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Bowl of creamy gluten-free soup garnished with fresh herbs

Creamy Gluten-Free Soup

A comforting and silky soup made with tender mixed vegetables and a fragrant base of onion and garlic, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the broth base
  • 2 cups gluten-free vegetable or chicken broth ensure the label confirms “gluten-free.”
For the creamy finish
  • 1 cup heavy cream or full-fat coconut milk shake the can well if using coconut milk.
Vegetables (the heart of the soup)
  • 2 cups mixed vegetables, roughly chopped a combination of carrots, celery, and potatoes works beautifully.
Aromatic flavor builders
  • 1 medium onion, finely chopped yellow or sweet.
  • 2 cloves garlic, minced or pressed
Seasoning
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves if you have them.
  • Salt and freshly ground black pepper to taste
Cooking fat
  • 1 tablespoon extra-virgin olive oil to sauté the aromatics.

Method
 

Preparation
  1. Roughly chop 2 cups of mixed vegetables, finely chop 1 medium onion, and mince 2 garlic cloves.
Sautéing
  1. Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering. Add the chopped onion and sauté for 5–7 minutes until translucent.
  2. Add minced garlic and cook for 30–45 seconds until fragrant.
Combine ingredients
  1. Transfer the sautéed onions and garlic to the slow cooker along with the mixed vegetables.
  2. Pour in 2 cups of gluten-free broth and 1 cup of heavy cream or coconut milk. Stir gently.
Season
  1. Sprinkle in 1 teaspoon dried thyme, plus salt and pepper to taste.
Cook
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
Blend if desired
  1. Use an immersion blender to blend to a smoother texture, or leave chunky as preferred.
Final adjustments
  1. Taste and adjust seasoning as needed. If too thick, thin with additional broth.
Serve
  1. Ladle into warmed bowls and enjoy immediately.

Notes

If using frozen vegetables, add them slightly later to avoid overcooking. For a vegan option, use coconut milk.