30+ Refreshing February Gluten-Free Soup Recipes for Every Day

As the winter chill lingers through February, there’s nothing quite as comforting and satisfying as a warm bowl of soup.

Whether you’re looking for something hearty to fill you up after a long day or a light, nourishing meal to enjoy on a cozy evening, gluten-free soups are an excellent choice.

They’re naturally wholesome, packed with nutrients, and can be customized to suit every taste.

In this blog post, we’ve gathered 30+ February Gluten-Free Soup Recipes that will warm you up from the inside out.

From creamy vegetable blends to protein-packed chicken soups, and even vegan-friendly options, these recipes prove that eating gluten-free doesn’t mean sacrificing flavor.

Get ready to dive into delicious, comforting bowls that are perfect for the last few weeks of winter!

30+ Refreshing February Gluten-Free Soup Recipes for Every Day

With over 30 gluten-free soup recipes to choose from, this February is the perfect time to try out new and exciting dishes.

Whether you’re craving something rich and creamy or light and fresh, these soups offer a variety of flavors and ingredients to please every palate.

Gluten-free eating is easier than ever, and with these soup recipes, you can enjoy comforting meals that are both nutritious and satisfying.

So grab your favorite pot, get your ingredients ready, and start cooking some of these warming, heart-healthy soups today!

Creamy Butternut Squash and Apple Soup

This Creamy Butternut Squash and Apple Soup is the epitome of comfort food, perfect for the chilly February weather. Combining the earthiness of butternut squash with the tart sweetness of apples, this soup offers a velvety texture and an irresistible balance of flavors. Naturally gluten-free, it’s a delightful choice for lunch or a light dinner, paired with a salad or gluten-free bread.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples, peeled and chopped (e.g., Granny Smith or Honeycrisp)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 cup unsweetened coconut milk (or cream for non-dairy-free)
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
2. Cook Squash and Apples: Add butternut squash and apples to the pot. Stir well and sprinkle with cinnamon, nutmeg, salt, and pepper. Cook for another 5 minutes.
3. Add Broth: Pour in the vegetable broth, ensuring the squash and apples are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes or until the squash is fork-tender.
4. Blend: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Add Creaminess: Stir in the coconut milk and adjust seasoning to taste. Warm the soup for another 5 minutes, but avoid boiling.
6. Serve: Ladle the soup into bowls, garnish with fresh thyme, and serve warm.

This creamy soup is a bowl of sunshine for dreary February days. The combination of comforting butternut squash and vibrant apple will lift your spirits, while its gluten-free ingredients make it suitable for everyone to enjoy. Pair it with a side of your favorite gluten-free crackers for the ultimate cozy meal.

Hearty Gluten-Free Chicken and Wild Rice Soup

For a robust, protein-packed dish, this Hearty Gluten-Free Chicken and Wild Rice Soup is unbeatable. It’s filled with tender chicken, chewy wild rice, and a medley of vegetables, delivering both nutrition and comfort. Ideal for February’s cold nights, this recipe is naturally gluten-free and provides a satisfying one-pot meal.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 4 cups gluten-free chicken broth
• 2 cups water
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or any milk alternative)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions

1. Cook Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and sear until golden on both sides, about 2-3 minutes per side. Remove chicken and set aside.
2. Sauté Vegetables: In the same pot, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Simmer Soup Base: Add the wild rice, chicken broth, water, thyme, parsley, salt, and pepper to the pot. Stir well. Return the chicken to the pot and bring to a boil.
4. Cook Rice: Reduce the heat to low, cover, and simmer for 45-50 minutes, until the rice is tender and the chicken is cooked through.
5. Shred Chicken: Remove the chicken, shred it using two forks, and return it to the pot.
6. Add Milk: Stir in almond milk and simmer for another 5 minutes to heat through. Adjust seasoning as needed.
7. Serve: Ladle into bowls and serve hot.

This hearty chicken and wild rice soup is a gluten-free treasure, perfect for satisfying your hunger on cold February evenings. The combination of wild rice and tender chicken provides a wholesome, filling meal that’s easy to prepare and loved by the entire family.

Spiced Lentil and Tomato Soup

This Spiced Lentil and Tomato Soup is a vibrant, flavor-packed dish perfect for February’s transitional days. Bursting with the warmth of cumin, turmeric, and paprika, this soup is not only gluten-free but also vegan, making it a versatile choice for various dietary preferences.

Ingredients

• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups gluten-free vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Add Spices: Stir in cumin, paprika, and turmeric, cooking for 1 minute to toast the spices.
3. Combine Ingredients: Add red lentils, diced tomatoes, and vegetable broth to the pot. Stir well and bring to a boil.
4. Simmer: Reduce heat to low, cover, and simmer for 25-30 minutes, until the lentils are soft and the soup thickens.
5. Season and Finish: Stir in lemon juice, salt, and pepper. Adjust seasoning as needed.
6. Serve: Garnish with fresh parsley and serve warm.

This spiced lentil and tomato soup is a fantastic way to warm up in February. Its bold flavors and hearty texture make it a satisfying meal, while its gluten-free, plant-based ingredients ensure it’s a nourishing choice for a variety of diets.

Gluten-Free Creamy Tomato Basil Soup

Nothing beats the classic comfort of Creamy Tomato Basil Soup, and this gluten-free version is no exception. With a rich and velvety texture, this soup is made from ripe tomatoes, fresh basil, and a creamy coconut milk base. It’s the perfect pairing with a gluten-free grilled cheese sandwich or a slice of sourdough bread, making it a staple for chilly February afternoons.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)
• 2 cups gluten-free vegetable broth
• 1 cup unsweetened coconut milk
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant, about 3 minutes.
2. Add Tomatoes and Spices: Stir in the chopped tomatoes, oregano, basil, salt, and pepper. Cook for 5 minutes until the tomatoes begin to break down.
3. Simmer: Add vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes to allow the flavors to meld together.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. You can also blend in batches in a countertop blender.
5. Add Coconut Milk: Stir in the coconut milk for added creaminess, and simmer for another 5 minutes.
6. Serve: Ladle into bowls, garnish with fresh basil leaves, and serve hot.

This creamy tomato basil soup is the ultimate comfort food for February. Its simple, yet rich flavor comes from wholesome ingredients, making it a nutritious and satisfying gluten-free option. Whether paired with a sandwich or served on its own, it’s a cozy, delicious way to enjoy the season.

Spicy Black Bean and Corn Soup

This Spicy Black Bean and Corn Soup offers a kick of flavor and heat, making it perfect for those who love a bit of spice in their meals. Packed with protein-rich black beans and sweet corn, it’s a hearty and satisfying soup that’s naturally gluten-free and perfect for warming you up during the cold February evenings. It’s versatile enough to be eaten as a main or a side dish.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups gluten-free vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 jalapeño pepper, seeded and finely chopped (optional for extra heat)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 3 minutes.
2. Add Spices and Beans: Stir in the cumin, chili powder, smoked paprika, and jalapeño, cooking for an additional 1-2 minutes.
3. Simmer Soup: Add the black beans, corn, diced tomatoes, and vegetable broth. Stir to combine. Bring to a simmer, reduce the heat, and let it cook for 15-20 minutes to allow the flavors to meld together.
4. Blend (Optional): For a thicker soup, use an immersion blender to blend a portion of the soup, or blend in a regular blender for a smoother texture.
5. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges for an added zest.

This spicy black bean and corn soup is a perfect balance of heat and heartiness. It’s packed with flavor and nutrients, making it an excellent gluten-free option for your February meals. The fresh cilantro and lime add a refreshing contrast to the bold spices, creating a satisfying and comforting soup.

Sweet Potato and Kale Soup

Packed with nutrients, Sweet Potato and Kale Soup is a nourishing gluten-free option that will fill you up and leave you feeling warm. The sweetness of the potatoes balances out the earthy flavor of the kale, and the addition of coconut milk provides a creamy finish. It’s a great way to incorporate more vegetables into your diet, especially during the cooler February months.

Ingredients

• 2 tbsp olive oil
• 1 large sweet potato, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 cup coconut milk
• 2 cups kale, stems removed and chopped
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Cook Sweet Potato: Add the cubed sweet potatoes to the pot and sauté for another 5 minutes.
3. Simmer Soup: Add vegetable broth, coconut milk, turmeric, ginger, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Add Kale: Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted and tender.
5. Blend (Optional): For a smoother texture, blend part of the soup using an immersion blender or a regular blender.
6. Serve: Ladle the soup into bowls and serve hot.

This sweet potato and kale soup is a nourishing and flavorful gluten-free option, perfect for February. The creamy coconut milk complements the sweetness of the potatoes, while the kale adds a nutritious touch. It’s a warming, hearty soup that’s ideal for staying healthy and cozy during the colder months.

Gluten-Free Butternut Squash Soup

This Butternut Squash Soup is a velvety, comforting dish perfect for the colder months. The natural sweetness of roasted butternut squash is balanced by the savory depth of onions and garlic, while a hint of coconut milk adds a creamy, luxurious finish. With a touch of warming spices like cinnamon and nutmeg, this soup is a healthy and indulgent way to enjoy the season’s bounty.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 cup unsweetened coconut milk
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Roast the Squash: Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and caramelized.
2. Sauté the Aromatics: While the squash roasts, heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
3. Simmer the Soup: Once the squash is roasted, add it to the pot along with the vegetable broth, cinnamon, nutmeg, and more salt and pepper. Bring to a simmer and cook for 10 minutes to let the flavors develop.
4. Blend the Soup: Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
5. Finish with Coconut Milk: Stir in the coconut milk for added creaminess, and heat for another 5 minutes.
6. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

This creamy butternut squash soup is a delightful way to celebrate the flavors of winter. The roasted squash brings out a natural sweetness that is perfectly complemented by the spices, while the coconut milk provides a rich, smooth texture. It’s a comforting and filling gluten-free dish, ideal for cozying up during chilly February evenings.

Gluten-Free Lemon Chicken Orzo Soup

Packed with fresh flavors, Lemon Chicken Orzo Soup is a bright and zesty gluten-free option for when you crave something light yet comforting. Tender chicken, gluten-free orzo, and vegetables are simmered in a flavorful chicken broth, while the addition of lemon juice adds a refreshing twist. This soup is perfect for a lighter, but still hearty, meal during the colder February months.

Ingredients

• 1 tbsp olive oil
• 2 chicken breasts (or thighs), boneless and skinless
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups gluten-free chicken broth
• 1 cup gluten-free orzo pasta
• 1 cup spinach or kale, chopped
• Juice of 1 lemon
• Zest of ½ lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken, shred it with two forks, and set aside.
2. Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened.
3. Simmer the Soup: Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and add the gluten-free orzo pasta. Simmer for 8-10 minutes, or until the orzo is tender.
4. Add the Chicken and Greens: Stir the shredded chicken and spinach (or kale) into the soup. Cook for another 3-4 minutes until the greens are wilted.
5. Add Lemon: Stir in the lemon juice and zest for a burst of freshness.
6. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

This lemon chicken orzo soup is a light yet satisfying gluten-free dish that balances fresh flavors with comforting ingredients. The zesty lemon brightens up the soup, making it a perfect dish for February when you crave something refreshing and hearty at the same time. It’s easy to make and perfect for a weeknight dinner or a comforting lunch.

Gluten-Free Potato Leek Soup

Potato Leek Soup is a classic, creamy comfort food that’s both hearty and nourishing. This gluten-free version combines the earthy flavor of leeks with the richness of potatoes, resulting in a smooth, velvety soup. It’s a great choice for those seeking a satisfying and warming soup that’s naturally gluten-free and can be made dairy-free by substituting coconut milk for cream.

Ingredients

• 2 tbsp olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 large potatoes, peeled and cubed
• 4 cups gluten-free vegetable or chicken broth
• 1 cup unsweetened coconut milk (or heavy cream for a richer version)
• 1 tsp thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

1. Sauté the Leeks and Garlic: Heat olive oil in a large pot over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
2. Add Potatoes and Broth: Stir in the cubed potatoes, thyme, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches in a regular blender.
4. Finish with Coconut Milk: Stir in the coconut milk (or cream) and heat through for another 5 minutes.
5. Serve: Ladle the soup into bowls and garnish with fresh chives.

This potato leek soup is a comforting, naturally gluten-free dish perfect for February. The creamy texture of the soup, combined with the delicate flavors of leeks and potatoes, makes it an indulgent yet light choice. It’s versatile, easy to make, and can be served as a satisfying meal on its own or as a side dish to complement a larger meal.

Gluten-Free Spicy Lentil Soup

This Spicy Lentil Soup is a hearty and flavorful dish perfect for warming up on a cold February day. Packed with protein and fiber from the lentils, this soup is not only filling but also nutritious. The bold flavors of cumin, turmeric, and chili powder give it a nice heat, while tomatoes and carrots add sweetness and balance. It’s a comforting, spicy, and satisfying soup that’s naturally gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 ½ cups dried red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups gluten-free vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp chili powder (or more for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Juice of 1 lemon

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, until softened.
2. Add Garlic and Spices: Stir in the garlic, cumin, turmeric, and chili powder. Cook for another 1-2 minutes, until fragrant.
3. Simmer the Soup: Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Season and Blend (Optional): Season the soup with salt, pepper, and lemon juice to taste. For a smoother texture, you can blend a portion of the soup using an immersion blender or in a regular blender.
5. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

This spicy lentil soup is a flavorful, nutritious meal that’s perfect for a cozy night in. The hearty lentils are packed with protein and fiber, while the spices give the soup a delightful kick. The addition of lemon juice at the end brightens the flavors, making it a satisfying and comforting gluten-free option for chilly February evenings.

Gluten-Free Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is a classic comfort food, made gluten-free and even more flavorful by roasting the tomatoes before blending them into a velvety smooth soup. The roasted tomatoes bring out a rich sweetness, while fresh basil adds a fragrant, herbal note. With a touch of garlic and cream (optional), this soup is both simple and luxurious. Serve it with gluten-free bread for dipping for an extra treat!

Ingredients

• 2 tbsp olive oil
• 2 lbs fresh tomatoes, halved
• 1 onion, chopped
• 4 cloves garlic, peeled
• 3 cups gluten-free vegetable broth
• 1 cup unsweetened coconut milk (or heavy cream)
• 1 tsp dried oregano
• 1 tsp sugar (optional)
• 1 cup fresh basil leaves
• Salt and pepper to taste

Instructions

1. Roast the Tomatoes: Preheat the oven to 400°F (200°C). Arrange the halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are caramelized and softened.
2. Sauté the Onion: While the tomatoes roast, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
3. Simmer the Soup: Once the tomatoes are roasted, add them (along with the roasted garlic) to the pot with the onion. Pour in the vegetable broth, oregano, and sugar (if using). Bring to a simmer and cook for 10 minutes.
4. Blend the Soup: Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
5. Finish with Basil and Cream: Stir in the fresh basil leaves and coconut milk (or cream). Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with additional basil leaves. Serve hot.

This roasted tomato basil soup is a perfect blend of sweetness and freshness. The roasting process intensifies the tomato flavor, making the soup rich and satisfying. The addition of fresh basil and a touch of cream adds a luxurious finish, creating a naturally gluten-free comfort food dish ideal for chilly February days.

Gluten-Free Mushroom Barley Soup

This Mushroom Barley Soup is a hearty, earthy soup perfect for those who enjoy robust flavors. Gluten-free barley (or a substitute such as quinoa) takes the place of regular barley to make it safe for gluten-sensitive individuals. The earthy richness of mushrooms, combined with the depth of vegetable broth and a touch of thyme, creates a comforting soup that feels like a warm hug in a bowl.

Ingredients

• 2 tbsp olive oil
• 1 lb mushrooms, sliced (cremini, white button, or a mix)
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 ½ cups gluten-free barley (or quinoa for a gluten-free option)
• 4 cups gluten-free vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the mushrooms, onion, carrots, and celery. Sauté for 8-10 minutes, until the vegetables are softened and the mushrooms release their liquid.
2. Add Garlic and Spices: Stir in the garlic, thyme, and bay leaf. Cook for another 1-2 minutes, until fragrant.
3. Simmer the Soup: Add the gluten-free barley (or quinoa) and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the barley is tender and the soup has thickened.
4. Season: Remove the bay leaf and season the soup with salt and pepper to taste.
5. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

This mushroom barley soup is a wonderfully earthy and satisfying meal. The mushrooms provide a deep, umami flavor, while the barley (or quinoa) adds heartiness to the soup. It’s a filling, nutrient-packed dish that’s perfect for cold February nights when you want something warming and comforting. Whether you serve it as a main course or alongside a salad, this gluten-free soup is sure to please.

Gluten-Free Butternut Squash Soup

This Butternut Squash Soup is a velvety, smooth, and comforting dish that’s perfect for the colder months. Roasting the squash before blending it with aromatic herbs like sage and thyme intensifies its natural sweetness and flavor. Paired with a little coconut milk for richness and a hint of spice from ginger, this soup offers a deliciously warm bowl of comfort. It’s a naturally gluten-free, dairy-free option that everyone will love.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 ½ cups gluten-free vegetable broth
• 1 cup coconut milk (or cream for a richer version)
• 1 tsp dried thyme
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. Sauté the Aromatics: While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until soft and fragrant.
3. Simmer the Soup: Once the squash is done, add it to the pot with the onion and garlic. Stir in the ginger, cinnamon, thyme, and sage. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to combine.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a regular blender.
5. Finish with Coconut Milk: Stir in the coconut milk for a creamy finish. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh sage leaves.

This Butternut Squash Soup is the epitome of cozy comfort food. The roasting of the squash brings out its natural sweetness, while the combination of warm spices like cinnamon and ginger makes each spoonful feel extra special. With the addition of coconut milk, the soup becomes wonderfully creamy, making it the perfect dish for chilly evenings. This gluten-free soup is both nourishing and indulgent, with vibrant fall flavors that will brighten any winter day.

Gluten-Free Chicken and Vegetable Soup

This Chicken and Vegetable Soup is a classic comfort food that’s gluten-free and packed with healthy vegetables. The combination of tender chicken, carrots, celery, and onion creates a deliciously hearty base, while herbs like thyme and bay leaves infuse the soup with savory depth. It’s the perfect light yet filling meal for a cold winter day and is easy to make, perfect for a weeknight dinner or meal prep.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 1 ½ lbs boneless, skinless chicken breast or thighs
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• Fresh parsley, chopped for garnish

Instructions

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until softened. Stir in the garlic and cook for another minute.
2. Add Broth and Chicken: Pour in the chicken broth and add the chicken breast (or thighs). Season with thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is cooked through.
3. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Add Green Beans and Corn: Stir in the green beans and corn, and cook for another 5-7 minutes, until the vegetables are tender.
5. Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper, if needed. Ladle the soup into bowls and garnish with fresh parsley.

This Chicken and Vegetable Soup is a nutritious, satisfying, and comforting dish that’s perfect for the winter months. With tender chicken and a mix of fresh vegetables, it’s both wholesome and filling. The herbs add a savory depth of flavor that makes this gluten-free soup a perfect choice for a light lunch or dinner. Easy to make and delicious, this recipe is sure to become a family favorite for weeks to come.

Gluten-Free Broccoli Cheddar Soup

This Broccoli Cheddar Soup is a rich, creamy, and comforting gluten-free dish that’s ideal for cold weather. Made with fresh broccoli and sharp cheddar cheese, the soup is velvety smooth with just the right balance of tanginess from the cheese and freshness from the broccoli. A splash of milk (or dairy-free alternative) adds richness, while a hint of nutmeg elevates the flavor. This version is naturally gluten-free, and you can make it dairy-free too if preferred.

Ingredients

• 2 tbsp butter (or dairy-free butter)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 4 cups broccoli florets
• 1 cup grated sharp cheddar cheese (or dairy-free cheese)
• 1 cup milk (or almond milk for a dairy-free option)
• 1 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté the Onion and Garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Simmer the Broccoli: Add the vegetable broth to the pot and bring to a boil. Add the broccoli florets and cook for about 10-12 minutes, or until the broccoli is tender.
3. Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a regular blender.
4. Add the Cheese and Milk: Return the soup to the pot, and stir in the grated cheddar cheese and milk. Let the soup simmer on low heat, stirring occasionally, until the cheese is melted and the soup is creamy.
5. Season and Serve: Stir in the nutmeg, and season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley.

This Broccoli Cheddar Soup is the ultimate comfort food, combining creamy richness with the sharp, tangy flavor of cheddar cheese. The broccoli not only adds flavor but also provides a healthy, green boost, making this soup both delicious and nutritious. It’s naturally gluten-free and can easily be made dairy-free, making it a versatile option for everyone. Serve it with a gluten-free roll or crackers for a complete meal that will keep you warm and satisfied all winter long.

Note: More recipes are coming soon!