50+ Irresistible Friday Gluten-Free Soup Recipes for Comforting Weekends

As the week winds down and you look forward to the weekend, there’s nothing better than enjoying a comforting bowl of soup.

Whether it’s chilly outside or you simply want a nourishing meal to kickstart your relaxation time, soups are the perfect choice.

For those following a gluten-free diet, finding hearty, flavorful soup recipes can sometimes feel like a challenge, but fear not!

We’ve gathered 50+ gluten-free soup recipes that are perfect for Fridays—simple to make, full of vibrant flavors, and guaranteed to satisfy everyone at the table.

These Friday gluten-free soup recipes include a variety of ingredients, from creamy chowders to vibrant vegetable broths, and can be easily customized to fit your taste.

Whether you’re a fan of classic comfort food or you’re in the mood to try something new, there’s a gluten-free option for every palate.

So, grab your favorite bowl, a spoon, and get ready to indulge in some of the most comforting soups to enjoy on a Friday night or any day of the week.

50+ Irresistible Friday Gluten-Free Soup Recipes for Comforting Weekends

There’s no better way to wind down after a busy week than with a hearty, delicious gluten-free soup.

With these 50+ Friday gluten-free soup recipes, you have an abundance of options to choose from.

From rich and creamy to light and fresh, these soups cater to all tastes and dietary preferences.

They’re easy to make, versatile, and packed with nutrients—ideal for those following a gluten-free lifestyle or anyone simply looking for a comforting meal.

Soup is more than just a dish; it’s an experience that brings warmth, joy, and a sense of comfort to the table.

Whether you’re enjoying it on your own or sharing it with family and friends, these gluten-free recipes will quickly become a Friday night favorite.

So, go ahead and explore, try new flavors, and discover your next go-to recipe for the ultimate Friday night dinner. Enjoy!

Gluten-Free Sweet Potato and Coconut Milk Soup

This vibrant and comforting soup blends the sweetness of roasted sweet potatoes with the creamy richness of coconut milk, creating a hearty meal perfect for any occasion. The combination of spices such as ginger, garlic, and turmeric adds depth, while the coconut milk provides a velvety smooth texture. It’s naturally gluten-free, dairy-free, and vegan, making it an ideal choice for a wide range of dietary preferences.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon turmeric
• 4 cups vegetable broth (gluten-free)
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: 1 tablespoon maple syrup for added sweetness

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25-30 minutes or until tender and lightly browned.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
4. Add the garlic, ginger, and turmeric. Cook for 1-2 minutes until fragrant.
5. Add the roasted sweet potatoes, vegetable broth, and coconut milk to the pot. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
6. Use an immersion blender to puree the soup until smooth (or transfer it in batches to a regular blender).
7. Taste and adjust seasoning, adding salt, pepper, and maple syrup if desired.
8. Serve hot, garnished with fresh cilantro.

This gluten-free sweet potato and coconut milk soup is a delightful way to enjoy a nourishing, comforting dish without any gluten or dairy. The creamy texture and slightly sweet flavor are complemented by the warmth of ginger and turmeric, making it a wholesome option for both a weeknight dinner and special occasions. It’s an easy-to-make, versatile soup that satisfies both flavor and dietary needs, providing a perfect balance of nutrients and taste in every spoonful.

Gluten-Free Creamy Tomato Basil Soup

This classic creamy tomato soup gets a gluten-free makeover without sacrificing any of its rich, comforting flavors. Using ripe tomatoes, fresh basil, and a touch of cream, this soup is incredibly velvety and full of depth. Perfect for pairing with gluten-free grilled cheese sandwiches or enjoyed on its own, it’s a satisfying dish that can be made in under an hour.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 6 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 3 cups gluten-free vegetable broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft.
2. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for an additional minute until fragrant.
3. Add the chopped tomatoes and vegetable broth. Bring to a simmer and cook for 20-25 minutes until the tomatoes are tender and the flavors have developed.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches using a regular blender.)
5. Stir in the heavy cream and fresh basil. Simmer for another 5 minutes, then taste and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh basil leaves.

This gluten-free creamy tomato basil soup offers all the nostalgia and comfort of the traditional version, with an added layer of smooth creaminess and vibrant basil. It’s a crowd-pleasing dish that’s simple to make, yet full of flavor, making it a perfect choice for chilly evenings. Whether you serve it with a slice of gluten-free bread or enjoy it solo, this soup is a delicious and satisfying gluten-free meal option.

Gluten-Free Butternut Squash and Carrot Soup

This hearty and naturally sweet soup combines the rich flavors of roasted butternut squash and carrots, creating a beautifully creamy texture without any gluten. It’s packed with nutrients, including fiber, vitamins, and antioxidants, making it a perfect choice for a wholesome meal. The addition of cinnamon and nutmeg enhances the natural sweetness of the vegetables, resulting in a warming, comforting dish that will become a family favorite.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 large carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups gluten-free vegetable broth
• 1/2 cup coconut milk or cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash and chopped carrots with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30-35 minutes until tender.
3. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
4. Add the minced garlic, cinnamon, and nutmeg, and cook for another 1-2 minutes until fragrant.
5. Add the roasted butternut squash and carrots to the pot, followed by the vegetable broth. Bring to a simmer and cook for 10-15 minutes.
6. Use an immersion blender to puree the soup until smooth (or blend in batches).
7. Stir in the coconut milk or cream, and adjust seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This gluten-free butternut squash and carrot soup is the epitome of fall comfort food. With its naturally sweet and velvety texture, this soup is both satisfying and nourishing. The warming spices like cinnamon and nutmeg bring a cozy feel to every spoonful, while the coconut milk adds a creamy richness. It’s a simple yet flavorful dish that’s perfect for both a light meal and a filling main course, making it a versatile and delightful addition to your gluten-free soup collection.

Gluten-Free Lentil and Spinach Soup

Packed with protein, fiber, and rich flavors, this gluten-free lentil and spinach soup is the ultimate comfort food. The hearty lentils are complemented by the earthiness of spinach and the warmth of spices like cumin and coriander. This soup is not only nutritious but also quick and easy to prepare, making it a great weeknight dinner or a meal prep option for the week ahead.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 4 cups gluten-free vegetable broth
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic, cumin, and coriander, and cook for an additional minute until fragrant.
3. Stir in the diced tomatoes, lentils, and vegetable broth. Bring to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender.
4. Add the chopped spinach and cook for another 5 minutes, until wilted.
5. Taste the soup and adjust the seasoning with salt and pepper.
6. Serve hot with a squeeze of lemon juice and garnish with fresh cilantro, if desired.

This gluten-free lentil and spinach soup is a nourishing and filling meal, perfect for any day of the week. The combination of lentils and spinach provides a balanced mix of protein and greens, making this a nutrient-packed soup. The cumin and coriander add a comforting warmth that elevates the flavors, while the lemon juice brings a refreshing brightness to the dish. It’s an easy-to-make, wholesome option that is perfect for anyone looking for a hearty, gluten-free soup.

Gluten-Free Roasted Cauliflower and Leek Soup

This creamy roasted cauliflower and leek soup is a rich, velvety delight that’s naturally gluten-free. Roasting the cauliflower before blending it gives the soup a deep, caramelized flavor, while the leeks add a mild, savory sweetness. The addition of cream or coconut milk provides extra richness, making it a decadent yet healthy option for any meal.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 3 garlic cloves, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup heavy cream or coconut cream
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 25-30 minutes, or until golden brown and tender.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes until softened.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Add the roasted cauliflower and vegetable broth to the pot. Bring to a simmer and cook for another 10 minutes to allow the flavors to blend.
6. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a regular blender.)
7. Stir in the cream or coconut cream, and adjust the seasoning with salt and pepper.
8. Serve hot, garnished with fresh thyme, if desired.

This roasted cauliflower and leek soup is the perfect balance of savory, creamy, and comforting, all while being naturally gluten-free. Roasting the cauliflower brings out its natural sweetness and adds a depth of flavor that pairs beautifully with the mild leeks. The cream adds a luxurious texture, making each spoonful rich and satisfying. It’s a wonderful gluten-free option for a cozy meal, whether enjoyed as a starter or as a main dish.

Gluten-Free Chicken and Vegetable Soup

This gluten-free chicken and vegetable soup is a classic, full of lean protein, vibrant vegetables, and savory broth. The combination of carrots, celery, and potatoes provides a comforting, filling meal, while the tender chicken brings a satisfying richness. This soup is perfect for a chilly day or when you need a hearty, healthy meal that’s simple to make.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts or thighs
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 medium potatoes, peeled and diced
• 6 cups gluten-free chicken broth
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken breasts or thighs and cook until browned on both sides (about 5-7 minutes). Remove the chicken from the pot and set it aside.
2. In the same pot, add the diced onion and cook for 5 minutes until softened.
3. Add the minced garlic, carrots, celery, and potatoes. Stir to combine and cook for another 3 minutes.
4. Add the chicken broth, salt, pepper, thyme, and bay leaf to the pot. Bring to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
5. While the soup is simmering, shred the cooked chicken into bite-sized pieces.
6. Add the shredded chicken back into the pot and cook for an additional 5 minutes.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh parsley.

This gluten-free chicken and vegetable soup is a hearty, satisfying meal that is perfect for any time of the year. Packed with wholesome ingredients, including lean chicken and plenty of fresh vegetables, it’s a nutritious option that will keep you full and energized. The combination of savory broth, tender chicken, and seasoned vegetables makes this soup a comforting favorite that the whole family will love. It’s a wonderful go-to recipe for meal prepping or a quick, healthy dinner option.

Gluten-Free Butternut Squash Soup

This creamy, velvety butternut squash soup is a perfect fall and winter dish. The sweetness of the roasted squash combines beautifully with warm spices like cinnamon and nutmeg, creating a comforting and flavorful soup. Whether you’re looking for a healthy starter or a hearty meal, this gluten-free butternut squash soup is both nourishing and satisfying.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until soft and caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened.
3. Add the minced garlic, cinnamon, and nutmeg, and cook for an additional minute, stirring to combine.
4. Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth. (Alternatively, you can blend it in batches using a regular blender.)
6. Stir in the coconut milk or heavy cream and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh sage leaves if desired.

This gluten-free butternut squash soup is the epitome of comfort, with a sweet and savory flavor profile enhanced by the warm spices. The smooth, creamy texture from the roasted squash and the addition of coconut milk or cream makes it a rich and satisfying meal. This soup is perfect for chilly evenings, offering a warm, nourishing dish that pairs wonderfully with a slice of gluten-free bread. It’s also a great option for meal prepping, as it keeps well in the refrigerator for several days.

Gluten-Free Tomato Basil Soup

A classic comfort food with a gluten-free twist, this tomato basil soup is light, flavorful, and easy to make. The tangy sweetness of tomatoes is perfectly complemented by fresh basil and a touch of cream for a silky finish. Serve it with a grilled cheese sandwich (made with gluten-free bread) for the ultimate comforting meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 cups gluten-free tomato broth or vegetable broth
• 2 cans (14 oz each) diced tomatoes
• 1 teaspoon dried basil
• 1/4 teaspoon ground sugar (optional, for sweetness)
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut cream
• 1/4 cup fresh basil, chopped (plus extra for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced tomatoes, tomato broth, dried basil, and sugar (if using). Bring to a simmer and cook for 15-20 minutes, allowing the flavors to blend.
4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
5. Return the soup to the pot and stir in the heavy cream or coconut cream. Adjust the seasoning with salt and pepper.
6. Stir in the fresh chopped basil just before serving.
7. Serve hot, garnished with extra basil.

This gluten-free tomato basil soup is a vibrant, aromatic dish that balances the rich flavor of tomatoes with the freshness of basil. The smooth and creamy texture adds a luxurious touch, while the fresh basil elevates the soup to a new level. Perfect for any season, this simple yet flavorful soup is quick to prepare and can be enjoyed as a standalone meal or paired with a gluten-free sandwich for an extra satisfying lunch or dinner.

Gluten-Free Sweet Potato and Coconut Soup

A comforting and slightly exotic option, this sweet potato and coconut soup is smooth, creamy, and naturally gluten-free. The sweetness of the roasted sweet potatoes complements the rich, creamy coconut milk, while the ginger and curry powder bring a delightful depth of flavor. It’s a unique and nourishing soup, ideal for when you’re looking to try something a bit different while staying within gluten-free guidelines.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1 can (14 oz) coconut milk
• 4 cups gluten-free vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened.
3. Add the minced garlic, grated ginger, and curry powder, and cook for an additional minute until fragrant.
4. Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth. (Alternatively, you can blend in batches in a regular blender.)
6. Stir in the coconut milk and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro if desired.

This sweet potato and coconut soup is the perfect blend of sweetness, creaminess, and spice. The roasted sweet potatoes add a rich, natural sweetness, while the coconut milk makes the soup luxuriously smooth and creamy. The ginger and curry powder provide a wonderful warmth and depth of flavor that makes this gluten-free soup feel both comforting and exotic. It’s a perfect choice for a nourishing dinner that’s simple to make yet feels special with every bite.

Gluten-Free Spinach and Potato Soup

This spinach and potato soup is a hearty, healthy, and gluten-free option that will warm you up on even the coldest of days. The potatoes create a creamy texture, while the spinach adds a burst of color and nutrition. With its mild flavor and filling nature, this soup makes a great lunch or dinner, and it’s easy to make with just a handful of ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups gluten-free vegetable broth
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut cream (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or blend it in batches in a regular blender.
5. Stir in the chopped spinach and cook for another 5 minutes, allowing the spinach to wilt and incorporate into the soup.
6. If desired, stir in the heavy cream or coconut cream for extra richness. Adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley if desired.

This gluten-free spinach and potato soup is light yet filling, with creamy potatoes and vibrant spinach creating a comforting, wholesome dish. The smooth texture and fresh ingredients make it a wonderful addition to your gluten-free meal rotation. Whether you enjoy it as a standalone meal or with a side of gluten-free bread, this soup offers a satisfying way to nourish both body and soul.

Gluten-Free Chicken and Rice Soup

This gluten-free chicken and rice soup is a classic comfort food that is both nutritious and flavorful. Tender chicken, aromatic herbs, and fluffy rice combine in a savory broth to create a warm, hearty soup that’s perfect for any time of the year. Easy to prepare and adaptable to your preferences, this soup is sure to become a family favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups gluten-free chicken broth
• 1 cup cooked chicken, shredded (rotisserie chicken works well)
• 1/2 cup long-grain rice (or gluten-free rice of choice)
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, and stir in the shredded chicken, rice, and dried thyme. Bring to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, or until the rice is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

This gluten-free chicken and rice soup is the ultimate comfort food. It’s packed with tender chicken, vegetables, and wholesome rice, making it both satisfying and nourishing. The simplicity of the ingredients allows each element to shine, creating a balanced and flavorful soup that can be enjoyed year-round. Whether you’re looking for a quick lunch or a light dinner, this soup is sure to warm you up from the inside out.

Gluten-Free Lentil and Carrot Soup

This hearty lentil and carrot soup is packed with plant-based protein, fiber, and vitamins, making it both nutritious and filling. The earthy flavor of lentils pairs wonderfully with the sweetness of carrots, and the warm spices give this gluten-free soup a comforting depth of flavor. It’s a simple, vegan-friendly soup that’s perfect for a satisfying lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup dried lentils, rinsed
• 4 cups gluten-free vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic, carrots, cumin, and turmeric, and cook for another 2-3 minutes, stirring occasionally.
3. Stir in the lentils and vegetable broth, and bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This gluten-free lentil and carrot soup is both hearty and healthy, providing a wonderful balance of flavors and textures. The lentils offer a substantial, protein-packed base, while the carrots add natural sweetness. The warm spices of cumin and turmeric provide an aromatic depth that makes this soup a unique and satisfying choice for a gluten-free meal. It’s easy to make and perfect for meal prep, as it stores well in the refrigerator for several days.

Gluten-Free Mushroom and Barley Soup

This hearty mushroom and barley soup is rich in flavor and texture, with tender mushrooms, earthy barley, and savory broth. Barley is naturally gluten-free when using gluten-free varieties, making this soup an excellent choice for those looking for a filling, gluten-free meal. The depth of flavor from sautéed mushrooms combined with a blend of herbs makes this soup a comforting and satisfying dish.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 cup gluten-free barley
• 3 cups fresh mushrooms, sliced (such as cremini or button mushrooms)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes, or until the mushrooms release their liquid and become tender.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Add the barley, dried thyme, black pepper, and soy sauce (or tamari). Reduce the heat and simmer for 30-35 minutes, or until the barley is tender and the soup has thickened.
5. Season with salt to taste.
6. Serve hot, garnished with fresh parsley if desired.

This gluten-free mushroom and barley soup is a perfect balance of hearty and comforting, with the nutty barley and tender mushrooms complementing the savory broth. The soy sauce (or tamari) adds a rich umami flavor, making the soup even more flavorful. It’s an excellent option for a gluten-free lunch or dinner and can be enjoyed on its own or paired with a fresh salad for a more substantial meal. Plus, it stores well in the fridge, so it’s perfect for meal prepping.

Gluten-Free Cauliflower and Leek Soup

This cauliflower and leek soup is smooth, creamy, and packed with nutrition. The cauliflower creates a velvety texture, while leeks offer a subtle onion-like flavor that enhances the soup’s depth. This gluten-free soup is light but filling, making it ideal for a healthy, low-calorie lunch or dinner. It’s also incredibly easy to make and can be enjoyed on its own or with a side of gluten-free bread.

Ingredients:

• 1 tablespoon olive oil
• 2 medium leeks, cleaned and chopped (white and light green parts)
• 2 garlic cloves, minced
• 1 medium cauliflower, chopped into florets
• 4 cups gluten-free vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground white pepper
• Salt to taste
• 1/2 cup coconut milk or heavy cream (optional)
• Fresh chives or parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped leeks and cook for 5-7 minutes, until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cauliflower florets, vegetable broth, dried thyme, and white pepper. Bring the soup to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes, or until the cauliflower is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
6. Stir in the coconut milk or heavy cream for extra creaminess (optional), and season with salt to taste.
7. Serve hot, garnished with fresh chives or parsley if desired.

This cauliflower and leek soup is a perfect example of a simple yet flavorful gluten-free dish. The cauliflower provides a creamy base while the leeks add a delicate flavor that complements the richness of the broth. With the option to add coconut milk or cream, you can customize the richness to your preference. This soup is ideal for those seeking a lighter yet satisfying meal and can be paired with gluten-free crackers or bread for a complete dish.

Gluten-Free Sweet Corn Chowder

This sweet corn chowder is a creamy, comforting gluten-free soup that’s brimming with flavor and texture. The sweet corn brings a natural sweetness, while the potatoes and celery provide hearty elements. The addition of fresh herbs like thyme and rosemary gives the chowder a savory depth. Perfect for a cozy meal, this soup can be served as a main dish or a side, and it’s sure to please both gluten-free and non-gluten-free eaters alike.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups gluten-free vegetable broth
• 4 cups fresh corn kernels (or frozen corn)
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes, vegetable broth, corn, and celery. Bring the soup to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
5. Stir in the thyme, rosemary, and heavy cream or coconut milk for added creaminess.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This sweet corn chowder is the ultimate comfort food, with a smooth, creamy texture and a balance of sweet and savory flavors. The corn adds a natural sweetness, while the thyme and rosemary elevate the overall flavor. The soup is perfect for a cozy family dinner, and its gluten-free nature ensures that everyone can enjoy it. Whether served on its own or alongside a fresh salad, this chowder is a warm and filling dish that’s sure to be a crowd-pleaser.

Note: More recipes are coming soon!