Gluten Free Dairy Free Soup Recipes

Introduction

Gluten free dairy free soup recipes are great for the fall and winter, although they can be delicious year round, they are especially great during the fall and winter for easy, filling and healthy meals. I’ve written posts about a few of my favorite gluten free dairy free soup recipes. However, here are some more gluten free dairy free soup recipes to try.

1. Butternut Squash and Apple Soup

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 2 apples, peeled, cored, and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
  2. Add the butternut squash, apples, cinnamon, nutmeg, salt, and pepper. Stir to combine.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes, until the squash is tender.
  4. Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed.

2. Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients:

  • 1 lb chicken breast, thinly sliced
  • 3 cups chicken broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 lemongrass stalk, cut into 2-inch pieces
  • 2-inch piece of ginger, sliced
  • 2-3 kaffir lime leaves
  • 2 tbsp fish sauce (gluten-free)
  • 1 tbsp lime juice
  • 1 tsp sugar (optional)
  • 1-2 red chilies, sliced (optional)
  • 1 cup mushrooms, sliced
  • Fresh cilantro, for garnish

Instructions:

  1. In a large pot, combine chicken broth, coconut milk, lemongrass, ginger, and kaffir lime leaves. Bring to a simmer over medium heat.
  2. Add the chicken slices and mushrooms to the pot. Cook until the chicken is fully cooked, about 5-7 minutes.
  3. Stir in the fish sauce, lime juice, and sugar (if using). Add the sliced chilies if you like it spicy.
  4. Remove from heat and discard the lemongrass, ginger, and lime leaves. Garnish with fresh cilantro before serving.

3. Creamy Tomato Basil Soup

Ingredients:

  • 6-8 large tomatoes, roughly chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1/4 cup fresh basil leaves, chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
  2. Add the chopped tomatoes, salt, and pepper. Cook for about 10 minutes, until the tomatoes start to break down.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in the coconut milk and fresh basil. Simmer for an additional 5 minutes.
  6. Adjust seasoning as needed and serve hot.

4. Lentil and Vegetable Soup

Ingredients:

  • 1 cup green or brown lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • Fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until the vegetables are soft.
  2. Stir in the cumin, turmeric, paprika, salt, and pepper. Cook for 1 minute to release the flavors.
  3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-35 minutes, until the lentils are tender.
  4. Use an immersion blender to slightly puree the soup, leaving some chunks for texture.
  5. Garnish with fresh parsley before serving.

5. Carrot Ginger Soup

Ingredients:

  • 6 large carrots, peeled and chopped
  • 1 onion, chopped
  • 2-inch piece of ginger, peeled and minced
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and ginger, sauté until fragrant.
  2. Add the carrots, cumin, coriander, salt, and pepper. Stir to coat the carrots in the spices.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the carrots are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in the coconut milk and simmer for an additional 5 minutes.
  6. Adjust seasoning as needed and serve hot.

These soups are all hearty, comforting, and full of flavor while being completely gluten-free and dairy-free!


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