How to Make Gluten-Free Cream Soup

You can make thick and creamy gluten-free soup.

As more people are diagnosed with gluten allergies, they are looking for gluten-free recipes to replace old favorites that include gluten, such as breads, pastas and even cream soups. Cream soups are commonly thickened with flour, which contains gluten. However, there are gluten-free alternatives to flour that cooks can use to thicken cream soup. Cooks who already stock their pantries to accommodate gluten-free diets probably already have these ingredients on hand. Add whatever additional ingredients you like, such as chopped broccoli for cream of broccoli soup.

Things You'll Need

• Soup pot or Dutch oven
• 2 tsp. vegetable oil
• 1/4 cup diced onion
• 1 cup vegetables of choice, chopped
• 3 cups water, stock or broth
• 1/2 cup shredded, sauteed chicken or beef (optional)
• Salt and pepper to taste
• 1 cup powdered milk
• 1/4 cup cornstarch
• 1/4 cup potato starch

Instructions

1. Heat your pot over medium heat. Add the vegetable oil, and saute the diced onions until they're barely translucent.

2. Add your vegetables and cook just a few minutes, stirring.

3. Add your water (or stock or broth) and bring to a boil over medium heat. Bring the liquid to a boil, then simmer until the vegetables are tender, about 20 to 30 minutes.

4. Add the meat and cook until heated through.

5. Whisk the powdered milk, cornstarch and potato starch together. Whisk these ingredients into the soup, and stir until the soup is thickened. Scrape the bottom so the starches don't stick to the bottom of the pot.

6. Serve the soup while it is still hot.

Tips & Warnings

• If you have gluten-free flour, use it to thicken your soup. Replace the cornstarch and potato starch with 5 tbsp. melted butter, cooked with 5 tbsp. gluten-free flour. Cook this mixture over medium heat, stirring constantly, until it's a golden brown color. Whisk the mixture into the broth. Instead of powdered milk, add 1 1/2 cups low-fat milk.