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Gluten-Free Vegan Soup Recipes - Cozy, Flavorful, and Easy to Make

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14.5 oz each) crushed or diced tomatoes
  • 2 cups low-sodium vegetable broth (gluten-free)
  • 1 cup full-fat coconut milk or unsweetened almond milk
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup fresh basil leaves, torn
  • Salt and black pepper to taste
  • 1 tablespoon coconut oil or olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red curry paste (gluten-free) or 2 tablespoons curry powder
  • 1 cup red lentils, rinsed
  • 1 can (13.5 oz) coconut milk
  • 4 cups vegetable broth (gluten-free)
  • 1 large carrot, diced
  • 1 red bell pepper, chopped
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • Salt to taste
  • 3 cups mixed vegetables, chopped (e.g., cauliflower, butternut squash, carrots, zucchini)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (gluten-free)
  • 1 cup unsweetened plant milk or extra broth
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish
  • Salt and black pepper to taste

Instructions

  • Warm oil in a pot over medium heat. Sauté onion for 5–6 minutes until soft. Add garlic and cook 30 seconds.
  • Stir in tomatoes, broth, coconut milk, tomato paste, sugar, oregano, and red pepper flakes. Bring to a gentle simmer.
  • Simmer 12–15 minutes, stirring occasionally. Add basil, then season with salt and pepper.
  • Blend until smooth with an immersion blender. For a chunkier soup, blend only half. Adjust seasoning.
  • Serve hot. Drizzle with a little olive oil and add extra basil if you like.
  • Heat oil in a large pot over medium heat. Cook onion 5 minutes. Add garlic and ginger; cook 1 minute.
  • Stir in curry paste or powder. Toast 30–60 seconds until fragrant.
  • Add lentils, coconut milk, broth, carrot, and bell pepper. Bring to a boil, then reduce to a simmer.
  • Simmer 15–20 minutes, stirring now and then, until lentils are tender and soup thickens.
  • Stir in lime juice and salt. If you want it creamier, blend a cup of soup and return it to the pot.
  • Garnish with cilantro. Serve with a squeeze of lime.
  • Preheat oven to 425°F (220°C). Toss chopped vegetables with 1 tablespoon olive oil, smoked paprika, thyme, salt, and pepper. Spread on a sheet pan.
  • Roast 20–25 minutes, flipping once, until golden and tender.
  • While veggies roast, warm 1 tablespoon olive oil in a pot. Sauté onion 5–6 minutes, then add garlic for 30 seconds.
  • Add roasted vegetables and broth. Simmer 10 minutes.
  • Blend partially or fully, depending on your preferred texture. Stir in plant milk and lemon juice. Adjust seasoning.
  • Garnish with parsley and a crack of black pepper.