Gluten Free Vegetable Soup (Vegan & Dairy Free)
This gluten free vegetable soup is hearty, full of vegetables and made with a flavorful tomato and herb broth. It’s dairy free and vegan, with stovetop and slow cooker instructions so you can make it whichever way fits your day.
Frozen mixed vegetables keep the prep simple, and it’s a good excuse to use the fresh vegetables hanging out in your refrigerator. Add some gluten free bread for dipping, and dinner is handled.
Why You’ll Love This Vegetable Soup
- Gluten free, dairy free and vegan: Made with vegetables, herbs and gluten free vegetable broth.
- Simple ingredients: Frozen vegetables, canned tomatoes and pantry seasonings keep this approachable.
- Easy to customize: Use vegetables your family enjoys or add cooked beans for a heartier bowl.
- Two cooking options: Make it on the stovetop or let it simmer in your slow cooker.
- Great for leftovers: Reheat a bowl for lunch or freeze portions for another day.
This soup became part of our regular meal rotation after I made it as a simple, vegetable-packed dinner for myself. My family saw what I was eating, wanted some too and ended up loving it. Even my picky eaters will eat this one with minimal complaints—which is always a win!
Vegetable Soup Ingredients
You’ll find the complete ingredient amounts in the printable recipe card below. Here are a few helpful notes:
Herbs and seasonings: Rosemary, parsley, thyme, bay leaves, garlic, salt and pepper give this simple soup plenty of flavor.
Onion and garlic: These create the savory base of the soup.
Frozen mixed vegetables: Using frozen vegetables keeps the prep work simple. Choose a blend containing vegetables your family enjoys.
Potato: Cut it into evenly sized, bite-sized pieces so it cooks consistently.
Zucchini: Fresh zucchini adds more vegetables and texture. If you don’t have zucchini, you can add another potato or use another vegetable you have available.
Tomatoes: Stewed and diced tomatoes give the broth its rich tomato flavor.
Vegetable broth: Use vegetable broth to keep the recipe vegan, and check the label to make sure it is gluten-free.
Vegetable Substitutions and Additions
You can swap the vegetables in this soup based on what you have and what your family likes. Keep the overall quantity close to the recipe amounts, and cut fresh vegetables into similar-sized pieces so they cook evenly.
For a heartier soup, add drained and rinsed canned white beans or chickpeas. Add a little more vegetable broth if needed so there’s still plenty of broth around the vegetables.
How to Make Vegetable Soup
Heat the avocado oil in a large stockpot over medium heat. Add the onion and garlic and sauté for about 3 minutes.
Add the zucchini, potato and frozen mixed vegetables. Sauté for another 5 minutes.
For the stovetop method, add the canned tomatoes, vegetable broth, herbs and seasonings to the pot. For the slow cooker method, transfer the sautéed vegetables to your slow cooker before adding the remaining ingredients.
Stovetop Vegetable Soup
Bring the soup to a boil, then reduce the heat and simmer for 25–30 minutes, or until the potatoes and vegetables are tender. Remove the bay leaves, taste and adjust the seasoning before serving.
Slow Cooker Vegetable Soup
Sauté the onion, garlic and vegetables as directed above, then transfer them to your slow cooker. Add the canned tomatoes, vegetable broth, herbs and seasonings.
Cover and cook on low for 6–8 hours, or until the potatoes and vegetables are tender. Remove the bay leaves, taste and adjust the seasoning before serving.
Instant Pot Vegetable Soup
Cook the soup using the Instant Pot’s Soup setting for [CONFIRM YOUR ACTUAL COOKING TIME]. When the cooking cycle is complete, carefully perform a quick release. Do not allow the pressure to release naturally, because the vegetables can become overcooked.
Tips for the Best Vegetable Soup
- Cut the potato and fresh vegetables into similar-sized, bite-sized pieces.
- Add frozen mixed vegetables directly from the freezer—no thawing needed.
- Check your vegetable broth label to make sure it’s gluten free.
- Taste before adding extra salt, since the saltiness of vegetable broth varies.
- Remove the bay leaves before serving.
- If you add cooked beans or extra vegetables, add more broth as needed.
Storage and Reheating
Allow leftover vegetable soup to cool before transferring it to an airtight container. Store it in the refrigerator and reheat individual portions in the microwave or warm the soup gently in a saucepan on the stovetop.
The soup may thicken as it sits, so add a splash of vegetable broth when reheating if needed.
Can You Freeze Vegetable Soup?
Yes! Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving a little room for expansion. Freeze it for up to three months.
Thaw the soup in the refrigerator overnight before reheating. The potatoes may become slightly softer after freezing, but the soup will still be delicious.
What to Serve with Vegetable Soup
My family loves this soup with gluten-free French bread for dipping. You could also serve it with:
- Gluten-free crackers
- A simple green salad
- Gluten-free garlic bread or French Bread
- A sandwich made with gluten-free bread
Gluten Free Vegetable Soup FAQs
The vegetables, tomatoes, herbs and seasonings in this recipe are naturally gluten-free. The vegetable broth is the ingredient you’ll want to check carefully, because ingredients can vary between brands.
Yes. You can substitute fresh vegetables based on what you have available. Cut them into small, evenly sized pieces and make sure harder vegetables, such as potatoes and carrots, are completely tender before serving.
Yes. Drained and rinsed white beans or chickpeas are both great additions. You may need to add additional broth depending on how many beans you use.
Add drained and rinsed canned white beans or chickpeas, or serve the soup with gluten free bread. If you add beans, you may need a little more vegetable broth. For a version that isn’t vegan, you can also stir in cooked ground meat.
More Gluten-Free Soup Recipes
If you love an easy, comforting bowl of soup, try these recipes next:
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Ingredients
- 2 tbsp Avocado Oil
- 2 Cups Onion diced
- 2 tbsp Garlic chopped
- 3 Cups Frozen Mixed Veggies
- 1 Potato chopped into bite size pieces
- 14 oz Can Stewed Tomatoes
- 14 oz.Can Diced Tomatoes
- 3 cups Zucchini diced
- 6 Cups Broth Vegetable
- 1 tsp Granulated Garlic
- ½ Sprig Rosemary or, 1 tsp. dried
- 2 tbsp Parsley chopped, fresh. 1 ½ tsp. dried
- 1 tsp Thyme
- 1 ½ tsp Sea Salt
- ½ tsp Pepper
- 2 Bay Leaves
Instructions
Instant Pot Vegetable Soup
- Select Sauté on the Instant Pot and add the avocado oil.
- Add the onion and garlic and sauté for about 3 minutes.
- Add the zucchini, potato and frozen mixed vegetables. Sauté for another 5 minutes.
- Turn off Sauté. Add the vegetable broth and scrape the bottom of the pot to loosen any stuck-on bits.
- Add the stewed tomatoes, diced tomatoes, granulated garlic, rosemary, parsley, thyme, salt, pepper and bay leaves.
- Secure the lid and set the steam-release valve to Sealing, if your model requires it. Select Soup and use [your tested cooking time and pressure level].
- When cooking finishes, carefully perform a quick release according to your appliance’s instructions. If liquid sputters from the valve, pause the release until it subsides.
- Once the pressure has fully released and the float valve drops, open the lid away from your face. Remove the bay leaves, stir, and taste before adjusting the seasoning.
Stovetop Instructions
- Heat the avocado oil in a large stockpot over medium heat.
- Add the onion and garlic and sauté for about 3 minutes.
- Add the zucchini, potato and frozen mixed vegetables. Sauté for another 5 minutes.
- Add the stewed tomatoes, diced tomatoes, vegetable broth, granulated garlic, rosemary, parsley, thyme, salt, pepper and bay leaves. Stir to combine.
- Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the potatoes and vegetables are tender.
- Remove the bay leaves. Taste and adjust the seasoning before serving.
Slow Cooker Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the onion and garlic and sauté for about 3 minutes.
- Add the zucchini, potato and frozen mixed vegetables. Sauté for another 5 minutes.
- Transfer the sautéed vegetables to your slow cooker.
- Add the stewed tomatoes, diced tomatoes, vegetable broth, granulated garlic, rosemary, parsley, thyme, salt, pepper and bay leaves. Stir to combine.
- Cover and cook on low for 6–8 hours, or until the potatoes and vegetables are tender.
- Remove the bay leaves. Taste and adjust the seasoning before serving.
Notes
-
- Use gluten free vegetable broth to keep this soup gluten free and vegan.
- Frozen mixed vegetables can go directly into the soup without thawing.
- If substituting fresh vegetables, keep the overall quantity close to the recipe amounts and cut them into similar-sized pieces.
- For a heartier soup, add drained and rinsed canned white beans or chickpeas. Add more broth as needed.
- Store leftovers in an airtight container in the refrigerator. Reheat in a saucepan or microwave, adding a splash of broth if the soup has thickened.
- Freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
- The slow cooker cooking time is separate from the stovetop time displayed in the recipe card.
Nutrition
Need more gluten free recipes? I’ve got you covered…
This recipe was originally published February 2018. It was updated and republished in September 2026.
I always forget how much I love vegetable soup! I used to eat it all the time but haven’t had it in ages. I need to make a big bowl again, this looks so good!
When it is this cold out my favorite thing to eat is soup. This would be a great one to try. It looks hearty and it would stick to my bones. I love everything that is in this soup.
Yummy! I’m not a gluten free cook but I needed a recipe for a meal for someone who is gluten free. I have made soup like this many times so it turns out that I AM a gluten free cook and didn’t even know it!
Hi Connie! I think we are all gluten free cooks because there is so much delicious food that is naturally gluten free! Thanks so much for the review and I hope I have some more recipes that you will enjoy. 🙂
Am I reading the sodium content right? 3721mg ?! If that is not a typo I will definitely pass on this recipe, even if I used low sodium broth or water that would only cut it by half…thanks but no thanks…
I am so sorry, this is a huge typo and thank you for bringing this to my attention. It was showing 114 oz of tomatoes instead of 14 oz and the tomatoes are also pulling up the incorrect nutrition facts. I tried to update it, but its still giving me a few issues. I would say the sodium content is even less than what it is listing right now after the changes I made.
Homemade soup is the best. It has been a staple in our house during these winter months. Lots of great veggies in this comfort food for sure. And it is always better the next day too.
I love a great hearty and warming soup, and this one fits the bill. Vegetable soup makes me think of my childhood, my mom made it all the time, and I haven’t made it in forever, so thanks for the inspiration to make some. Sounds so tasty!
Thank you so much! I feel the same way.
Sounds like a delicious veggie soup, homemade is always my choice. I’m not a fan of soups myself but make one at least once a week for my husband and son, will try yours next week, I’m sure they will devour it in a jiffy!
My kids love this soup, so I am glad you will give it a try. I am confident you will love how easy it is to make!
I’m a huge proponent of vegetable soup — I’ve found that it’s a great way to get even picky eaters to eat their vegetables. This one looks thick and hearty — just the way I like it. I like to freeze soups like this too — there’s nothing better than having a meal ready for the taking in your freezer…
I agree Lisa! Thanks for stopping by. It definitely is easier to get my kids to eat all of their vegetables without complaints when it is in a thick and hearty soup.
I love that you mentioned that you could use frozen vegetables in the soup. I rely on frozen veggies often as they are always frozen at the height of their quality and I usually have a big bag from costco in my freezer. I also totally know what you mean about the cookbook. I gained about the same when I was working on mine last summer. The soup looks fantastic and good for you for being able to limit yourself to just 1 slice of bread. I don’t think I’d be able to!
Thank you Julia! I feel the same way abut vegetables, they are perfect for a fast, yet healthy meal.
I LOVE that you note “naturally” gluten free and vegan!! Because of course, you don’t NEED to add any of that to great vegetable soup – but some people forget that! Great recipe.
Thanks Tracy. I like to point that out a lot because so much food is naturally gf and vegan, but people do need reassurance.
My family and I are recovering from the flu (again!) and this looks like the perfect soup to get us back on our feet. I also love to clean out the fridge and whip up something hearty. My family would just love this veggie soup and yes, a side of french bread is a must for dunking!!
Thanks Megan! This would definitely give you and your family some nourishment. I hope you are all feeling better soon!
The soup looks so nourishing. I have the same problem and sometimes I need a ‘re-set’ where I eat mostly vegetarian which include whole grains, fruits and veggies. This soup is one of those ‘re-set’ meals, don’t y’all think? I like how easy this is to, definitely a keeper, thank you for sharing your recipe!
Thank you Tina! I love how hearty and healthy it is without compromising any flavor.
I love a chunky textured vegetable soup. I call my version “fridge bottomy”- you know to clear everything out before you get your groceries. Perfect for this cold snap we are having in London at the moment.
I love “fridge bottom” exactly, those are the best soups!
I love how hearty this vegetable soup is! And yes to frozen veggies. I always use frozen peas and corn in soups and stews/curries. They taste absolutely fine and never seem like the quality has diminished. It’s rainy here, and I could totally go for a big bowl of this today with some saltines thrown in 😉
Thanks Dana!
I love that you made spaghetti for your family and this soup for yourself and they all wanted some. That has happened to me a time or two and I’ve just stopped making anything different and serving the same thing with an extra side of bread or something to fill it out for my littles if I’m trying to keep things light. This soup looks absolutely wonderful and I appreciate the tip about just keeping bags of frozen vegetables on hand, just in case!
Thanks Amy! I am definitely not making two meals anymore because it always happens! Great tip, I will try that next time.
Clean out the fridge soups are my absolute favorite, they always leave you feeling so accomplished because (1) You made a delicious and nutritious dinner and (2) You didn’t have to throw out any veggies at the end of the week! Love this version, sounds so comforting, I can’t wait to try it out.
Thank you Donna! I couldn’t agree more.
I love a good, hearty vegetable soup, especially when I’m trying to lose a few pounds. It’s so satisfying and filling, and you don’t feel deprived at all! This recipe sounds so easy and convenient to make. Perfect for getting a healthy meal on the table when you have a busy schedule!
Exactly! Thank you for stopping by Amanda!
Love love this recipe thank you for the instant pot including. It was a breeze!
My husband and I love this recipe! Thank you!
I’d like to add about a cup of green lentils. What would you suggest? Do I need extra water/broth?
Hi Janice. I am so glad you are enjoying this! If you add lentils I would suggest adding additional broth, maybe 1 cup but keep an eye on it and add a little more if needed.
I made this recipe last night and the flavors were great. I did have one issue though with the “soup” setting on the Instant Pot. After sauteing the vegetables, it took 30 minutes to cook. Then, the natural release took over 30 minutes, so I finally just did a manual release for the rest of the pressure. (TBH, I could have cooked this on the stove in less time.) In the end, the vegetables were way overcooked.
I will update the instructions that this recipe doesn’t need a natural release. I always manually release as soon as it is done. That would probably help with the vegetables being overcooked. I am so happy you tried it and I hope you will make it again.
I was wondering if you have tried freezing this soup yet? I just made huge pot, double the recipe! I plan to share some but wondered if I could freeze some too.
Yes! You can freeze it for up to 3 months.
I have to ask where you got that beautiful ladle! I love it! Just got an instapot for Christmas. Can’t wait to make this for dinner tomorrow
Thanks Pam! It was actually a school fundraiser and I bought it along with some measuring spoons. I’ll keep an eye out in stores and let you know if I find any.
I have made this 5 or 6 times this winter. It is SO fast and easy, but also delicious! Thank you for a simple, delicious vegan AND gluten free dinner. Not to be one of those people who says they follow the recipe but changes thing…but I also add beans to bulk it up a bit more.
Thank you Claire! Beans are a fabulous way to bulk to up, I would imagine it would taste like a minestrone.
I Absolutely Loved this receipe. It will be a keeper
I love this soup. I am vegan and this soup and a few adjustments with chick peas and kale make this soup an every kind of soup💓
Thanks David! I’m glad you love it. Chickpeas and kale sound amazing!