10 Best Gluten Free Soft Food Soup Recipes for Easy Meals
You know those days when you just need something warm, smooth, and easy to eat? These gluten free soups are basically a hug in a bowl. No chewing struggles. No complicated ingredients. Just pure comfort that happens to be super gentle on your system.
I make these all the time when I’m not feeling great or just want something cozy. They’re naturally gluten free, which means no weird substitutions or hard to find ingredients.

1. Creamy Chicken and Rice Soup

Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup white rice
- 4 cups chicken broth (check it’s gluten free)
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Step 1: Melt the butter in a large pot over medium heat and toss in your diced onion.
Let it cook for about 3 minutes until it gets soft and smells amazing. Add the garlic and stir for maybe 30 seconds. Don’t walk away here because garlic burns fast and turns bitter. Trust me on this.
If your onion isn’t chopped super fine, that’s totally okay. It’ll soften up as the soup cooks.
Step 2: Pour in the chicken broth and add your rice.
Bring everything to a boil, then drop the heat to low and let it simmer. The rice needs about 15 minutes to get tender. Stir it every few minutes so nothing sticks to the bottom of the pot.
Wondering if you can use brown rice? You can, but it’ll take way longer to cook, like 40 minutes instead of 15.
Step 3: Stir in the shredded chicken, heavy cream, and thyme.
This is where it gets good. The soup turns all creamy and rich. Let it simmer for another 5 minutes so the chicken heats through and the flavors mix together.
Too thick? Add a splash of broth or water. I do this almost every time because I like mine a little looser.
Step 4: Season with salt and pepper, then taste it.
Seriously, taste before you serve. Every broth is different, so some need more salt than others. Add a little, stir, taste again.
Garnish with fresh parsley if you have it. Looks pretty and adds a tiny fresh bite. If you don’t have parsley, skip it. Still delicious.
2. Classic Smooth Tomato Soup

Ingredients:
- 2 cans (28 oz each) crushed tomatoes
- 1 cup heavy cream
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
Step 1: Heat olive oil in a big pot and add the chopped onion.
Cook it over medium heat for about 5 minutes until it’s soft and translucent. You’ll know it’s ready when it looks kinda glossy. Add the garlic and cook for another minute.
This base is what makes the soup taste homemade instead of canned. It’s worth the few extra minutes.
Step 2: Dump in the crushed tomatoes, basil, and sugar.
Yep, sugar. It cuts the acidity from the tomatoes and makes everything taste more balanced. Stir it all together and let it simmer for 15 minutes.
The soup will start to smell like an Italian grandmother’s kitchen. That’s when you know you’re doing it right.
Step 3: Blend the soup until it’s completely smooth.
You can use an immersion blender right in the pot, or carefully transfer it to a regular blender in batches. If you’re using a blender, don’t fill it more than halfway and crack the lid a tiny bit so steam can escape.
I burned myself once forgetting that step. Hot soup explodes. Not fun.
Step 4: Stir in the heavy cream and season with salt and pepper.
The cream makes it so silky and rich. Heat it back up gently, but don’t let it boil once the cream is in there.
Taste and adjust the seasoning. If it’s too acidic, add a pinch more sugar. Garnish with fresh basil if you’re feeling fancy.
3. Creamy Pumpkin Soup

Ingredients:
- 1 can (29 oz) pumpkin puree (not pumpkin pie filling)
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions:
Step 1: Melt butter in a pot and cook the onion until soft, about 4 minutes.
Add the garlic and cook for another minute. Your kitchen is gonna smell so good right now. Don’t skip this step even though canned pumpkin is already cooked.
Building flavor from the start makes all the difference between okay soup and amazing soup.
Step 2: Add the pumpkin puree, vegetable broth, cinnamon, and nutmeg.
Stir everything together really well so there aren’t any clumps of pumpkin. Bring it to a simmer and let it cook for about 10 minutes.
This gives the spices time to wake up and blend into the pumpkin. If it looks too thick, add a bit more broth.
Step 3: Stir in the heavy cream.
The soup goes from orange to this gorgeous lighter peachy color. It also gets super velvety. Heat it through for another 2 minutes, but keep the heat low so it doesn’t boil.
Honestly, this is my favorite part because you can already tell it’s gonna be creamy and perfect.
Step 4: Season with salt and pepper, then blend if you want it smoother.
I usually blend mine because I like it silky, but if you’re cool with a little texture, you can skip it. Ladle it into bowls and top with pumpkin seeds for a little crunch.
This soup tastes like fall in the best way possible.
4. Potato Leek Soup

Ingredients:
- 4 large potatoes, peeled and cubed
- 2 leeks, white and light green parts only, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chives for garnish
Instructions:
Step 1: Melt the butter in a large pot and add the sliced leeks.
Cook them over medium heat for about 5 minutes until they’re soft. Leeks can be sandy, so make sure you rinse them really well before slicing. Nobody wants gritty soup.
Add the garlic and cook for one more minute. Smells amazing already, right?
Step 2: Toss in the cubed potatoes and pour in the broth.
Bring everything to a boil, then reduce to a simmer. Let it cook for about 20 minutes until the potatoes are super tender and fall apart when you poke them with a fork.
If your potatoes aren’t cooking evenly, just give them a stir every few minutes.
Step 3: Blend the soup until smooth and creamy.
Use an immersion blender or transfer to a regular blender in batches. I like mine completely smooth, but if you want some texture, blend only half of it and stir it back in.
This soup is naturally thick because of the starch in the potatoes. So satisfying.
Step 4: Stir in the heavy cream and season with salt and pepper.
Heat it back up gently, taste it, and adjust the seasoning. Ladle into bowls and sprinkle with chives. The little green bits make it look fancy even though it’s super simple.
I make this every time I need something comforting and filling.
5. Carrot Soup

Ingredients:
- 1 lb carrots, peeled and chopped
- 1 small onion, diced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ginger, grated
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions:
Step 1: Heat olive oil in a pot and cook the onion until soft, about 4 minutes.
Add the grated ginger and cumin. Stir for about 30 seconds until the spices smell toasty and warm. Don’t let the ginger burn or it’ll taste harsh.
This combo makes the whole soup smell like something from a fancy restaurant.
Step 2: Add the chopped carrots and vegetable broth.
Bring to a boil, then lower the heat and simmer for 20 minutes. The carrots need to be really soft so they blend up smooth. Test one with a fork. If it squishes easily, you’re good.
If they’re still firm after 20 minutes, just give them another 5.
Step 3: Blend until completely smooth.
Carrots can be a little stringy if they’re not blended enough, so really give it a good whirl. An immersion blender works great here. The soup should be silky and bright orange.
This is where it transforms from chunky veggie stew to something elegant.
Step 4: Stir in the cream and season with salt and pepper.
The cream balances out the sweetness of the carrots. Heat it gently and taste before serving. Sometimes I add a squeeze of lemon juice at the end for a little brightness.
Serve it hot with a swirl of cream on top if you’re feeling extra.
6. Red Lentil Purée Soup

Ingredients:
- 1 cup red lentils, rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions:
Step 1: Heat olive oil in a pot and sauté the onion until soft, about 4 minutes.
Add the garlic, cumin, and paprika. Stir for about a minute until everything smells toasty. The spices need a little heat to release their full flavor.
Don’t skip this step even though it’s tempting to just dump everything in.
Step 2: Add the rinsed lentils and vegetable broth.
Bring to a boil, then reduce to a simmer. Red lentils cook fast, usually in about 15 minutes. They’ll start to fall apart and get mushy, which is exactly what you want.
Stir occasionally so nothing sticks to the bottom.
Step 3: Blend the soup until smooth.
Red lentils break down so easily that this soup gets super creamy even without any dairy. Blend it until there are no chunks left. The texture should be silky and thick.
Too thick? Add a splash more broth or water and stir.
Step 4: Season with salt and pepper, then taste.
This soup is so flavorful from the spices. Ladle into bowls and top with fresh cilantro and a squeeze of lemon juice. The lemon really brightens everything up.
I make this at least twice a month because it’s filling, healthy, and so easy.
7. Creamy Mushroom Soup

Ingredients:
- 1 lb mushrooms, sliced (button or cremini work great)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Step 1: Melt butter in a large pot and add the sliced mushrooms.
Cook them over medium heat for about 8 minutes until they release their liquid and start to brown. This is my favorite part because the mushrooms get all caramelized and rich.
Don’t crowd the pan or they’ll steam instead of brown.
Step 2: Add the onion and garlic to the mushrooms.
Cook for another 3 minutes until the onion is soft. Add the thyme and stir everything together. The smell is earthy and amazing.
If you want, save a few mushroom slices to sauté separately for garnish. Makes it look restaurant quality.
Step 3: Pour in the vegetable broth and simmer for 10 minutes.
This lets all the flavors blend together. If you like a chunkier soup, stop here and just stir in the cream. If you want it smooth, blend about half of it and leave the rest chunky.
I usually blend all of mine because I love the creamy texture.
Step 4: Stir in the heavy cream and season with salt and pepper.
Heat it gently, then taste and adjust. Garnish with fresh parsley and those extra mushroom slices if you saved any. This soup is so cozy and filling.
Tastes way fancier than the effort it takes.
8. Butternut Squash Soup

Ingredients:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions:
Step 1: Heat olive oil in a pot and cook the onion until soft, about 4 minutes.
Add the garlic and cook for another minute. Toss in the cubed butternut squash and stir everything together. The squash will start to pick up flavor from the onion and garlic.
Peeling and cubing butternut squash is a workout, but it’s worth it.
Step 2: Add the vegetable broth, cinnamon, and nutmeg.
Bring to a boil, then reduce to a simmer. Cook for about 20 minutes until the squash is super tender. You should be able to mash it easily with a spoon.
The spices make the whole house smell like the holidays.
Step 3: Blend the soup until completely smooth.
Butternut squash blends up so creamy and silky. You don’t even need a ton of cream to make it rich. An immersion blender works perfectly here.
This soup has the most gorgeous golden orange color.
Step 4: Stir in the heavy cream and season with salt and pepper.
Heat it gently and taste. Sometimes I add a tiny drizzle of maple syrup at the end for extra sweetness. Garnish with pumpkin seeds for crunch.
This is fall comfort in a bowl.
9. Egg Drop Soup

Ingredients:
- 4 cups chicken broth (make sure it’s gluten free)
- 3 eggs, beaten
- 2 green onions, sliced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- Salt and pepper to taste
Instructions:
Step 1: Bring the chicken broth to a simmer in a pot.
Add the grated ginger and sesame oil. Let it heat up for a minute so the flavors infuse into the broth. The sesame oil adds this nutty, warm flavor that’s so good.
Don’t let it boil too hard or the eggs will cook weird in the next step.
Step 2: Mix the cornstarch and water in a small bowl until smooth.
Pour this slurry into the simmering broth and stir. It’ll thicken the soup just slightly, which helps the egg ribbons form better. Let it simmer for about 2 minutes.
You’ll see the broth go from watery to a little silky.
Step 3: Slowly pour the beaten eggs into the soup while stirring gently.
This is the fun part. The eggs form these delicate ribbons as they cook. Don’t dump them in all at once or you’ll get scrambled eggs instead. Drizzle them in a thin stream while stirring.
I mess this up sometimes and it still tastes great, so don’t stress.
Step 4: Remove from heat and season with salt and pepper.
Stir in the sliced green onions. Taste and adjust the seasoning. This soup is so light and comforting. It comes together in like 10 minutes.
Perfect when you want something warm but not heavy.
10. Creamy Broccoli Soup

Ingredients:
- 4 cups broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Cheddar cheese for garnish (optional)
Instructions:
Step 1: Melt butter in a pot and cook the onion until soft, about 4 minutes.
Add the garlic and cook for another minute. Toss in the broccoli florets and stir everything together. The broccoli will start to brighten up.
Fresh or frozen broccoli both work here. I use whatever I have.
Step 2: Pour in the vegetable broth and bring to a boil.
Reduce to a simmer and cook for about 12 minutes until the broccoli is really tender. You want it soft enough to blend smoothly. Test a piece with a fork.
If it’s still crunchy, give it a few more minutes.
Step 3: Blend the soup until smooth and creamy.
Broccoli has a strong flavor, so blending it really well helps make it more mild and velvety. Add the nutmeg while blending. It adds this warm, subtle spice that’s perfect with broccoli.
The soup turns this beautiful bright green color.
Step 4: Stir in the heavy cream and season with salt and pepper.
Heat it gently and taste before serving. If you want, top with shredded cheddar cheese. It melts into the soup and adds extra richness.
This soup is so much better than the canned stuff.
Final Words
These soups are honestly lifesavers when you need something gentle, warm, and easy. They’re all naturally gluten free, packed with flavor, and way easier than they look. Make a big batch and freeze some for later. You’re gonna love having these ready to go. Let me know which one you try first.