27+ Delicious Dairy-Free Gluten-Free Soup Recipes You’ll Love

If you’re seeking wholesome and comforting meals that meet both dairy-free and gluten-free dietary needs, soup is an excellent choice.

From creamy, rich options to light and refreshing broths, there are endless possibilities for creating satisfying soups without any dairy or gluten.

These 27+ dairy-free and gluten-free soup recipes are perfect for anyone following specific dietary restrictions or anyone looking to explore new, healthy dishes that are both delicious and nourishing.

Whether you’re dealing with allergies, sensitivities, or simply want to try something different, these recipes will provide you with a wide range of flavor-packed options.

Get ready to enjoy bowls of warmth, flavor, and health with these easy-to-make soups that everyone will love!

27+ Delicious Dairy-Free Gluten-Free Soup Recipes You’ll Love

Dairy-free, gluten-free soups are perfect for anyone looking to enjoy comforting meals without the worry of allergens or intolerances.

With 27+ recipes at your fingertips, you’ll never run out of ideas for delicious, hearty, and nutritious soups.

From creamy butternut squash to zesty tomato and red pepper, each soup offers a unique combination of flavors and textures.

These recipes are not only great for those with dietary restrictions, but they’re also fantastic for anyone wanting to incorporate more wholesome ingredients into their meals.

Try them today and experience the satisfaction of a bowl of soup that’s as healthy as it is tasty!

Dairy-Free, Gluten-Free Creamy Potato Leek Soup

This comforting potato leek soup is rich, creamy, and full of flavor without any dairy or gluten. A perfect meal for chilly days, it uses simple ingredients like potatoes, leeks, garlic, and dairy-free cream for a smooth, velvety texture. The addition of herbs brings a savory warmth to every spoonful, making it an easy go-to recipe for those with dietary restrictions.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and chopped (white and light green parts only)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (ensure gluten-free)
• 1 cup unsweetened coconut milk or any dairy-free milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme sprigs (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions, leeks, and garlic, cooking until softened, about 5 minutes.
2. Add the diced potatoes to the pot and stir, allowing them to cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Once the potatoes are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
5. Stir in the coconut milk and season with salt, pepper, and fresh thyme if using. Heat for another 5 minutes to incorporate the creaminess.
6. Taste and adjust the seasoning if needed. Serve hot.

This dairy-free and gluten-free creamy potato leek soup is a velvety, hearty dish perfect for any season. Its natural creaminess, achieved through coconut milk, is balanced by the fresh flavors of leeks and herbs. Whether you’re enjoying it for a quick lunch or a cozy dinner, this soup is both nourishing and satisfying, making it ideal for anyone with dietary restrictions.

Dairy-Free, Gluten-Free Butternut Squash Soup

This velvety butternut squash soup is a sweet and savory combination that’s perfect for autumn or anytime you crave comfort food. Made with pureed roasted squash, garlic, onions, and a hint of spice, it’s a smooth, satisfying soup with a rich depth of flavor. It’s not only gluten-free and dairy-free but also packed with vitamins and nutrients, making it a wholesome meal for all.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 can (13.5 oz) coconut milk (unsweetened)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Once the squash is roasted, add it to the pot with the onion and garlic. Stir in the ginger, cinnamon, and nutmeg.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
6. Stir in the coconut milk and season with salt and pepper. Simmer for an additional 5 minutes to heat through.
7. Taste and adjust seasonings if needed. Serve with fresh parsley or cilantro.

This butternut squash soup offers a satisfying blend of sweet and savory, with the creamy coconut milk enriching the texture. It’s an ideal dish for those looking for a nutritious and flavorful meal without dairy or gluten. The spices add warmth, making it perfect for a cozy lunch or dinner that will leave you feeling full and nourished.

Dairy-Free, Gluten-Free Tomato Basil Soup

This classic tomato basil soup is made without dairy or gluten, yet it still delivers a creamy, comforting texture. The combination of ripe tomatoes, fresh basil, and garlic creates a perfect balance of sweet, tangy, and aromatic flavors. This soup is an excellent option for a light yet filling meal, and it’s also incredibly simple to make.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth (gluten-free)
• 1 cup canned coconut milk (unsweetened)
• 2 tablespoons olive oil
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomatoes and dried basil (or fresh basil). Cook for another 10-15 minutes, stirring occasionally, until the tomatoes break down and become soft.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
4. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
5. Stir in the coconut milk and season with salt and pepper. Simmer for an additional 5 minutes.
6. Taste and adjust the seasoning. Garnish with fresh basil leaves before serving.

This dairy-free and gluten-free tomato basil soup is a perfect blend of freshness and comfort. The rich tomato base, paired with creamy coconut milk, gives it a smooth and velvety texture, while the basil adds an aromatic touch. This soup is simple yet flavorful, making it an ideal choice for a healthy, satisfying meal that can be enjoyed by everyone, including those with dietary restrictions.

Dairy-Free, Gluten-Free Sweet Potato and Carrot Soup

This vibrant and flavorful sweet potato and carrot soup is a perfect combination of natural sweetness from the vegetables, balanced with a hint of spice from ginger and cumin. It’s a healthy and nourishing soup that’s not only dairy-free and gluten-free but also incredibly satisfying. With its smooth texture and rich flavors, this soup is great for both a light meal and as a starter to a larger dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1 cup coconut milk (unsweetened)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the diced sweet potatoes and chopped carrots to the pot, stirring them for another 5 minutes.
3. Sprinkle in the cumin, ginger, and turmeric, stirring to coat the vegetables with the spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes and carrots are tender.
5. Once the vegetables are soft, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
6. Stir in the coconut milk, and season with salt and pepper to taste. Simmer for another 5 minutes.
7. Garnish with fresh cilantro or parsley before serving.

This sweet potato and carrot soup is a naturally sweet and creamy option that is both nourishing and full of flavor. The coconut milk adds a rich, velvety texture while the spices elevate the taste profile, making it a comforting and vibrant dish. Ideal for those seeking a dairy-free, gluten-free soup that’s both satisfying and healthy, this recipe is perfect for any time of year.

Dairy-Free, Gluten-Free Spicy Black Bean Soup

A hearty, bold-flavored soup, this spicy black bean soup is both filling and full of delicious heat. Using black beans as the main protein source, combined with flavorful ingredients like chili powder, cumin, and tomatoes, this soup is a perfect comfort food for those who love a bit of spice. It’s naturally dairy-free and gluten-free, making it suitable for a variety of diets, and it’s packed with nutrients to fuel your day.

Ingredients:

• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (gluten-free)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, cooking for 5-7 minutes until softened.
2. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, cooking for another 1-2 minutes to toast the spices.
3. Add the diced tomatoes, black beans, and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld.
4. Use a potato masher or immersion blender to mash some of the beans for a thicker, heartier texture. If using a blender, be sure to leave some beans intact for texture.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro or green onions and serve hot.

This spicy black bean soup is a perfect balance of hearty beans, vibrant vegetables, and bold spices. It’s ideal for anyone seeking a warm, flavorful, and filling soup that’s both gluten-free and dairy-free. The protein-packed black beans offer a satisfying base, while the spices add just the right amount of heat, making this a comforting, energizing meal for any time of day.

Dairy-Free, Gluten-Free Mushroom and Wild Rice Soup

This creamy mushroom and wild rice soup is both hearty and earthy, with the deep flavors of mushrooms and the nutty texture of wild rice. Made with a dairy-free coconut milk base, the soup achieves a creamy consistency without the use of cream or dairy. It’s rich in flavor and makes a perfect lunch or dinner, with just the right balance of savory and creamy elements.

Ingredients:

• 1 cup wild rice
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups mushrooms (such as cremini or button), sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 cup coconut milk (unsweetened)
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the wild rice according to the package instructions, then set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and mushrooms, cooking for 5-7 minutes until the mushrooms are tender and browned.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
5. Stir in the coconut milk, cooked wild rice, and thyme. Season with salt and pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to combine.
6. Serve hot, garnished with fresh parsley.

This mushroom and wild rice soup is a wonderfully creamy and satisfying dish, perfect for a cozy meal. The coconut milk creates a smooth, velvety base, while the earthy mushrooms and hearty wild rice provide texture and depth of flavor. It’s a nourishing, dairy-free, and gluten-free option that’s sure to please everyone at the table.

Dairy-Free, Gluten-Free Carrot Ginger Soup

This vibrant and refreshing carrot ginger soup is a simple yet flavorful dish that combines the natural sweetness of carrots with the warmth of fresh ginger. Perfectly spiced with a touch of cinnamon, this soup offers a wonderful balance of flavors. It’s an excellent option for anyone looking for a light, healthy, and nourishing meal that’s both dairy-free and gluten-free.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth (gluten-free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the grated ginger, cinnamon, and cumin, stirring for 1-2 minutes to release the flavors.
3. Add the chopped carrots to the pot and cook for another 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 25-30 minutes, or until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches.
6. Stir in the lemon juice, and season with salt and pepper to taste.
7. Garnish with fresh cilantro or parsley before serving.

This carrot ginger soup is a delightful combination of sweet and spicy flavors, with the natural creaminess of the carrots and the zing of fresh ginger. It’s a light yet satisfying meal that provides a burst of vitamins and warmth. Whether you’re enjoying it on a cold day or as a light starter, this dairy-free and gluten-free soup is both nourishing and comforting.

Dairy-Free, Gluten-Free Lentil Soup

This hearty lentil soup is both nutritious and filling, making it a perfect meal for any time of the day. The earthy lentils are cooked with onions, garlic, carrots, and tomatoes in a savory broth, resulting in a flavorful, protein-packed dish. It’s a great choice for those looking for a satisfying, gluten-free, and dairy-free soup that also provides plenty of fiber and plant-based protein.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.
2. Add the minced garlic, cumin, and turmeric, and cook for another 1-2 minutes.
3. Stir in the lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or thyme before serving.

This lentil soup is a nourishing and filling dish, packed with plant-based protein and fiber. The combination of lentils, vegetables, and spices creates a satisfying and flavorful meal that’s easy to make and perfect for any dietary restriction. It’s a great option for meal prep or a hearty dinner that the whole family will enjoy.

Dairy-Free, Gluten-Free Zucchini and Tomato Soup

This zucchini and tomato soup is a light yet comforting option, packed with fresh vegetables and a savory, slightly tangy flavor. The zucchini adds a mild, tender texture, while the tomatoes provide a rich depth of flavor, making it the perfect meal for a warm day. This soup is naturally dairy-free and gluten-free, and it’s quick and easy to make, ideal for a light lunch or dinner.

Ingredients:

• 4 medium zucchinis, chopped
• 4 large tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the chopped zucchini and tomatoes to the pot, stirring for another 5 minutes to allow the vegetables to release their juices.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Season with oregano, salt, and pepper to taste.
7. Garnish with fresh basil or parsley before serving.

This zucchini and tomato soup is a fresh and light dish that perfectly balances the mild taste of zucchini with the richness of tomatoes. It’s simple to make and incredibly flavorful, making it an ideal choice for anyone looking for a healthy, dairy-free, and gluten-free soup. The addition of fresh herbs adds a fragrant touch, making it a satisfying meal for any occasion.

Dairy-Free, Gluten-Free Butternut Squash Soup

This creamy and velvety butternut squash soup is a perfect fall or winter dish that combines the sweet, earthy flavors of roasted squash with warm spices like cinnamon and nutmeg. It’s dairy-free and gluten-free, yet still achieves a rich, smooth texture thanks to the natural creaminess of the squash. With its vibrant orange color and comforting taste, this soup is a great addition to any meal, whether as a starter or a main dish.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender and caramelized.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Add the roasted squash, cinnamon, and nutmeg to the pot, stirring to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
6. Stir in the coconut milk, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage or thyme.

This butternut squash soup is the epitome of comfort food, offering a natural sweetness from the squash paired with aromatic spices. The coconut milk adds a creamy richness, making it feel indulgent while still being dairy-free. Perfect for chilly evenings, this soup is a healthy and satisfying dish that will warm you from the inside out.

Dairy-Free, Gluten-Free Cauliflower Soup

This cauliflower soup is a wonderfully creamy and smooth soup that uses the natural texture of cauliflower to create a rich and satisfying dish without any dairy. The combination of cauliflower, onion, garlic, and vegetable broth results in a mildly flavored yet comforting soup. Perfectly seasoned with herbs like thyme and rosemary, this dairy-free, gluten-free soup can be served as a main or a starter.

Ingredients:

• 1 medium head of cauliflower, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon olive oil
• 1/2 cup canned coconut milk (unsweetened)
• Salt and pepper to taste
• Fresh parsley or chives 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. Add the chopped cauliflower to the pot and cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender.
6. Stir in the coconut milk, and season with thyme, rosemary, salt, and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives.

This cauliflower soup is a simple yet flavorful option that proves how versatile cauliflower can be. The smooth texture and light, comforting flavor make it an excellent choice for a healthy, dairy-free, and gluten-free meal. Whether enjoyed as a cozy meal on its own or paired with a side dish, this soup is both satisfying and easy to make.

Dairy-Free, Gluten-Free Potato Leek Soup

This classic potato leek soup is a creamy and flavorful dish that’s naturally dairy-free and gluten-free. The potatoes provide a satisfying, hearty base, while the leeks add a subtle sweetness and depth of flavor. With its creamy texture from the potatoes and a touch of fresh thyme, this soup is perfect for anyone looking for a comforting, wholesome meal that’s both dairy-free and gluten-free.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 leeks, cleaned and chopped (white and light green parts only)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, leeks, and garlic, cooking for 5-7 minutes until softened.
2. Add the diced potatoes to the pot and stir to combine with the onions and leeks.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender.
6. Stir in the fresh thyme and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This potato leek soup is a perfect example of simple, wholesome comfort food. The creamy texture of the potatoes blends perfectly with the delicate flavor of the leeks, making for a nourishing, satisfying soup. It’s a fantastic choice for those seeking a dairy-free and gluten-free option that still delivers on taste and texture. Enjoy it on a chilly day or as a light, wholesome meal.

Dairy-Free, Gluten-Free Spicy Sweet Potato Soup

This spicy sweet potato soup is a flavorful and hearty dish that combines the natural sweetness of sweet potatoes with a bold blend of spices. Infused with cumin, chili powder, and a hint of cayenne pepper, it offers a satisfying kick while still being creamy and smooth. This dairy-free and gluten-free soup is perfect for those craving warmth and comfort with a touch of heat, making it an excellent meal option for any time of the year.

Ingredients:

• 4 medium sweet potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk (unsweetened)
• 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, cooking for 5-7 minutes until softened.
2. Add the sweet potatoes to the pot, followed by the cumin, chili powder, and cayenne pepper. Stir well to coat the sweet potatoes in the spices.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches.
6. Stir in the coconut milk, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy sweet potato soup is an exciting twist on the traditional sweet potato soup, offering a perfect balance of sweetness and heat. The coconut milk adds richness without dairy, and the spices elevate the flavors for a satisfying and hearty meal. Whether you’re looking for a comforting winter soup or a bright and bold dish to enjoy any time of year, this soup is sure to delight your taste buds.

Dairy-Free, Gluten-Free Pea and Mint Soup

This refreshing and vibrant pea and mint soup is light yet full of flavor, making it a perfect dish for spring or summer. The sweetness of peas is complemented by the cool, aromatic flavor of fresh mint, creating a bright and nourishing bowl. It’s a simple and healthy option for anyone on a dairy-free and gluten-free diet, and it comes together quickly for a delicious and satisfying meal.

Ingredients:

• 4 cups frozen peas (or fresh peas if in season)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh mint leaves
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon juice (optional)
• Fresh mint 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. Add the peas and vegetable broth, bringing the soup to a boil.
3. Once boiling, reduce the heat and simmer for 10 minutes until the peas are tender.
4. Remove the soup from the heat and stir in the fresh mint leaves.
5. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender.
6. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, garnished with fresh mint.

This pea and mint soup is light, refreshing, and full of vibrant flavor. The combination of sweet peas and fragrant mint creates a delightful and simple dish that is both satisfying and nutritious. It’s perfect for a quick weeknight dinner, a light starter, or a nourishing lunch. Whether you’re craving something cooling in the warmer months or just looking for a light, healthy soup, this recipe is sure to become a favorite.

Dairy-Free, Gluten-Free Tomato Basil Soup

This classic tomato basil soup is a comforting and flavorful option that’s naturally both dairy-free and gluten-free. The sweet, tangy tomatoes are paired with aromatic basil for a fresh and savory combination, while a splash of olive oil and garlic adds depth. Perfect as a standalone meal or paired with a gluten-free grilled cheese, this soup is a timeless favorite that’s easy to make and enjoy.

Ingredients:

• 6 large ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh basil leaves
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon balsamic vinegar (optional)
• Fresh basil 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 and fragrant.
2. Add the chopped tomatoes and cook for an additional 5 minutes until they start to break down.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
5. Add the fresh basil leaves and cook for an additional 2 minutes.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
7. Stir in salt, pepper, and balsamic vinegar (if using) to taste.
8. Serve hot, garnished with fresh basil.

This tomato basil soup is a simple, comforting dish with rich flavors and a smooth texture. The sweetness of the tomatoes combined with the fresh basil creates a classic, satisfying taste that will leave you coming back for more. It’s a great option for a cozy dinner, light lunch, or a starter, and it’s sure to become a staple in your dairy-free, gluten-free recipe rotation. Enjoy it on its own or pair it with your favorite gluten-free bread for a complete meal.

Dairy-Free, Gluten-Free Carrot Ginger Soup

This carrot ginger soup is a vibrant and fragrant dish that pairs the sweetness of carrots with the bold, zesty kick of ginger. It’s naturally dairy-free and gluten-free, making it a perfect choice for those with dietary restrictions. The warm spices and velvety texture of the soup create a comforting and nourishing meal that is both satisfying and healthy. It’s a wonderful option for colder months or when you need something light and refreshing with a bit of spice.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric (optional for extra flavor)
• 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 grated ginger, cooking for 5-7 minutes until softened and fragrant.
2. Add the chopped carrots and ground turmeric (if using), stirring to coat the carrots in the spices.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 25-30 minutes, or until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This carrot ginger soup is both soothing and invigorating, thanks to the natural sweetness of the carrots and the spiciness of the ginger. The turmeric adds an extra layer of flavor while enhancing the health benefits of the soup. It’s an easy-to-make dish that’s perfect for a light, nourishing meal or as a starter to a larger dinner. Whether you’re enjoying it as a comforting winter soup or a revitalizing dish, this recipe is sure to please.

Dairy-Free, Gluten-Free Cucumber Avocado Soup

This refreshing cucumber avocado soup is a light, creamy dish perfect for warm weather. The creamy avocado gives the soup its rich texture, while the cucumber adds a cool, refreshing flavor. With a hint of garlic, lemon, and fresh herbs, this soup is a wonderful, dairy-free, and gluten-free option that’s great for a light lunch or a starter. It’s a healthy, hydrating choice that’s easy to make and perfect for a summer day.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1/2 cup fresh cilantro or parsley
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 3 cups cold vegetable broth (gluten-free)
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)
• Chopped fresh cucumber and herbs for garnish

Instructions:

1. Combine the chopped cucumbers, avocado, garlic, and fresh herbs in a blender or food processor.
2. Add the cold vegetable broth and lemon juice to the mixture, blending until smooth and creamy.
3. Taste the soup and season with salt and pepper to your liking.
4. For extra richness, drizzle in olive oil and blend again.
5. Chill the soup in the refrigerator for at least 1 hour before serving for an even more refreshing experience.
6. Serve cold, garnished with chopped cucumber and fresh herbs.

This cucumber avocado soup is a perfect way to cool off during the summer months while still enjoying a creamy and satisfying dish. The refreshing flavors of cucumber and avocado blend seamlessly with the brightness of lemon and herbs, making it both delicious and hydrating. This dairy-free and gluten-free soup is quick to prepare, making it an excellent choice for a light lunch, a starter for a summer dinner, or as a healthy snack. Its smooth texture and fresh flavors are sure to leave you feeling revitalized.

Dairy-Free, Gluten-Free Roasted Tomato and Red Pepper Soup

This roasted tomato and red pepper soup is a comforting and flavorful dish that combines the richness of roasted vegetables with a smoky depth of flavor. Roasting the tomatoes and peppers intensifies their natural sweetness, which is balanced by the aromatic herbs and spices. The result is a velvety soup that is dairy-free and gluten-free, making it a healthy and satisfying meal that’s perfect for any season.

Ingredients:

• 4 large ripe tomatoes, quartered
• 2 red bell peppers, seeded and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the quartered tomatoes and chopped red peppers on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes until the vegetables are soft and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Add the roasted tomatoes and peppers to the pot, along with smoked paprika, vegetable broth, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve hot, garnished with fresh basil.

This roasted tomato and red pepper soup is packed with depth and flavor, thanks to the roasting process that brings out the natural sweetness and smokiness of the vegetables. The combination of tomatoes, peppers, and smoked paprika creates a comforting and satisfying soup that is perfect for lunch or dinner. Whether enjoyed on a chilly evening or as a light summer meal, this dairy-free, gluten-free soup is sure to please your taste buds with its hearty texture and rich flavors.

Dairy-Free, Gluten-Free Butternut Squash Soup

This creamy butternut squash soup is a comforting and smooth dish, perfect for chilly weather. The natural sweetness of the roasted squash is enhanced by the depth of onions and garlic, while a dash of nutmeg and cinnamon adds a warm, cozy touch. This dairy-free and gluten-free soup is naturally rich and velvety, providing a healthy, satisfying meal that’s both nourishing and delicious.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and a pinch of salt, then spread it out on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
3. Add the roasted butternut squash to the pot, along with vegetable broth, cinnamon, and nutmeg. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This butternut squash soup is a perfect autumn dish that combines natural sweetness with aromatic spices to create a comforting, hearty meal. The smooth texture and warm spices make it feel indulgent, while still being healthy and dairy-free. Whether served as a main course or paired with a side salad, this soup is a great way to enjoy the flavors of the season. It’s a warm, nourishing dish that will leave you feeling satisfied and cozy.

Dairy-Free, Gluten-Free Mushroom and Thyme Soup

This rich and earthy mushroom and thyme soup is a delightful, hearty dish that showcases the deep flavors of mushrooms, enhanced by the aromatic herbs of thyme and garlic. It’s dairy-free and gluten-free, making it suitable for many dietary needs without compromising on taste. With its savory depth and velvety texture, this soup is perfect for mushroom lovers and anyone seeking a satisfying, healthy meal.

Ingredients:

• 3 cups mushrooms, sliced (such as cremini, button, or a mix)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh thyme for garnish (optional)

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. Add the sliced mushrooms and thyme, cooking for another 10 minutes until the mushrooms release their liquid and become tender.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes to allow the flavors to develop.
5. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh thyme.

This mushroom and thyme soup is the epitome of savory goodness, bringing out the best in earthy mushrooms and fragrant thyme. It’s a simple yet indulgent dish that works as a comforting meal on its own or as a starter to a larger dinner. The velvety texture and aromatic flavors make this soup a perfect choice for cold weather. Whether you’re a fan of mushrooms or looking to try a new dish, this dairy-free, gluten-free soup is sure to impress.

Dairy-Free, Gluten-Free Broccoli and Potato Soup

This creamy broccoli and potato soup is a hearty and satisfying dish that combines the earthy flavors of potatoes with the bright, fresh taste of broccoli. Blended into a smooth, velvety soup, it offers comfort and nourishment without dairy or gluten. A touch of garlic and onion adds depth, while the potatoes create a creamy texture that is both filling and healthy.

Ingredients:

• 2 medium potatoes, peeled and diced
• 3 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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 and fragrant.
2. Add the diced potatoes and vegetable broth to the pot, bringing it to a boil.
3. Once boiling, reduce the heat and simmer for 10 minutes.
4. Add the broccoli florets to the pot and continue cooking for another 10-15 minutes, or until the potatoes and broccoli are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This broccoli and potato soup is a creamy, filling dish that combines the wholesome flavors of vegetables in a smooth, comforting broth. The potatoes add richness and creaminess, while the broccoli provides a fresh, vibrant contrast. It’s a simple, satisfying meal that’s perfect for any time of the year. Whether you’re enjoying it as a light lunch or as a starter, this dairy-free, gluten-free soup will leave you feeling full and nourished.

Note: More recipes are coming soon!