15 Healthy Slow Cooker Gluten Free Soup Recipes You’ll Love

Gluten-free soups are a comforting and nutritious way to enjoy a wholesome meal.

Using a slow cooker makes preparing these soups easy while letting flavors develop fully over time.

These 15 slow cooker gluten free soup recipes are designed to be flavorful, hearty, and effortless to make.

From vegetable-packed broths and creamy bisques to protein-rich stews, there’s a soup for every preference.

Using fresh ingredients, herbs, and gluten-free grains or legumes, these soups are perfect for family meals or meal prep.

Enjoy a warm, healthy, and satisfying bowl anytime with minimal effort.

15 Healthy Slow Cooker Gluten Free Soup Recipes You’ll Love

Slow cooker gluten-free soups prove that healthy meals can be delicious and simple to prepare.

These 15 recipes offer a variety of flavors, textures, and nutrient-packed options for every taste.

From cozy weeknight dinners to hearty meal prep ideas, there’s a soup for every occasion.

Experiment with vegetables, proteins, and gluten-free grains or legumes to create new flavor combinations.

Gluten-free soups are satisfying, nourishing, and perfect for busy households.

With these recipes, you can enjoy effortless, wholesome, and flavorful meals any day of the week.

Slow Cooker Gluten-Free Chicken and Vegetable Soup

This gluten-free chicken and vegetable soup is hearty, nutritious, and comforting.

Tender chicken, fresh vegetables, and aromatic herbs create a balanced and flavorful meal.

It is perfect for lunch, dinner, or a cozy meal on chilly days.

Slow cooking allows the chicken to remain tender while the vegetables absorb all the flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant and soft.
• Transfer onion and garlic to a slow cooker.
• Add chicken breasts, carrots, celery, chicken broth, thyme, parsley, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is fully cooked and vegetables are tender.
• Remove chicken, shred with a fork, and return to the soup.
• Taste and adjust seasoning before serving.
• Serve warm, optionally garnished with fresh parsley or a squeeze of lemon juice.

This gluten-free chicken and vegetable soup is nourishing, flavorful, and filling.

Chicken provides lean protein while vegetables supply fiber and vitamins.

It is low-carb-friendly, naturally gluten-free, and perfect for any meal.

A comforting, easy-to-make soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Lentil and Spinach Soup

This gluten-free lentil and spinach soup is hearty, protein-rich, and wholesome.

Red lentils, fresh spinach, and aromatic vegetables create a nutritious and filling soup.

It is perfect for a low-fat, high-fiber lunch or dinner.

Slow cooking allows the lentils to soften fully while the flavors of vegetables blend beautifully.

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups fresh spinach, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, carrots, and celery for 3–4 minutes until fragrant and softened.
• Transfer vegetables to a slow cooker.
• Add lentils, vegetable broth, cumin, turmeric, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until lentils are tender.
• Stir in fresh spinach and cook for an additional 10–15 minutes until wilted.
• Taste and adjust seasoning before serving.
• Serve warm, optionally garnished with fresh cilantro or a squeeze of lemon.

This gluten-free lentil and spinach soup is rich in protein and fiber.

Lentils provide plant-based protein while spinach adds vitamins and minerals.

It is low-fat, naturally gluten-free, and perfect for a nourishing meal.

A wholesome, hearty soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Beef and Cabbage Soup

This gluten-free beef and cabbage soup is savory, filling, and hearty.

Lean beef, cabbage, and root vegetables create a nutritious and satisfying meal.

It is perfect for a cozy, low-carb lunch or dinner.

Slow cooking allows the beef to become tender while the vegetables absorb the rich flavors.

Ingredients:

• 1 lb lean beef stew meat
• 1 medium head green cabbage, chopped
• 3 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 4 cups gluten-free beef broth
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp black pepper
• Salt to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Brown the beef for 4–5 minutes on all sides.
• Transfer beef to a slow cooker.
• Sauté onion and garlic in the same skillet for 3–4 minutes until fragrant.
• Add onion and garlic to the slow cooker.
• Add chopped cabbage, carrots, celery, beef broth, paprika, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until beef is tender.
• Taste and adjust seasoning before serving.
• Serve warm, optionally garnished with fresh parsley.

This gluten-free beef and cabbage soup is hearty, protein-rich, and flavorful.

Beef provides lean protein while cabbage and vegetables supply fiber and nutrients.

It is naturally gluten-free and perfect for a filling, healthy meal.

A savory, comforting soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Thai Coconut Chicken Soup

This gluten-free Thai coconut chicken soup is aromatic, creamy, and flavorful.

Tender chicken simmers with coconut milk, vegetables, and Thai spices for a deliciously unique soup.

It is perfect for lunch or dinner with a touch of exotic flavor.

Slow cooking allows the spices and coconut milk to infuse into the chicken and vegetables fully.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 1 can (14 oz) coconut milk
• 1 tbsp ginger, grated
• 1 tbsp gluten-free soy sauce or tamari
• 1 tsp red curry paste (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
• Transfer onion mixture to a slow cooker.
• Add chicken breasts, bell pepper, mushrooms, chicken broth, coconut milk, soy sauce, curry paste, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is fully cooked and tender.
• Remove chicken, shred with a fork, and return to the soup.
• Stir well and taste to adjust seasoning before serving.
• Serve warm, optionally garnished with fresh cilantro or lime juice.

This gluten-free Thai coconut chicken soup is creamy, aromatic, and rich in flavor.

Chicken provides protein while vegetables and coconut milk add nutrients and creaminess.

It is naturally gluten-free, comforting, and perfect for a cozy meal.

A flavorful, exotic soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Minestrone Soup

This gluten-free minestrone soup is hearty, colorful, and packed with vegetables.

Beans, vegetables, and gluten-free pasta create a filling and nutritious meal.

It is perfect for lunch or dinner, especially on colder days.

Slow cooking allows all the ingredients to meld together, creating a rich, harmonious flavor.

Ingredients:

• 1 cup gluten-free pasta (small shapes like shells or elbow)
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic for 3–4 minutes until soft and fragrant.
• Transfer onion and garlic to a slow cooker.
• Add carrots, celery, zucchini, diced tomatoes, kidney beans, broth, basil, oregano, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
• About 30 minutes before serving, add gluten-free pasta and stir well.
• Continue cooking until pasta is tender.
• Taste and adjust seasoning before serving.
• Serve warm, optionally garnished with fresh parsley or grated Parmesan cheese.

This gluten-free minestrone soup is hearty, nutritious, and filling.

Beans provide protein and fiber while vegetables supply vitamins and minerals.

It is naturally gluten-free, low-fat, and perfect for a healthy meal.

A colorful, satisfying soup ideal for lunch or dinner

Slow Cooker Gluten-Free Moroccan Chickpea Soup

This gluten-free Moroccan chickpea soup is aromatic, hearty, and packed with flavor.

Chickpeas, vegetables, and warming spices create a satisfying, protein-rich meal.

It is perfect for a wholesome lunch or cozy dinner.

Slow cooking allows the chickpeas to soften while the spices infuse the broth beautifully.

Ingredients:

• 2 cups cooked chickpeas (or canned, drained and rinsed)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups gluten-free vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, carrots, and celery for 3–4 minutes until soft and fragrant.
• Transfer the vegetables to a slow cooker.
• Add chickpeas, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, paprika, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender and flavors meld.
• Stir well before serving to ensure spices are evenly distributed.
• Taste and adjust seasoning if needed.
• Serve warm, optionally garnished with fresh cilantro or a squeeze of lemon.

This gluten-free Moroccan chickpea soup is hearty, flavorful, and nutritious.

Chickpeas provide protein and fiber while vegetables add vitamins and minerals.

It is naturally gluten-free, comforting, and perfect for a cozy meal.

A warming, aromatic soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Mexican Chicken Soup

This gluten-free Mexican chicken soup is vibrant, spicy, and satisfying.

Tender chicken simmers with vegetables, corn, beans, and spices for a flavorful meal.

It is perfect for lunch or dinner with a touch of Latin flair.

Slow cooking allows the chicken to remain tender while the flavors of spices and vegetables blend fully.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant and soft.
• Transfer onion and garlic to a slow cooker.
• Add chicken breasts, corn, black beans, bell pepper, chicken broth, chili powder, cumin, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is fully cooked.
• Remove chicken, shred with a fork, and return to the soup.
• Stir well and taste to adjust seasoning before serving.
• Serve warm, optionally garnished with fresh cilantro or a squeeze of lime juice.

This gluten-free Mexican chicken soup is rich in protein and full of flavor.

Chicken provides lean protein while beans and vegetables supply fiber and nutrients.

It is naturally gluten-free, low-carb-friendly, and perfect for a hearty meal.

A spicy, comforting soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Italian Sausage and Kale Soup

This gluten-free Italian sausage and kale soup is savory, rich, and satisfying.

Italian sausage, kale, and vegetables simmer slowly for a flavorful and hearty soup.

It is perfect for a filling lunch or dinner on cooler days.

Slow cooking allows the sausage to release its flavor while the kale and vegetables soften perfectly.

Ingredients:

• 1 lb gluten-free Italian sausage, sliced or crumbled
• 4 cups chopped kale
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups gluten-free chicken or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Brown the sausage for 4–5 minutes until slightly crispy.
• Transfer sausage to a slow cooker.
• Sauté onion, garlic, carrots, and celery in the same skillet for 3–4 minutes until soft and fragrant.
• Add sautéed vegetables to the slow cooker along with kale, broth, oregano, basil, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender and flavors meld.
• Stir well before serving and adjust seasoning if necessary.
• Serve warm, optionally garnished with grated Parmesan or fresh herbs.

This gluten-free Italian sausage and kale soup is hearty, protein-rich, and full of flavor.

Sausage provides protein while kale and vegetables supply fiber and nutrients.

It is naturally gluten-free, comforting, and perfect for a healthy meal.

A savory, satisfying soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Indian Spiced Lentil Soup

This gluten-free Indian spiced lentil soup is aromatic, nourishing, and flavorful.

Red lentils, tomatoes, and spices simmer slowly to create a creamy, protein-rich soup.

It is perfect for lunch or dinner with a hint of exotic flavor.

Slow cooking allows the spices to infuse deeply while the lentils soften and thicken the soup.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups gluten-free vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Transfer onion and garlic to a slow cooker.
• Add red lentils, diced tomatoes, vegetable broth, turmeric, cumin, garam masala, paprika, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until lentils are soft and soup is thickened.
• Stir well and taste to adjust seasoning before serving.
• Serve warm, optionally garnished with fresh cilantro or a squeeze of lime juice.

This gluten-free Indian spiced lentil soup is rich in protein and full of flavor.

Lentils provide plant-based protein and fiber while spices add warmth and depth.

It is naturally gluten-free, low-fat, and perfect for a nourishing meal.

A flavorful, exotic soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Roasted Carrot and Ginger Soup

This gluten-free roasted carrot and ginger soup is smooth, sweet, and aromatic.

Roasted carrots and ginger are slow-cooked with onions and broth before blending into a creamy soup.

It is perfect for a warming, low-carb, gluten-free lunch or dinner.

Slow cooking allows the carrots to become tender while the ginger infuses the soup with a subtle, spicy warmth.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups gluten-free vegetable broth
• 1/2 cup coconut cream or heavy cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Toss carrots with olive oil and roast for 25–30 minutes until tender and caramelized.
• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
• Transfer onion mixture and roasted carrots to a slow cooker.
• Add vegetable broth, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 5–6 hours or high for 2–3 hours until flavors meld.
• Use an immersion blender to puree the soup until smooth and creamy.
• Stir in coconut cream and taste to adjust seasoning before serving.

This gluten-free roasted carrot and ginger soup is smooth, aromatic, and nourishing.

Carrots provide fiber and vitamins while ginger adds a warming flavor.

It is low-carb, naturally gluten-free, and perfect for a healthy, comforting meal.

A sweet, flavorful soup ideal for lunch or dinner

Slow Cooker Gluten-Free Thai Coconut Shrimp Soup

This gluten-free Thai coconut shrimp soup is creamy, aromatic, and flavorful.

Shrimp, coconut milk, vegetables, and Thai spices create a rich, satisfying soup.

It is perfect for lunch or dinner with an exotic, tropical twist.

Slow cooking allows the shrimp to remain tender while the spices infuse the broth fully.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups gluten-free chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp fresh ginger, grated
• 1 tbsp gluten-free soy sauce or tamari
• 1 tsp red curry paste (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
• Transfer the sautéed mixture to a slow cooker.
• Add bell pepper, mushrooms, chicken or vegetable broth, coconut milk, soy sauce, curry paste, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 4–5 hours.
• Add shrimp during the last 20–30 minutes of cooking so they remain tender.
• Stir well and taste to adjust seasoning before serving.
• Serve warm, optionally garnished with fresh cilantro or lime juice.

This gluten-free Thai coconut shrimp soup is rich, creamy, and flavorful.

Shrimp provides lean protein while coconut milk and vegetables add nutrients and creaminess.

It is naturally gluten-free and perfect for a light, satisfying meal.

A delicious, exotic soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Mediterranean Vegetable Soup

This gluten-free Mediterranean vegetable soup is colorful, hearty, and nutritious.

Tomatoes, zucchini, eggplant, and beans create a rich, satisfying soup.

It is perfect for lunch or dinner and packed with vitamins, fiber, and flavor.

Slow cooking allows the vegetables and beans to soften while infusing the broth with Mediterranean herbs.

Ingredients:

• 1 zucchini, diced
• 1 small eggplant, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups gluten-free vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant and soft.
• Transfer onion and garlic to a slow cooker.
• Add zucchini, eggplant, red bell pepper, diced tomatoes, beans, vegetable broth, oregano, basil, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
• Taste and adjust seasoning before serving.
• Serve warm, optionally garnished with fresh basil or a drizzle of olive oil.

This gluten-free Mediterranean vegetable soup is colorful, flavorful, and nutritious.

Vegetables provide fiber and vitamins while beans add protein and substance.

It is naturally gluten-free, low-fat, and perfect for a healthy meal.

A vibrant, satisfying soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Moroccan Lentil and Sweet Potato Soup

This gluten-free Moroccan lentil and sweet potato soup is rich, hearty, and aromatic.

Lentils, sweet potatoes, and warming spices create a flavorful, satisfying meal.

It is perfect for lunch or dinner with a touch of North African flair.

Slow cooking allows the lentils to soften fully while the spices infuse the sweet potatoes.

Ingredients:

• 1 cup red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, and carrots for 3–4 minutes until fragrant and softened.
• Transfer the mixture to a slow cooker.
• Add lentils, sweet potatoes, vegetable broth, cumin, coriander, cinnamon, paprika, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until lentils and sweet potatoes are tender.
• Use an immersion blender to partially puree for a creamy texture, leaving some chunks for substance.
• Taste and adjust seasoning before serving.
• Serve warm, optionally garnished with fresh cilantro or a squeeze of lemon.

This gluten-free Moroccan lentil and sweet potato soup is hearty, flavorful, and nutritious.

Lentils provide plant-based protein and fiber while sweet potatoes add vitamins and natural sweetness.

It is naturally gluten-free, low-fat, and perfect for a nourishing meal.

A warming, aromatic soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Creamy Potato and Leek Soup

This gluten-free creamy potato and leek soup is silky, comforting, and rich in flavor.

Potatoes and leeks simmer slowly in broth and cream to create a smooth, hearty texture.

It is perfect for lunch, dinner, or a cozy cold-weather meal.

Slow cooking allows the leeks to soften and release their sweet, delicate flavor into the broth.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup heavy cream or coconut cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, and leeks for 3–4 minutes until soft and fragrant.
• Transfer mixture to a slow cooker.
• Add diced potatoes, vegetable broth, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
• Use an immersion blender to puree the soup until smooth and creamy.
• Stir in heavy cream or coconut cream and heat for an additional 10 minutes.
• Taste and adjust seasoning before serving.
• Serve warm, optionally garnished with fresh herbs or a drizzle of olive oil.

This gluten-free creamy potato and leek soup is smooth, hearty, and comforting.

Potatoes provide fiber and energy while leeks add flavor and nutrients.

It is naturally gluten-free, satisfying, and perfect for a cozy meal.

A rich, flavorful soup ideal for lunch or dinner.

Slow Cooker Gluten-Free Spanish Gazpacho Soup

This gluten-free Spanish gazpacho soup is vibrant, refreshing, and packed with vegetables.

Tomatoes, cucumbers, peppers, and onions create a chilled, nutrient-rich soup.

It is perfect for lunch, light dinners, or summer meals.

Slow cooking allows the flavors to meld gently, although it is served cold for a refreshing taste.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups gluten-free vegetable broth
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic for 2–3 minutes until fragrant.
• Transfer mixture to a slow cooker.
• Add chopped tomatoes, cucumber, bell pepper, vegetable broth, salt, and pepper.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 4–5 hours.
• Allow the soup to cool to room temperature, then refrigerate for at least 2 hours.
• Use an immersion blender to puree the soup until smooth.
• Stir in red wine vinegar and taste to adjust seasoning.
• Serve chilled, optionally garnished with fresh basil and a drizzle of olive oil.

This gluten-free Spanish gazpacho soup is refreshing, colorful, and nutritious.

Vegetables provide fiber and vitamins while olive oil adds healthy fats.

It is naturally gluten-free, light, and perfect for summer meals.

A vibrant, cool soup ideal for lunch or a light dinner.