If you are tired of average and underwhelming veggie soups, than this easy gluten-free recipe for homemade vegetable soup will make your tastebuds sing again. It channels the hearty, classic flavor of Gramma’s recipe, but adds a little splash of something special to punch up the flavor. It’s chock-full of a perfectly medley of chunky vegetables, like potatoes, beans, carrots, corn, peas, and tomatoes.
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Best Homemade Vegetable Soup Made Gluten-Free
Making an extraordinarily flavorful vegetable soup gluten-free, is one of those gems of a recipe that you don’t have to tweak a whole lot to make for a GF diet. Take some extra precaution with reading the ingredient label on the broth (more on that below) and you are well on your way!
In fact, if you are looking for a stellar homemade, old fashioned soup recipe, this also checks all those boxes as well. When you have an easy GF quick bread baked alongside it (southern-style moist gluten-free cornbread or cheesy gluten-free beer bread are two of my faves!), you will have everything you need for a warm, comforting homemade supper.
So where do many gluten-free vegetable soup recipes miss the mark? Flavor, my friends…Sadly there’s a lot of lackluster taste when it comes to combining a saucepan full of veggies in a simple broth. But, you know I wouldn’t do you like that. We have solutions, many which have been used in my favorite gluten-free soup recipes.
We take a from-scratch vegetable soup from okay to NOW WE’RE TALKING with boosted seasonings sautéd in tomato paste to punch up the flavor. Then at the end there’s a little splash of acidic red wine vinegar for an unexpected brightness and balance. Taste it before and after you add it to see what I mean!
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Ingredient Tid Bits
- Gluten-free broth – Be sure to read the label because some brands have additives not safe for those on a GF diet. For a vegan recipe, be sure to use veggie broth. However, if you don’t need a necessarily vegan or vegetarian soup, I like to use beef broth (preferred) or chicken broth. Swanson, College Inn, Aldi, Trader Joe’s, or Great Value brands are all safe to use.
- Veggies – Here’s where you can add your faves, but for a classic blend use diced onions, celery, carrots, potatoes, corn and peas. I have lots of ideas on what else can be added, so we dig into this more below too.
- Chickpeas – Like them? Throw in a drained and rinsed can. Have strong feelings against it? Simply avoid. You do you.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with a sauté
A short dance around the pan with a good splash of olive oil gets the party started. Also, while this is happening I like to prep the minced garlic and chop the potatoes because efficiency is my middle name.
We build the added veggies in layers, depending on their cook times, so more to come!
Release the flavor
I like to add tomato paste to add a hint of sweetness and flavor the broth. Cook and coat the vegetables in it along with the seasonings. Briefly cooking the spices also intensifies them instead of adding it with the soup base.
Finish the vegetable trifecta
Once the broth has been added, it’s time to cook the potatoes. I like to use Yukon gold because the thin skin means I don’t have to peel them (remember my middle name?👆). They also add a nice creamy texture. Simmer until they are fork tender, about 15-20 minutes.
Once those are cooked, add in the remaining veggies, peas, green beans, corn, and chickpeas. These vegetables don’t require a long cook time, just time to warm.
Now is when you can do the before and after flavor experiment. Taste the soup, add the splash of red wine vinegar, and then taste the soup again. See what I mean???!! Great add.👊
More Thoughts on Veggies and Add-Ins
Don’t want to overthink this? Use the recommended veggies and amounts in the recipe card. However, you really have some flexibility here.
- Depending on the season and availability, use fresh or frozen vegetables. Frozen vegetables will be added toward the the end of cooking time, fresh will cook in the broth until they are tender.
- Making homemade vegetable soup is also a great way to clean out the fridge! If you have leftover roasted veggies or smaller amounts, they are all welcome here.
- Leafy greens make great additions, like spinach, kale, cabbage, bok choy, or swiss chard.
- For a heartier soup, stir in gluten-free pasta to cook in the broth (elbow or rotini), additional beans, lentils, or cooked rice. Grains will absorb the liquid, so additional broth may have to be added.
- Swap out the diced tomatoes for fire-roasted. You can also add smoked paprika to boost the smokey flavor.
- Besides chickpeas, white beans, navy beans, great northern, or kidney beans all work!
Can I Make This in a Slow Cooker?
Yes. If you’d like an easy dump and cook recipe, place the ingredients, except frozen veggies, in a 6 quart crock pot. Cook on low for 6 hours, or until the potatoes are tender. Add the corn, beans, and peas to heat through at the end.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Hearty Old-Fashioned Vegetable Soup (Gluten-Free)
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 medium carrots, peeled and diced
- 3 large celery stalks, diced
- 2 tablespoons tomato paste
- 6 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper
- 3-4 Yukon Gold potatoes, diced, about 2 cups
- 8 cups (2 quarts) gluten-free vegetable broth
- 2 (15 ounce) can diced tomatoes , undrained
- 15 ounce canned chickpeas , drained and rinsed
- 1 cup frozen chopped green beans
- 1 cup frozen corn kernels
- 1 cup frozen green peas
- ⅓ cup chopped fresh parsley
- 1 tablespoon red wine vinegar
Equipment
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, carrots and celery and cook, stirring occasionally, until the veggies are crisp-tender, about 7 minutes. Meanwhile, mince the garlic and cut the potatoes.3 tablespoons olive oil, 1 large onion, 3 medium carrots, 3 large celery stalks
- Add the tomato paste, garlic, thyme, oregano, salt, pepper, and crushed red pepper. Cook about 2 minutes longer.2 tablespoons tomato paste, 6 garlic cloves, 1 teaspoon dried thyme, 1½ teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ⅛ teaspoon crushed red pepper
- Add the potatoes and stir to coat with tomato paste and spices. Add the broth, undrained diced tomatoes, and bay leaves. Cover and bring to a boil over medium-high heat. Partially remove lid, lower the heat to a simmer, and cook until the potatoes are fork tender, about 20 minutes.2 bay leaves, 3-4 Yukon Gold potatoes, diced, 8 cups (2 quarts) gluten-free vegetable broth, 2 (15 ounce) can diced tomatoes
- Stir in the chickpeas, green beans, corn and peas. Return to a simmer and cook until the green beans are tender, about 3 minutes more.15 ounce canned chickpeas , 1 cup frozen chopped green beans, 1 cup frozen corn kernels, 1 cup frozen green peas
- Remove from the heat and remove the bay leaves. Add the parsley and vinegar. Taste and season with salt and pepper, if desired. Makes 15 cups.⅓ cup chopped fresh parsley, 1 tablespoon red wine vinegar
Notes
Storing and Freezing Leftovers
Store leftovers in an airtight container in the fridge up to 5 days. The soup is also freezer-friendly. Cool completely and freezer in freezer-safe containers up to 4 months. The potatoes may break down slightly upon thawing, but will still taste delish! Adapted from New York TimesThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This soup was a huge hit with my family! I made it exactly as the recipe suggests with no changes or substitutions. Will definitely be adding this to my recipe line-up!
So good to hear, Cheryl! Thanks for commenting.
Best,
Melissa
I absolutely love this soup. I use fire roasted diced tomatoes which made my soup a little bit too spicy hot so I had to add another 32 oz container of vegetable broth. I was afraid adding the additional broth with dilute the soup too much but actually it turned out perfect. I loved having the extra broth in the soup it stretched the servings.
Thanks for sharing, Julie! I appreciate it!
Best,
Melissa