20+ Delicious Gluten Free Dairy Free Soup Recipes

The absolutely only way to survive winter is to have a robust list of gluten free dairy free soup recipes. Soup is warm, comforting and is absolute necessary on a chilly day. I’ve curated a list of 20+ recipes to give you variety. There are multiple cooking methods, to help you find one that works for your schedule–there’s instant pot, slow cooker and stove top. Just because you can’t have gluten or dairy, doesn’t mean you can’t enjoy delicious, creamy soup. After trying these soups, your favorite season may just become soup season.

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Why gluten free dairy-free soup recipes are needed

My son was diagnosed with a wheat allergy and milk allergy. I also have friends who have Celiac disease. And my husband has a gluten intolerance. I prefer to cook to the lowest common denominator so that we can all enjoy the same dinner and no one is left out. So, to say gluten free dairy free soups are needed once it turns to cold weather is an understatement. (Did I mention I live in Idaho??)

If you grew up like me, many soups were full of cheese, sour cream, and cans of cream of chicken or cream of mushroom. So, I had to re-learn how to make many of my childhood favorites.

Sometimes, it’s as simple as swapping out regular noodles for gluten-free noodles. And, sometimes it means starting from scratch and making a homemade soup (which often tastes better anyways).

To save you time, I’ve compiled my favorite free recipes from my site, as well as some delicious soups from trusted blogger friends to save you from having to experiment and search all over the internet.

I hope this list gives your whole family some new favorites to add into your winter dinner menu rotation.

*And, if you REALLY hate planning what to eat and figure out what groceries to buy and you don’t have much time to plan everything out, then you can get my Winter Meal Plan! This has my favorite recipes and gives you four weeks worth of dinners (including soups!) that are all gluten-free dairy-free with weekly shopping lists as an added bonus.*

General tips for making dairy-free gluten-free soup recipes:

If you’re wanting to adjust an old family recipe, or make your own, here are some rules of thumb for making your own substitutions and edits:

• What type of vegetable broth or chicken stock should I use?
• I find that bouillon gives a stronger flavor than boxed broth/stock. Plus, no lugging all that liquid home from grocery stores. Unfortunately, not all bouillons or broth base powders are gluten-free. One gluten-free brand that we love is Orrington Farms Broth Base. They have beef, chicken and vegetable flavors. To use, simply use 2 teaspoons with every cup of water. So, 1 cup of stock equals 1 cup of water + 2 tsp broth base. It’s an easy substitution that makes a difference.
• What type of gluten free noodles should I use?
• If you have an original recipe that’s a family favorite and the only sub you need is to swap regular noodles for gluten free dairy free pasta, than two brands that we love are Jovial and Barilla. The easy way is just simply swap out regular/wheat noodles for a gluten-free noodle counter part. Just be sure to follow the box directions for cooking times. Gluten-free pasta can get gummy if overcooked.
• The only down side with gluten-free noodles is that there often aren’t as many shapes. You can sometimes find fresh gluten-free pasta at health food stores as well, like Taste Republic and Cappello’s, which can give you a little more variety than the dried, boxed kind (but beware some of their varieties do have dairy).
• What if a recipe calls for sour cream or cream cheese?
• Thankfully, there are several dairy-free versions. There is Tofutti sour cream, and there are multiple dairy-free cream cheeses. There are ones made with coconut: Violife and Daiya. Ones made with soy: Tofutti cream cheese, and Go Veggie. And, one made with almond milk: Kite Hill.

What dairy-free milk works best for dairy-free soups?

I always prefer rice milk because I don’t find it has an after tastes or strong flavor. Many of the nut milks you can taste over the other flavors. However, one down side with using rice milk is that it is very thin, so I will sometimes use a corn starch slurry to help thicken things.

If you’re wanting a cream like base that is dairy-free, I’ve really been enjoying Country Crock’s Plant Cream or Silk’s Heavy Whipping Cream Alternative, as those both have mild taste profiles and are thicker in nature.

Depending on the flavor of the soup, you can get away with using full fat coconut milk, or even cans of coconut cream (both found in the Asian isle). This has the thickest and creamiest texture, but it will taste of coconut, so I try to use it in recipes like my Thai Coconut Soup, where it fits nicely with the other flavors.

Obviously, all recipe developers have their own opinions, and some will use cashew cream, oat milk and other milk derivatives. Ultimately, playing around with the various kinds of milk-free options will help you determine your own preference.

How to reheat gluten-free and dairy-free soups:

Reheating gluten-free and dairy free soups is really kind of up to your preference. Most of the time, soups that have noodles or rice as the grain can become bloated from sitting in the broth, and break apart a bit/don’t keep their shape. Gluten-free noodles just aren’t as resilient as regular wheat noodles.

Most of the time, I don’t mind this and I’ve become accustomed to it. When I’m in a hurry for lunch I’m not overly picky on the texture and care more about the taste and convenience.

If this really bothers you, you can try ladling out the rice and noodles and storing it separately from the broth/base. Then, just heat up the soup base (whether in the microwave or over the stove) until hot. Then, add in your rice/noodles and the residual heat from the soup, should warm them up enough for consumption without overheating it twice.

I find noodles from the brand Jovial tend to hold up the best long term. I especially like their egg noodles in my chicken noodle soup recipe (in my cookbook).

How to freeze dairy-free and gluten-free soups ahead of time:

When I want to make soups ahead of time, freezing is a great option. I’ll make it according to directions (except for any rice or noodles called for). 

Then, I’ll allow it to come to room temperature.

Then, I store it in my freezer option of choice. I like to put it in gallon freezer zip top bags, so I can lay them flat, but use whatever you prefer.

Then, store in the freezer until you’re ready to eat.

When you’re ready to eat, place the frozen soup in a large pot on the stove and warm until the temperature is to your liking. If the soup calls for rice or noodles (remember, you omitted those when originally making it), cook them separately in a pot according to package directions and then add them fresh. I don’t find rice or noodles hold up well to freezing and reheating; it’s better to do it when you’re actually ready to eat it.

Conversely, if you have time, you can set the frozen soup in the fridge overnight to thaw in there so you’re not reheating it from a block. 

Or, you can also place the frozen block of soup base/broth in a slow cooker and let that warm it until you’re ready to serve.

Important info about the dairy-free gluten-free soups list:

If you see a soup that you like, you can either click on the title of the soup, or the picture of the soup to be taken to each individual recipe card.

I will also list if it has a specialty tool needed, like a pressure cooker/instant pot, or slow cooker.

List of gluten free dairy free soups:

Gluten and Dairy Free Chicken and Rice Soup (Instant pot and stove top directions)

Crack Chicken Noodle Soup (Instant pot and stove top directions)

Dairy Free Tomato Basil Soup (Vegan too!) (stove top)

Instant Pot Loaded Potato Soup

Instant Pot Chicken and Wild Rice

Allergy Friendly Taco Soup (stove top)

Gluten and Dairy Free Thai Coconut Noodle Soup (stove top)

Potato and Sausage Soup (slow cooker and instant pot directions)

Slow Cooker Green Chile Enchilada Soup

Ham and Bean Soup (stove top–uses dried beans!)

Slow Cooker Pizza Soup

Minestrone (such a hearty soup! stove top and slow cooker directions)

Hearty Roasted Mushroom Bisque (oven + stove top)

White Beans, Artichoke and Vegetable Soup (stove top)

5 Ingredient Pumpkin Curry (slow cooker)

Instant Pot Bacon Ramen Noodles

Gluten Free Dairy Free Lasagna Soup (stove top)

Slow Cooker Turkey and Rice

Hamburger Soup (stove top)

Butternut Squash Leek Soup (stove top)

Creamy Asparagus Soup (stove top)

Carrot Ginger Soup (stove top)

I hope no matter your food allergies or medical conditions that cause you to eat gluten free dairy free, that these soup recipes will be a great way you and your family members can enjoy a delicious dinner together.

Looking for more gluten free dairy free recipes?

Besides the almost 300 recipes on my site that are ALL gluten free and dairy free, I have an allergy friendly instant pot cookbook that has a recipe for bone broth, as well as sides, main dishes and even a few desserts. It has a 4.7 out of 5 star rating, and almost 300 reviews!

Don’t forget to pin this, so you don’t lose it. While there, be sure to check out my other dietary specific Pinterest boards!