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Gluten Free Soup Ideas.

Gluten Free Soup Options and Suggestions.

You can find many delicious gf soup recipes here. So perfect for a colder night with a family.

Gluten Free French Onion Soup

Ingredients:

1lb 8oz or 675 grams of onions

3 tbsp olive oil

1/2 cup dry white wine

6 slices of Udi’s gluten free white bread

4 garlic cloves, 3 chopped and 1 peeled and halved

1tsp of sugar

2 tsp of chopped fresh thyme, plus extra springs to garnish

2 tbsp all-purpose gluten free flour (can use Bob’s all purpose gluten free flour)

8 ½ cups of vegetable stock

10 ½ oz or 300 grams of Gruyere cheese, grated

Directions :

Thinly slice the onions. Heat the oil in a large, heavy bottom pan over medium low heat, add the onions, and cook, stirring occasionally for 10 minutes, or until they are just beginning to brown.

Stir in the chopped garlic, sugar, and chopped thyme, then reduce the heat and cook, stirring occasionally, for 30 minutes, or until the onions are golden brown.

Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes. Stir in the wine. Gradually stir in the stock and bring to a boil, skimming off any foam that rises to the surface, then reduce the heat and simmer for 45 minutes.

Meanwhile, preheat the broiler to medium. Toast the bread on both sides under the broiler, the rub the toast with the cut edges of the halved garlic clove.

Ladle the soup into 6 ovenproof bowls set on a baking sheet. Float a piece of toast in each bowl and divide the grated cheese among them. Place under the broiler for 2-3 minutes, or until the cheese has just melted.

Garnish with thyme springs and serve immediately. 



Gluten Free Soup: When it comes to gluten free soups you want to have that warming feeling with a little bit of spice. I think this is a great gluten free soup recipe.

Gluten Free Spiced Pumpkin Soup

Ingredients :

2 tbsp of Olive Oil

1 onion, chopped

1 garlic clove, chopped

2 and ½ cups of organic gluten free vegetable stock

1 Bay leaf

1 Tbsp chopped fresh ginger

1 small red chile, seeded and finely chopped

2 Tbsp chopped fresh cilantro

2 lb 4 oz or 1 kg pumpkin, peeled, seeded and diced

salt and pepper to taste

Light cream, to garnish

Directions :

Heat the oil in a pan over medium heat. Add the onion and garlic and cook, stirring, for about 4 minutes, until slightly softened. Add the ginger, chile, cilantro, bay leaf, and pumpkin, and cook for 3 minutes.

Pour in the stock and bring to a boil. Using a slotted spoon, skim any foam from the surface. Reduce the heat and simmer gently, stirring occasionally, for about 25 minutes, or until the pumpkin is tender. Remove from the heat, take out the bay leaf, and let cool a little.

Transfer the soup into a food processor or a blender and process until smooth (you can do to this in batches). Return the mixture to the rinsed-out pan and season to taste with salt and pepper. Reheat gently, stirring. Remove from the heat, pour into warmed soup bowls, garnish each with a swirl of cream, and serve.





Gluten Free Soup:

Gluten Free Chicken Noodle Soup

Ingredients :

2 skinless chicken breasts

3 carrots, peeled and cut into ¼ inch or 5mm slices

5 cups water r chicken stock

3 oz or 85grams gluten free noodles (we used Notta Pasta Rice Linguine)

salt and pepper to taste

fresh tarragon leaves, to garnish

Directions for this gluten free soup:

Place the chicken breasts in a large saucepan, add the water and bring to a simmer.

Cook for 25-30 minutes. Skim any foam from the surface, if necessary. Remove the chicken from the stock and keep warm

Continue to simmer the stock, add carrots and gluten free linguine, and cook for 4 to 5 minutes.

Thinly slice or shred the chicken breasts and place in warmed serving dishes.

Season the soup to taste with salt and pepper and pour over the chicken. Serve immediately garnished with tarragon.





I love sharing wonderful gluten-free soup recipe ideas with my gluten free community.

Gluten Free Soup Option:

Gluten Free Beef and Vegetable Soup

Ingredients :

1/3 cup of quinoa

5 cups of organic gluten free beef stock

2 Tbsp of chopped fresh parsley, to garnish

2 celery stalks, sliced

1 tsp dried mixed herbs

8 oz or 225 grams of lean sirloin or porterhouse steak

1 large carrot, diced

1 leek, shredded

1 medium onion, chopped

Salt and Pepper to taste

Instructions for this gluten free soup:

Place the quinoa in a large saucepan. Pour over the stock and add the mixed herbs. Bring to boil, and simmer gently over low heat for 10 minutes.

In the meantime, trim any fat from the beef and cut the meat into thin strips.

Skim away any foam that has risen to the top of the stock with a flat ladle.

Add the beef, carrot, leek, onion, and celery to the pan. Bring back to a boil, cover and simmer for about 1 hour or until the quinoa, beef, and vegetables are just tender.

Skim away any remaining foam that has risen to the top of the soup with a flat ladle. Blot the surface with absorbent organic paper towels to remove any fat. Adjust the seasoning according to taste.

Ladle the soup into warmed bowls, garnish with chopped parsley, ad serve hot.

Enjoy!! 

Gluten Free Soup:

All of my gluten free soups recipes came from my loyal readers and I thank them for it.

The most recent gluten free soup recipe is here:

Gluten Free Mushroom Soup Recipe

Ingredients:

2 large shallots, chopped

spices to your taste

5 cups organic chicken or vegetarian stock

2 of organic pounds potatoes, peeled and cut into1 ½ - 2 inch pieces

½ tablespoon butter

2 teaspoon white wine vinegar

6 – 8 ounces mixed mushrooms, such as shitake and crimini, thinly sliced

Salt and pepper to taste (little salt is needed if using commercial stock)

Ingredients:

Melt butter in a heavy bottomed pan over medium heat. When butter foams, add shallots and sauté until soft. Add chicken stock, potatoes and spices.

Bring soup to a boil, lower the heat to simmer and cook until potatoes are soft, 20 – 25minutes.

While soup is cooking, Place some olive oil on a pan and heat pan over medium – high heat.

Sauté the sliced mushrooms until their liquid is evaporated and they are well browned. Set mushrooms aside.

Puree the soup in batches in a blender. Reheat in pan, if necessary, add vinegar and salt and pepper to taste. Ladle into serving bowls and top with the mushroom slices.

Enjoy this gluten free soup recipe and stay healthy!!

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