Ciao! I’m Sam, and nothing soothes my soul like a simmering pot of Homemade Gluten Free Soup on a crisp autumn day. This soup takes me back to my Tuscan childhood, watching my nonna gather vegetables from the garden, tossing them into a big pot, and letting them slowly turn into something magical. Now, living in the U.S., I’ve recreated that experience in a gluten-free way, bringing all the same comfort, minus the wheat. Whether you’re managing food sensitivities or just craving something warm and nourishing, this recipe is a bowl of pure coziness. It’s a reader favorite because it’s easy, flexible, and deeply satisfying.
Homemade Gluten Free Soup
Equipment
- large soup pot
- wooden spoon
- cutting board
- knife
- measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika
- salt and pepper to taste
- 6 cups low-sodium vegetable or chicken broth (gluten-free certified)
- 15 oz canned diced tomatoes (with juices)
- 15 oz chickpeas or white beans, drained
- 1 cup shredded cooked chicken or turkey (optional)
- 1 cup chopped kale or spinach (optional)
- 0.5 cup cooked gluten-free pasta or rice (optional)
- 1 tbsp lemon juice (optional, for brightness)
- fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring often, until the vegetables soften slightly.
- Stir in zucchini, green beans, oregano, basil, paprika, salt, and pepper. Cook for another 3 minutes to let the spices bloom.
- Add broth, diced tomatoes, and beans. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, or until all vegetables are tender.
- If using, stir in chopped greens and cooked chicken or turkey during the last 5 minutes. Season with lemon juice, salt, and pepper to taste.
- Ladle soup into bowls. Garnish with fresh parsley and serve warm.
Notes
Nutrition
Ingredients for Homemade Gluten Free Soup
There’s something grounding about cooking with simple, whole ingredients. This soup is layered with vegetables, protein, and herbs that make it deeply flavorful and naturally comforting.
Base Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Liquid & Protein:
- 6 cups low-sodium vegetable or chicken broth (certified gluten-free)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chickpeas or white beans, drained
- Optional: 1 cup shredded cooked chicken or turkey
Add-ins (Optional but delicious):
- 1 cup chopped kale or spinach
- 1/2 cup cooked gluten-free pasta or rice
- 1 tablespoon lemon juice for brightness
- Fresh parsley for garnish
Use this gluten-free chicken noodle soup as your weekday fallback read here.
Step-by-Step Instructions
1. Build the flavor base:
In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 5–7 minutes, stirring often, until the vegetables begin to soften.
2. Add herbs and vegetables:
Stir in zucchini, green beans, oregano, basil, paprika, salt, and pepper. Let everything sauté together for another 3 minutes.
3. Pour and simmer:
Add the broth, diced tomatoes (with juices), and beans. Stir well. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20–25 minutes, or until all the vegetables are tender.
4. Add greens and finish:
If using spinach or kale, stir it in during the last 5 minutes of cooking. Add cooked chicken or turkey if using. Adjust seasoning with salt, pepper, and lemon juice.
5. Serve hot:
Ladle into bowls, sprinkle with parsley, and serve warm.
For a cozy pairing, try these gluten-free biscuits on the side.
Tips for Perfect Gluten Free Soup Every Time
- Use what you have: This soup is highly adaptable. Swap in sweet potatoes, cabbage, peas, or mushrooms depending on what’s in your fridge.
- Batch cook & freeze: This recipe makes about 6–8 servings. Cool completely, portion into containers, and freeze for up to 3 months.
- Stir in cooked grains last: If you’re adding gluten-free pasta or rice, cook it separately and stir in just before serving to avoid mushiness.
- Go protein-rich: Add lentils, beans, or lean meat like ground turkey or shredded chicken for a heartier version.
This soup also complements these easy gluten-free dinners perfectly for meal planning.
Recipe Variations to Try
Creamy Vegetable Soup:
Add 1/2 cup canned coconut milk in the last 5 minutes for a dairy-free creamy twist.
Italian-Style Soup:
Toss in 1/2 teaspoon chili flakes and top with grated Parmesan (if tolerated) for a Tuscan-inspired depth.
High-protein option:
Add a scoop of cooked quinoa, shredded chicken, or chickpeas to boost the protein punch.
Add a fall twist:
Incorporate diced butternut squash or pumpkin for a seasonal flair, just like this butternut squash soup idea.
Love spice?
Try a dash of cayenne or harissa paste to warm it up.
Storage Recommendations
Refrigerator:
Cool the soup fully and store it in airtight containers. Keeps well for up to 5 days. Reheat on the stove or in the microwave.
Freezer:
This soup is freezer-friendly! Divide it into portions and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Meal prep tip:
Skip adding greens and pasta if freezing. Add those fresh when reheating for best texture.
This method also works great for make-ahead lunches and busy weeknights.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Sauté the base veggies first, then transfer all ingredients to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Is this soup vegan-friendly?
Absolutely. Just use vegetable broth and skip any meat-based add-ins.
Can I use frozen vegetables?
Yes, frozen carrots, green beans, or spinach work perfectly. Just adjust cooking time accordingly.
How do I prevent gluten-free pasta from getting soggy?
Always cook it separately and add it to bowls right before serving. That keeps the texture perfect.
Final Thoughts
Homemade Gluten Free Soup isn’t just a cozy dish, it’s a nourishing gesture of care, whether you’re feeding your family or making a pot just for you. It’s warm, flexible, and deeply satisfying, especially when the leaves start turning. Serve it with a slice of gluten-free bread or a simple salad, and you’ve got dinner that’s both healthy and heartwarming.