Gluten-Free Garlic Scape Soup

Garlic scape and asparagus soup
Stephanie Kirkos
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
82 Calories
2g Fat
12g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 82
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 544mg 24%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Protein 5g
Calcium 75mg 6%
*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.)

Farm fresh garlic scapes are paired with a pound of green asparagus in this creamy, yet light, summertime gluten-free soup that still has texture from the heartiness of the grilled vegetables.

Grilling the asparagus and scapes with olive oil, salt, and pepper adds a smoky, summer flavor to the soup. When tender, the vegetables are blended together in broth simmered with bay leaf and a hint of red pepper flakes. Instead of grilling, the scapes and asparagus can be sautéed instead. 

Each ladle of this delicious soup is filled with the warmth and green of summer. 


  • 1 lb. fresh asparagus (washed, ends trimmed, cut into 1" long pieces)
  • ½ lbs. fresh garlic scapes (washed and cut into 1" long pieces)
  • 1 tbsp. + 1 tsp. olive oil (divided)
  • 6 cups gluten-free vegetable broth
  • 1 bay leaf
  • ¼ tsp. red pepper flakes (or less, per preference)
  • Salt and pepper, to taste

Steps to Make It

  1. Heat grill on medium-high.

  2. In a large bowl, drizzle 1 tablespoon of olive oil over asparagus and garlic scapes. Season generously with salt and pepper. Toss until coated.

  3. Place the asparagus and garlic scapes in a grilling veggie basket (or grill whole and slice into 1-inch pieces afterward). Place the veggie basket in the center of the grill, then close the grill lid. Cook for about 20 minutes, tossing occasionally until the vegetables are tender and can be easily pierced with a fork.

  4. Alternatively, you can sauté in a large skillet until bright green and tender). 

  5. While the vegetables are grilling or sautéeing, combine the gluten-free vegetable broth, bay leaf, and red pepper flakes in a large stockpot. Bring to a boil, then reduce to a simmer. 

  6. When the vegetables are done, add them to the stockpot of broth. Bring to a boil and cook 1 to 2 minutes more. Remove pot from heat. Remove bay leaf from the broth and discard.

  7. With an immersion blender -- or with a regular blender working in batches -- blend the soup until smooth.

  8. Divide soup into large bowls and top with gluten-free crackers or homemade gluten-free croutons. Serve immediately.


  • Always make sure your work surfaces, utensils, pans and tools are free of gluten.

  • Always read product labels, not all brands are created equal. 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.

What Are Garlic Scapes?

  • Garlic scapes are thick-stemmed curlicues that grow from the root of a hard-necked variety of garlic.

  • They have a mild and sweet garlic aroma and flavor.

  • You can prepare them in ways similar to green onions, or get creative with a scape-based pesto and hummus.

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.