Soup is a warm and comforting meal ideal for cooler weather. Whether you’re craving an hearty chili or vegetable soup, here are some gluten free options to keep you cozy and satisfied!
Making soup gluten-free can be a challenge, but it’s possible. With some simple changes you can easily transform your favorite recipes into gluten-free treats!
Zuppa Toscana is an easy-to-make soup recipe featuring Italian sausage, potatoes, bacon and kale.
This soup is served with breadsticks and it’s a hearty meal everyone will love! It takes only one pot to make and it’s an ideal recipe to have in your back pocket when you want something filling and quick at hand. This one-pot wonder will definitely become one of your go-tos when the mood strikes for something satisfyingly hearty!
Begin by cooking the sausage and red pepper flakes until they are crumbly, browned, and no longer pink. Drain and set aside.
Next, saute the onion and garlic in oil to get them soft and tender. This will give the soup more flavor, as well as making it simpler to cook all other ingredients in the pot.
Once the onions and garlic have softened, add the chicken broth. Mix thoroughly to incorporate everything, then bring the soup to a boil over high heat.
Once the soup has come to a boil, add the potatoes and blend them with all other ingredients. Let simmer for 15 minutes.
To make this soup dairy-free or Paleo friendly, substitute the cream with coconut cream (the thick stuff in cans of coconut milk that separates when left sitting). You could also substitute plant-based Italian sausage for extra protein.
Crockpot recipes make cooking this soup so much simpler – all the ingredients come together in just a few hours!
Cream of Mushroom Soup
This classic cream of mushroom soup is simple to make and packed with delicious mushroom flavor. Serve it warm or chilled with grilled bread coated in butter or olive oil for a delectable meal. You can customize this classic dish by using fresh mushrooms, button mushrooms, dried shiitake or porcini mushrooms – whatever you have on hand!
Start by sauteing mushrooms and onions in butter over medium heat until softened. Then add flour, stirring continuously to form a roux. This will thicken the soup and give it its desired creamy consistency.
Now the mushroom mixture is ready to be infused with chicken broth and thyme. For a richer taste, use homemade broth instead of store-bought or bouillon.
To achieve a smoother texture, blend the mixture with either an immersion blender or standing blender before serving. You may also adjust the soup’s consistency by adding more broth, milk or cream until desired.
You can add meat to this recipe by mixing in some shredded chicken, turkey or ham. It will give your soup more protein and is also suitable for vegans who follow a plant-based diet.
This creamy, hearty mushroom soup is ideal for any winter meal! It only takes a few minutes to make and uses up any leftover vegetables you may have in your refrigerator! It’s also an excellent way to use up those pesky leftover vegetables!
Chicken Tortilla Soup
Chicken tortilla soup is a quick and tasty meal that comes together in 30 minutes or less. Packed with corn, fire-roasted tomatoes, chilis, gluten-free flour, and dairy-free milk – it’s sure to please any palate!
Make this soup in your slow cooker, on the stovetop or using an instant pot – it makes for a great dish to entertain!
Begin by sauteing onions and garlic in a large stockpot. Then, add taco seasoning and cooked chicken to the soup for flavor.
Once all ingredients have been cooked, bring to a boil over high heat and reduce the heat to medium-low. Simmer for 20-30 minutes or until chicken is done; remove from pot and shred with two forks, then return it to soup along with fresh cilantro.
Serve hot with your choice of toppings, such as sour cream, cilantro, lime wedges, tortilla chips and more! The soup will get even better over time in the fridge – making this an ideal make-ahead recipe!
This recipe can be frozen for up to 6 months. Reheating in the microwave is simple; cover and heat in 15-second bursts until your desired temperature is achieved.
This delicious soup can be ready in 30 minutes and garnished with tortilla strips, avocado, cilantro, radishes or a dollop of sour cream! It’s the perfect comforting soup for any time of the year!
Egg Drop Soup
Egg drop soup is a Chinese soup made with chicken broth and well-beaten eggs. It’s typically served with chopped scallions and some sesame oil drizzle.
This simple to make recipe is ideal for any time of the year, and can be served alongside stir fry dishes or as a warm meal on cold nights.
This recipe is an ideal low carb option for those on the keto diet, as it only has 1 net carb per serving. Feel free to spice it up with some sriracha sauce or red pepper flakes if desired!
You can thicken the soup with a few tablespoons of corn starch for an extra silky texture without adding calories. However, if you’re on a low carb diet, arrowroot powder or xanthan gum can also be used as an effective low carb thickener instead.
To make egg drop soup, begin by stirring together broth and ginger in a saucepan. Once your mixture has simmered for several minutes, whisk in corn starch slurry until fully dissolved.
Once the soup is hot, carefully stir in beaten eggs one at a time. Be careful not to stir too quickly as this may break them into small pieces.
Once the eggs have been added, swirl the soup in a circular motion to create long and wispy strands of egg. You may use chopsticks to help separate these strands.
Ginger is an ideal addition to soup due to its numerous nutritional advantages. Not only does it aid in digestion, relieve nausea and muscle pains, but it also increases nutrient absorption. Furthermore, ginger reduces inflammation and improves blood flow throughout the body.
A blend of spices and aromatics enhance the subtly sweet flavor of two pounds of carrots before they’re pureed into a creamy, dairy-free soup perfect for autumn. This vegan and vegetarian recipe requires just a few pantry items and takes only minutes to prepare.
This meal can easily be prepared ahead of time and stored in the fridge for a quick lunch or dinner. You also have the option to freeze individual servings or in bulk for later reheating.
This carrot ginger soup is made with onions, carrots, fresh ginger and vegetable broth. It’s a light yet flavorful soup that takes only minutes to make and can be enjoyed any time of the day. Plus it’s gluten free, dairy free and vegan!
Tomato soup is a must-have in most kitchens, but this recipe takes it to the next level with its healthy whole food ingredients and lack of cream or butter. Plus, it’s naturally dairy free, vegan and gluten free!
This soup’s star ingredient is whole, peeled tomatoes combined with cannelini beans for extra protein and texture. Plus, it provides a great source of plant-based carbohydrates as well as fiber.
You can substitute chicken stock with vegetable broth to make this vegetarian-friendly recipe. I personally love tomato soup and often pair it with grilled cheese sandwiches!
This tomato soup boasts an exquisite balance of tart and sweet flavors, achieved with just the right amounts of onion, garlic, carrots and sugar. It’s an easy recipe that you can whip up in no time at home and use as a foundation for creating many other variations on tomato soup.
To begin making this soup, begin by heating olive oil and butter in a large pot over medium-high heat. Saute onions and carrots until they are translucent, then add garlic and cook, stirring continuously for around 30 seconds.
Add tomatoes, rice and chicken stock to a saucepan and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Finally, add baking soda before using an immersion blender to puree the soup until smooth. Garnish with croutons and grated cheese before serving topped off.