7 Delicious Gluten-Free Soup Recipes for the Fall Season

What beckons the upcoming fall season? Hot soups that'll leave your tummy full and your heart content, of course! The thought of a delicious, belly-warming soup is what you need, whether you have got a cold or want to have a hearty appetizer.

There are endless soup recipes you can try, but you'll have to be cautious of gluten-containing ingredients while eating a gluten-free diet. 

Let's embrace this season with all things warm and cozy with these 7 tasty soups that won't disrupt your gluten-free diet. 

We have created a 7-day meal plan with warm and delicious soups. You can food prep these on a Sunday for a whole week's worth of meals for you and your family, or cook it each evening for a quick and easy dinner.

Let's get started.

Creamy Mushroom Soup 

Cream of mushroom soup is classic comfort food for many during the season. What makes this soup special is that it's just the right amount of creamy consistency packed full of flavors.

If you don't know it already, mushrooms are considered a superfood and incredibly healthy for your body. This recipe goes all out for those on a diet by making it flavorful but also wholly vegan-friendly!

6 servings

40 minutes

Ingredients:

• 3 cups cremini mushrooms, chopped
• 4 cups vegetable broth
• 5 cups cauliflower
• 2 medium leeks, sliced
• 2 celery stalks, diced
• 2 tablespoons gluten-free tamari
• ¼ cup dry white wine
• 2 tablespoons olive oil 
• 1 tablespoon vinegar
• 1 teaspoon Dijon mustard
• 2 large garlic cloves, chopped
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste

Directions:

1. Adding the olive oil to a large pot, heat it over medium heat. Add the leeks, celery, ¼ tsp salt. Let it cook for about 5 minutes. On medium-low heat, add in the mushrooms and cook for 8-10 minutes until they're soft.
2. Add tamari, wine, garlic, and thyme to the pot and cook for a minute so that the wine evaporates. Now add the vegetable broth and cauliflower florets. 
3. Simmer the mixture for 20 minutes until the cauliflower is soft. Blend the ingredients with a blender or food processer. Add Dijon mustard and vinegar and blend again until it's smooth. 
4. Season according to taste. Serve with garnishing on top and enjoy!

Chef's Tips-

• Don't Miss Out on Flavors- This creamy soup with its umami flavors is already bound to make your tastebuds explode. But why miss out on an extra touch that will take this soup to the next level? Garnish it with crunchy GF croutons or sauteed mushrooms. Serve it with a side of homemade gluten-free bread.

• Try Various Mushrooms- Another tip you can use to your advantage is adding various types of mushrooms. Of course, the recipe calls for cremini mushrooms, but if you're feeling adventurous, you can always add different types. Good old button mushrooms or mini Bella mushrooms can enhance your soup's taste to new dimensions. Try them out, and thank us later.

• Don't Rush the Mushrooms- See how we mention cooking the mushrooms on medium-low heat for about 10 minutes? The longer you let your mushrooms cook on low heat, the more flavors they'll bring out for the soup. Hence, if you're thinking of rushing them on high heat, we'd advise against it. The longer you spend cooking your mushrooms on medium-low heat, the tastier your soup will be. 

Cheesy Cauliflower Soup

Cheesy cauliflower soup is the ideal soup for a 2-in-1 combo of nutrition and taste in one bowl. One of the significant benefits of this soup is that it fulfills your daily Vitamin C requirement with one serving.

Although, cauliflower soup on its own might taste a little bland if you're not much of a veggie-lover. For this reason, we have added cheese to the recipe. Your taste buds will thank you too! Not only is our soup recipe healthy, but it is also delicious. What more could you want?

8 servings

40 minutes

Ingredients:

• 2 tablespoons butter
• 8 cups vegetable broth
• 2 cups of water 
• 1 large head of cauliflower
• ½ cup parmesan cheese
• 8 cloves garlic, minced
• 1 onion, chopped
• 2 sprigs/1 teaspoon thyme
• ¼ cup fresh chives
• Salt and pepper to taste

Directions:

1. Cut the cauliflower into chunks. Slowly add it to a food processor and pulse until the texture is similar to rice. Set it aside after you thoroughly blend it.
2. Next, add the butter to a large pot and melt on medium heat. Once it's melted, add in the garlic and onion. Sauté for 1-2 minutes until you see the onions turning translucent. Add in salt and pepper according to taste.
3. Add the riced cauliflower, vegetable broth, and water. Stir the mixture. Cook until it comes to a boil.
4. Add in the thyme, cover the pot, and let the mixture simmer on medium-low heat for 15 minutes.  
5. Uncover the pot and remove the thyme. Put into your blender and blend the soup until the texture is smooth.
6. Mix in the Parmesan cheese and chives.
7. Cool for a few minutes. Serve and enjoy!

Chef's Tips-

• Too watery? The recipe is for those who like their soup to be more on the wet side. For others, rich, creamy texture is what makes a soup reach perfection. If you're going for a thicker consistency, decrease 1 cup of the water. Or you can cut it out entirely and let the broth work its magic. 

• Chicken Broth for the Win- Those on a vegan diet prefer vegetable broth. But if you're only on a gluten-free diet, go for an increased flavor in the soup. Switch the vegetable broth for chicken broth for an enhanced flavor to the dish. 

• Notch Up the Flavors- Some of us can never say no to notching up the soup's flavors for a cold day. If you're going all in, add more cheese to the soup and let the cheesy flavors take it over. Another tip you wouldn't want to miss out on is garnishing the soup with crispy bacon. We love the crispiness of the bacon and the creaminess of the soup! They are a match made in heaven!

Roasted Carrot and Ginger Soup

Carrot dishes are a tradition in the fall and winter seasons. Whether it's carrot cake or roasted carrots, you can never go wrong with this favorite veggie. Now, if you haven't tried roasted carrot and ginger soup yet, you are in for a delight.

The slight sweetness of the carrots balanced exquisitely with the ginger's spiciness is a real flavor pop. Meanwhile, roasted veggies bring a flavor punch to any dish. So, roasted carrot and ginger soup? You need to try this out ASAP! 

4 servings

45 minutes

Ingredients:

• 3 ½ cups peeled carrots, and cut into 1/2″ chunks
• 1 medium onion, cut half
• 1 garlic clove
• 6 cups vegetable stock
• 1 tablespoon olive oil
• 1 ½ tablespoons fresh ginger
• 1 bay leaf
• 1 teaspoon chopped Italian parsley
• 4 teaspoons sour cream
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F/190°C.
2. Grab a baking tray. Spread your carrots, onion, and garlic on the tray. Drizzle olive oil on them and sprinkle a small amount of salt and pepper.
3. Placing your tray in the oven, roast for around 35 minutes or until the vegetables are tender.
4. In another large pot, add the vegetable stock. Bring the stock to simmer.
5. Add the roasted carrots, onion, garlic, ginger, and bay leaf.
6. Let the mixture simmer for 15 minutes. Blend it until the texture is smooth.
7. Adjust seasoning according to taste. Garnish with parsley and sour cream and enjoy!

Chef's Tips-

• Don't Cook the Cream- A few fall prey to the mistake of adding the cream to the pot and letting it cook. You don't want to let the soup to keep simmering after you've added in the cream. Unless you would like a thick soup, it's best to save the cream for last. The best idea is to add the cream once you've served the soup in bowls.

• Cooking the Veggies Uniformly- The main vegetable doing its magic in this soup are the carrots. Cooking your veggies right will guarantee a delicious soup, which means that they should neither be undercooked nor overcooked. You will want to be able to bite into the carrot without any hardness. You will be making the blending process easier without bits of undercooked carrot left behind.

Coconut Curry and Pumpkin Soup

Whether it's boosting immunity or reducing the risk of cancer, pumpkins bring tons of health benefits. And this is why you should be making the best out of pumpkin season each year. Pumpkins aren't made just for desserts; you can cook a variety of hearty, savory dishes from them as well.

An example is this classic pumpkin soup with a twist of coconut curry in it. You will simply love how easy and quick this soup is to make. That can be an appetizer or even the main dish.

6 servings

35 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced 
• 1 teaspoon ginger, minced
• 1 tablespoon curry powder
• ½ teaspoon garam masala spice blend
• 3 cups vegetable stock
• 1 ½ cups coconut milk
• 3 cups pumpkin puree
• Salt and pepper, to taste

Directions: 

1. Adding olive oil to a large pot, heat it over medium heat. Add the onion and sauté until you see the onion turning translucent. Next, you will be adding in the garlic and ginger and cook for 1-2 minutes.
2. Add in the curry powder and garam masala. Keep stirring for 15 seconds.
3. Now stir in the vegetable stock, coconut milk, and pumpkin puree. Bring the mixture to boil. Covering your pot with a lid and let it simmer for 20 minutes. Blending the soup for a smooth texture if necessary,
4. Season with salt and pepper. Drizzle a little coconut milk on top with toasted pumpkin seeds and cilantro for garnishing. Serve and enjoy! 

Chef's Tips-

• Freeze it for Later. A nutritious soup that you can freeze without separating when you reheat it. This soup right here is the answer to your problems. It can last in the freezer for up to 3 months, and you take it out whenever you want. For quick individual meals, freeze it in small portions and take them out for your next dinner. 

• Chopping Ingredients – If you've mastered the art of chopping your veggies finely, you'll be delighted. Chopping up the onion into finely diced portions will help with a creamier texture. Another advantage, you won't even have to take out your blender to blend the soup afterward. 

• Homemade Pumpkin Puree- We admit canned pumpkin puree is extremely time-saving but may not have the flavor you desire. Spend a little more time bringing out the flavors of this soup by making your own. Simply roast pumpkin chunks and then blend them into a puree form. 

Spiced Lentil and Butternut Squash Soup

We've all had the misconception that a minimal ingredient soup doesn't have much taste to it. This spiced lentil and butternut squash soup is here to prove you wrong. With only a handful of ingredients and a few minutes in the kitchen, you'll want to come back for more.

Additionally, you'll be having a delicious meal that's packed with your body's daily protein requirement with the added lentils. An easy recipe at your disposal for you to try out this fall!

6 servings

45 minutes

Ingredients:

• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• ¼ teaspoon chili powder
• 1 teaspoon garam masala spice blend
• 3 cups butternut squash, diced
• 1/2 cup red lentils
• 4 cups vegetable stock
• ¾ cup coriander, chopped

Directions:

1. Adding olive oil to a large pot, heat over medium-high flame. Add in the onions and stir for a few minutes until translucent. Then add the garlic, chili powder, and garam masala and cook for 1-2 minutes.
2. Add the squash and lentils. Stir in the vegetable stock and salt and pepper to taste. Bring the mixture to boil. Continue to simmer for 25 minutes covered, or until the squash is tender. Blend the soup until you see a smooth texture. 
3. Stir in the coriander. 
4. Add yogurt and coriander leaves for garnishing. 
5. Serve and enjoy!

Chef's Tips-

• Using Red Lentils- You can find a variety of lentils in your local grocery store. But then, why use red lentils only for this recipe? Well, using different lentils can make your soup turn into a muddy color. The #1 rule for a tasty soup is that it needs to look delicious as well. Red lentils will get you a beautiful orange color for the soup, which your eyes will love as well as your stomach! Simultaneously, other lentils take longer to cook, which will throw off your cooking time. Moreover, red lentils will cook quicker than different types, and you'll probably overcook them in the process.

• Butternut Squash Dicing- Once again, an integral rule- the finer you chop your butternut squash, the quicker they'll cook. And you won't have to blend the soup either if your butternut squash isn't large chunks. If you're looking for an accessible alternative, you can always go for store-bought butternut squash puree instead.

Potato Leek Soup

Potatoes are a global favorite, and for all the right reasons too. This soup dates back to French cuisine, a classic in France. It's also used as a base soup for many recipes and adds a tasty flavor to them. A quick, easy, and delicious recipe that'll have you making another pot. 

8 servings

45 minutes

Ingredients:

• 2 tablespoons butter
• 3 large leeks, chopped
• 3 cloves garlic, minced
• 4 cups potato, cubed
• Salt and pepper, to taste
• 6 cups vegetable broth 
• 2 cups water (480 mL)
• 2 sprigs/1 teaspoon thyme
• 1 bay leaf
• ¼ cup fresh chives, chopped
• Hot sauce, to taste
• Gluten-Free Croutons for Garnish

Directions:

1. First off, add butter to a large pot and melt over medium heat. Add leeks and stir for a few minutes until evenly coated with butter.
2. Cover the pot and cook the leeks down on low heat for about 10 minutes until soft.
3. Add garlic, potatoes, salt, and pepper to the pot—Cook for a few minutes. Then add vegetable brother, water, thyme, and bay leaf. Bring the mixture to boil. Covering the pot, let it simmer for 15 minutes or until the potatoes are tender.
4. Remove the thyme and bay leaf. Blend the soup with a blender.
5. Add the chives and hot sauce. 
6. Let it cool for a few minutes. 
7. Add gluten-free croutons to garnish
8. Serve and enjoy!

Chef's Tips-

• Enhancing the Texture- Want more texture to the soup? Don't peel off the potatoes skin. The skin will add just the right amount of texture to the soup without disrupting the flavor. For an additional crunchy touch, you can add GF croutons to the soup as well. Devour the soup with a side of gluten-free bread, and your dinner meal ready!

• Go Extra Thick-The great thing about this soup is that it already has ingredients that'll make it thick. If you're going for a creamier texture, add more potatoes or cut out the liquid ingredients. You can also add different veggies, e.g., cauliflower, spinach, etc. to give it more variety.

Chicken Noodle Soup 

This soup is the ultimate dish for those watching their calories. Guess what, it also requires just one pot! All your soup cravings in a one-pot soup recipe with a balanced amount of chicken and vegetables. You need less than an hour to cook it, and it's perfect for any day of the week. 

8 servings

50 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 medium white onion, chopped
• 5 garlic cloves, minced
• 5 carrots, cut into 1/2″ chunks
• 4 celery stalks, cut into small pieces 
• 1 whole chicken
• 8 cups of water
• 2 bay leaves
• 5 black peppercorns
• Salt and pepper, to taste
• 1 ½ cups gluten-free pasta
• 1/2 cup fresh parsley, minced
• 1 tablespoon lemon juice

Directions:

1. Grab your instant pot for this recipe! 
2. First, on saute, add the olive oil and the onions and cook for a few minutes until translucent. Now add the garlic, carrots, and celery and stir for 1-2 minutes until the celery begins to soften.
3. Add the whole chicken on top of the veggies. Add water, bay leaves, peppercorn, salt, and pepper. Let it cook on high pressure for 20 minutes.
4. Transfer the chicken to a cutting board. Shred the chicken off the bone. Meanwhile, add gluten-free pasta to the pot and switch it to sauté mode.
5. Once the pasta is al dente, add the shredded chicken back to the pot. Stir in parsley and lemon juice.
6. Season the soup according to taste. Serve and enjoy! 

Chef's Tips-

• Low Carb Option- If you're looking for even lesser carbs in this soup, we have your answer. Switch your gluten-free pasta with zucchini noodles. Not only will you be attaining the health benefits of zucchini, but also cutting out excess carbs.

• Focus on the Broth- Don't make the mistake of turning all your attention to the chicken or vegetables. The winner of this soup is the broth, which is why you need to make sure it's packed with flavor. While the whole chicken will bring the taste, you can also add stock cubes to the broth. Season it generously, and you have got a classic chicken noodle soup ready!

Conclusion

We think you will love our soup recipes for a different take on next week's meals. Forget those traditional canned soups and try out these recipes! You will want to make them over and over this fall season.