Dairy free and gluten free, this hearty vegetable soup has all the comfort and taste without those additions. A roux made with gluten free AP flour adds body and variety to this classic soup recipe.
You might look at that title and wonder why on Earth I decided to make a gluten free vegetable soup. It would be totally logical for you to ask, “But Laura, isn’t vegetable soup already gluten free? WHAT AND WHY,” and that’s valid. Even a creamy soup means just adding cream, right? Not necessarily.
I love using roux to thicken sauces and soups, but some loved ones cannot eat gluten. This recipe is such a versatile, comforting, cozy dish, and I hated the thought of people not being able to enjoy that light, creamy texture – hence this recipe. It’s not as heavy as a “cream of” kind of soup, but it feels a little more homey and nostalgic than just a broth-based soup.
Budget-Friendly Meal Pairings
This recipe is super affordable and makes a great dinner or lunch option! You can meal prep by storing in containers ready to microwave or reheat. You can batch prepare this meal and freeze portions for future meals.
Serve your creamy gluten free vegetable soup with GF wraps, a big fresh salad with GF toast, or with my weekday roasted catfish for an interesting and light summer dinner. You could even puree this soup for a twist on my roasted vegetable soup
Creamy Gluten Free Vegetable Soup Variations
The base of this soup is tomato and stock enhanced with a quick roux. This leaves a LOT of room for playing around and using what you have on hand to change things up.
Chickpeas, cannellini beans, lentils, or red kidney beans would be an awesome addition to add nutrition and body to this soup. Small pasta shapes like orzo, ditalini, or orecchiette would also be great in this soup.
This is a dairy free recipe, but you could add some half and half swirled through the simmering soup to enhance that aspect if you prefer.
Adding shredded or diced chicken or cooked and drained ground beef, pork, or lamb would also add some variety to this soup.
Ingredients for Gluten Free Vegetable Soup
The beauty of this soup is you can really customize the ingredients. This recipe gives you a solid base, but the vegetables and protein can be changed up based on what you like and what you have on hand.
Here is the core list of ingredients for this recipe.
- Gluten Free AP Flour: The creaminess of this dairy free and gluten free soup comes from a roux. To make this gluten free, you will need 2 tablespoons of a GF AP flour. My favorite go-to is Bob’s Red Mill 1-to-1 GF AP Flour.
- Olive Oil: This provides the fat for this recipe and will help make the roux. You can add some butter for flavor, but because you cook all the vegetables before making the roux, I do not suggest using only butter.
- Bone Broth or Vegetable Stock: You can use bone broth or stock for this recipe. To make it vegetarian, use a vegetable stock like my homemade version.
- Tomatoes: I use a 16 oz. can of diced tomatoes, but you can use tomato sauce (not pasta sauce, just pureed tomatoes) as well.
- Italian Herb Blend: For convenience I use an herb blend, but you can add 1/2 teaspoon each of basil, thyme, and oregano if you prefer.
- Vegetables: In total, I use about 3 cups of vegetables, with one cup being loosely packed spinach. You can add 2 cups of diced vegetables of any variety in this recipe. Cook them in logical order – onions first, any root vegetables like carrots, then more watery vegetables like peppers. Build up your vegetable base in that general order before starting the roux step.
Another type of ingredient that is completely up to you is garnish. Some great ideas are parsley, parmesan cheese, pesto, croutons, or toasted crostini. This soup gives lots of options for making an affordable, easy dinner!
Can I Add Dairy or Gluten?
Of course you can! You can swirl some half and half through your soup near the end of cooking to add some dairy. You can also use regular AP flour to make a roux. This recipe was tested with gluten free AP flour, so it does work that way, but it will also work with traditional ingredients.
Tips for Making Ahead and Storing this Recipe
This recipe is great for prepping and storing!
Prep Ahead! You can chop all your vegetables a day ahead of time and store in airtight containers in the fridge. When you are ready to build your soup, about half the work is done!
Store in the Fridge! You can store leftovers for up to 3 days in an airtight container in the fridge. To reheat your gluten free vegetable soup, warm in a saucepan over medium heat, stirring as needed, until heated to your preferred temperature.
Repurpose into a new Dish! If you didn’t use any pasta or potatoes in your soup, you can puree the leftovers to make a version of my Creamy Roasted Root Vegetable Soup!
Freeze for the Future! This soup freezes beautifully for up to 3 months. Pour your room temperature (not hot!) soup into an airtight container and freeze. I like to pour soup into a gallon bag, lay it flat on a baking sheet, and freeze it flat for easier storage. To reheat your frozen soup, you can defrost in the fridge for a day, then warm in a saucepan over medium heat until it’s your preferred temperature.
Creamy Gluten Free Vegetable Soup
- 16 ounces canned diced tomatoes
- 2 cups stock or bone broth
- 1 cup frozen corn kernels
- 1 cup loosely packed fresh spinach
- 1/2 cup diced carrot
- 1/4 cup diced onion
- 1/4 cup olive oil
- 3 tablespoons gluten free AP flour
- 1 tablespoon minced garlic
- 1 tablespoon italian herb blend
- salt and pepper to taste
- Set a heavy-bottomed saucepan over medium heat.
- Add the olive oil, warming it alone for a minute or so before adding the onion.
- Sprinkle with a pinch of salt, then saute the onion for 10-15 minutes.
- Add the carrot and saute for about 8-10 minutes, stirring as needed, until the carrots are pierable by a fork but not mushy.
- Add the frozen corn, sprinkling with a pinch of salt. Cook until corn is soft and warm, about 5-8 minutes.
- Add the garlic and herbs. Cook for 1-2 minutes.
- Sprinkle the vegetables with the gluten free flour. Stirring constantly, cook the vegetables in the flour for about 3 minutes or until the flour is slightly light brown. If you need to add a little more olive oil at this point, carefully do so.
- Add the stock and tomatoes, then stir to completely combine.
- Stir in the spinach.
- Simmer the soup over low heat for at least 15 minutes or up to 45 minutes.
- Serve warm with the garnish of your choice.