This gluten-free vegetable soup is a comforting, healthy dish that’s perfect for any time of year. Packed with a variety of fresh vegetables and simmered in a flavourful broth, it’s as nourishing as it is delicious. Whether you’re looking for a quick weeknight dinner or a make-ahead meal, this soup is easy to prepare and ideal for warming you up on chilly days. Customizable and naturally gluten-free, it’s a recipe the whole family will love!
This gluten-free vegetable soup is the perfect remedy when your household is under the weather. Packed with nourishing ingredients and comforting warmth, it’s gentle on the stomach yet full of flavour. Using fresh vegetables from your garden makes it even more special, providing a boost of natural nutrients and a connection to the healing power of homegrown food. Easy to prepare and soothing to enjoy, this soup is a go-to for restoring health and comfort during tough times.
customization
- One of the best things about this gluten-free vegetable soup is how easily you can customize it with your favourite vegetables. Swap in seasonal produce like zucchini, green beans, or sweet potatoes for a fresh twist, or add hearty options like kale or spinach for an extra boost of greens. Love root vegetables? Try carrots, parsnips, or turnips for a comforting flavour. With endless combinations, this soup can be tailored to suit your taste and whatever ingredients you have on hand!
ingredients
- Caned Dice Tomatoes
- Onion
- Carrots
- Celery
- Garlic
- Italian Seasoning
- Salt
- Pepper
- Potatoes
- Vegetable Broth
- Frozen Corn
- Lemon Juice
Supplies
Storing
To store gluten-free vegetable soup, let it cool completely before transferring it to an airtight container. You can refrigerate the soup for up to 4–5 days. For longer storage, divide it into freezer-safe containers or resealable bags and freeze for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through.
Gluten Free Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 Onion (diced)
- 4 Carrots (peels and sliced)
- 3 Celery Ribs (sliced)
- 4 Cloves of Garlic (minced)
- 2 tsp Italian Seasoning
- 1 tsp Salt (Omit if your vegetable broth has salt)
- ½ tsp Black Pepper
- 3 Potatoes (peeled and diced)
- 1 Can of Diced Tomatoes (14 ounce can)
- 6-8 Cups of Vegetable Broth
- 1 cup Frozen Corn
- 2 tbsp lemon juice
Instructions
- In a large Dutch oven, heat the pot until hot. Add in the oil and sauté the vegetables for 4-5 minutes until softened.2 tbsp olive oil, 1 Onion, 4 Carrots, 3 Celery Ribs
- Add in the garlic, Italian seasonings, salt and pepper and cook until the garlic starts to smell.4 Cloves of Garlic, 2 tsp Italian Seasoning, 1 tsp Salt, 1/2 tsp Black Pepper
- Add in the potatoes, tomatoes and broth. Stir everything together. Bring it to a boil and simmer for 20 minutes on low until the potatoes are tender.3 Potatoes, 1 Can of Diced Tomatoes, 6-8 Cups of Vegetable Broth
- Add in the frozen corn and stir. Cook for another 5-10 minutes until the corn is cooked.1 cup Frozen Corn
- Stir in the lemon juice to give the soup a bright flavour.2 tbsp lemon juice
- Ladle into bowls, and enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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