50+ Healthful Fall Gluten Free Soups to Try This Autumn

As the leaves turn vibrant shades of red, orange, and yellow, and the crisp autumn air fills our lungs, it’s the perfect time to embrace the season’s flavors.

Fall is synonymous with comfort, warmth, and hearty meals, and what better way to celebrate than with a bowl of delicious soup?

Whether you’re gluten intolerant or simply looking for healthier options, we’ve curated an extensive list of over 50 gluten-free soup recipes that are perfect for fall.

From creamy pumpkin soups to hearty lentil varieties, these recipes are not only nourishing but also packed with seasonal ingredients.

Dive into the comforting world of fall soups, and discover your new favorites to enjoy by the fire or at the dinner table.

50+ Healthful Fall Gluten Free Soups to Try This Autumn

As the days grow shorter and the nights become cooler, these 50+ fall gluten-free soup recipes will keep you warm and satisfied.

Each recipe offers a unique blend of flavors and textures that highlight the bounty of the season.

From the sweetness of roasted squash to the savory depth of hearty stews, there’s something for everyone in this collection.

Embrace the beauty of fall with a steaming bowl of soup, perfect for cozy family dinners, meal prep, or a quick lunch.

So gather your ingredients, don your favorite sweater, and get ready to enjoy the comforting embrace of these fall soups.

Harvest Vegetable Soup

This vibrant harvest vegetable soup is packed with fresh autumn produce, making it a colorful and nutritious addition to your fall menu. It combines a variety of vegetables, herbs, and spices, creating a comforting dish that’s naturally gluten-free and full of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and cubed
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 can (14.5 oz) diced tomatoes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups kale, chopped
• Fresh parsley for garnish

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes, until softened. Stir in the garlic and cook for an additional minute.

Add the butternut squash, red bell pepper, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.

Stir in the diced tomatoes, green beans, and kale, and continue to simmer for another 10 minutes, until all vegetables are tender.

Serve hot, garnished with fresh parsley.

This harvest vegetable soup not only warms you up but also provides a healthy dose of vitamins and minerals. The combination of textures from the vegetables and the fragrant herbs makes it a perfect dish for any fall gathering. You can enjoy this soup as a main course with a slice of gluten-free bread or as a starter to a festive meal.

Creamy Pumpkin Soup

Indulge in the flavors of fall with this creamy pumpkin soup, which combines the rich taste of pumpkin with aromatic spices. This gluten-free soup is not only comforting but also easy to prepare, making it a great choice for busy weeknights or festive occasions.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pure pumpkin puree
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Pumpkin seeds for garnish

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and cook for an additional minute.

Add the pumpkin puree, vegetable broth, coconut milk, cinnamon, nutmeg, ginger, salt, and pepper. Stir well to combine and bring to a gentle simmer. Allow the soup to simmer for about 10-15 minutes, stirring occasionally.

Using an immersion blender, blend the soup until smooth. If you prefer a creamier texture, you can transfer the soup in batches to a blender.

Serve hot, garnished with pumpkin seeds.

This creamy pumpkin soup is the epitome of fall comfort food. The combination of pumpkin and coconut milk creates a luscious, velvety texture that is both satisfying and nourishing. It’s perfect for warming up after a long day and can be made in advance, making it a convenient option for meal prep. Pair it with a gluten-free salad or bread for a complete meal.

Spiced Apple and Butternut Squash Soup

Embrace the sweet and savory flavors of fall with this spiced apple and butternut squash soup. The combination of roasted butternut squash and tart apples, paired with warm spices, creates a uniquely delicious soup that is sure to impress your family and guests.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples (such as Granny Smith), cored and diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup maple syrup (optional, for sweetness)
• Chopped chives for garnish

Preheat your oven to 400°F (200°C). Toss the butternut squash and diced apples with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, until tender and caramelized.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Stir in the garlic and cook for an additional minute.

Add the roasted butternut squash and apples, vegetable broth, cinnamon, cumin, cayenne (if using), and maple syrup. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.

Using an immersion blender, blend the soup until smooth. Adjust seasoning as needed.

Serve hot, garnished with chopped chives.

This spiced apple and butternut squash soup captures the essence of fall with its delightful blend of flavors. The sweetness of the apples complements the earthiness of the butternut squash, while the spices add warmth and depth. This soup is a wonderful centerpiece for any fall meal and can be served as an elegant starter or a cozy main dish. Enjoy it with a gluten-free crusty bread for a satisfying dinner.

Roasted Tomato and Basil Soup

This roasted tomato and basil soup is a classic comfort dish, enriched with the natural sweetness of roasted tomatoes and the freshness of basil. It’s a warm, vibrant option that’s perfect for fall and can easily be made gluten-free.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 1 onion, chopped
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon balsamic vinegar
• Optional: grated Parmesan cheese for serving

Preheat your oven to 400°F (200°C). On a baking sheet, arrange the halved tomatoes, chopped onion, and garlic cloves. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until the tomatoes are caramelized and tender.

In a large pot, combine the roasted vegetables, vegetable broth, oregano, and balsamic vinegar. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.

Using an immersion blender, blend the soup until smooth. Stir in the fresh basil and adjust the seasoning as needed.

Serve hot, optionally garnished with grated Parmesan cheese.

This roasted tomato and basil soup offers a comforting, rich flavor that makes it a perfect starter for any fall meal. The roasting process enhances the natural sweetness of the tomatoes, creating a soup that’s both satisfying and vibrant. Pair it with a gluten-free grilled cheese sandwich for a classic combination that’s sure to please everyone.

Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a delightful blend of flavors that celebrates the simplicity of fall vegetables. It’s velvety, nourishing, and can easily be made dairy-free by using coconut milk or a plant-based cream alternative.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 head of cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes, until soft and fragrant.

Add the cauliflower florets and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the cauliflower is tender.

Using an immersion blender, blend the soup until smooth. Stir in the coconut milk or heavy cream, garlic powder, salt, and pepper, adjusting seasoning to taste.

Serve hot, garnished with fresh chives.

This creamy cauliflower and leek soup is perfect for those chilly fall evenings when you crave something warm and comforting. The combination of leeks and cauliflower creates a mild yet flavorful soup that’s rich in texture. It’s versatile enough to be served as an elegant starter or a cozy main course, and leftovers can be easily reheated for lunch the next day.

Spiced Lentil and Carrot Soup

This spiced lentil and carrot soup is hearty and filling, making it a fantastic choice for fall. Packed with protein from lentils and nutrients from carrots, it’s a wholesome dish that offers a delightful mix of spices for added warmth.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro for garnish

In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots, and sauté for about 5 minutes until softened. Stir in the garlic and ginger, cooking for another minute.

Add the cumin, coriander, turmeric, cayenne (if using), lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the lentils are tender.

Using an immersion blender, blend the soup slightly for a creamier texture, or leave it chunky, depending on your preference. Stir in the lemon juice and adjust seasoning as needed.

Serve hot, garnished with fresh cilantro.

This spiced lentil and carrot soup is not only satisfying but also rich in flavor and nutrients. The combination of spices adds a warm, aromatic quality that perfectly complements the earthy lentils and sweet carrots. It’s an excellent option for meal prep, as it stores well and flavors continue to develop over time. Serve it with a slice of gluten-free bread for a complete meal that’s both healthy and delicious.

Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is a hearty, nutritious option that’s perfect for fall. With the natural sweetness of sweet potatoes combined with the earthiness of black beans, this soup is packed with flavor and is a great source of protein and fiber.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft. Stir in the minced garlic and cook for another minute until fragrant.

Add the cubed sweet potatoes, black beans, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.

Using an immersion blender, blend the soup until smooth or leave it chunky for added texture. Stir in the lime juice and adjust seasoning as needed.

Serve hot, garnished with fresh cilantro.

This sweet potato and black bean soup is a warm, filling dish that beautifully balances sweet and savory flavors. It’s perfect for meal prep, as it reheats well and can be enjoyed throughout the week. The bright lime juice and fresh cilantro add a refreshing touch, making it a great choice for fall gatherings or a simple weeknight dinner.

Chickpea and Spinach Soup

This chickpea and spinach soup is a nutritious and comforting dish that’s packed with protein and leafy greens. With its warm spices and hearty ingredients, it’s perfect for a cozy fall meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Juice of 1 lemon
• Optional: yogurt or sour cream for serving

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.

Add the cumin, coriander, and paprika, cooking for about 1 minute until fragrant. Stir in the chickpeas and vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.

Add the fresh spinach and cook for another 5 minutes until wilted. Stir in the lemon juice and season with salt and pepper.

Serve hot, optionally garnished with a dollop of yogurt or sour cream.

This chickpea and spinach soup is a delightful combination of flavors and textures that showcases the best of fall ingredients. It’s a quick and easy option for a healthy meal, packed with nutrients and flavor. The addition of lemon juice adds brightness to the soup, making it a refreshing choice for any autumn gathering or a simple family dinner.

Mushroom and Barley Soup

This mushroom and barley soup is a hearty, satisfying dish that brings together the earthy flavors of mushrooms and the nutty taste of barley. It’s a wholesome option for fall, perfect for warming up on chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced (such as cremini or button)
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.

Add the sliced mushrooms and cook for about 5-7 minutes, until they are tender and have released their moisture. Stir in the pearl barley, vegetable broth, thyme, rosemary, salt, and pepper.

Bring to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the barley is tender.

Serve hot, garnished with fresh parsley.

This mushroom and barley soup is the ultimate comfort food for fall, offering a rich, hearty flavor that’s both satisfying and nutritious. The combination of earthy mushrooms and nutty barley creates a filling dish that can stand alone as a meal. Perfect for cozy dinners, this soup can also be made in larger batches for meal prep, ensuring you have a delicious option ready to go throughout the week.

Butternut Squash and Apple Soup

This butternut squash and apple soup is a delightful blend of sweet and savory flavors, making it an ideal choice for fall. The combination of roasted butternut squash and tart apples creates a creamy, comforting soup that warms the soul.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 apples, peeled, cored, and chopped (such as Granny Smith or Honeycrisp)
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh sage leaves for garnish

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes or until tender.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the roasted butternut squash, chopped apples, vegetable broth, cinnamon, and salt. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld.

Using an immersion blender, blend the soup until smooth. Stir in the coconut milk for extra creaminess, if desired.

Serve hot, garnished with fresh sage leaves.

This butternut squash and apple soup beautifully combines the flavors of fall, with the sweetness of squash and apples creating a comforting and velvety dish. It’s perfect as a starter for holiday meals or as a standalone lunch paired with gluten-free bread. The subtle warmth of cinnamon adds an inviting touch, making it a favorite for chilly days.

Pumpkin and Chickpea Soup

This pumpkin and chickpea soup is a hearty, nutritious dish that’s packed with flavor and fiber. The creamy texture of pumpkin paired with the protein-rich chickpeas makes this soup a filling option for any fall meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh cilantro for garnish

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the pumpkin puree, chickpeas, vegetable broth, cumin, coriander, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.

Using an immersion blender, blend the soup until smooth. If desired, stir in the coconut milk for a creamier texture.

Serve hot, garnished with fresh cilantro.

This pumpkin and chickpea soup is a delightful combination of flavors and textures that perfectly embodies the spirit of fall. The earthiness of chickpeas complements the sweetness of pumpkin, creating a hearty dish that’s both nutritious and satisfying. It’s a great option for meal prep, as it reheats well and can be enjoyed throughout the week. Pair it with a salad or gluten-free crackers for a wholesome lunch or dinner.

Roasted Garlic and Potato Soup

This roasted garlic and potato soup is a creamy, rich dish that’s perfect for fall. The deep flavor of roasted garlic combined with the heartiness of potatoes creates a comforting bowl that will warm you from the inside out.

Ingredients:

• 2 heads of garlic
• 2 tablespoons olive oil
• 1 onion, diced
• 4 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Fresh chives for garnish

Preheat your oven to 400°F (200°C). Cut the tops off the heads of garlic, drizzle with olive oil, wrap in aluminum foil, and roast in the oven for about 30-35 minutes, until soft and caramelized.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the cubed potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

Once the garlic is roasted, squeeze the cloves out of their skins and add them to the soup. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream or coconut milk for added richness, if desired.

Serve hot, garnished with fresh chives.

This roasted garlic and potato soup is the ultimate comfort food for fall, offering a rich, creamy texture and deep flavor that’s both satisfying and nourishing. The roasted garlic adds a sweet, caramelized taste that elevates the classic potato soup to new heights. It’s perfect for chilly evenings and pairs wonderfully with crusty gluten-free bread, making it an excellent choice for a cozy family dinner or gathering with friends.

Lentil and Carrot Soup

This lentil and carrot soup is a hearty, nutritious option packed with protein and vitamins. The earthiness of lentils combined with the sweetness of carrots makes this a filling dish that’s ideal for chilly autumn days.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 1 cup green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• Fresh parsley for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.

Add the sliced carrots, lentils, vegetable broth, cumin, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the lentils are tender.

Stir in the chopped kale or spinach and cook for another 5 minutes until wilted.

Serve hot, garnished with fresh parsley.

This lentil and carrot soup is not only nourishing but also incredibly satisfying. It’s a great source of plant-based protein and fiber, making it perfect for a filling meal. The combination of flavors and textures creates a warming dish that can be enjoyed on its own or paired with gluten-free bread for a complete meal. Leftovers can be stored in the refrigerator and reheated for a quick lunch or dinner throughout the week.

Creamy Tomato Basil Soup

This creamy tomato basil soup is a classic comfort food that’s elevated for the fall season. The rich flavors of roasted tomatoes and fresh basil come together to create a warm, inviting bowl of goodness that is both gluten-free and delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cans (28 oz each) whole peeled tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (for creaminess)
• Fresh basil leaves for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the whole peeled tomatoes (with their juices), vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream or coconut milk for a creamier texture.

Serve hot, garnished with fresh basil leaves.

This creamy tomato basil soup is perfect for fall, as it combines the comforting flavors of roasted tomatoes with the fragrant aroma of fresh basil. It’s ideal as a starter for any meal or as a main course served with a side salad or gluten-free grilled cheese sandwich. This soup also freezes well, making it a great option for meal prep.

Spicy Roasted Cauliflower Soup

This spicy roasted cauliflower soup is a flavorful and nutritious option that brings a little heat to your fall dining. The nuttiness of roasted cauliflower paired with spices creates a delightful dish that is both comforting and exciting.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro for garnish

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes, or until golden brown and tender.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic, cumin, and cayenne pepper, cooking for another minute.

Add the roasted cauliflower to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes.

Using an immersion blender, blend the soup until smooth. If desired, stir in the coconut milk for added creaminess.

Serve hot, garnished with fresh cilantro.

This spicy roasted cauliflower soup is a delicious twist on traditional fall soups, bringing warmth and flavor to the table. The roasting process enhances the natural sweetness of the cauliflower, while the spices provide a kick that makes this dish unique. It’s perfect for those who enjoy a bit of heat in their meals. Serve it as an appetizer or a main course alongside gluten-free bread for a satisfying dinner. Leftovers can be stored in the refrigerator and reheated for an easy lunch option.

Note: More recipes are coming soon!