11 Gluten Free Soup Recipes That Simmer While You Relax

Good soup starts with good stock, and these gluten free soup recipes lean on that foundation without ever asking for a roux. A rich broth, a few aromatics, and the right vegetables carry plenty of body on their own. The versions below take that same base in genuinely different directions, from slow-simmered beef to a bright chilled gazpacho.

Start with Classic Chicken and Rice for the familiar bowl, reach for Thai Coconut when you want heat, make the Loaded Baked Potato on a cold night, and keep the Freezer Tortilla Soup on hand for busy weeks.

Which Gluten Free Soup Should You Make?

Classic Chicken and Rice Soup

This is the version you turn to when you want a bowl that feels like dinner without a lot of fuss. Tender chicken, soft rice, and enough broth to soak up with a spoon.

Ingredients (makes 6 servings)

• Olive oil: 2 tbsp
• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Yellow onion, diced: 1 medium
• Carrots, sliced into coins: 3
• Celery ribs, sliced: 2
• Garlic cloves, minced: 3
• Long grain white rice: 200 g (1 cup)
• Chicken stock: 1.5 L (6 cups)
• Fresh parsley, chopped: 60 ml (1/4 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a heavy pot over medium high. Pat your chicken thighs dry, season with salt, then sear them for 3 minutes per side until golden all over. Move the chicken to a plate.

Step 2: Add your diced onion, 3 sliced carrots, and 2 celery ribs to the same pot, lower the heat to medium, and cook for 6 minutes until the onion softens. Stir in the 3 minced garlic cloves and cook 30 seconds until you smell them.

Step 3: Pour the 1.5 L chicken stock into your pot, add the 200 g rice, and scrape up any browned bits. Return the chicken to the pot, bring it all to a boil, then lower the heat to a simmer.

Step 4: Cover and cook for 20 minutes until the rice is tender and the chicken is cooked through. Remove the chicken, shred it with two forks, and stir it back in. Season with salt and pepper to your taste.

Step 5: Ladle the soup into your bowls, top with the 60 ml chopped parsley, and serve hot.

Creamy Tomato Basil Soup

Roasted tomatoes give this soup a deep sweetness you just don’t get from a stovetop-only version. I add a splash of cream at the end, but the soup stays silky on its own.

Ingredients (makes 4 servings)

• Whole canned tomatoes: 794 g (28 oz) can
• Olive oil: 3 tbsp
• Yellow onion, chopped: 1 small
• Carrot, chopped: 1
• Garlic cloves, minced: 2
• Tomato paste: 2 tbsp
• Vegetable stock: 500 ml (2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Fresh basil leaves, torn: 30 g (about 1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 3 tbsp olive oil in a Dutch oven over medium heat, then add your chopped onion and carrot. Cook for 6 minutes until the onion turns translucent and soft, stirring once or twice. Add the 2 garlic cloves and 2 tbsp tomato paste, and stir for 1 minute until the paste darkens slightly.

Step 2: Add the whole can of tomatoes with their juices, breaking them up with your spoon. Pour in the 500 ml vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes with the lid ajar.

Step 3: Turn off the heat and blend the soup with an immersion blender until completely smooth. If you don’t have one, carefully transfer batches to a blender and puree, then return to the pot.

Step 4: Stir in the 120 ml heavy cream and most of the torn basil, reserving a few leaves for serving. Warm the soup over low heat for 5 minutes without bringing it to a boil. Taste and add salt and pepper as you like.

Step 5: Ladle into bowls and scatter the reserved basil over the top. Serve hot with a swirl of extra cream if you want.

Hearty Beef and Vegetable Soup

This is a low-carb version you lean on when you want good beef and a long simmer without any thickener. Green beans keep it fresh, and the tamari adds savory depth that plays well with the tomatoes.

Ingredients (makes 8 servings)

• Olive oil: 2 tbsp
• Chuck roast, cut into 2 cm cubes: 900 g (2 lb)
• Yellow onion, chopped: 1 large
• Carrots, sliced: 3
• Green beans, trimmed and halved: 250 g (1/2 lb)
• Crushed tomatoes: 400 g (14 oz)
• Beef stock: 1.5 L (6 cups)
• Gluten-free tamari: 1 tbsp
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium high. Season your 900 g beef cubes with salt, then sear them in batches until browned on all sides, about 4 minutes per batch. Move the browned beef to a plate as you go.

Step 2: Add the onion, 3 sliced carrots, and 250 g green beans to the pot, lower the heat to medium, and cook for 5 minutes while you scrape up the browned bits.

Step 3: Pour in the crushed tomatoes, beef stock, and 1 tbsp tamari, then return the beef to your pot. Add the dried thyme, bring to a boil, then reduce the heat to low and cover.

Step 4: Simmer covered for 1 hour, then uncover and simmer for another 30 minutes until the beef is fork-tender and the broth has reduced slightly. Stir once or twice while you check on the liquid.

Step 5: Taste the broth and season with salt and pepper as you like. Ladle into deep bowls and serve hot, with a spoon for the broth.

Spicy Thai Coconut Chicken Soup

Red curry paste and coconut milk turn a simple chicken broth into a soup that tastes like takeout but comes together in one pot. You get real depth from the curry paste without much effort, and a squeeze of lime at the end keeps it bright.

Ingredients (makes 4 servings)

• Vegetable oil: 2 tbsp
• Boneless skinless chicken thighs, thinly sliced: 600 g (1 1/3 lb)
• Red curry paste: 3 tbsp
• Lemongrass stalk, bruised: 1
• Fresh ginger, peeled and grated: 2 tbsp
• Garlic cloves, minced: 3
• Chicken stock: 1 L (4 cups)
• Full-fat coconut milk: 400 ml (14 oz)
• Fish sauce: 2 tbsp
• Limes, juiced: 3, plus extra wedges for serving

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the 3 tbsp red curry paste, grated ginger, 3 garlic cloves, and the bruised lemongrass, and stir for 1 minute until you smell the paste toasting.

Step 2: Add your 600 g sliced chicken thighs to the pot and stir to coat them in the curry mixture. Cook for 5 minutes, turning once or twice, until the outside of the chicken turns opaque.

Step 3: Pour in the 1 L chicken stock and the 400 ml coconut milk, then bring the soup to a gentle simmer. Lower the heat and cook for 10 minutes while you wait for the flavors to come together.

Step 4: Remove the lemongrass stalk, then stir in the 2 tbsp fish sauce and the juice from your 3 limes. Taste the broth and add more lime juice if you want it sharper.

Step 5: Ladle the soup into your bowls and serve hot with the extra lime wedges on the side.

Moroccan Lentil Soup

Red lentils break down into a creamy base here, so you get body without any dairy or thickener. I keep the spice blend warm rather than hot, which lets the lemon do the brightening at the end.

Ingredients (makes 6 servings)

• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Carrot, diced: 2
• Ground cumin, coriander, and turmeric: 2 tsp each
• Red lentils, rinsed: 400 g (2 cups)
• Crushed tomatoes: 400 g (14 oz)
• Vegetable stock: 1.5 L (6 cups)
• Lemon juice: 2 tbsp
• Fresh cilantro, chopped: 60 ml (1/4 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium heat. Add your chopped onion and 2 diced carrots, then cook for 6 minutes until they soften and the onion turns golden at the edges.

Step 2: Stir in the 2 tsp each of cumin, coriander, and turmeric until the vegetables are coated and you smell the spices warming, about 30 seconds.

Step 3: Add the rinsed lentils, crushed tomatoes, and vegetable stock to your pot. Bring to a boil, then reduce the heat and simmer for 25 minutes until the lentils have fallen apart and the soup has thickened.

Step 4: Stir in the 2 tbsp lemon juice and season with salt and pepper to your taste. Blend a few quick pulses if you like it smoother, or leave it chunky.

Step 5: Ladle the soup into your bowls and scatter the chopped cilantro over each one. Serve hot with extra lemon on the side.

Creamy Roasted Cauliflower Soup

Roasting the cauliflower first brings out a nutty edge you just don’t get from boiling. A potato gives it body and coconut milk makes it creamy, so you get a dairy-free bowl that still feels indulgent.

Ingredients (makes 4 servings)

• Cauliflower, cut into florets: 900 g (2 lb)
• Olive oil: 3 tbsp
• Garlic cloves, unpeeled: 4
• Yellow onion, chopped: 1 medium
• Potato, peeled and diced: 1 medium
• Vegetable stock: 750 ml (3 cups)
• Full-fat coconut milk: 400 ml (14 oz)
• Nutritional yeast: 2 tbsp
• Ground nutmeg: 1/4 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat oven to 220 C (425 F). Toss the cauliflower florets and the 4 unpeeled garlic cloves with the 3 tbsp olive oil on a sheet pan, then spread them in one layer. Roast for 25 minutes until the cauliflower is deeply golden at the tips and you can smell it from across the kitchen.

Step 2: While the cauliflower roasts, cook the chopped onion and diced potato in a pot over medium heat with a splash of water or stock for 5 minutes until the onion softens. You don’t need to brown them.

Step 3: Squeeze the roasted garlic out of its skins into your pot, then add the roasted cauliflower, vegetable stock, and nutmeg. Bring to a boil, lower the heat, and simmer for 15 minutes until the potato is tender enough to mash.

Step 4: Remove the pot from the heat and stir in the coconut milk and nutritional yeast. Blend with an immersion blender until completely smooth, adding a splash more stock if you feel it’s too thick.

Step 5: Ladle into bowls and finish each with a grind of black pepper. Serve hot, with a drizzle of olive oil if you like.

White Bean and Kale Soup with Turkey Sausage

You get a savory backbone from the turkey sausage without much work, and a squeeze of lemon at the end wakes up the beans and kale. This is the pot you reach for when you want something hearty but not heavy.

Ingredients (makes 5 servings)

• Olive oil: 1 tbsp
• Turkey sausage, casings removed: 450 g (1 lb)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 3
• Cannellini beans, drained and rinsed: 2 cans, 800 g (28 oz total)
• Kale, stems removed and chopped: 1 bunch, 200 g
• Chicken or vegetable stock: 1 L (4 cups)
• Dried rosemary: 1 tsp
• Lemon juice: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 1 tbsp olive oil in a large pot over medium heat. Add the turkey sausage, breaking it up with your spoon, and cook for 5 minutes until it loses its pink color and starts to brown at the edges.

Step 2: Add the chopped onion to the pot and cook for 5 more minutes until it turns translucent. Stir in the 3 minced garlic cloves and cook for 30 seconds until you smell them.

Step 3: Add the drained beans, 1 L stock, and dried rosemary to your pot, then bring everything to a boil. Lower the heat and simmer for 10 minutes so the beans pick up the sausage flavor.

Step 4: Stir in the chopped kale a handful at a time, letting it wilt before you add more. Cook for 5 minutes until the kale is tender but still bright green. Season with salt and pepper to your taste.

Step 5: Stir in the 2 tbsp lemon juice right before serving. Ladle into your bowls and serve hot, with extra lemon wedges on the side if you like.

Loaded Baked Potato Soup

This one is a full baked potato in soup form, with crispy turkey bacon, cheddar, and sour cream all stirred in. You keep the potato skins in the pot for extra texture.

Ingredients (makes 6 servings)

• Russet potatoes, peeled and cubed: 1.4 kg (3 lb)
• Turkey bacon, chopped: 6 slices
• Unsalted butter: 3 tbsp
• Yellow onion, chopped: 1 medium
• Chicken stock: 1 L (4 cups)
• Whole milk: 500 ml (2 cups)
• Sour cream: 120 ml (1/2 cup)
• Sharp cheddar cheese, grated: 120 g (1 cup)
• Scallions, sliced: 4
• Salt and black pepper: to taste

Instructions

Step 1: Cook the 6 slices chopped turkey bacon in your dry pot over medium heat for 4 minutes until you see the edges crinkle and turn crisp. Lift the bacon out with a slotted spoon and set it aside.

Step 2: Add the 3 tbsp butter to the pot along with the chopped onion and a pinch of salt. Cook for 5 minutes until the onion softens and starts to smell sweet, stirring once or twice with your spoon.

Step 3: Add the cubed potatoes and 1 L chicken stock to your pot, bring to a boil, then reduce the heat and simmer for 15 minutes until the potatoes are completely tender. Mash a few potatoes against the side of the pot to thicken the broth naturally.

Step 4: Stir in the 500 ml whole milk and warm the soup for 5 minutes over low heat, stirring often while you keep an eye on it. Turn off the heat and stir in the 120 ml sour cream and most of the grated cheddar until melted.

Step 5: Ladle the soup into your bowls and top each one with the crispy turkey bacon, the remaining cheddar, and the sliced scallions. Serve hot while the cheese is still melting.

Green Chile Chicken Soup

Roasted poblanos and canned green chiles do two different jobs here: the first adds a smoky softness, and the second brings a sharper, brighter heat. You simmer the chicken whole and shred it at the end so it stays tender.

Ingredients (makes 8 servings)

• Olive oil: 2 tbsp
• Boneless skinless chicken thighs: 900 g (2 lb)
• Yellow onion, chopped: 1 large
• Poblano peppers, roasted and chopped: 2
• Canned diced green chiles: 2 cans, 113 g each (4 oz each)
• Ground cumin and dried oregano: 2 tsp and 1 tsp
• Chicken stock: 1.5 L (6 cups)
• Hominy, drained: 425 g (15 oz)
• Lime juice: 2 tbsp
• Cilantro, chopped, for serving: 60 ml (1/4 cup)

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium high. Season your chicken thighs with salt, then sear them for 3 minutes per side until golden. You won’t cook them through yet.

Step 2: Add the chopped onion to the same pot, lower the heat to medium, and cook for 5 minutes until it softens. Stir in the roasted poblanos, green chiles, cumin, and oregano, then cook for 1 minute until you smell them.

Step 3: Pour in the 1.5 L chicken stock, add the hominy, then return the chicken to your pot. Bring to a boil, reduce the heat, and simmer for 20 minutes until the chicken is cooked through and tender.

Step 4: Remove the chicken with tongs, shred it with two forks, and stir it back into the soup along with the 2 tbsp lime juice. Taste and add salt as you like.

Step 5: Ladle the soup into your bowls and scatter the chopped cilantro over each serving. Serve hot with extra lime wedges on the side.

Chilled Cucumber Avocado Gazpacho

No heat, no stock, just cold vegetables and herbs blended into a green bowl that tastes like the coldest part of the fridge. I keep it chunky enough to spoon, not sip, so you actually feel like you’ve eaten.

Ingredients (makes 4 servings)

• English cucumbers, roughly chopped: 2
• Ripe avocados, pitted: 2
• Scallions, white and light green parts, chopped: 2
• Fresh dill, roughly chopped: 2 tbsp
• Fresh mint leaves: 2 tbsp
• Lemon juice: 3 tbsp
• Olive oil: 2 tbsp
• Cold water or vegetable stock: 250 ml (1 cup)
• Small garlic clove, smashed: 1
• Salt and black pepper: to taste

Instructions

Step 1: Put the chopped cucumbers, avocados, scallions, dill, mint, and the smashed garlic clove into your blender. Add the 3 tbsp lemon juice, 2 tbsp olive oil, and the 250 ml cold water, then season with a pinch of salt.

Step 2: Blend on high for 1 minute until completely smooth and thick. If the soup is too thick for your liking, add another splash of cold water, a tablespoon at a time, and blend again.

Step 3: Taste the gazpacho and add more salt, pepper, or lemon juice until it tastes bright and cooling. Transfer the soup to a container and chill it in the fridge for at least 20 minutes while you clean up.

Step 4: Pour the chilled soup into bowls and top with a few extra cucumber dice and a drizzle of olive oil if you like. Serve cold.

Make Ahead Freezer Chicken Tortilla Soup

This is a big batch you cook once and freeze in bags for nights when you need a bowl with zero prep. The tortilla strips go on after reheating, so they stay crisp while the soup thaws.

Ingredients (makes 2 freezer bags, 4 servings each)

• Olive oil: 1 tbsp
• Boneless skinless chicken thighs: 800 g (1 3/4 lb)
• Yellow onion, chopped: 1 large
• Ground cumin and chili powder: 2 tsp and 1 tbsp
• Black beans, drained: 2 cans, 850 g (30 oz total)
• Crushed tomatoes: 800 g (28 oz)
• Chicken stock: 1.5 L (6 cups)
• Lime juice: 2 tbsp
• Corn tortillas, cut into strips: 6
• Avocado and cilantro, for serving: as needed

Instructions

Step 1: Heat the 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until it softens, then stir in the 2 tsp cumin and 1 tbsp chili powder. Cook for 30 seconds until you smell the spices.

Step 2: Add the chicken thighs, black beans, crushed tomatoes, and 1.5 L chicken stock to your pot. Bring to a boil, then reduce the heat and simmer for 20 minutes until the chicken is cooked through.

Step 3: Remove the chicken, shred it with two forks, and stir it back into the soup along with the 2 tbsp lime juice. Turn off the heat and let your soup cool for 15 minutes.

Step 4: Divide the cooled soup between two freezer-safe bags, seal them flat, and label each with the date. Freeze for up to 3 months, or thaw one bag in the fridge overnight and reheat it in a pot on the stove.

Step 5: While the soup reheats, toast the 6 corn tortilla strips in a dry skillet over medium heat for 3 minutes until crisp. Ladle the hot soup into your bowls and top with the tortilla strips, diced avocado, and cilantro.

The one move that improves every soup here is letting the onions and aromatics soften slowly before any liquid goes in. That five to seven minutes is where the sweetness comes from, and it matters more than any single ingredient.

Pick whichever one matches the weather or your schedule, and let the pot do the work.