Bowl of warm carrot soup on dining table ready to eat.

Three Gluten Free Soups to Break in those New Utensils

Soup is a classic comfort food that has been enjoyed for years. Whether you’re feeling under the weather or just looking for a warm, satisfying meal, soup is the perfect choice. It is versatile, easy to make, and can be customized to suit your taste.

One of the best things about soup is that it can be made with a wide variety of ingredients. From hearty stews to light broths, there’s a soup for every occasion. Vegetable soups are a great way to get your daily dose of vitamins and minerals, while meat-based soups provide protein and other essential nutrients.

It also makes for an ideal meal for busy days, when you don’t have time to cook a full meal from scratch. Soup can be made in advance and stored in the refrigerator or freezer for later. Simply reheat the soup on the stove or in the microwave, and you’ve got a delicious, nutritious meal in your hands within minutes. 

StoveTop Broccoli Cheddar Soup

2 Tablespoons Butter

½ onion diced

½ cup diced carrot/grated carrot

½ cup diced mushroom

1 cup diced broccoli florets

2 cups milk

1 cup vegetable broth or chicken broth


Italian seasoning

Pinch nutmeg

1 cup cheddar cheese plus extra for topping

Feel free to add gluten free bacon/green onion if you prefer.

Sautee all vegetables in butter until onion is translucent.

Add milk and vegetable broth and bring to a simmer. Continue to stir so milk doesn’t stick.

Add remaining vegetables and seasoning. Cook until vegetables are cooked through.

Add cheese and stir until melted in.

Serve topped with additional cheese, bacon, and green onion.

Instant Pot Carrot Soup

2 tablespoons butter

1 large onion diced 

3 cloves garlic diced

2 sticks celery diced

2 tomatoes diced

1/2 red bell pepper diced

5 carrots diced

1 sweet potato diced

4 cups vegetable broth or water

2 teaspoons Italian seasoning or Herbs de Provence

1.5 teaspoons salt or to taste

Pepper to Taste

Sautee onion, garlic and celery for a few minutes in butter.

Add remaining ingredients and pressure cook for 11 minutes.

Naturally release pressure and blend until smooth.

Chicken Noodle Soup

1 tablespoons butter
1 tablespoon olive oil 
1 large onion, diced finely
5 cloves garlic, grated
2 inch piece ginger, grated
2 pounds boneless skinless chicken breast cut into 2  inch pieces
1 bay leaf
6 sprigs thyme leaves
1 tablespoon minced fresh rosemary
½ teaspoon dried oregano
Salt to taste (about 2 teaspoons)
Pepper to taste
7 cups gluten free chicken or vegetable broth
3 carrots, peeled and sliced into rings
8 ounces gluten free tagliatelle (We love Jovial Brand)

Heat butter and olive oil along with bay leaf in the instant pot on sautee mode.

Sautee onion, garlic, ginger for a few minutes. Add remaining ingredients except for carrots and noodles.

Pressure cook for 6 minutes and release pressure.

Bring to a boil and add noodles and carrots.

Cook until, noodles are al dente. Serve immediately.

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