dish. This soup is ideal for fall and winter and is naturally gluten-free, making it suitable for various dietary needs. It’s a great choice for anyone looking for a nutritious, light soup packed with flavor.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the onion and cook for 5-7 minutes until softened.
3. Add the garlic and cook for an additional 1-2 minutes until fragrant.
4. Stir in the cinnamon and nutmeg, then add the roasted butternut squash. Pour in the vegetable broth, bring to a boil, and simmer for 10 minutes.
5. Use an immersion blender or transfer the soup in batches to a blender and blend until smooth.
6. Stir in the coconut milk or cream, adjust seasoning with salt and pepper, and heat through.
7. Serve hot, garnished with fresh thyme or sage.

This Gluten-Free Butternut Squash Soup is a rich and creamy bowl of comfort that’s perfect for chilly days. The natural sweetness of the squash balances the warming spices, and the coconut milk or cream adds a luxurious texture. Whether served as a starter or a main dish, this soup is a crowd-pleaser and can easily be made in advance. It’s a nourishing, gluten-free option that’s full of flavor and ideal for cozy fall and winter evenings.

Gluten-Free Potato Leek Soup

This Gluten-Free Potato Leek Soup is a creamy, comforting dish that’s perfect for chilly weather. The combination of earthy leeks and tender potatoes creates a wonderfully rich base, while the creamy texture makes it feel indulgent without being overly heavy. It’s a simple yet elegant gluten-free soup that can be served as a meal on its own or as a side dish for dinner. This easy recipe is naturally gluten-free and can be made vegan by substituting the cream for a dairy-free alternative.

Ingredients:

• 2 tbsp olive oil
• 2 medium leeks, cleaned and sliced (white and light green parts only)
• 4 large potatoes, peeled and diced
• 3 garlic cloves, minced
• 6 cups gluten-free vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup coconut milk or heavy cream
• Fresh chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leeks and sauté for about 5-7 minutes, until softened.
2. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for texture.
5. Stir in the coconut milk or cream and heat through. Taste and adjust seasoning as needed.
6. Serve the soup hot, garnished with fresh chives.

This Gluten-Free Potato Leek Soup is a creamy and comforting choice for a light lunch or dinner. The leeks provide a subtle, savory flavor, while the potatoes create a hearty, satisfying base. The coconut milk or cream adds a silky texture that elevates the soup to a whole new level of comfort. This gluten-free recipe is incredibly easy to make and can be made vegan with simple substitutions. It’s the perfect bowl of soup to cozy up with on a cold day.

Gluten-Free Broccoli Cheddar Soup

A beloved classic, this Gluten-Free Broccoli Cheddar Soup is the perfect balance of creamy, cheesy, and healthy. The vibrant broccoli adds a fresh, green flavor while the sharp cheddar cheese gives the soup a rich, indulgent finish. This gluten-free version doesn’t sacrifice any flavor, and it’s an ideal meal for any cheese lover. Whether enjoyed as a hearty meal or served as a side dish, this soup is a deliciously satisfying choice.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups gluten-free vegetable broth
• 4 cups broccoli florets
• 2 large carrots, peeled and diced
• 1/2 cup gluten-free flour (such as rice flour or a gluten-free all-purpose blend)
• 2 cups shredded sharp cheddar cheese
• 1 cup milk or dairy-free milk (like almond milk)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the vegetable broth, broccoli florets, and carrots. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
4. In a separate small bowl, whisk the gluten-free flour with a little bit of milk to create a smooth paste.
5. Gradually add the paste to the soup, stirring constantly to prevent clumping. Let the soup simmer for an additional 5-10 minutes, allowing it to thicken.
6. Stir in the shredded cheddar cheese and the remaining milk. Continue stirring until the cheese has melted and the soup is smooth.
7. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

This Gluten-Free Broccoli Cheddar Soup is a wonderfully creamy and cheesy dish that’s sure to become a family favorite. The rich, velvety texture, combined with the fresh broccoli and sharp cheddar, makes this a comforting and indulgent soup without the gluten. It’s perfect for a chilly evening or when you’re craving something rich and satisfying. Pair it with a gluten-free bread or sandwich for the ultimate cozy meal.

Note: More recipes are coming soon!