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–+ servings
Bright close-up of homemade gluten free vegetable soup in a bowl

Homemade Gluten Free Soup

sam
This cozy, nourishing gluten-free soup is inspired by Tuscan roots and made with a medley of vegetables, beans, and herbs. Flexible, freezer-friendly, and satisfying, it's perfect for chilly evenings or easy meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 6 bowls
Calories 195 kcal

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

Feel free to swap in seasonal vegetables like sweet potatoes or cabbage. Add cooked grains last to prevent sogginess. To freeze, leave out pasta and greens and stir them in fresh after reheating.

Nutrition

Calories: 195kcalCarbohydrates: 25gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 680mgPotassium: 610mgFiber: 6gSugar: 7gVitamin A: 5800IUVitamin C: 15mgCalcium: 80mgIron: 2.5mg
Keyword comfort food, gluten-free soup, healthy soup, vegetable soup
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