You want soup. Not just any soup—something creamy, hearty, and packed with flavor. But your stomach throws a tantrum if gluten or dairy even looks at it.
Most “free-from” soups taste like disappointment in a bowl. This one? It’s a game-changer.
No weird aftertaste, no sad compromises. Just a rich, velvety bowl of goodness that happens to be gluten-free and dairy-free. Who said dietary restrictions mean bland food?
Not today.
Why This Recipe Slaps
This soup doesn’t just meet the gluten-free dairy-free criteria—it elevates it. The secret? A killer combo of roasted vegetables, coconut milk for creaminess, and a punch of umami from tamari.
It’s so good, even your gluten-loving, cheese-obsessed friends will ask for seconds. Plus, it’s stupidly easy to make. No fancy techniques, no obscure ingredients.
Just real food that works.
Ingredients You’ll Need
- 2 tbsp olive oil (or avocado oil, if you’re fancy)
- 1 onion, diced (because every great soup starts here)
- 3 garlic cloves, minced (more if you’re fighting vampires)
- 2 carrots, chopped (for color and sweetness)
- 2 celery stalks, chopped (for that classic soup base)
- 1 sweet potato, cubed (the secret to natural creaminess)
- 4 cups vegetable broth (gluten-free, obviously)
- 1 can full-fat coconut milk (don’t skimp—this is your dairy substitute)
- 2 tbsp tamari (gluten-free soy sauce for depth)
- 1 tsp smoked paprika (for a smoky kick)
- Salt and pepper to taste (because seasoning is not optional)
How to Make It (Without Messing It Up)
- Sauté the base. Heat oil in a pot, then cook onion, garlic, carrots, and celery until soft (about 5 minutes).
- Add the star. Toss in the sweet potato and stir—let it hang out for 2 minutes.
- Pour in the liquids. Add broth, coconut milk, and tamari. Stir like you mean it.
- Spice it up. Sprinkle in smoked paprika, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
- Blend (or don’t). For creamy soup, blend half.
For chunky, leave it as-is. Your call.
How to Store It (So It Doesn’t Turn Into Science Experiment)
Let the soup cool before storing. Keep it in an airtight container in the fridge for up to 4 days.
For longer storage, freeze it—it’ll last 3 months. Reheat on the stove with a splash of broth to bring it back to life. Microwaving works, but the stove gives it more love.
Why This Soup is a Nutritional Powerhouse
This isn’t just comfort food—it’s packed with benefits.
Sweet potatoes deliver vitamin A, coconut milk adds healthy fats, and the veggies bring fiber. It’s anti-inflammatory, gut-friendly, and keeps you full without the bloat. Plus, it’s naturally vegan.
Winning.
Common Mistakes (And How to Avoid Them)
- Over-blending. If you puree the whole thing, it’s baby food. Unless that’s your vibe.
- Using light coconut milk. Full-fat or bust. Light milk makes the soup watery and sad.
- Skipping the tamari. It adds depth.
Without it, the soup tastes flat.
Swaps and Subs (Because Life Happens)
No sweet potatoes? Butternut squash works. Hate coconut milk?
Cashew cream is a solid backup. Tamari not in your pantry? Use coconut aminos (but adjust the salt).
FYI, this recipe is flexible—just don’t swap the broth for water unless you enjoy disappointment.
FAQs (Because You’ve Got Questions)
Can I use regular soy sauce instead of tamari?
Nope. Regular soy sauce contains gluten. Tamari is the gluten-free hero here.
If you’re in a pinch, coconut aminos work.
Is this soup keto-friendly?
Not really. Sweet potatoes have carbs. Swap them for cauliflower if you’re keto, but IMO, it’s not the same.
Can I add protein?
Absolutely.
Toss in shredded chicken, white beans, or tofu. Just adjust cooking times accordingly.
Why does my soup taste bland?
You didn’t season it enough. Salt is your friend.
Taste as you go—don’t wait until the end.
Final Thoughts
This gluten-free dairy-free soup proves that restrictions don’t mean sacrifice. It’s creamy, flavorful, and stupidly easy. Make it, devour it, and watch your gluten-loving friends steal your leftovers.
You’ve been warned.