Gluten Free Vegetable Soup

4.33 from 91 votes

A hearty gluten free vegetable soup with mixed vegetables, potatoes, zucchini and a flavorful tomato and herb broth. This dairy free, vegan soup includes stovetop and slow cooker instructions.

Course Main Course

Cuisine American, Italian

Keyword dairy free vegetable soup, Easy Dinners, gluten free vegetable soup, vegan vegetable soup, Vegetable Soup, vegetable soup with frozen vegetables

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 194kcal

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