Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living. I wasn’t always gluten-free. In fact, I trained under old-school Italian chefs who prized fresh pane and handmade pasta. But years of unexplained fatigue finally led me to uncover a gluten intolerance that changed my life, and my kitchen.
When I think of a crisp autumn afternoon or a cozy winter night, there’s one dish I always turn to: gluten free vegetable soup. It’s hearty, healing, and packed with vibrant seasonal ingredients. What makes this soup special is its flexibility, you can make it with pantry staples or market-fresh finds, and it’s always satisfying. It’s become a reader favorite because it’s simple, nourishing, and naturally gluten-free. Let’s dive into how you can bring this warm bowl of wellness to your table.
Gluten Free Vegetable Soup
Equipment
- large soup pot
- cutting board
- chef’s knife
- wooden spoon
- measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 large potato, cubed
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 1.5 cups kale or spinach, chopped
- 1 juice of ½ lemon (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 6–8 minutes until softened.
- Stir in garlic, thyme, and basil. Cook for 1 minute until fragrant.
- Add the zucchini, green beans, and potatoes. Stir to combine.
- Pour in diced tomatoes (with their juice) and vegetable broth. Add the bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes or until vegetables are tender.
- Add kale or spinach in the last 5 minutes. Stir until wilted.
- Remove the bay leaf. Taste and adjust salt or pepper. Finish with a splash of lemon juice if desired.
Notes
Nutrition
Seasonal Wholesomeness: Why This Gluten Free Vegetable Soup Shines
Fresh Ingredients, Naturally Gluten-Free
The beauty of gluten free vegetable soup is that it’s inherently gluten-free, no need for substitutions. Most traditional vegetable soups start with a mirepoix (onion, celery, carrot), which creates a rich foundation without a trace of wheat. Layer in squash, leafy greens, potatoes, or legumes, and you’ve got a vibrant bowl packed with fiber and nutrients. Many of my readers who loved my Gluten-Free Lasagna Soup often come back to this vegetable-based version for lighter weeknights or plant-based meal plans.
Comfort Without Compromise
Gluten-free doesn’t mean flavor-free. This soup builds its depth from slow-sautéed aromatics, herbs like thyme and rosemary, and a well-balanced vegetable broth. It offers the cozy comfort of a classic minestrone without any gluten-based thickeners. It’s a great fit if you’re following my vegetarian meal plan for weight loss, it fills you up without weighing you down.
How to Make Gluten Free Vegetable Soup From Scratch
Ingredients (For 6 servings)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 large potato, cubed
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
- 1½ cups kale or spinach, chopped
- Juice of ½ lemon (optional, for brightness)
You can also add canned beans or gluten-free pasta for a heartier twist, much like the base I use in Gluten-Free Mac and Cheese with Hidden Veggies.
Step-by-Step Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 6–8 minutes until softened.
- Stir in garlic, thyme, and basil. Cook for 1 minute until fragrant.
- Add the zucchini, green beans, and potatoes. Stir to combine.
- Pour in diced tomatoes (with their juice) and vegetable broth. Add the bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes or until vegetables are tender.
- Add kale or spinach in the last 5 minutes. Stir until wilted.
- Remove the bay leaf. Taste and adjust salt or pepper. Finish with a splash of lemon juice if desired.
Success Tips for the Perfect Gluten Free Vegetable Soup
Use Seasonal Produce
I love shopping at the farmers market for this recipe. In fall, sweet potatoes and butternut squash are excellent. In summer, go for corn and bell peppers. The flexibility here makes it one of the most gluten-free large portion comfort foods you can find on my site.
Don’t Skip the Simmer
This isn’t a recipe to rush. Letting the soup simmer for at least 30 minutes deepens the flavor and gives your vegetables time to release their natural sweetness. It’s the same method I use in my Simply Gluten Free Full Plate Dinners, slow, intentional cooking yields the best results.
Make It Your Own: Variations & Additions
Gluten-Free Pasta or Grains
Add gluten-free elbow pasta, brown rice, or even quinoa during the final 10 minutes of cooking. It transforms the soup into a full meal, much like the grain-based bowls in my High Volume Low Calorie Meals.
Protein Boosts
If you want more staying power, stir in chickpeas, white beans, or shredded chicken (as in my Easy Gluten-Free Dinner Recipes). All options are naturally gluten-free and provide protein to fuel your day.
Storing, Freezing & Reheating
Fridge Storage
Let soup cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 5 days. It tastes even better on day two—like many of my meal-prep friendly dishes.
Freezer Tips
This soup freezes beautifully! Store in single-serve containers for quick meals. Avoid freezing pasta if you’ve added it; it tends to get mushy.
Reheating
Reheat on the stovetop over medium-low heat. Add a splash of broth or water to loosen it up. Microwave reheating works too, just stir halfway through to ensure even warmth.
FAQs About Gluten Free Vegetable Soup
Is vegetable soup gluten free by default?
Yes, most vegetable soups are gluten free by default if made with fresh vegetables and gluten-free broth. Avoid any bouillon cubes or soup mixes that contain hidden wheat ingredients.
Can I thicken gluten-free soup naturally?
Absolutely. You can blend a portion of the soup to create a thicker texture or use mashed potatoes. There’s no need for flour-based roux.
Is this recipe good for meal prep?
Yes, it stores well in the fridge or freezer and holds up beautifully when reheated, making it ideal for batch cooking and meal prep.
What gluten-free broth brands do you recommend?
Look for certified gluten-free labels. Pacific Foods, Kettle & Fire, and Imagine Foods are reliable options.
Conclusion: A Bowl of Joy, No Compromises
This gluten free vegetable soup is a hug in a bowl. Whether you’re newly gluten-free or a seasoned pro, it’s a simple recipe that fits any lifestyle and brings back the nostalgia of slow-cooked family meals. From prepping your ingredients to that final squeeze of lemon, every step is designed to bring you closer to comfort, and health.
And if you’re looking for another cozy recipe, try my Gluten-Free Dairy-Free Carrot Cake for dessert. Here’s to eating well, without compromise.