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Vegetable Soup (Gluten Free and Vegan)

When I need a healthy, low calorie and easy dinner this gluten free homemade vegetable soup is the recipe that I turn to. It is naturally gluten free and vegan. This Vegan Vegetable Soup recipe is hearty, healthy and anything goes with this.

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Vegan Vegetable Soup is the perfect recipe to clean out the fridge. A little bit of this and that totally goes. You simply can not go wrong!

Vegetable Soup in a bowl

How do you make simple vegetable soup?

To make things easier if I don’t have veggies to use up in the fridge, I use a few bags of frozen organic mixed veggies. I usually stock up on them when there is a sale and then I can turn to a recipe like this if I forget to thaw meat, or just because I want to keep it healthy and delicious.

Vegetable Soup in a bowl

My family enjoys this gluten free homemade vegetable soup with my French Bread recipe from my cookbook. Even my picky kids eat this with minimal complaints and I feel happy because its healthy.

vegan vegetable soup

Another reason why I turn to this vegan vegetable soup recipe time and time again, is because you can make it on the stovetop, or in an instant pot, or crock pot.

Vegan Vegetable Soup

I originally created this vegan vegetable soup recipe after I wrote the cookbook. During the cookbook process I gained 5 pounds while writing the book and those 5 made me feel self conscious and just not as well.

I wanted a hearty and healthy meal that I could eat for lunch and dinner while I got those extra pounds off. I made it for myself for dinner and made spaghetti for the rest of the family.

They all saw the soup and wanted some. It was so good that they asked for it again the next day. Ever since then I added it into the monthly meal plan rotation. If I am trying to keep it light I just allow myself one slice of bread to go with it.

How do you make this vegan vegetable soup recipe gluten free?

Well it is actually very simple, because it is naturally gluten free and vegan soup. I like to keep things simple and healthy, so in order to make it easy I use frozen mixed veggies. This is how you make healthy vegetable soup…

  • You need to cut your onion and garlic. Saute it in the instant pot with your oil.
  • Add the frozen veggies, potatoes and zucchini. No zucchini? No problem, add an extra potato.
  • Cook up the veggies for a moment and then add your tomatoes.
  • Stir up and add the broth (vegetable) and all of the seasonings and herbs.
  • Cook in your instant pot on the soup setting, or simmer on the stove.
  • Then enjoy it!

Vegan Vegetable Soup

What do you put in homemade vegetable soup?

This is best part! Anything goes! However, I love potatoes, carrots, peas, tomatoes, and greens beans. We now avoid corn for family meals, so you could easily swap the corn for a white bean in place.

This gluten free vegan vegetable soup recipe also reheats very well. You can make it on a Sunday and feel confident about reheating it and serving it later in the week. I have not tried to freeze this one yet, but that will be on my radar for the future.

I am working on a freezer meal plan and possibly doing a workshop. Early spring will likely be when I roll that out, so stay tuned!

Now that the weather has changed and colds are starting to go around, this will be the perfect vegan vegetable soup recipe that is gluten free to warm you up and give your body some fuel!



4.24 from 81 votes

Vegetable Soup

Naturally gluten free and vegan. This soup is healthy, hearty and delicious. 

Course Main Course
Cuisine American, Italian
Keyword Easy Dinners, Vegetable Soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 223 kcal


  • 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 for Vegan
  • 1 tsp. Granulated Garlic
  • ½ Sprig Rosemary 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


  1. In your Instant Pot or large stock pot add the oil and heat. Sauté mode for the IP, medium heat for the stove.
  2. Add the onion and garlic. Sauté for 3 minutes.
  3. Add the zucchini, potato and mixed vegetables. Sauté for 5 minutes.
  4. Add the canned tomatoes, broth and seasonings. 
  5. Bring to a boil on the stovetop. Cook on soup setting on the Instant Pot.

  6. Reduce to simmer and cook for 25-30 minutes on the stove top. Turn off the heat and serve. If cooking in the Instant Pot manual release the pressure once its done cooking.

  7. If cooking in the crock pot, follow steps 1-4 and then transfer to the slow cooker and cook on medium heat 4-6 hours, or low 6-8. 

Recipe Notes

Feel free to add any of your favorite veggies. Anything goes! Also, manually release the pressure do not allow it to naturally release or the veggies will become overcooked.

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Nutrition Facts
Vegetable Soup
Amount Per Serving
Calories 223 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 752mg33%
Potassium 976mg28%
Carbohydrates 34g11%
Fiber 7g29%
Sugar 7g8%
Protein 11g22%
Vitamin A 5313IU106%
Vitamin C 43mg52%
Calcium 108mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.



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Recipe Rating


  1. 5 stars
    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!

  2. 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.

    1. 5 stars
      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!

      1. livingfreelygf says:

        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. 🙂

        1. 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…

          1. livingfreelygf says:

            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.

  3. 5 stars
    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.

  4. 5 stars
    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!

    1. livingfreelygf says:

      Thank you so much! I feel the same way.

  5. 5 stars
    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!

    1. livingfreelygf says:

      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!

  6. 5 stars
    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…

    1. livingfreelygf says:

      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.

  7. 5 stars
    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!

    1. livingfreelygf says:

      Thank you Julia! I feel the same way abut vegetables, they are perfect for a fast, yet healthy meal.

  8. 5 stars
    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.

    1. livingfreelygf says:

      Thanks Tracy. I like to point that out a lot because so much food is naturally gf and vegan, but people do need reassurance.

  9. 5 stars
    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!!

    1. livingfreelygf says:

      Thanks Megan! This would definitely give you and your family some nourishment. I hope you are all feeling better soon!

  10. 5 stars
    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!

    1. livingfreelygf says:

      Thank you Tina! I love how hearty and healthy it is without compromising any flavor.

  11. 5 stars
    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.

    1. livingfreelygf says:

      I love “fridge bottom” exactly, those are the best soups!

  12. 5 stars
    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 😉

  13. 5 stars
    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!

    1. livingfreelygf says:

      Thanks Amy! I am definitely not making two meals anymore because it always happens! Great tip, I will try that next time.

  14. 5 stars
    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.

    1. livingfreelygf says:

      Thank you Donna! I couldn’t agree more.

  15. 5 stars
    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!

    1. livingfreelygf says:

      Exactly! Thank you for stopping by Amanda!

  16. 5 stars
    Love love this recipe thank you for the instant pot including. It was a breeze!

  17. Janice Skorstad says:

    5 stars
    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?

    1. livingfreelygf says:

      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.

  18. Christina says:

    4 stars
    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.

    1. livingfreelygf says:

      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.

  19. 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

    1. livingfreelygf says:

      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.

  20. 5 stars
    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.

    1. livingfreelygf says:

      Thank you Claire! Beans are a fabulous way to bulk to up, I would imagine it would taste like a minestrone.