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Bowl of gluten free creamy vegetable soup next to a patterned cloth napkin and spoon

Creamy Gluten Free Vegetable Soup

Prep Time 15 mins
Cook Time 1 hr
Course Soup
Cuisine American


  • 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.
Keyword affordable, dairy free, gluten free, soup, vegetarian