Garden Vegetable Soup: Gluten & Dairy Free

Garden Vegetable Soup: Gluten & Dairy Free

I adore fall. The changing leaves, cooling weather, sweaters and jeans-all of it. As the season begins, I play movies like You’ve Got Mail while cooking dinner simply for their autumn settings and lines like, “a bouquet of sharpened pencils.”  I love stealing a moment with a cup of coffee to gaze out the window at nature closing up shop for winter.

ENTER: Warm soups and sugar drenched carbs.

This soup is like autumn in a bowl. It is also a go-to recipe for our family when noses drip and fevers rise.

Garden Soup

Can a tweaked online chowder still satisfy after all dairy and flour have been extracted? To my family’s delight, indeed it can!

As with most food in my life, this soup FREEZES WELL. One could also half the recipe if 12-16 servings is not necessary.


  • 1 cup chopped green or red pepper
  • 1 cup chopped onion
  • Oil or butter (enough to saute onions)
  • 2 cups each diced potato, celery, cauliflower, carrot, and broccoli
  • 4 garlic cloves or 1-2 teaspoons of garlic powder (Fighting illness? Add in as much as you can handle of the real stuff.)
  • Any veggies left over from making broth
  • 80ish ounces homemade chicken broth
  • 2 teaspoons salt (1 t. if using store bought broth)
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • ½ teaspoon ground mustard
  • 1 Tablespoon fresh parsley, chopped (2 T. dried)

garden soup 2


1. In a large soup pot, saute onion and pepper in butter (or oil) until tender.
2. Add vegetables, broth, and all spices except parsley.
3. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender (about 20-30 minutes).
4. Add parsley. Then blend together with a hand held mixer (optional).
5. If dairy is doable for you, top with cheddar cheese before serving.
6. Serve with sandwiches, crackers, or hot chocolate-whatever floats your boat.

Servings: 12-16 1 ½ cup servings

Curl up with a knitted blanket on a couch in front of a fire and enjoy!


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