25 Gluten Free Soup Recipes That Will Warm Your Soul This Fall

I’ve attached a video for every recipe below from my favorite home cooks.

Gluten-free soups are a tasty way to warm up and stay healthy. You don’t need to give up flavor or comfort when skipping gluten. There are many easy and delicious gluten-free soup recipes you can make at home, from classics like chicken noodle to creative options like butternut squash.

You can thicken gluten-free soups using rice flour or potato starch instead of wheat flour. These work great to make creamy soups without gluten. With so many yummy choices, you’ll find gluten-free soups perfect for any meal or season.

Tomato Soup

You’ll need:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 2 cups gluten-free vegetable broth
• 1 teaspoon dried basil
• Salt and pepper to taste

Heat oil in a pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds.

Pour in tomatoes, broth, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes.

Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.

Season with salt and pepper. Serve hot and enjoy your homemade gluten-free tomato soup!

Chicken Noodle Soup

Ingredients:

• 2 cups cooked, shredded chicken
• 8 cups gluten-free chicken broth
• 2 cups gluten-free noodles
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.

   
   
2. 
   

   Add garlic and thyme. Cook for 1 minute.

   
   
3. 
   

   Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.

   
   
4. 
   

   Add gluten-free noodles and cook until tender, about 6-8 minutes.

   
   
5. 
   

   Stir in cooked chicken. Season with salt and pepper.

   
   
6. 
   

   Simmer for 2-3 minutes until chicken is heated through. Serve hot and enjoy!

   
   

Butternut Squash Soup

You’ll need:

• 1 butternut squash, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp curry powder
• Salt and pepper to taste
• Optional: coconut milk for creaminess

Instructions:

1. 
   

   Sauté onion and garlic in a pot until soft.

   
   
2. 
   

   Add squash, broth, and curry powder. Bring to a boil.

   
   
3. 
   

   Reduce heat and simmer for 20 minutes until squash is tender.

   
   
4. 
   

   Blend the soup until smooth.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   If desired, stir in a splash of coconut milk before serving.

   
   

Enjoy your warm, comforting gluten-free butternut squash soup!

Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 6 cups gluten-free vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup gluten-free pasta
• 2 cups chopped kale
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.

   
   
2. 
   

   Add garlic, zucchini, and green beans. Cook for 3 more minutes.

   
   
3. 
   

   Pour in tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Add kidney beans and pasta. Cook until pasta is tender, about 8-10 minutes.

   
   
5. 
   

   Stir in kale and cook for 2 minutes until wilted.

   
   
6. 
   

   Season with salt and pepper. Serve hot and enjoy your gluten-free minestrone!

   
   

Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 2 potatoes, cubed
• 4 cups gluten-free vegetable broth
• 1 can white beans, drained
• 1 cup frozen mixed vegetables
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.

   
   
2. 
   

   Stir in potatoes and thyme. Cook for 1 minute.

   
   
3. 
   

   Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Add beans and frozen vegetables. Cook for 5 more minutes.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your gluten-free vegetable soup!

   
   

Lentil Soup

You’ll need:

• 1 cup dried lentils
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.

   
   
2. 
   

   Add garlic and cook for 30 seconds.

   
   
3. 
   

   Stir in lentils, broth, tomatoes, cumin, and paprika.

   
   
4. 
   

   Bring to a boil, then simmer for 25-30 minutes until lentils are tender.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your gluten-free lentil soup!

   
   

Potato Leek Soup

Ingredients:

• 3 large leeks, sliced
• 4 medium potatoes, cubed
• 2 tbsp butter or olive oil
• 4 cups gluten-free vegetable broth
• 1 cup milk (dairy or plant-based)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: thyme, paprika

Instructions:

1. 
   

   Clean and slice the leeks. Cube the potatoes.

   
   
2. 
   

   Melt butter or heat oil in a large pot. Add leeks and cook until soft, about 5-7 minutes.

   
   
3. 
   

   Add garlic and cook for another minute.

   
   
4. 
   

   Toss in the potatoes and broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.

   
   
5. 
   

   Add milk and seasonings. Blend until smooth if desired.

   
   
6. 
   

   Taste and adjust seasoning. Serve hot and enjoy your homemade gluten-free potato leek soup!

   
   

Chicken Tortilla Soup

Ingredients:

• 4 cups shredded cooked chicken
• 32 oz gluten-free chicken broth
• 2 cans corn
• 2 cans diced fire-roasted tomatoes
• 1 can diced green chiles
• 1 cup chopped onion
• 2 bell peppers, diced
• 1 zucchini, diced
• 1 jalapeño, minced
• 2 tbsp olive oil
• Gluten-free tortilla chips for serving

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat.

   
   
2. 
   

   Add onion, bell peppers, zucchini, and jalapeño. Cook for 5 minutes until vegetables soften.

   
   
3. 
   

   Pour in broth, tomatoes, corn, and green chiles. Bring to a boil.

   
   
4. 
   

   Add shredded chicken and simmer for 15 minutes.

   
   
5. 
   

   Serve hot with crushed gluten-free tortilla chips on top.

   
   

Pumpkin Soup

Ingredients:

• 1 medium pumpkin, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup almond milk
• 1 tsp cinnamon
• 1/2 tsp ginger
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot. Add onion and garlic, sauté until soft.

   
   
2. 
   

   Add pumpkin cubes, broth, and spices. Bring to a boil, then simmer for 20 minutes.

   
   
3. 
   

   Blend the soup until smooth. Stir in almond milk and heat through.

   
   
4. 
   

   Taste and adjust seasonings. Serve hot and enjoy your creamy pumpkin soup!

   
   

Chili (Gluten-Free)

You’ll need:

• 1 lb ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 2 cups gluten-free beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Brown the meat in a large pot. Add onions and garlic, cook until soft.

Stir in beans, tomatoes, broth, and spices. Bring to a boil, then simmer for 30 minutes.

Taste and adjust seasoning as needed. Serve hot with your favorite toppings!

Creamy Mushroom Soup

Ingredients:

• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp gluten-free flour
• 2 cups chicken broth
• 1 cup milk (dairy-free if needed)
• Salt and pepper to taste
• Optional: 1/4 tsp nutmeg

Instructions:

1. 
   

   Melt butter in a pot over medium heat. Add onions and mushrooms, cook for 5-7 minutes until soft.

   
   
2. 
   

   Add garlic, salt, and pepper. Cook for another minute.

   
   
3. 
   

   Sprinkle gluten-free flour over the mushrooms. Stir and cook for 1 minute.

   
   
4. 
   

   Slowly pour in broth and milk, stirring constantly to prevent lumps.

   
   
5. 
   

   Bring to a simmer, stirring often. Cook for 5 minutes until thickened.

   
   
6. 
   

   Taste and adjust seasoning. Add nutmeg if desired.

   
   
7. 
   

   Serve hot and enjoy your creamy mushroom soup!

   
   

Beef Stew

Ingredients:

• 2 lbs beef stew meat, cubed
• 1/4 cup gluten-free flour
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 potatoes, cubed
• 4 cups gluten-free beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Coat beef in gluten-free flour. Brown in oil in a large pot.

   
   
2. 
   

   Add onion, carrots, and celery. Cook for 5 minutes.

   
   
3. 
   

   Pour in broth, wine, and spices. Add potatoes.

   
   
4. 
   

   Bring to a boil, then simmer for 1.5-2 hours until meat is tender.

   
   
5. 
   

   Season with salt and pepper. Serve hot.

   
   

Carrot Ginger Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: 1/4 cup cream

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.

   
   
2. 
   

   Add carrots, garlic, and ginger. Cook for another 5 minutes, stirring often.

   
   
3. 
   

   Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until carrots are tender.

   
   
4. 
   

   Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.

   
   
5. 
   

   Season with salt and pepper to taste. If you want a creamier soup, stir in some cream.

   
   
6. 
   

   Serve hot and enjoy your homemade carrot ginger soup!

   
   

Cabbage Roll Soup

You’ll need:

• 1 lb ground beef or turkey
• 1 onion, diced
• 2 carrots, chopped
• 1 head cabbage, chopped
• 2 cans diced tomatoes
• 4 cups beef broth
• 2 cups cauliflower rice
• 2 tbsp tomato paste
• 2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the meat in a large pot. Add onions and carrots, cook until soft.

   
   
2. 
   

   Stir in cabbage, tomatoes, broth, cauliflower rice, tomato paste, and spices.

   
   
3. 
   

   Bring to a boil, then simmer for 20-25 minutes until cabbage is tender.

   
   
4. 
   

   Taste and adjust seasoning as needed. Serve hot and enjoy your gluten-free cabbage roll soup!

   
   

Oxtail Soup

Ingredients:

• 2 lbs oxtails
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups gluten-free beef broth
• 1 can diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Brown oxtails in a large pot over medium heat. Remove and set aside.

   
   
2. 
   

   Sauté onion, carrots, celery, and garlic in the pot until soft.

   
   
3. 
   

   Return oxtails to the pot. Add broth, tomatoes, bay leaves, and thyme.

   
   
4. 
   

   Bring to a boil, then reduce heat and simmer for 2-3 hours until meat is tender.

   
   
5. 
   

   Remove bay leaves. Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your gluten-free oxtail soup!

   
   

Sweet Potato Chili

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onion and garlic, cook until soft.

   
   
2. 
   

   Add sweet potatoes, beans, tomatoes, broth, and spices. Bring to a boil.

   
   
3. 
   

   Reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.

   
   
4. 
   

   Taste and adjust seasoning as needed. Serve hot and enjoy your gluten-free chili!

   
   

Mulligatawny Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 1 apple, diced
• 2 tablespoons curry powder
• 1/4 cup rice
• 4 cups gluten-free chicken broth
• 1 can coconut milk
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot. Add onion, carrots, and apple. Cook until soft.

   
   
2. 
   

   Stir in curry powder and rice. Cook for 1 minute.

   
   
3. 
   

   Pour in broth. Bring to a boil, then simmer for 20 minutes.

   
   
4. 
   

   Add coconut milk. Simmer for 5 more minutes.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your gluten-free Mulligatawny soup!

   
   

French Onion Soup

Ingredients:

• 4 large onions, thinly sliced
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 6 cups gluten-free beef broth
• 1/2 cup dry white wine
• 1 tablespoon rice flour
• 4 slices gluten-free bread
• 1 cup shredded Gruyère cheese

Instructions:

1. 
   

   Melt butter and oil in a large pot over medium heat. Add onions, salt, and sugar.

   
   
2. 
   

   Cook onions for about 30-35 minutes, stirring occasionally, until caramelized.

   
   
3. 
   

   Sprinkle rice flour over onions and stir for 1 minute.

   
   
4. 
   

   Pour in wine and cook for 5 minutes until it evaporates.

   
   
5. 
   

   Add beef broth and bring to a boil. Reduce heat and simmer for 15 minutes.

   
   
6. 
   

   Toast gluten-free bread slices.

   
   
7. 
   

   Ladle soup into oven-safe bowls. Top with bread and sprinkle cheese.

   
   
8. 
   

   Broil until cheese is melted and bubbly.

   
   
9. 
   

   Serve hot and enjoy your gluten-free French onion soup!

   
   

Black Bean Soup

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Lime juice (optional)

Instructions:

1. 
   

   Sauté onion, garlic, and bell pepper in a pot until soft.

   
   
2. 
   

   Add beans, broth, cumin, and chili powder. Bring to a boil.

   
   
3. 
   

   Reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Blend half the soup until smooth, then mix back in.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot with a squeeze of lime juice if desired.

   
   

Corn Chowder

Ingredients:

• 4 cups corn kernels
• 2 cups diced potatoes
• 1 diced onion
• 2 cloves minced garlic
• 4 cups gluten-free vegetable broth
• 1 cup dairy-free milk
• 2 tbsp gluten-free flour
• Salt and pepper to taste
• Optional: bacon, green onions

Instructions:

1. 
   

   Sauté onion and garlic in a large pot until soft.

   
   
2. 
   

   Add potatoes, corn, broth, and milk. Bring to a boil, then simmer for 10 minutes.

   
   
3. 
   

   Mix flour with a little broth, then stir into the pot.

   
   
4. 
   

   Cook for 5 more minutes until thickened.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot. Top with bacon bits and green onions if you like.

   
   

Broccoli Cheddar Soup

Ingredients:

• 4 cups broccoli florets
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups gluten-free chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 2 tablespoons gluten-free flour
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a large pot. Add onions and garlic, cook until soft.

   
   
2. 
   

   Stir in gluten-free flour and cook for 1 minute.

   
   
3. 
   

   Slowly pour in chicken broth, whisking constantly.

   
   
4. 
   

   Add broccoli and simmer for 10 minutes until tender.

   
   
5. 
   

   Stir in cream and cheese. Cook until cheese melts.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Blend soup if you prefer a smoother texture.

   
   
8. 
   

   Serve hot and enjoy your creamy gluten-free broccoli cheddar soup!

   
   

Split Pea Soup

Ingredients:

• 1 1/2 cups dried split green peas
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, diced
• 4 cups gluten-free beef stock
• 2 cups water
• 1 gluten-free ham bone
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot. Add onions and celery, cook until soft.

   
   
2. 
   

   Add split peas, beef stock, water, ham bone, and bay leaf. Bring to a boil.

   
   
3. 
   

   Reduce heat and simmer for 1-2 hours, stirring occasionally.

   
   
4. 
   

   Remove ham bone and bay leaf. Season with salt and pepper.

   
   
5. 
   

   Serve hot and enjoy your gluten-free split pea soup!

   
   

Chicken Pot Pie Soup

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, chopped
• 1 cup potatoes, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook until softened.

   
   
2. 
   

   Add garlic, chicken, thyme, salt, and pepper. Stir and cook for 2 minutes.

   
   
3. 
   

   Pour in chicken broth and coconut milk. Add potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

   
   
4. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your comforting gluten-free chicken pot pie soup!

   
   

Thai Coconut Chicken Soup

Ingredients:

• 2 cups chicken broth
• 1 can coconut milk
• 1 lb chicken breast, shredded
• 8 oz mushrooms, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp fish sauce
• 1 tbsp red curry paste
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. 
   

   Heat oil in a large pot over medium heat. Add onions, garlic, and ginger. Cook until fragrant, about 2 minutes.

   
   
2. 
   

   Stir in curry paste and cook for another minute.

   
   
3. 
   

   Pour in chicken broth and coconut milk. Bring to a simmer.

   
   
4. 
   

   Add chicken, mushrooms, and fish sauce. Simmer for 10 minutes.

   
   
5. 
   

   Remove from heat and stir in lime juice.

   
   
6. 
   

   Serve hot, garnished with fresh cilantro.

   
   

Zucchini Basil Soup

Ingredients:

• 2 tablespoons olive oil
• 1 large leek, diced
• 3 celery ribs, diced
• 4 medium zucchini, chopped
• 2 cups vegetable broth
• 1 cup fresh basil leaves
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat.

   
   
2. 
   

   Add leek and celery. Cook until soft, about 5 minutes.

   
   
3. 
   

   Add zucchini, salt, and pepper. Cook for 5 more minutes, stirring occasionally.

   
   
4. 
   

   Pour in broth and bring to a boil. Simmer until zucchini is tender, about 15 minutes.

   
   
5. 
   

   Add basil leaves to the pot.

   
   
6. 
   

   Blend the soup until smooth using an immersion blender or regular blender.

   
   
7. 
   

   Taste and adjust seasoning if needed.

   
   
8. 
   

   Serve hot or cold, garnished with extra basil if you like.