Looking for easy, comforting, and gluten-free soup recipes? These crockpot favorites are packed with flavor, perfect for any day of the week, and simple to prepare. From hearty stews to light, creamy bowls, there’s something here for everyone!

Gluten Free Crockpot Loaded Baked Potato Soup

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Cozy up with a bowl of creamy goodness! This Crockpot Loaded Baked Potato Soup is the ultimate comfort food, combining the rich, hearty flavors of baked potatoes with a silky, cheesy texture. Whether you’re cooking for your family or hosting friends, this easy, beginner-friendly recipe is sure to be a hit.

Ingredients

• 4 cups diced russet potatoes (about 3-4 large potatoes, peeled)
• 1 small onion, finely chopped
• 3 cups chicken broth
• 4 tablespoons unsalted butter
• 1/4 cup gluten-free all-purpose flour
• 1/4 cup sour cream
• 1 1/2 cups heavy cream (or use half-and-half)
• Salt and pepper, to taste

Optional Toppings:

• Crumbled bacon
• 1 1/2 cups shredded cheddar cheese
• Sliced green onions

Instructions

1. Prepare the Base:
   Place the diced potatoes, chopped onion, and chicken broth in your crockpot. Cover and cook on low for 4-6 hours or high for 3-4 hours, until the potatoes are soft and fork-tender.
2. Make the Creamy Mixture:
   About 30 minutes before the soup is ready, melt the butter in a medium saucepan over medium heat. Slowly whisk in the gluten-free flour and cook for about 1-2 minutes, until the mixture becomes bubbly and slightly golden.
3. Add the Dairy:
   Gradually stir in the heavy cream and sour cream, whisking constantly until the mixture thickens. This should take about 3-4 minutes.
4. Combine:
   Pour the creamy mixture into the crockpot and stir well to combine with the potatoes and broth. Let the soup cook for an additional 20-30 minutes, allowing the flavors to meld together.
5. Serve:
   Ladle the soup into bowls and top with your favorite baked potato toppings: crispy bacon, shredded cheddar cheese, and green onions. Add salt and pepper to taste.

Gluten Free Crockpot Pumpkin Curry Soup

This creamy, gluten-free pumpkin soup is perfect for beginners. With simple ingredients and a slow cooker, you’ll have a cozy, delicious meal with minimal effort!

Ingredients

• 1 ½ tablespoons oil or butter (use a gluten-free, dairy-free butter if needed)
• 1 medium onion, diced (or use half a large red onion)
• 3 garlic cloves, minced
• 2.5 lbs pumpkin, peeled, seeds removed, and chopped into 1-2 inch cubes (or use the same weight of pumpkin puree)
• ½ teaspoon allspice
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon fresh thyme leaves
• ½ teaspoon cayenne pepper (optional, adjust for spice preference)
• 2 cups high-quality vegetable broth (check the label for gluten-free certification)
• 1 can (13.4 oz) coconut milk
• 2 teaspoons lime juice

Instructions

1. Prepare Your Slow Cooker
   Turn your Crockpot™ on to the “warm” setting while you prepare the ingredients. This helps get things started.
2. Add Ingredients
   Pour the oil or butter into the slow cooker, then add the diced onion, minced garlic, chopped pumpkin (or puree), allspice, sea salt, black pepper, thyme leaves, and cayenne pepper. Next, pour in the vegetable broth and coconut milk. Stir everything together gently to combine.
3. Set and Forget
   Choose your cooking setting: High: Cook for 4 hours. Low: Cook for 8 hours. Allow the ingredients to slowly cook and meld together.
4. Finish with Lime Juice
   Once the cooking time is up, stir in the lime juice. Let the soup warm through for an additional 5 minutes.
5. Blend to Perfection
   Use an immersion blender directly in the slow cooker to blend the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious with hot liquids!
6. Taste and Adjust
   Taste the soup and adjust the seasoning, adding more salt or pepper if needed. This will depend on the saltiness of your vegetable broth.
7. Serve and Garnish
   Ladle the soup into bowls and add your favorite toppings. A drizzle of coconut milk, fresh parsley, or a pinch of cayenne pepper make great finishing touches.

Gluten Free Crockpot Ham and Split Pea Soup

Enjoy a comforting, hearty soup that’s simple to make and perfect for beginners. This gluten-free version of split pea soup is packed with flavor and sure to become a family favorite. 

Ingredients

• 1 (16-ounce) package dried split peas, rinsed and sorted
• 2 cups diced ham (ensure it’s gluten-free)
• 3 carrots, peeled and sliced
• 1 medium onion, finely chopped
• 2 celery stalks with leaves, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• ½ teaspoon seasoning salt (check label for gluten-free)
• ½ teaspoon freshly ground black pepper
• 6 cups (1½ quarts) hot water or gluten-free broth

Instructions

1. Prep your slow cooker: Add the split peas to the bottom of your crockpot, spreading them out evenly.
2. Layer the ingredients: On top of the split peas, layer the diced ham, sliced carrots, chopped onion, celery, and minced garlic. Place the bay leaf on top.
3. Add liquid: Pour in the hot water or gluten-free broth, ensuring all ingredients are submerged. Avoid stirring to keep the layers intact.
4. Cook: Cover the crockpot with the lid. For a quicker meal, cook on high for 4-5 hours. For a slower, more hands-off approach, cook on low for 8-10 hours.
5. Finish up: Once the cooking time is complete, remove and discard the bay leaf.
6. Serve: Ladle the soup into bowls and pair it with your favorite gluten-free crusty bread or buns for a complete meal.

Gluten Free Crockpot Southwestern Chicken and Corn Chowder Soup

Warm up with this creamy, hearty Crockpot Southwestern Chicken and Corn Chowder Soup! Packed with tender chicken, flavorful spices, and vibrant vegetables, it’s a comforting dish that’s perfect for busy days. Plus, it’s gluten-free and beginner-friendly!

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts
• 1 tablespoon minced garlic
• 1 large red bell pepper, diced
• 4 cups unpeeled gold potatoes, cut into 1/2-inch cubes
• 1 (15-ounce) can of creamed corn (check for gluten-free labeling)
• 3 cups frozen fire-roasted corn
• 1 (16-ounce) can black beans, drained and rinsed
• 1 (4-ounce) can mild fire-roasted diced green chiles (do not drain)
• 1 cup gluten-free chicken broth
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• Salt and pepper to taste

Finishing Touches:

• 2 cups freshly shredded sharp Cheddar cheese (packed into the measuring cup)
• 1 cup half-and-half or heavy cream
• 1 lime (optional, for fresh lime juice)
• 3 to 4 tablespoons fresh cilantro (optional)

Optional Toppings:

• Extra shredded cheese
• Sour cream
• Fresh avocado, diced
• Extra lime wedges
• Fresh cilantro

Instructions

1. Prepare Your Crockpot:
   Coat the inside of a large 6-quart slow cooker with cooking spray to prevent sticking.
2. Combine Base Ingredients:
   Add the chicken, garlic, red bell pepper, potatoes, creamed corn, frozen corn, black beans, green chiles, chicken broth, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Stir well to combine.
3. Layer and Cook:
   Press the chicken down so it’s fully covered by the other ingredients. Cover the crockpot with a lid and cook: On high for 3 1/2 to 5 hours. On low for 4 to 6 hoursThe chicken is done when it can be easily shredded with a fork.
4. Shred the Chicken:
   Carefully remove the chicken and discard any visible fat. Shred the meat with two forks or dice it into small pieces.
5. Add the Cream and Cheese:
   Stir in the half-and-half or heavy cream. Gradually add the shredded Cheddar cheese, one small handful at a time, stirring until each handful melts before adding more. This ensures a smooth, creamy texture.
6. Return the Chicken:
   Add the shredded chicken back into the crockpot and stir to combine. Squeeze in the juice of one lime and add cilantro if desired. Taste and adjust the seasoning, adding more salt or spices if needed.
7. Serve and Garnish:
   Ladle the chowder into bowls and top with your favorite garnishes. Try extra cheese, a dollop of sour cream, diced avocado, a sprinkle of cilantro, or a squeeze of lime juice.

Gluten Free Crockpot Greek Lemon Chicken Soup

Warm, creamy, and bursting with fresh lemon flavor, this Crockpot Greek Lemon Chicken Soup is a simple and satisfying way to enjoy avgolemono. Perfect for beginners and naturally gluten-free, it’s a cozy meal that’s also great for meal prep!

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 yellow onion, chopped
• 1 large celery stalk, chopped
• 1 clove garlic, minced
• 4 cups chicken stock (homemade or low-sodium)
• 2 cups water (or replace with more chicken stock for richer flavor)
• ½ cup uncooked white rice (or gluten-free orzo)
• ¼ cup fresh lemon juice
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: Season the chicken with salt and pepper. Add the chicken, onion, celery, garlic, chicken stock, and water to the crockpot.
2. Start Cooking: Cook on high for about 3 hours or on low for 4-5 hours.
3. Add Rice or Orzo: During the last hour of cooking, stir in the uncooked rice (or gluten-free orzo). This prevents it from becoming overcooked and mushy.
4. Shred the Chicken: When the chicken is fully cooked, remove it from the crockpotand let it cool slightly. Use two forks to shred it or chop it into bite-sized chunks, then return it to the crockpot.
5. Prepare the Egg-Lemon Mixture: In a medium bowl, lightly beat the eggs. Slowly whisk in the fresh lemon juice until well combined. Carefully ladle about 1 cup of hot soup broth into a measuring cup. Slowly drizzle a few drops of the hot broth into the egg-lemon mixture while whisking constantly. Gradually continue adding the broth in a thin, steady stream to temper the eggs without scrambling them.
6. Combine and Serve: Pour the tempered egg-lemon mixture back into the crockpot, stirring gently to combine. Taste and adjust seasoning with salt and pepper as needed.
7. Serve and Enjoy: Ladle the soup into bowls and enjoy immediately!

Gluten Free Crockpot Sausage and Kale Soup

Warm, hearty, and packed with wholesome ingredients, this Sausage & Kale Soup is the ultimate comfort food! Naturally gluten-free, this recipe combines tender kale, flavorful sausage, and a medley of fresh vegetables in a rich, savory broth.

Ingredients

• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 cups carrots, chopped
• 2 stalks celery, chopped
• 8 cups chicken broth or bone broth (ensure it’s gluten-free)
• ½ teaspoon ground pepper
• ¼ teaspoon sea salt (plus more to taste)
• 4 cups kale, chopped
• 1 pound ground sausage (opt for gluten-free sweet Italian sausage)
• Grated parmesan cheese (optional, for serving)

Instructions

1. Brown the Sausage:
   In a large skillet, cook the sausage over medium heat, breaking it into pieces as it browns. Transfer the cooked sausage to a plate lined with paper towels to drain. Discard excess fat, keeping about 1 tablespoon in the pan.
2. Sauté the Vegetables:
   In the same skillet, sauté the garlic, onion, carrots, celery, and a pinch of salt for about 7-10 minutes until the onions are soft and fragrant.
3. Assemble in Crockpot:
   Transfer the sautéed vegetables to your crockpot. Add the cooked sausage, chicken broth, and ground pepper. Stir to combine.
4. Cook the Soup:
   Cover and cook on high for 3 hours or low for 6 hours.
5. Add Kale:
   Stir in the chopped kale about 10 minutes before the cooking time ends to allow it to wilt.
6. Serve:
   Portion the soup into bowls, adjust seasoning as needed, and sprinkle with parmesan cheese if you’d like.

Gluten Free Crockpot Creamy Celery and Leek Soup

This Creamy Celery and Leek Soup is the ultimate cozy dish, perfect for a busy day. Made easily in your crockpot, it’s packed with tender vegetables, fresh herbs, and a rich, creamy texture—all while being completely gluten-free! Whether you’re meal prepping or need a comforting dinner, this simple soup is sure to satisfy.

Ingredients

• 4 tablespoons olive oil
• 2 tablespoons butter (use vegan butter if preferred)
• 2 large leeks (about 3 cups), halved, thinly sliced, and washed thoroughly
• ⅓ cup minced shallots (1–2 large shallots)
• 1 tablespoon finely minced garlic
• 3 cups celery, thinly sliced
• 5–6 large yellow potatoes, chopped (about 3 cups)
• ⅓ cup chopped fresh parsley, plus extra for garnish
• 1 tablespoon fresh thyme, finely chopped
• 4 cups gluten-free vegetable broth
• 1 ½ tablespoons fresh lemon juice
• 1 ¼ teaspoons kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. Sauté Aromatics (Optional for Extra Flavor)
   Heat the olive oil in a skillet over medium heat. Add the leeks and shallots, stirring frequently, and cook for about 5–7 minutes until softened. Stir in the garlic and cook for an additional 2 minutes. (This step enhances the flavors but can be skipped to save time.)
2. Add Ingredients to the Crockpot
   Transfer the sautéed leeks, shallots, and garlic to the crockpot. Add the celery, potatoes, parsley, thyme, salt, and pepper. Pour in the gluten-free vegetable broth and lemon juice.
3. Cook the Soup
   Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes and celery are tender.
4. Blend Until Creamy
   Once the vegetables are soft, use an immersion blender directly in the crockpot to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a heat-safe blender and blend until creamy, then return it to the crockpot. Stir in the butter or vegan butter until melted.
5. Garnish and Serve
   Taste and adjust seasonings if needed. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Gluten Free Crockpot Carrot Ginger Soup with Coconut Milk

Carrot ginger soup is the ultimate comfort food, combining the natural sweetness of carrots with the warm, zesty kick of fresh ginger. This easy crockpot recipe is creamy, dairy-free, and gluten-free, making it a healthy and flavorful option for any meal. 

Ingredients

• 2 lbs baby carrots (or regular carrots cut into 1-inch pieces)
• 1 orange bell pepper, diced (red bell pepper works too)
• 1 cup onion, finely chopped
• 2 tablespoons freshly grated ginger
• 1 tablespoon minced garlic
• 4 cups gluten-free vegetable broth
• 1 cup coconut milk (plus extra for garnish)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Crockpot: Lightly coat the inside of your crockpot with non-stick cooking spray to prevent sticking.
2. Add Ingredients: Place the carrots, diced bell pepper, onion, grated ginger, minced garlic, and vegetable broth into the crockpot.
3. Cook: Cover and cook on low for 6-8 hours, or until the carrots are soft enough to easily pierce with a fork.
4. Blend the Soup: Using an immersion blender, carefully blend the ingredients directly in the crockpot until the soup reaches a smooth and creamy consistency.
5. Add Coconut Milk: Stir in the coconut milk until fully combined. Taste the soup and adjust seasoning with salt and pepper as needed.
6. Serve and Garnish: Ladle the soup into bowls and garnish with a swirl of coconut milk and a sprinkle of freshly chopped parsley.

Gluten Free Crockpot Broccoli Cheddar Soup

Cozy up with this healthier take on a classic Broccoli Cheddar Soup! Made with yellow butter potatoes for a naturally creamy base, this lightened-up version skips the gluten without sacrificing flavor. It’s rich, indulgent, and surprisingly simple to make thanks to your crockpot.

Ingredients

• 1 lb yellow butter potatoes, peeled and diced
• 2 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 medium yellow onion, diced
• 1 tsp olive or canola oil
• 2 green onions, finely chopped (both green and white parts)
• 2 garlic cloves, minced
• 1/4 tsp ground thyme
• 1/2 tsp salt (plus more to taste)
• 1/8 tsp black pepper
• 1 lb frozen broccoli florets, thawed
• 2 oz extra sharp cheddar cheese, grated (for bold flavor with less cheese)
• 1/2 cup half and half (or fat-free half and half, or milk for a lighter option)

Instructions

1. Prepare the Onion Mixture:
   Combine the diced yellow onion, oil, green onions, garlic, and thyme in a microwave-safe bowl. Microwave on high for 5 minutes, stirring every 90 seconds to evenly cook the onions. Once softened and fragrant, transfer the mixture to your crockpot.
2. Add Potatoes and Broth:
   While the onions cook, peel and dice the yellow butter potatoes. Add the potatoes and broth to the slow cooker. These buttery potatoes create a rich, creamy texture without needing butter or cream.
3. Season and Cook:
   Sprinkle the salt and pepper over the ingredients in the crockpot. Cover with the lid and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
4. Blend the Base:
   Once the potatoes are soft, carefully transfer the contents of the crockpot to a blender. Blend until smooth. Add 3/4 of the thawed broccoli florets to the blender and pulse a few times to reach your preferred soup consistency.
5. Finish the Soup:
   Return the blended soup to the crockpot. Stir in the grated cheddar cheese, half and half, and the remaining broccoli florets. Adjust the seasoning with additional salt and pepper if needed (start with about 1/4 tsp salt).
6. Heat and Serve:
   Set the crockpot to HIGH and stir the soup until the cheese has melted and everything is heated through, about 5-10 minutes. Serve hot and enjoy your creamy, flavorful soup!

Gluten Free Crockpot Cauliflower and Bacon Soup

There’s nothing better than a warm, creamy bowl of soup on a cold day, and this Cauliflower and Bacon Soup is the ultimate comfort food! With minimal prep and simple ingredients, this recipe is perfect for beginners. Plus, it’s naturally gluten-free and keto-friendly. 

Ingredients

For the Soup:

• 1 head of cauliflower, roughly chopped
• 1 cup leeks, washed and sliced (white parts only)
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups gluten-free chicken broth
• ½ teaspoon black pepper

To Finish:

• 2 cups shredded sharp cheddar cheese
• ⅔ cup heavy cream
• Kosher salt and freshly ground black pepper, to taste

Optional Toppings:

• Crispy bacon, crumbled
• Fresh chives, finely chopped
• Extra shredded cheddar cheese
• Sour cream

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Instructions

1. Prepare the Ingredients: Place the chopped cauliflower, sliced leeks, diced celery, minced garlic, chicken broth, and black pepper into your crockpot.
2. Cook: Cover the crockpot and set it to LOW. Let the ingredients cook for 6-8 hours until the vegetables are very soft.
3. Blend: Use an immersion blender to puree the soup directly in the crockpot until it’s smooth. If you don’t have one, transfer the soup in batches to a blender and blend until creamy.
4. Add the Finishing Touches: Stir in the shredded cheddar cheese and heavy cream. Keep mixing until the cheese has completely melted and the soup is creamy. Taste and add more salt or pepper if needed.
5. Serve and Enjoy: Scoop the soup into bowls and add your favorite toppings like crispy bacon, chopped chives, extra cheese, or a dollop of sour cream. Serve warm!

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