30+ Easy Gluten-Free Slow Cooker Soup Recipes to Warm Your Soul

When the weather turns chilly and you crave something warm, comforting, and satisfying, there’s nothing like a hearty bowl of soup.

And if you’re following a gluten-free lifestyle, you may find that many traditional soup recipes don’t meet your needs.

But fear not! With a slow cooker at your disposal, you can effortlessly create a wide variety of gluten-free soups that are not only delicious but also incredibly easy to prepare.

Whether you’re craving creamy vegetable soups, savory stews, or even something with a bit of spice, this list of 30+ gluten-free slow cooker soup recipes has something for everyone.

These recipes will save you time, fill your home with mouthwatering aromas, and give you a nourishing meal without any gluten in sight.

Get ready to dive into a world of flavor, from comforting classics like tomato soup and chicken noodle to unique dishes like butternut squash and apple or creamy cauliflower leek soup.

Perfect for busy weekdays, family gatherings, or cozy nights in, these slow cooker soups are the perfect solution to your gluten-free meal planning needs.

30+ Easy Gluten-Free Slow Cooker Soup Recipes to Warm Your Soul

There’s no better way to enjoy a hearty, homemade soup than with the help of your slow cooker—and with these 30+ gluten-free soup recipes, you’ll never run out of delicious ideas.

From simple, savory stews to creamy, indulgent creations, each of these dishes offers something unique for your taste buds.

Plus, they’re all naturally gluten-free, making them perfect for those with dietary restrictions or anyone simply looking for a healthier meal.

So, next time you’re looking for an easy, comforting dinner, pull out your slow cooker and try one of these tasty recipes—you won’t be disappointed!

Gluten-Free Chicken and Vegetable Slow Cooker Soup

This comforting and hearty chicken and vegetable soup is the perfect meal for a cold day. The slow cooker does all the hard work, combining tender chicken, nutritious vegetables, and aromatic herbs in a savory broth. It’s a naturally gluten-free dish, full of protein and fiber, ideal for those with dietary restrictions or anyone craving a nourishing bowl of soup.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 cups low-sodium chicken broth
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in the slow cooker and cover with the chicken broth.
2. Add the carrots, celery, onion, garlic, thyme, and rosemary to the slow cooker.
3. Season with salt and pepper, and stir everything together.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
5. Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the soup.
6. Stir in the peas and corn, and cook for an additional 15 minutes on low.
7. Serve hot, garnished with fresh parsley.

This chicken and vegetable soup is a satisfying and wholesome meal that brings comfort without compromising on flavor. The slow cooking method ensures the chicken becomes tender, and the vegetables retain their nutrients, creating a balanced dish perfect for busy weeknights or meal prepping. It’s filling, nourishing, and can easily be adapted to suit personal tastes by adding other veggies or spices. This gluten-free recipe is a keeper for your slow cooker rotation!

Gluten-Free Butternut Squash and Lentil Soup

This velvety and hearty butternut squash and lentil soup is a plant-based delight that’s as nutritious as it is delicious. Packed with fiber from the lentils and vitamins from the butternut squash, it’s a great gluten-free option for vegans and vegetarians alike. The slow cooker helps meld the flavors together, making it a perfect choice for a quick and easy meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup dry red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups kale or spinach, chopped (optional)
• Fresh lemon juice (optional)

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker, then add the diced butternut squash, lentils, vegetable broth, cumin, turmeric, cinnamon, salt, and pepper.
3. Stir to combine, then cover and cook on low for 7-8 hours or high for 4-5 hours until the squash is tender and the lentils have broken down.
4. If desired, stir in chopped kale or spinach for extra nutrition during the last 30 minutes of cooking.
5. Once cooked, use an immersion blender to blend the soup until smooth or leave it chunky for texture.
6. Finish with a squeeze of fresh lemon juice for added brightness and serve.

This butternut squash and lentil soup is a beautiful fusion of earthy flavors and wholesome ingredients. The sweetness of the squash balances the warmth of the spices, creating a rich, aromatic bowl of soup that’s comforting and satisfying. It’s perfect for fall and winter meals and can easily be made ahead, as it freezes well for later use. Gluten-free and full of plant-based protein, this soup will quickly become a favorite for both vegetarians and meat-eaters alike.

Gluten-Free Beef and Sweet Potato Slow Cooker Soup

This beef and sweet potato soup is a filling and savory dish that brings together tender beef, hearty sweet potatoes, and a medley of vegetables, all simmered to perfection in your slow cooker. The combination of lean beef and naturally sweet sweet potatoes creates a deliciously balanced flavor profile. It’s a gluten-free, comfort-filled meal that works well for chilly evenings and meal prepping.

Ingredients:

• 1 lb lean beef stew meat
• 4 cups beef broth (ensure it’s gluten-free)
• 2 medium sweet potatoes, peeled and diced
• 1 cup carrots, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup spinach, chopped (optional)

Instructions:

1. Heat the olive oil in a pan over medium-high heat and brown the beef stew meat for 5-7 minutes. Transfer the beef to the slow cooker.
2. Add the beef broth, sweet potatoes, carrots, onion, garlic, smoked paprika, thyme, salt, and pepper to the slow cooker.
3. Stir to combine and cover the slow cooker.
4. Cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the sweet potatoes are soft.
5. During the last 30 minutes of cooking, add the spinach, if using.
6. Taste and adjust seasoning as needed before serving.

This beef and sweet potato soup is a satisfying and nutritious meal that hits all the right notes of flavor and texture. The beef becomes wonderfully tender in the slow cooker, and the sweet potatoes add a natural sweetness that contrasts perfectly with the savory broth. It’s a comforting, gluten-free dish that will fill you up and keep you warm on colder days. Whether served for dinner or as a lunch the next day, it’s sure to become a favorite in your slow cooker recipe collection.

Gluten-Free Tomato and Basil Slow Cooker Soup

This tomato and basil soup is a simple yet classic comfort food that’s naturally gluten-free and full of rich, fresh flavors. The slow cooker allows the tomatoes to cook down into a velvety, flavorful base, while the basil adds an aromatic touch. This soup is perfect for pairing with gluten-free bread or a light salad for a complete meal.

Ingredients:

• 6 cups fresh tomatoes, chopped (or 2 cans of whole tomatoes, drained)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/2 cup coconut milk (optional for creaminess)

Instructions:

1. Heat the olive oil in a pan over medium heat and sauté the onion and garlic until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the chopped tomatoes, vegetable broth, dried basil, oregano, salt, and pepper to the slow cooker and stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the tomatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky for a more rustic texture.
5. Stir in the fresh basil and coconut milk (if using) for added creaminess, and cook for an additional 10 minutes.
6. Serve hot, garnished with extra fresh basil or a drizzle of olive oil.

This tomato and basil soup is a perfect gluten-free option for those craving a lighter, yet hearty soup. The slow cooking process enhances the sweetness of the tomatoes, while the basil infuses the soup with a fresh, aromatic flavor. Whether you prefer a smooth or chunky texture, this soup is versatile and easy to prepare. It’s an ideal weeknight meal, and adding a splash of coconut milk gives it a luxurious creaminess that elevates the entire dish.

Gluten-Free White Bean and Kale Slow Cooker Soup

This white bean and kale soup is a nutrient-packed, gluten-free delight. It combines the heartiness of white beans with the earthy flavors of kale and a rich, savory broth, all simmered to perfection in the slow cooker. It’s a wonderful option for anyone looking for a filling, fiber-rich, and healthy meal, with the option to add sausage for extra protein.

Ingredients:

• 2 cups dried white beans (cannellini or great northern), soaked overnight and drained
• 6 cups low-sodium chicken broth (or vegetable broth for a vegan option)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chopped kale, stems removed
• 2 carrots, sliced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 lb Italian sausage (optional), cooked and crumbled

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until soft, about 5 minutes. Transfer to the slow cooker.
2. Add the soaked and drained beans, chicken broth, carrots, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 8-9 hours or on high for 4-5 hours until the beans are tender.
4. About 30 minutes before serving, stir in the chopped kale and cooked sausage (if using).
5. Adjust seasoning with additional salt and pepper, if necessary, and serve hot.

This white bean and kale soup is a perfect balance of flavor, nutrition, and comfort. The creamy beans and vibrant kale are a match made in heaven, creating a dish that is both filling and healthy. Adding sausage gives it an extra depth of flavor, but the soup is just as satisfying without it, making it versatile for different dietary preferences. It’s a great make-ahead meal, and any leftovers taste even better the next day. This gluten-free soup is a perfect choice for both a cozy dinner and a week of meal prepping.

Gluten-Free Chicken Tortilla Soup

This gluten-free chicken tortilla soup is a flavorful and satisfying dish filled with tender chicken, aromatic spices, and fresh vegetables. The slow cooker makes it easy to create a deeply flavored broth, while the toppings—like avocado, cilantro, and gluten-free tortilla strips—take it to the next level. It’s a perfect soup for a family dinner or a casual get-together.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups gluten-free chicken broth
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup cilantro, chopped
• 1 avocado, diced (for garnish)
• Gluten-free tortilla chips or strips (for garnish)

Instructions:

1. Place the chicken breasts in the slow cooker and add the chicken broth, onion, bell pepper, garlic, diced tomatoes, green chilies, cumin, chili powder, smoked paprika, salt, and pepper.
2. Stir everything together, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
3. Remove the chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the soup.
4. Stir in the corn and cook for an additional 15 minutes on low.
5. Serve hot, garnished with fresh cilantro, diced avocado, and gluten-free tortilla chips or strips.

This chicken tortilla soup is a comforting and flavorful gluten-free dish that’s as easy to make as it is delicious. The slow cooker brings out all the rich flavors from the chicken and spices, while the toppings add texture and freshness. It’s the perfect soup for a cozy evening, offering a balance of heat, savory goodness, and a touch of creaminess from the avocado. Whether you’re serving it for a crowd or making it for yourself, this gluten-free tortilla soup is sure to satisfy.

Gluten-Free Sweet Potato and Lentil Slow Cooker Soup

This hearty sweet potato and lentil soup is a gluten-free, vegan-friendly option that is as nutritious as it is filling. The natural sweetness of the sweet potatoes pairs beautifully with the earthy flavor of lentils, while a blend of spices adds depth and warmth. The slow cooker makes it easy to prepare and creates a soup that’s perfect for chilly evenings.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 6 cups vegetable broth (ensure it’s gluten-free)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (optional for creaminess)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the diced sweet potatoes, lentils, vegetable broth, carrots, turmeric, cumin, coriander, cayenne (if using), salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes and lentils are tender.
4. About 15 minutes before serving, stir in the coconut milk for added creaminess.
5. Serve hot, garnished with fresh cilantro.

This sweet potato and lentil soup is a vibrant, nutrient-packed option for those seeking a filling, gluten-free meal. The slow cooking method allows the flavors to meld together beautifully, while the creamy coconut milk adds a smooth texture. Packed with vitamins, fiber, and plant-based protein, this soup is perfect for a wholesome dinner or lunch. It’s not only gluten-free but also vegan, making it a versatile recipe for a variety of dietary needs.

Gluten-Free Butternut Squash and Apple Slow Cooker Soup

This butternut squash and apple soup combines the natural sweetness of roasted butternut squash with the crisp, tart flavor of apples. It’s a deliciously smooth, gluten-free soup with a perfect balance of sweetness and savory warmth. The addition of cinnamon and nutmeg gives it a cozy, fall-inspired twist, and the slow cooker does all the work for you.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk or heavy cream (optional for creaminess)
• Fresh thyme or parsley (for garnish)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the butternut squash, apples, vegetable broth, cinnamon, nutmeg, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is tender and easily pierced with a fork.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup in batches to a blender.)
5. Stir in the coconut milk or heavy cream for extra creaminess, if desired, and adjust seasoning as needed.
6. Serve hot, garnished with fresh thyme or parsley.

This butternut squash and apple soup is the epitome of comfort in a bowl. The natural sweetness of the squash and apples, combined with the aromatic spices, creates a flavorful and velvety soup that’s perfect for fall or any time of year. The slow cooker makes this dish easy to prepare, and the option to add coconut milk or cream allows you to make it as rich and creamy as you like. This gluten-free soup is perfect for a light lunch or as a starter to any dinner.

Gluten-Free Beef and Vegetable Slow Cooker Soup

This beef and vegetable soup is a hearty and satisfying gluten-free meal filled with tender beef, a variety of vegetables, and a savory broth. The slow cooking process allows the beef to become incredibly tender while infusing the vegetables with rich flavors. It’s a comforting and wholesome meal that is perfect for a family dinner or meal prep.

Ingredients:

• 1 lb beef stew meat, cut into chunks
• 6 cups gluten-free beef broth
• 2 potatoes, diced
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup frozen peas
• 1 cup green beans, trimmed and cut into 1-inch pieces

Instructions:

1. In a skillet, heat the olive oil over medium heat. Brown the beef stew meat on all sides, about 5-7 minutes, and transfer to the slow cooker.
2. Add the beef broth, potatoes, carrots, onion, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
4. About 15 minutes before serving, add the frozen peas and green beans and stir.
5. Remove the bay leaf before serving. Serve hot and enjoy.

This beef and vegetable slow cooker soup is a wonderfully hearty and satisfying dish that’s perfect for any time you want a comforting meal. The slow cooking method allows the beef to become meltingly tender, while the vegetables add freshness and color. This gluten-free soup is perfect on its own or paired with a slice of gluten-free bread for a filling meal. It’s ideal for meal prepping or enjoying over several days, as the flavors only get better as they sit. This recipe is sure to become a family favorite!

Gluten-Free Chicken and Wild Rice Slow Cooker Soup

This chicken and wild rice soup is a comforting, gluten-free dish packed with tender chicken, hearty wild rice, and a mix of fresh vegetables. The slow cooker does the work, infusing the soup with rich flavors. It’s an ideal meal for a cold day, offering a perfect balance of savory chicken, earthy rice, and creamy broth. This soup is filling, nutritious, and guaranteed to be a family favorite.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup wild rice, rinsed
• 6 cups gluten-free chicken broth
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup coconut milk or heavy cream (optional for creaminess)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add the chicken breasts, wild rice, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the rice is tender.
3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
4. Stir in the coconut milk or heavy cream if you want a creamy texture.
5. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.

This gluten-free chicken and wild rice soup is not only delicious but also incredibly easy to make, thanks to the slow cooker. The tender chicken, earthy wild rice, and rich broth come together to create a meal that’s both satisfying and comforting. The option to add coconut milk or cream enhances the soup’s richness, making it feel indulgent without the gluten. Perfect for a cozy dinner, this soup is filling enough to stand alone or be paired with a gluten-free bread for dipping.

Gluten-Free Tomato Basil Slow Cooker Soup

This creamy tomato basil soup is a simple yet comforting gluten-free option, packed with fresh tomatoes, aromatic basil, and a velvety texture. Perfect for a light lunch or dinner, this soup can easily be made in the slow cooker, allowing the flavors to develop and meld together. Whether served with gluten-free grilled cheese or enjoyed on its own, it’s a timeless favorite that’s naturally gluten-free.

Ingredients:

• 6 large ripe tomatoes, chopped (or 2 cans of diced tomatoes, drained)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 tsp dried oregano
• 1 tsp sugar (optional to balance acidity)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Olive oil for sautéing

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the chopped tomatoes (or canned tomatoes), vegetable broth, oregano, sugar (if using), salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, allowing the tomatoes to break down and the flavors to meld.
4. Use an immersion blender to puree the soup to your desired texture (smooth or slightly chunky).
5. Stir in the fresh basil and cream or coconut milk for added richness and creaminess.
6. Taste and adjust the seasoning as necessary. Serve hot.

This gluten-free tomato basil soup is a classic dish that delivers comfort and warmth in every spoonful. With fresh ingredients and simple spices, this soup brings out the natural sweetness of the tomatoes while the basil adds a fragrant, herby note. The slow cooker makes it incredibly easy to prepare, while the option for creaminess provides a richer experience. Pair it with gluten-free bread or crackers for the ultimate cozy meal on a chilly day.

Gluten-Free White Bean and Kale Slow Cooker Soup

This white bean and kale soup is a nourishing, gluten-free dish packed with fiber, protein, and vitamins. The slow cooker makes it easy to bring together the earthy flavors of white beans, the richness of the broth, and the freshness of kale. This soup is hearty enough to be a main dish and is perfect for meal prep as it only gets better with time.

Ingredients:

• 2 cans (15 oz each) white beans, drained and rinsed (or 2 cups dried beans, soaked overnight)
• 6 cups gluten-free vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional for heat)
• 4 cups fresh kale, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the white beans, vegetable broth, carrots, celery, thyme, red pepper flakes (if using), salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
4. About 15 minutes before serving, stir in the fresh kale and cook until wilted.
5. Taste and adjust the seasoning. Serve hot.

This white bean and kale soup is a nutrient-dense, gluten-free meal that’s both comforting and hearty. The slow cooker allows the flavors to develop slowly, ensuring a rich, flavorful broth. Packed with fiber, protein, and greens, this soup is a perfect way to boost your nutrition. It can be enjoyed on its own or served alongside gluten-free bread for a complete meal. It’s also great for meal prep, as the flavors deepen and improve over time.

Gluten-Free Sweet Potato and Black Bean Slow Cooker Soup

This vibrant and hearty sweet potato and black bean soup is naturally gluten-free and packed with nutritious ingredients. The combination of tender sweet potatoes, protein-rich black beans, and a hint of warmth from spices makes this soup both filling and comforting. The slow cooker simplifies the preparation process, allowing the flavors to blend together perfectly for a delicious, nutrient-dense meal.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 6 cups gluten-free vegetable broth
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Juice of 1 lime (optional)

Instructions:

1. Add the sweet potatoes, black beans, vegetable broth, onion, bell pepper, garlic, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
3. About 15 minutes before serving, stir in the corn and let it cook through.
4. Taste and adjust the seasoning, adding lime juice for extra brightness if desired.
5. Serve hot, garnished with fresh cilantro.

This sweet potato and black bean soup is a flavorful and filling gluten-free meal that’s perfect for any season. The sweetness of the potatoes pairs wonderfully with the savory black beans, and the combination of spices adds depth and warmth to the dish. The slow cooker makes it easy to prepare, and the addition of fresh corn and cilantro at the end brightens up the entire soup. This dish is sure to be a hit with anyone, whether they follow a gluten-free diet or not!

Gluten-Free Creamy Cauliflower and Leek Slow Cooker Soup

This creamy cauliflower and leek soup is a velvety, gluten-free option that’s light yet satisfying. The mild flavor of cauliflower and leeks, combined with a rich, creamy texture, makes it a perfect choice for a comforting meal. This recipe is easily customizable and can be served with gluten-free bread or a side salad for a complete, nourishing meal.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 leeks, cleaned and sliced (white and light green parts only)
• 4 cups gluten-free vegetable broth
• 2 cups unsweetened almond milk or coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp nutmeg (optional for extra warmth)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the cauliflower, leeks, vegetable broth, almond milk, thyme, nutmeg (if using), salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the cauliflower is tender.
4. Once cooked, use an immersion blender to puree the soup until smooth and creamy.
5. Taste and adjust the seasoning, adding more salt or pepper as needed.
6. Serve hot, garnished with fresh parsley.

This creamy cauliflower and leek soup is a rich, gluten-free dish that’s both comforting and nutritious. The slow cooker allows the cauliflower to soften and infuse the broth with its mild flavor, while the leeks add a gentle, aromatic sweetness. Blending the soup creates a velvety smooth texture that feels indulgent without being heavy. This is the perfect soup for a cozy dinner or a light lunch, and it can be easily paired with gluten-free crackers or bread for a complete meal.

Gluten-Free Butternut Squash and Apple Slow Cooker Soup

This butternut squash and apple soup is a deliciously sweet and savory gluten-free option that’s perfect for fall and winter months. The natural sweetness of the butternut squash and apples complements the richness of the broth, creating a smooth, comforting soup. This recipe is incredibly easy to make in the slow cooker, allowing you to enjoy a warm, flavorful meal without much effort.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 4 cups gluten-free vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk or heavy cream (optional for creaminess)
• Fresh thyme, chopped (for garnish)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the butternut squash, apples, vegetable broth, cinnamon, ginger, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is tender.
4. Use an immersion blender to puree the soup until smooth and creamy.
5. Stir in coconut milk or heavy cream if you prefer a creamier texture.
6. Taste and adjust the seasoning as necessary.
7. Serve hot, garnished with fresh thyme.

This butternut squash and apple soup is a warm, comforting gluten-free dish that highlights the natural sweetness of the squash and apples. The slow cooking process deepens the flavors, creating a satisfying and nourishing meal. Whether served as a starter or a main dish, this soup is perfect for chilly evenings. The option for added creaminess with coconut milk or heavy cream makes the soup even more indulgent. Pair it with gluten-free bread or a side salad for a complete and balanced meal.

Note: More recipes are coming soon!