5 Gluten-Free Cream of Vegetable Soups

Cream of Broccoli Soup
Cream of Broccoli Soup John shepherd / Getty Images
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
210 Calories
16g Fat
14g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 210
% Daily Value*
Total Fat 16g 21%
Saturated Fat 10g 52%
Cholesterol 0mg 0%
Sodium 980mg 43%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Protein 5g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gluten is frequently added to commercial soups and stocks. Making your own fresh cream of vegetable soups is truly fast and easy. Amaranth flour works beautifully as a thickener for gluten-free cream soups. It provides both a creamy texture and a mild taste without overpowering the fresh vegetable flavors. Here are 5 gluten-free cream of fresh vegetable soup recipes but feel free to add your own favorite, in-season garden fresh vegetables, herbs, and seasonings.


  • 31/2 cups chicken broth (gluten free)
  • 3 tablespoons butter (OR olive oil)
  • 3 tablespoons amaranth flour
  • 1 clove garlic (minced, fresh)
  • 2 teaspoons salt (or to taste)
  • 1 tablespoon onion powder (gluten free, or to taste, not onion salt)
  • 1 1/2 cups half-and-half (OR dairy substitute, light coconut milk works well)
  • 3 cups vegetables (fresh)
  • To taste: white pepper (fresh cracked)
  • Garnish: gluten free crackers (homemade)

Steps to Make It

  1. Steam fresh vegetables until tender but not overcooked. Set aside.

  2. In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.

  3. Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.

  4. Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.

  5. Add vegetables, cream, and seasonings and stir until smooth.

  6. Cool. Place mixture in a blender and process several seconds until vegetables are liquefied.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Serve warm or cool completely and freeze.

Five Fresh Cream of Vegetable Soup Variations-

Add seasonings after adding the liquids to the cream soup base.

  • Fresh Cream of Asparagus Soup- Steam asparagus until tender. Add ½ teaspoon nutmeg and 1 tablespoon fresh-squeezed lemon juice.

  • Fresh Cream of Broccoli Soup- Steam broccoli until tender. Add 1 tablespoon fresh OR 2 teaspoon dry thyme.

  • Fresh Cream of Portobello Mushroom Soup- Chop mushrooms and saute in 1 tablespoon butter or olive oil until tender. Add ½ teaspoon nutmeg or mace and 1 tablespoon dry sherry.

  • Fresh Cream of Potato Soup- Boil peeled, cubed potatoes until tender, but not over-cooked. Sauté ½ cup thinly sliced leeks with 1 tablespoon butter. Dice one strip of cooked bacon. Add 1 teaspoon fresh thyme or ½ teaspoon dry thyme.

  • Fresh Cream of Tomato Soup- Peel tomatoes, chop and remove seeds. Add 1 tablespoon fresh finely minced basil OR 1 teaspoon dry basil, ½ teaspoon fresh finely minced oregano OR ¼ teaspoon dry oregano.

Tip: When buying ready-made chicken stock carefully read labels- make sure you are buying a gluten free product.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.