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By Amanda Paa – Updated February 12, 2024
5 from 3 votes
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When the temperatures dip, these warming, comforting gluten-free soup recipes are the perfect answer! From classics like Chicken and Rice Soup to Vegan Roasted Tomato, and Curried Sweet Potato Soup, there's something for everyone. Gluten-free soups are great for weeknight meals, and leftovers pack easily and taste wonderful.
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Soup has to be one of the most comforting meals to eat. And the flavor options are endless! I find that the best soup recipes are cozy and nourishing, warming you from the inside out. Today I’m sharing 15 of my favorite gluten-free soups with you, from Vegan Creamy Cauliflower Soup to Cozy Split Pea, and our favorite Sunday Chili.
There are many different ways to make homemade soup, including your stovetop, slow cooker, and the Instant Pot. And it’s easier than you might think!
Soup makes for great leftovers too. It’s easy to store in the fridge for several days and reheat, and also freezes well. I use these containers for freezing soup!
Pantry Ingredients to Have on Hand for Gluten-Free Soups:
- Vegetable, Chicken, or Beef Broth
- Rice
- Lentils
- Gluten-Free Pasta
- Beans
- Canned Tomatoes
- Spices
All of these ingredients are great to have on hand for gluten-free dinner recipes, too!
How to Thicken Gluten-Free Soup
Traditional soup is often thickened by creating a roux, which simply means melting butter (or fat) in a pot, then cooking an equal amount of all-purpose flour in it while whisking to create a “glue, or paste”.
To thicken gluten-free soup (or gluten-free mac and cheese), you can create a roux using equal parts sweet rice flour (or a cup for cup gluten-free flour blend) and butter, using the same method. It works very well! You’ll also notice some soup recipes use soaked cashews or potatoes that are pureed to add body and creaminess.
And be sure to save room for one of these 25 gluten-free desserts!
1
Outrageously Good Bacon Dill Pickle Soup
This easy Dill Pickle Soup is creamy from potatoes, packed with garlic and fresh dill flavor. Salty, briny, and absolutely delicious. The vegetables are sautéed in bacon fat and the crispy bacon is reserved for topping. Ready in 30 minutes once it's on the stovetop, making it a great weeknight meal.
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2
Sheet Pan Roasted Butternut Squash Bisque
This delicious butternut squash bisque is so easy to make; the ingredients are simply roasted together on a sheet pan for great caramelization, then pureed! The soup is brightened with fresh ginger and warm notes of cinnamon, finished with cream for the most luxurious texture.
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3
Stovetop Split Pea Soup with Ham
This easy-to-make split pea soup is cozy, comforting, and full of fantastic flavor. The ham adds smokiness, while the split peas and vegetables are the stars. The soup freezes well, too!
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4
Easy Green Chile Chicken Soup
A stovetop green chili chicken soup with white beans and salsa verde and warm spices like chili powder and cumin! The beauty of this soup is it’s on the table in less than an hour, but tastes like you put a whole day of prep into it.
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5
This buttercup squash soup is full of smoky, delicious flavor and easy to make! Roasting the squash gives it caramelization before being combined with smoked paprika and roasted red peppers. A warming soup with smoky sweet comfort.
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6
One Pot Turkey Tuscan Soup
An italian inspired, tuscan pasta soup made on the stovetop, in one pot!
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7
Sunday Chili with Bacon
This hearty gluten-free chili is spicy and extremely flavorful without being hot, balanced just right between meat, beans, and vegetables, and scoopable (what else is chili for, really)!
8
Creamy Instant Pot White Bean Soup
Creamy white bean soup made in the instant pot, and flavored with lemon, tahini, and miso. Easy to make and a healthy weeknight soup recipe!
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9
Sweet Potato, Ham, and Kale Soup with Rosemary {AIP, Paleo}
This simple soup is unexpectedly delicious, made with leftover ham, sweet potatoes, and kale. Homemade chicken broth is key to deep flavor, and the rosemary compliments the sweet potatoes perfectly.
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Vegetarian Gluten-Free Soup Recipes
10
Vegan Roasted Tomato Soup
Fresh tomatoes roasted with onions and garlic form the backbone of this easy vegan roasted tomato soup recipe. Serve with a sandwich or salad for a nourishing late-summer or early-fall meal.
11
Rustic Tofu Wild Rice Soup
A nourishing vegetarian wild rice soup with tofu and fresh vegetables. It's creamy, hearty, and full of amazing flavor.
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12
Creamy Cauliflower Soup with Herb Popcorn
Soaked cashews make this roasted cauliflower soup a creamy delight, without dairy! Garlic is roasted with the cauliflower, adding great flavor. Top with herbs and popcorn, and enjoy the contrasting textures!
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13
Creamy Curried Sweet Potato Soup
A creamy sweet potato soup that's super flavorful thanks to roasting the sweet potatoes. Thickened with leftover gluten-free bread, no cream!
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14
Creamy Dairy Free Potato Parsnip Soup
A creamy and comforting potato soup without dairy!
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15
Broccoli Potato Cheese Soup
A healthier broccoli potato soup, with mozzarella cheese for added creaminess.
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16
Chickpea and Rice Soup
This nourishing Chickpea and Rice Soup is the ultimate no-fuss winter warmer. Made in one pot with pantry staple ingredients, it’s a feel-good, fill-you-up soup the whole family will love.
17
Cabbage Fennel Soup
This fennel soupis a marriage of humble components that are often overlooked including cabbage andbrazil nuts– yes, the ones commonly left in the jar (grin).With a ton of fiber, magnesium, and antioxidants, they’re a nutrient powerhouse.You could use cashews, if you prefer! Sautéing the vegetablesallows them to lightly brown and really bring out their earthy sweetness.
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17 Gluten-Free Soup Recipes! + Green Chicken Chile Soup
This green chicken chile soup has the best flavor, made with chicken thighs, salsa verde, and warm spices. Easy to make on the stovetop for a weeknight dinner. Plus 15 other gluten-free soup recipes to inspire!
5 from 3 votes
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Prep Time :20 minutes minutes
Cook Time :35 minutes minutes
Yield: 4 servings
Author: Amanda Paa
SCALE:
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken thighs
- 3/4 teaspoon Watkins Fine Himalayan Pink Salt
- 1 white onion diced
- 1 teaspoon Smoked Paprika
- 2 teaspoons Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Dried Oregano
- 4 cloves garlic, minced
- 1 12-14 ounce jar salsa verde
- 1 4 ounce can mild green chiles
- 3 cups low sodium chicken broth
- 3 Watkins organic dried bay leaves
- 1 14.5 ounce can white beans drained and rinsed
- juice of one lime
- garnishes: shredded cheese tortilla chips sour cream, green onions
Instructions
Sprinkle salt over chicken thighs. Heat 1 tablespoon olive over medium high heat in a heavy stock pot, and add chicken thighs in individual layer. Sear on both sides 4-5 minutes to get a golden brown crust. Remove chicken thighs and set aside.
Turn heat down to medium and add diced onion + pinch of salt to chicken drippings in pot, and saute until translucent, about 7 minutes. Add smoked paprika, chili powder, cumin, and oregano leaves. Stir and coat onion, and you will start to smell the spices become fragrant, cooking for 1-2 minutes. Add a tablespoon more olive oil, and stir in garlic, cooking for 1-2 minutes.
Add chicken back to pot, along with salsa verde, diced green chiles, chicken broth, and bay leaves. Stir, and bring to a boil. Turn heat down to a light simmer, and cover. Cook for 20 minutes.
Remove chicken thighs and shred using forks. Add back to pot, along with white beans, cook for 10 more minutes. Stir in fresh lime juice.
Remove bay leaves, and serve with shredded cheese, crushed tortilla chips, sour cream, and minced green onions.
