Best Gluten-Free Soup Recipes (Dairy-Free) (2024)

FAQs

What can I use instead of dairy in soup? ›

Peanut Butter or Tahini

Similarly to nuts, nut butter and spreads like peanut butter and tahini can give soups a creamy boost while keeping them plant-based. These spreads add a nutty flavor that can elevate ingredients like sweet potatoes and other vegetables–our Sweet Potato Peanut Bisque is proof.

Progresso Vegetable Classics Tomato Basil Soup is a classic tomato soup packed with heartwarming goodness for days when you crave a trusted and easy meal-time option. This gluten free canned soup contains one-half cup of vegetables per serving and no artificial flavors or colors from artificial sources.

Starting a gluten-free and dairy-free diet can improve your health, reduce inflammation, manage food sensitivities, and help fight chronic diseases.

A: Yes, you may experience some weight loss as a consequence of cutting out gluten and dairy. That's because such an elimination diet is usually based on healthy, fresh, whole foods. When you reduce the consumption of packaged and processed foods, weight management becomes easy.

Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have. Simmer gently to thicken. The advantage of arrowroot starch over cornstarch is that it does not break down as quickly when heated.

Add mashed potatoes

Starch is a very efficient thickening agent, and potatoes are full of it. Both leftover mashed potatoes and instant mashed potatoes can be used to thicken soups and stews—just blend 'em up with the liquid portion.

Progresso has many soups that are certified gluten-free. We are a proud partner of the Celiac Disease Foundation and are committed to continuously expanding our gluten free soup options.

White rice flour: fine wheat substitute

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

Arrowroot starch works in these sorts of dishes, too. Some sauces are thickened by starting with a “roux” (a butter + flour mixture), traditionally made with wheat flour. White rice or sweet rice flour is a perfectly good substitute.

Campbell's® Condensed Gluten Free Cream of Chicken Soup is just the beginning of any great recipe. Join Campbell's in cooking in the kitchen with Condensed Cream of Chicken Soup that instantly adds creamy, rich comfort to any dish.

What brand of canned soup is gluten-free? ›

Campbell's® Cream of Chicken Gluten Free Soup starts with high-quality chicken stock, fresh cream and tender chicken raised without antibiotics for deliciously smooth flavor.

Campbell Soup Co. has unveiled two gluten-free cooking soups: Cream of Mushroom and Cream of Chicken, two of the brand's most popular flavors. - CAMPBELL SOUP CO. Campbell Soup Co. has unveiled two gluten-free cooking soups: Cream of Mushroom and Cream of Chicken, two of the brand's most popular flavors.

Others are lactose intolerant, which results from an enzyme deficiency that makes it impossible to break down the lactose (a sugar found in dairy) in one's system. People with one or both of these conditions don't necessarily need to avoid eggs as they are devoid of milk proteins and lactose. Eggs are also gluten free.

If you're vegan or have a dairy intolerance, we have good news: peanut butter is both dairy-free and gluten-free! Most peanut butter is made from peanuts, salt, palm oil, or hydrogenated vegetable oil (Processed peanut butter may contain some added sugars, too).

Plain, fresh cuts of meat, including beef, poultry (chicken, turkey, etc), rabbit, lamb and fish/seafood meat, are all gluten-free. However, be careful with breaded or floured meats, which typically contain wheat and therefore gluten.

Multiple studies have also shown that gluten can alter bowel barrier function in patients with irritable bowel syndrome and lead to the development of symptoms. Lactose intolerance can coexist with gluten intolerance. Patients should be evaluated for celiac disease prior to considering a gluten-free challenge.