35+ Hearty and Delicious Holiday Gluten-Free Soup Recipes for Every Occasion

The holiday season is a time for rich flavors, comforting meals, and warm gatherings, but for those with dietary restrictions, finding suitable recipes can sometimes be challenging.

Gluten-free diets, in particular, require careful attention to ingredients, especially when preparing soups for the holiday table.

But fear not—there are plenty of delicious and nourishing gluten-free soup recipes that will delight your guests and ensure that everyone has something satisfying to enjoy.

In this collection of over 35 holiday gluten-free soup recipes, you’ll discover a wide range of hearty, flavorful, and nourishing soups.

From creamy squash soups to savory, spiced lentil blends, these recipes are perfect for holiday dinners, cozy family gatherings, or simply warming up on a chilly evening.

Whether you are hosting a holiday feast or looking for a comforting starter, these gluten-free soups offer something for everyone.

With vibrant colors, rich textures, and festive spices, each bowl is a delicious and healthy option that’s both gluten-free and full of flavor.

So, let’s dive into these flavorful gluten-free soups that will make your holiday meals even more special!

35+ Hearty and Delicious Holiday Gluten-Free Soup Recipes for Every Occasion

The holidays are a time for indulgence, celebration, and comfort, and a warm bowl of gluten-free soup is the perfect way to kick off any festive meal.

Whether you prefer a smooth and creamy texture, a hearty vegetable-based soup, or something more exotic with bold spices, there’s a gluten-free option to suit every palate.

These 35+ holiday gluten-free soup recipes bring together the season’s best flavors while catering to a variety of dietary needs, ensuring that your guests will enjoy every spoonful.

By incorporating seasonal ingredients like squash, carrots, apples, and fragrant spices, these soups not only highlight the bounty of the season but also nourish the body and soul.

No matter your reason for choosing gluten-free dishes—whether for health, allergies, or dietary preferences—these soups prove that gluten-free eating can be just as festive, delicious, and satisfying as any traditional holiday dish.

With these recipes in your arsenal, you can confidently serve a variety of gluten-free soups that will leave everyone at the table feeling full, happy, and grateful.

So, grab your pot and get ready to make some delicious, gluten-free holiday memories!

Creamy Pumpkin Soup (Gluten-Free)

This rich and velvety pumpkin soup is the perfect addition to your holiday meal. Packed with the comforting flavors of pumpkin, garlic, and thyme, it’s a hearty yet healthy choice that everyone can enjoy. With a smooth texture and a savory depth of flavor, this gluten-free soup is ideal for chilly holiday evenings. Plus, it’s easy to prepare, making it a great option for any family gathering or special occasion.

Ingredients:

• 1 medium pumpkin, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 cup coconut milk (or cream for a richer flavor)
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the thyme and cinnamon, cooking for an additional minute to release their aromas.
3. Add the diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Let cook for 25-30 minutes, or until the pumpkin is tender.
4. Using an immersion blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches.
5. Stir in coconut milk, salt, and pepper. Adjust seasoning as needed.
6. Serve warm, garnished with fresh thyme or parsley.

This creamy pumpkin soup is a festive and warming choice for anyone on a gluten-free diet during the holidays. Its comforting flavors of pumpkin and cinnamon, combined with the creamy coconut milk, create a bowl of soup that feels indulgent yet light. Whether you’re celebrating Thanksgiving, Christmas, or a winter gathering, this soup will delight your guests and add a cozy touch to your meal.

Roasted Butternut Squash and Carrot Soup (Gluten-Free)

A sweet and savory soup that brings out the natural flavors of roasted butternut squash and carrots, this gluten-free recipe is the perfect comfort food for the holidays. The roasting process intensifies the flavors, giving the soup a deep, caramelized sweetness, while the ginger adds a touch of warmth and spice. This is a versatile soup that can be served as a starter or paired with crusty gluten-free bread for a light meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 large carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 cup coconut milk (or almond milk for a lighter version)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the butternut squash and carrots on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven for 30-35 minutes, or until the vegetables are tender and caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, or until softened.
3. Stir in the ginger and cumin, cooking for another minute to bring out the flavors.
4. Add the roasted vegetables and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Using an immersion blender, blend the soup until smooth. For a smoother texture, you can blend in batches with a regular blender.
6. Stir in coconut milk, salt, and pepper. Adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro.

This roasted butternut squash and carrot soup is a wonderful option for holiday gatherings, offering a perfect balance of sweetness and spice. The roasting process enhances the natural flavors of the vegetables, while the creamy coconut milk rounds out the texture beautifully. This gluten-free soup is both hearty and nutritious, making it a perfect addition to your holiday table. Serve it as a starter or enjoy it as a light yet satisfying main course.

Spiced Sweet Potato and Apple Soup (Gluten-Free)

The combination of sweet potatoes and apples brings a delightful sweetness to this gluten-free soup, while the warm spices of cinnamon, nutmeg, and cardamom add depth and complexity. This soup is comforting and nourishing, making it a fantastic choice for a holiday meal. Whether you’re serving it for Thanksgiving, Christmas, or a cozy winter gathering, it’s sure to be a crowd-pleaser, especially for those who need a gluten-free option.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled and chopped (use a sweet variety like Fuji or Gala)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 cup almond milk or coconut milk
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the cinnamon, nutmeg, and cardamom, cooking for another minute to enhance their flavors.
3. Add the sweet potatoes, apples, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender.
5. Stir in almond or coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This spiced sweet potato and apple soup is a perfect way to introduce warm, comforting flavors to your holiday table. The combination of sweet potatoes and apples creates a rich, natural sweetness, while the spices give it a festive, aromatic twist. The creamy texture, thanks to the addition of almond or coconut milk, makes this gluten-free soup indulgent without being overly heavy. It’s an excellent choice for anyone with dietary restrictions, ensuring that everyone can enjoy the flavors of the season.

Creamy Tomato Basil Soup (Gluten-Free)

This creamy tomato basil soup is a holiday favorite that’s both comforting and light. Made with fresh tomatoes and basil, this gluten-free soup has a rich, velvety texture and is topped with fresh herbs for added flavor. It’s perfect as a starter or served with a side of gluten-free grilled cheese for a complete meal. This easy-to-make soup is ideal for colder days when you crave something warm, flavorful, and satisfying.

Ingredients:

• 6 large ripe tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth (ensure it’s gluten-free)
• 1/2 cup heavy cream or coconut cream for a dairy-free version
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the chopped tomatoes to the pot and cook for 10 minutes, allowing the tomatoes to break down and release their juices.
3. Stir in the vegetable broth, oregano, and salt and pepper. Bring to a simmer and cook for another 10-15 minutes.
4. Using an immersion blender, puree the soup until smooth. For a smoother texture, you can blend in batches using a regular blender.
5. Stir in the cream and fresh basil, adjusting seasoning as needed.
6. Serve the soup warm, garnished with extra fresh basil.

This creamy tomato basil soup is the perfect dish to enjoy during the holidays, offering the classic comfort of a creamy, flavorful soup with the freshness of basil and tomatoes. It’s an easy, gluten-free recipe that’s suitable for everyone at the table. Its smooth, velvety texture pairs wonderfully with crusty gluten-free bread, making it a heartwarming and delicious addition to any holiday meal. Enjoy this soup as a cozy starter or a satisfying light meal.

Roasted Cauliflower and Leek Soup (Gluten-Free)

This roasted cauliflower and leek soup is an elegant and refined gluten-free dish that’s ideal for the holiday season. The cauliflower is roasted to bring out its natural sweetness and depth of flavor, while the leeks add a gentle onion-like taste. Blended together with vegetable broth and finished with a touch of cream, this soup is smooth, rich, and comforting, making it a perfect addition to your festive menu. It’s also versatile enough to be served as a starter or a light main course.

Ingredients:

• 1 medium cauliflower, broken into florets
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 cup heavy cream or coconut cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, turning halfway through, until the cauliflower is tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
3. Add the sliced leeks and cook for another 5 minutes, allowing them to soften as well.
4. Stir in the roasted cauliflower and vegetable broth. Bring the soup to a simmer and cook for an additional 10 minutes.
5. Use an immersion blender to blend the soup until smooth. If you prefer a smoother consistency, you can blend in batches with a regular blender.
6. Stir in the cream and adjust seasoning with salt and pepper.
7. Serve the soup warm, garnished with fresh parsley.

This roasted cauliflower and leek soup brings an elegant and sophisticated touch to your holiday spread. The roasting process enhances the cauliflower’s natural sweetness, while the leeks contribute a mild, savory flavor. Combined with the cream, this gluten-free soup is both creamy and full of depth. It’s a perfect option for those looking for a lighter, yet flavorful soup to complement their holiday meal, and the fresh parsley garnish adds a lovely burst of color.

Spicy Roasted Red Pepper and Tomato Soup (Gluten-Free)

A flavorful and slightly spicy soup, this roasted red pepper and tomato creation is a gluten-free delight perfect for the holiday season. The sweetness of roasted red peppers combines beautifully with the acidity of fresh tomatoes, while a touch of chili flakes adds a mild heat that warms you up from the inside out. Smooth and creamy, this soup is a wonderful way to add a unique flavor profile to your holiday table and can easily be made ahead of time.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 6 large tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (adjust to your heat preference)
• 1/2 cup coconut cream or heavy cream
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. To roast the red peppers, place them on a baking sheet and broil in the oven until the skin is charred (about 10-12 minutes). Once charred, place the peppers in a bowl and cover with a towel to steam, making it easier to peel. Once peeled, remove the seeds and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the chopped roasted peppers and tomatoes, cooking for 5-7 minutes until the tomatoes soften.
4. Add the vegetable broth, oregano, and red pepper flakes. Bring to a boil and then reduce to a simmer. Let it cook for 15-20 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend it in batches with a regular blender.
6. Stir in the coconut cream or heavy cream and adjust seasoning with salt and pepper.
7. Serve warm, garnished with fresh basil or parsley.

This spicy roasted red pepper and tomato soup is an exciting and flavorful addition to your holiday menu. The combination of sweet roasted peppers and tangy tomatoes creates a rich and vibrant base, while the red pepper flakes provide a touch of heat to balance the sweetness. The creamy finish adds a luxurious texture, making this gluten-free soup both satisfying and delicious. It’s perfect for those who enjoy a little spice with their comfort food, and it’s sure to be a hit with guests looking for something a little different this holiday season.

Butternut Squash and Carrot Soup (Gluten-Free)

This vibrant and velvety butternut squash and carrot soup is a perfect gluten-free choice for a holiday meal. The natural sweetness of roasted butternut squash and carrots, paired with a hint of ginger, creates a smooth and comforting soup with just the right amount of warmth. The addition of coconut milk adds a rich creaminess, making this soup both delicious and nourishing. It’s a lovely option for guests who are seeking a lighter yet satisfying dish during the holiday season.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and chopped
• 4 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 teaspoon grated fresh ginger
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash and carrots with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 30-35 minutes, or until they are tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted squash and carrots to the pot, followed by the vegetable broth and grated ginger. Bring the soup to a simmer and cook for 10 minutes.
4. Using an immersion blender, blend the soup until smooth. If needed, blend in batches using a regular blender.
5. Stir in the coconut milk and adjust the seasoning with salt and pepper.
6. Serve warm, garnished with fresh cilantro.

This butternut squash and carrot soup is a delightful gluten-free dish that brings a touch of sweetness and warmth to your holiday table. The roasted squash and carrots provide a depth of flavor, while the ginger adds a gentle zing. The coconut milk makes the soup wonderfully creamy, and the cilantro garnish adds a fresh contrast. It’s an ideal starter for a holiday meal or a light, cozy option for those who want a flavorful yet nutritious soup to celebrate the season.

Sweet Potato and Black Bean Soup (Gluten-Free)

Sweet potatoes and black beans come together in this hearty and flavorful gluten-free soup that’s perfect for a festive holiday meal. The sweetness of the potatoes balances perfectly with the earthy flavor of the black beans, while spices like cumin and chili powder add depth and warmth. The result is a filling and satisfying soup that is both comforting and healthy. It’s a great option for those who prefer a savory and nutritious dish without compromising on taste.

Ingredients:

• 3 medium sweet potatoes, peeled and chopped
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh lime wedges, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the cumin and chili powder, cooking for another 1-2 minutes to release the spices’ aromas.
3. Add the chopped sweet potatoes, black beans, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you prefer a smoother soup, blend completely.
5. Season with salt and pepper to taste.
6. Serve the soup warm, garnished with fresh lime wedges and cilantro.

Sweet potato and black bean soup is a flavorful, hearty dish that fits perfectly into any holiday gathering. The combination of sweet potatoes and black beans provides a balance of nutrients and comfort, while the cumin and chili powder bring a lovely warmth to each spoonful. With the fresh lime and cilantro garnish, this gluten-free soup offers a refreshing burst of flavor that’s sure to please your guests. Whether served as a main or side dish, it’s a satisfying addition to your holiday spread.

Leek and Potato Soup (Gluten-Free)

Leek and potato soup is a classic comfort food that’s naturally gluten-free and perfect for the holidays. This soup combines tender potatoes with the mild, sweet flavor of leeks, creating a creamy, satisfying texture. The simple yet elegant flavors make it an ideal choice for those who enjoy a more traditional soup to accompany their holiday meals. This dish can be served hot or chilled, making it versatile for any occasion.

Ingredients:

• 4 large potatoes, peeled and chopped
• 3 leeks, cleaned and sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 cup heavy cream or coconut cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and leeks, cooking for 7-10 minutes until softened.
2. Add the chopped potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend part of the soup and leave some potatoes intact.
4. Stir in the cream and season with salt and pepper to taste.
5. Serve the soup warm, garnished with fresh chives.

Leek and potato soup is a comforting, creamy dish that’s perfect for the holidays. Its simple, hearty ingredients come together to create a satisfying gluten-free soup that will appeal to everyone at the table. The leeks add a subtle sweetness, while the potatoes provide a creamy texture that’s both rich and comforting. Whether served as a starter or a light meal, this classic soup is a wonderful addition to any holiday gathering. The fresh chives garnish adds a pop of color and freshness, rounding out this classic dish.

Roasted Tomato and Basil Soup (Gluten-Free)

This roasted tomato and basil soup is a classic comfort food that is naturally gluten-free and perfect for the holiday season. The deep, roasted flavors of the tomatoes bring out their natural sweetness, while the fresh basil adds a fragrant herbaceous note. The creamy texture, achieved by blending the soup with coconut milk, makes it smooth and indulgent. It’s a great option to serve as a starter for holiday dinners or as a satisfying light meal during the colder months.

Ingredients:

• 8 medium tomatoes, halved
• 1 onion, peeled and quartered
• 4 garlic cloves, peeled
• 2 tablespoons olive oil
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until the tomatoes are tender and caramelized.
2. Transfer the roasted vegetables to a large pot. Add the vegetable broth, oregano, and dried basil. Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld.
3. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend part of the soup.
4. Stir in the coconut milk and adjust seasoning with salt and pepper.
5. Serve the soup warm, garnished with fresh basil leaves.

Roasted tomato and basil soup is a delicious, hearty gluten-free option that’s bursting with rich, roasted tomato flavor. The coconut milk adds a creamy smoothness that complements the acidity of the tomatoes, while the fresh basil garnish brightens the soup’s overall flavor. It’s an ideal soup for holiday gatherings, offering a balance of comfort and elegance in every spoonful. Whether served with a gluten-free grilled cheese or enjoyed on its own, this soup will be a crowd-pleaser at any festive meal.

Creamy Mushroom Soup (Gluten-Free)

This creamy mushroom soup is an earthy, flavorful option for a holiday meal. The umami-packed mushrooms create a deep, savory base, while the rich coconut cream adds a velvety texture. The soup is both light and indulgent, with hints of thyme and garlic that bring the mushrooms to life. It’s an elegant choice for a holiday starter or as part of a festive meal that’s both gluten-free and comforting.

Ingredients:

• 1 pound fresh mushrooms (button or cremini), sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 teaspoon dried thyme
• 1/2 cup coconut cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 5 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for 8-10 minutes until they release their moisture and start to brown.
3. Stir in the vegetable broth and dried thyme. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to combine.
4. Use an immersion blender to blend the soup until smooth, leaving some mushroom pieces intact for texture.
5. Stir in the coconut cream and season with salt and pepper to taste.
6. Serve the soup warm, garnished with fresh parsley.

Creamy mushroom soup is a flavorful, rich, and gluten-free choice for the holiday season. The deep, savory flavor of the mushrooms is elevated by the creamy coconut base, creating a perfect balance of earthiness and richness. The addition of thyme and garlic enhances the complexity of the soup, while the fresh parsley garnish adds a pop of color and freshness. This soup is a great way to introduce guests to unique flavors while keeping things comforting and festive.

Spicy Roasted Cauliflower Soup (Gluten-Free)

This spicy roasted cauliflower soup is a bold and flavorful gluten-free dish that brings a hint of heat to your holiday table. The roasted cauliflower takes on a caramelized sweetness, while the combination of chili powder, cumin, and smoked paprika adds depth and spice. Coconut milk contributes a creamy richness, making it a satisfying, warming option for guests looking for something with a little kick. This soup is a great way to incorporate vegetables into your holiday meal in a flavorful, gluten-free way.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5-7 minutes.
3. Add the roasted cauliflower to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend part of the soup.
5. Stir in the coconut milk and adjust seasoning with salt and pepper.
6. Serve the soup warm, garnished with fresh cilantro.

Spicy roasted cauliflower soup offers a warming, gluten-free option with a delicious balance of heat and flavor. The combination of roasted cauliflower and bold spices makes this soup both comforting and exciting. The coconut milk adds a rich creaminess, while the fresh cilantro garnish gives the soup a burst of color and freshness. Whether served as a holiday starter or a main dish, this spicy soup is sure to add a unique twist to your festive spread. It’s perfect for those who appreciate a little heat in their holiday meals.

Butternut Squash and Apple Soup (Gluten-Free)

This butternut squash and apple soup is a warm, comforting dish that blends the sweet, nutty flavor of butternut squash with the tartness of apples. The earthy depth of roasted squash combined with the bright, fruity notes from the apples makes this soup a perfect choice for the holiday season. The addition of cinnamon and nutmeg gives the soup a cozy, festive flavor, while coconut milk adds a creamy finish. It’s a naturally gluten-free option that will surely impress your guests during any holiday meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the butternut squash cubes and chopped apples on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until the squash is tender and lightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until softened.
3. Add the roasted butternut squash and apples to the pot. Pour in the vegetable broth, and add cinnamon and nutmeg. Bring to a simmer and cook for 10-15 minutes to meld the flavors together.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the coconut milk and adjust seasoning with salt and pepper to taste.
6. Serve warm, garnished with fresh thyme.

Butternut squash and apple soup is a heartwarming, gluten-free choice that combines sweet and savory flavors with a creamy texture. The roasted butternut squash offers a rich, earthy flavor that pairs beautifully with the crisp sweetness of apples. The addition of cinnamon and nutmeg evokes the comforting aromas of fall, making this soup a perfect addition to your holiday spread. It’s both nourishing and flavorful, offering a delightful combination of textures and tastes that will please every guest.

Carrot Ginger Soup (Gluten-Free)

This carrot ginger soup is a vibrant, tangy, and aromatic option for a holiday meal. The natural sweetness of carrots is perfectly balanced with the zing of fresh ginger, creating a refreshing and flavorful soup. The coconut milk adds a rich creaminess that makes each spoonful velvety smooth. This gluten-free soup is full of vitamins and antioxidants, making it not only delicious but nourishing as well. It’s an excellent way to add a bright pop of color and flavor to your festive holiday menu.

Ingredients:

• 1 pound carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
2. Add the grated ginger to the pot and cook for another minute, allowing the aroma to release.
3. Add the chopped carrots, cumin, coriander, and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth and creamy.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

Carrot ginger soup is a light, yet flavorful gluten-free option that brings a refreshing twist to your holiday spread. The combination of sweet carrots and spicy ginger creates a beautifully balanced soup, while the coconut milk adds a luxurious creaminess. This soup is not only full of flavor but also incredibly nourishing. Its vibrant orange color and aromatic ginger make it an inviting dish that can brighten up any holiday table. Serve it as a starter or enjoy it on its own—it’s sure to be a crowd-pleaser!

Spiced Lentil Soup (Gluten-Free)

Spiced lentil soup is a hearty, nutritious, and gluten-free option that’s full of bold, warming spices. The combination of red lentils, carrots, and tomatoes creates a hearty base, while the fragrant spices—such as cumin, coriander, and turmeric—bring an extra layer of depth to the soup. The addition of coconut milk makes the soup smooth and rich. It’s a perfect meal to serve during the colder months, especially as a main dish for those seeking something filling yet gluten-free.

Ingredients:

• 1 cup red lentils, rinsed
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chopped carrots, cumin, coriander, and turmeric to the pot. Stir to coat the vegetables in the spices.
3. Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring the soup to a simmer and cook for 25-30 minutes, or until the lentils are tender.
4. Use an immersion blender to blend the soup until smooth, or blend part of it for a chunkier texture.
5. Stir in the coconut milk and season with salt and pepper.
6. Serve the soup warm, garnished with fresh cilantro.

Spiced lentil soup is a flavorful and satisfying gluten-free option that’s perfect for the holiday season. The red lentils provide a hearty, protein-rich base, while the spices give the soup an exotic, warming flavor. The coconut milk adds a creamy richness that balances the spiciness, making each bowl a comforting treat. Whether served as a main course or alongside a salad, this soup is a great way to offer guests something nutritious, filling, and full of flavor.

Note: More recipes are coming soon!