50+ Hearty and Delicious January Gluten-Free Soup Recipes for Every January Occasion

January is the perfect time to cozy up with a warm bowl of soup, especially when it’s gluten-free!

As the cold weather settles in, hearty and nourishing soups become an essential part of your meal planning.

Whether you’re new to gluten-free eating or you’ve been living the lifestyle for a while, having a wide variety of gluten-free soup recipes can make your winter meals easier, tastier, and healthier.

From creamy butternut squash soups to comforting chicken and rice, there’s a gluten-free option for every palate.

In this blog, we’ll share over 50 delicious January gluten-free soup recipes, ensuring you have a soup for every occasion, from quick weekday dinners to weekend slow-cooked meals.

These recipes are simple, satisfying, and packed with the flavors that make January the perfect time for soup!

50+ Hearty and Delicious January Gluten-Free Soup Recipes for Every January Occasion

There’s no better way to embrace the winter chill than with a bowl of warm, flavorful gluten-free soup.

With over 50 gluten-free recipes to choose from, you’ll never run out of comforting meal options this January.

Whether you prefer a creamy, rich soup or a broth-based, veggie-packed option, these recipes offer something for everyone.

They’re not just gluten-free but are also made with fresh ingredients that provide warmth, nourishment, and a sense of home.

As you explore these soups, you’ll discover that eating gluten-free doesn’t mean sacrificing flavor or variety.

So, grab your favorite pot, gather your ingredients, and start creating delicious soups that will keep you cozy all month long!

Hearty Gluten-Free Lentil Soup

This Hearty Gluten-Free Lentil Soup is a perfect meal for chilly January evenings. Packed with protein-rich lentils, vegetables, and a blend of spices, it’s a wholesome, filling, and comforting dish that caters to gluten-free diets. Easy to make, this soup is both nutritious and hearty, making it an ideal addition to your winter menu.

Ingredients:

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

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing for about 3-4 minutes until softened and fragrant.
2. Add the carrots and celery, cooking for another 5 minutes, stirring occasionally.
3. Stir in the cumin, turmeric, coriander, and bay leaf, and cook for 1 minute to allow the spices to bloom.
4. Add the lentils, diced tomatoes (with juice), and vegetable broth to the pot. Bring the mixture to a boil.
5. Reduce the heat and simmer, partially covered, for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This Hearty Gluten-Free Lentil Soup is not only delicious but also packed with nutrients that will keep you energized during the cold winter months. The combination of lentils, vegetables, and warm spices creates a perfect balance of flavors and textures. You can easily store leftovers in the fridge for a few days, making it a great option for meal prep. It’s a warm, satisfying soup that the whole family can enjoy.

Creamy Tomato Basil Gluten-Free Soup

This Creamy Tomato Basil Gluten-Free Soup is an indulgent, smooth, and rich soup that combines ripe tomatoes and fresh basil with a creamy texture. Perfect for January’s cold days, this soup is a gluten-free variation of the classic tomato basil soup, made without any gluten-containing ingredients, yet maintaining its comforting taste.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 (14.5 oz) cans of diced tomatoes
• 1/4 cup tomato paste
• 2 cups gluten-free vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1 cup full-fat coconut milk (or heavy cream for non-dairy)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 4-5 minutes.
2. Stir in the diced tomatoes, tomato paste, vegetable broth, dried basil, oregano, and sugar. Bring the mixture to a boil.
3. Reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld together.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can blend in batches using a regular blender.
5. Stir in the coconut milk (or cream) and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

This Creamy Tomato Basil Gluten-Free Soup is the ultimate comfort food for winter. The richness of coconut milk (or cream) gives it a velvety texture, while the burst of tomato and fragrant basil elevates the flavor. It’s a soup that’s both satisfying and light, ideal for pairing with a gluten-free grilled cheese sandwich or a simple salad. This soup also stores well in the fridge for several days, making it a great option for meal prep or leftovers.

Roasted Butternut Squash and Apple Soup

A perfect balance of sweet and savory, this Roasted Butternut Squash and Apple Soup is a warming gluten-free dish that captures the flavors of the season. Roasting the squash enhances its natural sweetness, while the apples add a lovely hint of fruitiness. This soup is both nourishing and comforting—ideal for those cold January nights.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 apples, peeled, cored, and chopped (preferably Granny Smith or Fuji)
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut milk (or heavy cream)
• Fresh thyme for garnish

Instructions:

1. 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. Toss to coat.
2. Roast the squash for 25-30 minutes, or until tender and lightly caramelized.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5-6 minutes.
4. Add the chopped apples, cinnamon, and nutmeg, cooking for another 5 minutes.
5. Once the squash is roasted, add it to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
6. Using an immersion blender, blend the soup until smooth. Alternatively, blend the soup in batches using a standard blender.
7. Stir in the coconut milk (or cream) and cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh thyme leaves.

The Roasted Butternut Squash and Apple Soup is a delightful combination of sweet and savory flavors that’s perfect for January. The natural sweetness of the squash and apples, paired with the warm spices, makes this soup both comforting and satisfying. The creamy texture from the coconut milk (or cream) adds richness, and the fresh thyme brings an aromatic touch. This soup is a healthy, gluten-free choice that will become a favorite during the winter months. It’s easy to make, delicious, and a great way to enjoy seasonal produce in a comforting bowl of soup.

Spicy Gluten-Free Sweet Potato and Black Bean Soup

The Spicy Gluten-Free Sweet Potato and Black Bean Soup is a perfect blend of warmth and spice, ideal for the cold January weather. The natural sweetness of sweet potatoes complements the earthy black beans, while the addition of chili powder and cumin gives this soup a delightful kick. Packed with fiber, protein, and nutrients, this soup is both filling and flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth (gluten-free)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant, about 4-5 minutes.
2. Add diced sweet potatoes, cumin, chili powder, and smoked paprika. Stir to coat the sweet potatoes in the spices and cook for another 2-3 minutes.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Bring the mixture to a boil.
4. Reduce heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to blend the soup to your desired consistency. You can also blend it in batches using a regular blender.
6. Stir in the lime juice, then season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Spicy Gluten-Free Sweet Potato and Black Bean Soup is a vibrant and satisfying meal, bursting with flavor and nutritional benefits. The balance of sweetness from the potatoes, earthiness from the black beans, and heat from the spices makes this a truly comforting and energizing dish. It’s a perfect option for meal prep as it stores well in the fridge for a few days. Whether you’re looking for something light yet filling or need a hearty soup to warm you up, this recipe is sure to become a go-to favorite.

Gluten-Free Chicken and Vegetable Soup

This Gluten-Free Chicken and Vegetable Soup is a classic, nourishing option perfect for January’s cold days. It’s filled with tender chicken, hearty vegetables, and a flavorful broth that’s naturally gluten-free. This soup is light yet satisfying and can be easily customized with your favorite vegetables or herbs.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast or thighs, boneless and skinless, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 6 cups gluten-free chicken broth
• 1 bay leaf
• 1 cup green beans, cut into 1-inch pieces
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned on all sides, about 5-6 minutes.
2. Add chopped onion, carrots, celery, and garlic to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
3. Stir in thyme, rosemary, and chicken broth. Bring the soup to a boil.
4. Reduce heat, add the bay leaf, and let the soup simmer for 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked.
5. Add green beans and cook for an additional 5-7 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This Gluten-Free Chicken and Vegetable Soup is a timeless classic that offers comfort and nourishment. Packed with lean protein and a variety of vegetables, it’s a filling and nutritious meal that can easily be adjusted to suit your tastes. Whether you make it with your favorite veggies or add extra spices for more flavor, this soup is sure to keep you warm throughout the January chill. It also makes a great option for batch cooking and storing for later meals, ensuring you always have a healthy, gluten-free option on hand.

Creamy Gluten-Free Cauliflower Soup

This Creamy Gluten-Free Cauliflower Soup is a rich, velvety, and comforting soup with a subtle flavor profile that’s perfect for January. The cauliflower provides a mild base, and blending it with garlic, onion, and a creamy base results in a smooth, luxurious texture. This soup is ideal for anyone looking for a low-carb, creamy, gluten-free option.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium cauliflower head, cut into florets
• 4 cups gluten-free vegetable broth
• 1 cup full-fat coconut milk (or heavy cream)
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for about 4 minutes until softened.
2. Add the cauliflower florets and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes, or until the cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a regular blender in batches.
6. Stir in coconut milk (or cream) and turmeric. Cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh chives or parsley.

This Creamy Gluten-Free Cauliflower Soup is the perfect way to enjoy a rich, comforting soup without the heaviness. The cauliflower gives the soup a smooth, creamy texture, while the coconut milk adds a subtle richness. The mild, savory flavor can easily be enhanced with your favorite herbs or spices, making it a versatile dish that can be enjoyed by everyone, regardless of dietary preferences. It’s a great option for those on a low-carb or dairy-free diet and can be made in large batches for easy meal prep.

Gluten-Free Lemon Chicken Orzo Soup

This Gluten-Free Lemon Chicken Orzo Soup is a refreshing yet comforting dish perfect for January. It combines the freshness of lemon and herbs with tender chicken and gluten-free orzo pasta. The zesty citrus flavor, paired with the savory chicken broth, creates a balanced and flavorful soup that’s both light and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 6 cups gluten-free chicken broth
• 1 cup gluten-free orzo pasta
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned on all sides, about 5-6 minutes.
2. Add the onion, carrots, celery, and garlic to the pot, and sauté for 5 minutes until the vegetables are tender.
3. Stir in the thyme and chicken broth. Bring the soup to a boil.
4. Once boiling, reduce heat and add the gluten-free orzo pasta. Simmer for 10-12 minutes, or until the orzo is tender and the chicken is fully cooked.
5. Stir in the lemon juice and lemon zest.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The Gluten-Free Lemon Chicken Orzo Soup is a delightful twist on the classic chicken soup. The combination of fresh lemon and tender chicken creates a comforting yet light dish, perfect for those who want something satisfying but not too heavy. The gluten-free orzo pasta adds a fun texture, and the herbs and lemon provide just the right amount of zing. This soup is ideal for meal prepping, and it stores well in the fridge for a few days, making it a convenient option for busy January weeks.

Gluten-Free Tomato Basil Soup

The Gluten-Free Tomato Basil Soup is a creamy, comforting, and naturally gluten-free dish that pairs perfectly with a warm slice of gluten-free bread. The combination of ripe tomatoes and fresh basil creates a simple yet delicious soup with a rich flavor profile. This soup is perfect for warming up during the chilly days of January.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the chopped tomatoes (or canned tomatoes) along with oregano and red pepper flakes (if using). Cook for about 5 minutes, allowing the tomatoes to break down.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Once boiling, reduce heat and simmer for 15-20 minutes to let the flavors meld together.
5. Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches using a regular blender.
6. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
7. Add the fresh basil and stir to combine.
8. Serve hot, garnished with extra basil if desired.

This Gluten-Free Tomato Basil Soup is a simple yet satisfying option, bursting with the fresh flavors of ripe tomatoes and fragrant basil. Its creamy texture is achieved with just a touch of cream, making it indulgent without being overly rich. This soup is perfect for cozy winter days and pairs beautifully with a gluten-free grilled cheese sandwich. It can be made ahead of time, and its flavors only improve after sitting in the fridge for a day or two. Whether for lunch or dinner, this soup is a delicious way to enjoy a gluten-free classic.

Gluten-Free Butternut Squash and Apple Soup

This Gluten-Free Butternut Squash and Apple Soup is a warming, slightly sweet, and savory dish that brings together the richness of roasted butternut squash with the natural sweetness of apples. A touch of cinnamon and nutmeg enhances the flavors, making it an ideal choice for the cold January days.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium apples, peeled and diced
• 1 small butternut squash, peeled, seeded, and cubed
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups gluten-free vegetable broth
• Salt and pepper to taste
• 1/4 cup coconut milk (or heavy cream) for creaminess
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
3. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, until softened.
4. Add the diced apples, cinnamon, and nutmeg, and cook for another 5 minutes, stirring occasionally.
5. Once the butternut squash is roasted, add it to the pot with the apples and onions. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat and simmer for 15-20 minutes to allow the flavors to blend.
7. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a regular blender.
8. Stir in the coconut milk (or cream) for added creaminess. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh thyme or parsley.

The Gluten-Free Butternut Squash and Apple Soup offers a perfect balance of sweet and savory flavors, ideal for chilly January days. The roasted squash adds a depth of flavor, while the apples lend a natural sweetness that pairs wonderfully with the spices. The creamy texture of the soup is velvety and satisfying, making it a perfect choice for a light yet filling meal. It’s also an excellent choice for meal prep, as it can be made in advance and stored in the fridge for several days. This comforting soup is sure to become a favorite in your winter repertoire.

Gluten-Free Beef and Barley Soup

This Gluten-Free Beef and Barley Soup is a rich, hearty dish that combines tender chunks of beef with the nutty flavor of barley. Packed with vegetables and seasoned with herbs, it’s the perfect meal to enjoy during the cold months of January. The flavors meld beautifully over time, making it an ideal dish for leftovers.

Ingredients:

• 1 tablespoon olive oil
• 1 lb beef stew meat, cut into cubes
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups gluten-free beef broth
• 1 cup gluten-free barley
• 2 cups water
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften.
3. Add the thyme, rosemary, and beef broth to the pot. Stir well to combine.
4. Return the browned beef to the pot along with the barley and water. Bring the mixture to a boil.
5. Once boiling, reduce the heat and simmer for 45 minutes to 1 hour, until the beef is tender and the barley is cooked.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The Gluten-Free Beef and Barley Soup is a rich and filling meal that’s perfect for cold winter nights. The tender beef combined with the chewy barley creates a satisfying texture, while the vegetables add freshness and flavor. This soup is not only hearty but also packed with nutrients, making it a great option for a balanced and nourishing meal. Plus, it reheats well, making it a great option for meal prep or leftovers.

Gluten-Free Sweet Potato and Kale Soup

This Gluten-Free Sweet Potato and Kale Soup is a vibrant and nutritious dish full of rich flavors. The sweetness of the potatoes complements the hearty kale, and a blend of spices like cumin and smoked paprika adds warmth and depth to the soup. Perfect for January, this dish is comforting and filled with vitamins and fiber.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups gluten-free vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups fresh kale, chopped
• Salt and pepper to taste
• 1/2 cup coconut milk (or heavy cream) for added creaminess

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes, until softened and fragrant.
2. Add the diced sweet potatoes to the pot, and cook for another 5 minutes.
3. Stir in the cumin, smoked paprika, and cayenne pepper, and cook for another minute to toast the spices.
4. Pour in the vegetable broth, and bring the mixture to a boil.
5. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
6. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted and tender.
7. For added creaminess, stir in the coconut milk or heavy cream.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with additional fresh kale or a squeeze of lemon juice.

This Gluten-Free Sweet Potato and Kale Soup is a nutrient-packed, flavorful option that’s both hearty and light. The sweetness of the potatoes complements the earthiness of the kale, and the spices give the soup a warmth that’s perfect for chilly winter days. The coconut milk adds a touch of creaminess, making it a comforting choice for anyone looking to enjoy a satisfying, gluten-free soup. This soup is also great for meal prep and can be stored in the fridge for a few days, making it an easy and healthy option throughout January.

Gluten-Free Roasted Cauliflower and Leek Soup

This Gluten-Free Roasted Cauliflower and Leek Soup is a smooth, velvety soup with the rich, savory flavors of roasted cauliflower and leeks. The roasting process brings out the natural sweetness of the vegetables, creating a comforting and flavorful base. Ideal for a cold January day, this soup is both vegan and gluten-free.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 teaspoon thyme
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh parsley or chives for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes, or until golden and tender.
3. While the cauliflower is roasting, heat the remaining olive oil in a large pot over medium heat. Add the leeks and garlic, and sauté for about 5 minutes until softened and fragrant.
4. Once the cauliflower is done, add it to the pot with the leeks. Stir to combine.
5. Pour in the vegetable broth and add the thyme and turmeric. Bring the soup to a boil.
6. Once boiling, reduce the heat and simmer for 10-15 minutes, allowing the flavors to blend together.
7. Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
8. For a creamy texture, stir in the coconut milk.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley or chives.

The Gluten-Free Roasted Cauliflower and Leek Soup is a luxurious, creamy dish that’s perfect for warming up during the winter months. The roasting of the cauliflower brings out its natural sweetness, while the leeks add a subtle depth of flavor. With the option to add coconut milk for creaminess, this soup can be made to suit your taste and dietary preferences. It’s a comforting and nutritious option that’s both gluten-free and vegan, making it a versatile addition to your January menu.

Gluten-Free Butternut Squash and Sage Soup

This Gluten-Free Butternut Squash and Sage Soup is a velvety, comforting soup that combines the natural sweetness of butternut squash with the earthy aroma of fresh sage. A perfect choice for January, this soup is both hearty and nourishing. The addition of coconut milk adds a creamy texture, making it a perfect option for a cozy dinner.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
2. Add the diced butternut squash and garlic to the pot, and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the dried sage, cinnamon, and nutmeg, allowing the spices to toast for about 1 minute.
4. Pour in the vegetable broth, bring to a boil, and then reduce to a simmer. Let the soup simmer for 25-30 minutes, or until the squash is soft and tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Stir in the coconut milk for added creaminess and season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage leaves.

This Gluten-Free Butternut Squash and Sage Soup is a perfect balance of sweet and savory flavors, enhanced by the creamy texture of coconut milk. The fragrant sage adds a warm, aromatic touch that makes this soup an ideal comfort food for chilly January evenings. It’s a light yet filling soup that’s naturally gluten-free and can easily be made dairy-free by using coconut milk. This soup is also a great option for meal prep, as it stores well in the fridge for a few days.

Gluten-Free Chicken and Rice Soup

This Gluten-Free Chicken and Rice Soup is a classic comfort food with a healthy twist. Packed with tender chicken, vegetables, and brown rice, it’s both filling and nutritious. The combination of herbs and seasonings adds layers of flavor, making this soup the perfect choice to stay cozy and nourished throughout January.

Ingredients:

• 1 tablespoon olive oil
• 2 chicken breasts, boneless and skinless
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups gluten-free chicken broth
• 1 cup brown rice, uncooked
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
3. Add the garlic and cook for an additional minute.
4. Pour in the chicken broth, bring the mixture to a boil, then add the uncooked brown rice, thyme, and parsley.
5. Return the chicken to the pot, cover, and reduce heat to a simmer. Let the soup simmer for 30-35 minutes, or until the rice is tender and the chicken is fully cooked.
6. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

The Gluten-Free Chicken and Rice Soup is a wholesome, heartwarming meal that’s both comforting and filling. The tender chicken and chewy rice provide a satisfying base, while the vegetables and herbs add depth and flavor. This soup is an excellent source of protein and fiber, making it a perfect option for a healthy lunch or dinner. It’s also great for meal prepping and can be stored in the fridge for a few days. This is a perfect option to keep you nourished during the cold January days.

Gluten-Free Creamy Tomato Basil Soup

This Gluten-Free Creamy Tomato Basil Soup is a classic comfort food that’s smooth, velvety, and packed with the rich flavors of ripe tomatoes and fresh basil. It’s a perfect choice for January when you need something warm and soothing. The addition of coconut cream creates a rich, creamy texture without dairy, making it a gluten-free and dairy-free option.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups gluten-free crushed tomatoes (or fresh tomatoes, diced)
• 1 cup gluten-free vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1/2 cup coconut cream (or heavy cream)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes until softened.
2. Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil and sugar, if using.
3. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to blend together.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the coconut cream for added richness and creaminess.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

This Gluten-Free Creamy Tomato Basil Soup is a rich and satisfying soup that’s perfect for cozy January evenings. The combination of fresh tomatoes, garlic, and basil creates a comforting and flavorful base, while the coconut cream adds a smooth and creamy texture. This soup is naturally gluten-free and can be made dairy-free, making it a versatile option for those with dietary restrictions. It’s an easy recipe to prepare, and its classic flavors will please both kids and adults alike. This soup is a great choice for lunch, dinner, or even a starter for a larger meal.

Note: More recipes are coming soon!