Delicious Gluten-Free Vegetable Soup Recipe

Welcome, food lovers! As a nutritionist and food blogger, I’ve come across many recipes for those who are trying to eat healthy, but let me tell you: this gluten-free risotto vegetable soup recipe is truly exceptional. This dish brings together creamy vegetable risotto with the nourishing qualities of a comforting bowl of soup. And if that isn’t already enough, this recipe also happens to be dairy-free and vegan.

As someone who believes in cooking with wholesome and organic ingredients whenever possible, I’m excited to share with you how easy it is to make a delicious and naturally gluten-free risotto using Arborio rice. When combined with vegetables such as broccoli, peas, and carrots, and a flavorful vegetable broth made with chicken bouillon cubes, this soup recipe becomes the perfect meal for any cozy night in.

This recipe takes just 30 minutes to make and requires minimal effort. It’s also easy to customize based on your dietary preferences or the ingredients you have on hand. So whether you’re carb-loading before a marathon or simply looking for a hearty yet healthy meal, this gluten-free risotto vegetable soup recipe has got you covered. Let’s get cooking!

Why You’ll Love This Recipe

Gluten Free Risotto Vegetable Soup
Gluten Free Risotto Vegetable Soup

Are you a fan of creamy, flavorful risotto but have trouble finding gluten-free options? Look no further, because this gluten-free risotto vegetable soup recipe is sure to become a staple in your kitchen.

But why should you love this recipe? For starters, it is naturally gluten-free thanks to the use of arborio rice, which is a short-grain rice with high starch content that creates a creamy texture. Plus, it contains a variety of nutrient-dense vegetables such as broccoli, peas, and carrots that are rich in vitamins and minerals.

Not only is this recipe delicious and nutritious, but it is also dairy-free and vegan-friendly. Instead of using traditional dairy products like cream or butter, this recipe uses olive oil to create a rich and creamy base. And for those who want to add a little extra flavor, white wine adds a delicious depth of flavor to the broth.

In addition to being easy to customize with variations or substitutions, this recipe can also be made in an Instant Pot for a quick and fuss-free meal. And if you’re on a low-FODMAP diet, you can easily adapt this recipe by using chicken broth instead of vegetable broth and omitting the garlic.

So whether you have dietary restrictions or simply enjoy flavorful and healthy meals, this gluten-free risotto vegetable soup is the perfect addition to your recipe repertoire.

Ingredient List

 A bowl of warm, hearty goodness.
A bowl of warm, hearty goodness.

Here is a list of ingredients you’ll need to prepare this delicious Gluten Free Risotto Vegetable Soup Recipe:


  • 1 cup broccoli, cut into small pieces
  • 1 cup peas (fresh or frozen)
  • 2 medium carrots, chopped


  • 4 cups vegetable broth or chicken broth
  • 2 chicken bouillon cubes (if using water instead of broth)


  • 2 cups Arborio rice
  • 1/4 cup dry white wine
  • Olive oil (1-2 tablespoons)


  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Seasoning and Dairy-free Substitutes:

  • Salt and pepper to taste
  • Gluten-free, dairy-free butter or vegan butter (3 tablespoons)

Keep in mind that for vegan or dairy-free versions of the recipe, use vegetable broth and a suitable substitute for butter. For added nutrition, you can also include other veggies like mushrooms or bell peppers in this recipe.

The Recipe How-To

 Comfort in a bowl for a cold evening.
Comfort in a bowl for a cold evening.

Are you ready to make this delicious and healthy gluten-free risotto vegetable soup recipe? Here’s a detailed guide on how to make this hearty soup in just 30 minutes!


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/4 cup dry white wine
  • 4 cups vegetable broth
  • 1/2 cup water
  • 3 vegetarian chicken bouillon cubes (naturally gluten-free)
  • 1 1/2 cups diced carrots
  • 1 cup fresh or frozen peas
  • 3 cups broccoli, chopped


  1. In a large pot, heat olive oil over medium heat.

  2. Add chopped onion and minced garlic, and sauté for about two minutes or until the onion appears translucent.

  3. Mix in arborio rice and stir to coat it with oil for about two minutes, or until the edges of the grains are translucent.

  4. Pour in dry white wine while stirring continuously until the liquid is absorbed by the arborio rice.

  5. Add one ladle of vegetable broth at a time, allowing each ladle of liquid to fully absorb into the rice before adding another. Make sure to stir every few minutes so that the risotto doesn’t stick to the bottom of the pot.

  6. Meanwhile, place boiling water and vegetarian chicken bouillon cubes into another medium-sized pot over high heat, mix well.

  7. After stirring in approximately three cups of vegetable broth, add three scoops of the hot broth mixture into boiling water containing bouillon cubes and mix well. Let it simmer over low heat.

  8. Continue to add vegetable broth until the arborio rice is cooked through but still al dente, around 20-30 minutes.

  9. Mix in diced carrots, peas, and broccoli and let it cook until tender-crisp for an additional 5 minutes.

  10. Finally, serve the delicious gluten-free risotto vegetable soup hot and enjoy!

Note: If you are using an Instant Pot, then follow the instructions to cook onion and garlic in the sauté mode first, followed by adding rice and wine. After that, mix in vegetable broth and bouillon mixture and pressure cook on high for 6 minutes. Then perform quick-release of pressure before opening the lid.

Substitutions and Variations

 A perfect blend of flavors and textures.
A perfect blend of flavors and textures.

I understand that some of us may have dietary requirements that require us to make adjustments to the recipe ingredients. Here, I’ll give some alternative options or substitutions that you can use to make this gluten-free risotto vegetable soup even more your own.

1. Vegetables: You can also use other vegetables that you love such as mushrooms, zucchinis, or bell peppers. The broccoli can be swapped with cauliflower and sugar snap peas are a good alternative for regular peas if you want a crunchier texture.

2. Chicken Bouillon Cubes: If you happen to be a vegan, chicken bouillon cubes are not for you. Instead, let me suggest using vegetable bouillon cubes or better yet – vegetable broth! Homemade vegetable broth would elevate the flavors of the dish even further.

3. Gluten-Free Risotto: While this recipe calls for Arborio rice, which is naturally gluten-free and has higher starch content than other kinds of rice and makes creamier risottos, you can also use quinoa, buckwheat or other types of short grain rice that will absorb the broth well.

4. Dry White Wine: White wine adds depth to the flavor of this soup, but if you’d like to keep it alcohol-free or don’t have it on hand then replace it with extra vegetable broth.

5. Dairy-Free Butter and Milk: If you’re lactose intolerant or vegan then skip butter altogether and use olive oil only in its place. For richness in flavor and texture, coconut milk is my go-to ingredient.

These variations might affect more than just the taste of your soup so be prepared for slightly different results in consistency and color too! Allow yourself to explore different variations until you find the version that’s perfect for your palate.

Serving and Pairing

 Savor the taste of healthy and gluten-free goodness.
Savor the taste of healthy and gluten-free goodness.

Now, let’s talk about how to serve and pair this gluten-free risotto vegetable soup with other dishes. This creamy vegetable risotto is a complete meal in itself, but if you want to add some more flavors to your table, here are some excellent options.

You can serve the gluten-free risotto soup with a simple green salad or a side of roasted vegetables like broccoli, peas, or carrots. These veggies will add some extra nutrients and complement the dish’s flavor profile.

For those who love a good glass of wine with dinner, a glass of dry white wine pairs perfectly with this gluten-free risotto soup recipe. You can also pair it with a crisp rosé or Sauvignon Blanc for a refreshing contrast.

If you prefer non-alcoholic beverages, you can try pairing the creamy vegetable risotto with lemon water or iced tea for a tangy and refreshing flavor.

Furthermore, if you’re hosting a large gathering of friends and family, this vegetable risotto soup is an excellent main course option. You can add some bread on the side like a crusty baguette or sliced sourdough for a more filling meal.

Whatever you choose to serve it with, this gluten-free rice soup recipe is sure to impress your guests and satisfy their taste buds. So go ahead and explore different pairing options to find your favorite combination!

Make-Ahead, Storing and Reheating

 A colorful dish that's easy on the eyes and stomach.
A colorful dish that’s easy on the eyes and stomach.

If you’re like me, one of the biggest perks of soup is how easy it is to make a large batch and enjoy it throughout the week. Thankfully, this Gluten-Free Risotto Vegetable Soup Recipe lends itself very well to make-ahead meals, storing and reheating.

First things first, let your soup cool down to room temperature before attempting to store it in the refrigerator. Once cooled, transfer the soup to an airtight container and be sure to label it with the date you made it. You can keep this soup in the fridge for up to 4 days.

Reheating this delicious soup is such a breeze. Simply transfer the desired amount of soup into a microwave-safe bowl and heat for 2-3 minutes or until it has reached your desired temperature.

If you’re someone who likes to prepare their meals for an entire week, this recipe is perfect for you. The good news is that this Gluten-Free Risotto Vegetable Soup Recipe can also be frozen. Once cooled, transfer the desired amount of soup into a freezer safe container and place it in the freezer. You can freeze this soup for up to 3 months.

When you’re ready to enjoy your stored soup, place it in the fridge overnight to thaw. Once thawed, reheat using your preferred method whether it’s on the stovetop or in the microwave.

The flavors of this creamy vegetable risotto only deepens over time, so don’t be concerned about any loss of quality over freezing or storing leftovers. Enjoy!

Tips for Perfect Results

 Risotto + veggies + soup = the ultimate combo!
Risotto + veggies + soup = the ultimate combo!

Creating the perfect gluten-free risotto vegetable soup can be a challenge, but with a few helpful tips and tricks, you can make it an effortless process. Here are some things to keep in mind as you get started:

1. Choose the Right Rice:

The key to making a great risotto is using the right rice. Arborio rice is the most commonly used type of rice and works especially well for this recipe. Its high starch content makes it ideal for creating a rich, creamy base for the soup.

2. Keep it Stirring:

Stirring is essential when cooking risotto; it’s what gives it its signature creaminess. The vegetables should also be stirred frequently to ensure they cook evenly throughout. Furthermore, this will help prevent burning and sticking on the bottom of the pot.

3. Use High-Quality Ingredients:

Using high-quality ingredients is vital when making any dish, and this soup is no exception. The vegetables should be fresh, vibrant, and crisp, so they’ll taste their best in the finished product. Additionally, choose gluten-free chicken broth or vegetable broth that has rich flavors.

4. Control the Heat:

Another essential factor in making perfect gluten-free risotto vegetable soup is controlling the heat during cooking. You want to maintain a constant simmer—not too low, not too high—to achieve al dente rice without overcooking the vegetable chunks.

5. Be Creative with Substitutions:

This recipe is versatile enough so that you can replace some of the ingredients according to your liking without compromising its healthiness or deliciousness! For instance, you can choose other kinds of grains like brown rice or quinoa instead of arborio rice to add more nutritional value into your diet.

By keeping these tips in mind and exercising some creativity in substitutions, you can easily create a delicious gluten-free risotto vegetable soup that is both healthy and scrumptious!


As a nutritionist and food blogger, I understand that cooking can be challenging at times. Hence, in this section, I will address some of the frequently asked questions regarding this gluten-free risotto vegetable soup recipe. These questions are usually asked by beginners or those who haven’t tried making risotto before. I strongly suggest going through this section as it will provide essential information to ensure that you make the perfect soup every time you prepare it. Let’s dive right in!

What is a gluten-free alternative to risotto rice?

Risotto, the creamy and mouth-watering dish, is usually made with arborio rice that is completely free from gluten. The versatile polenta is another gluten-free option that is prepared from yellow or white cornmeal. One can enjoy polenta in a softer risotto-like form or as a firmer dish that can be fried after cooling down.

Why is risotto not gluten-free?

When preparing risotto, it’s important to note that rice itself does not contain gluten. However, due to the risk of cross-contact during growth, production, packaging, and shipping, there is a possibility that it may come into contact with grains that contain gluten.

Can risotto be made gluten-free?

When it comes to risotto, it’s important to check whether any of the ingredients used contain gluten. However, you can make risotto gluten-free in two simple ways. Firstly, you can prepare it yourself at home and ensure that all the ingredients used are gluten-free. Secondly, when purchasing ingredients, be vigilant and read the labels to avoid any gluten-containing components.

Can you eat risotto if you have celiac disease?

Risotto can be considered gluten-free as long as it is prepared using arborio rice that is certified gluten-free and no ingredients containing gluten are used.

Bottom Line

Now that you have all the ingredients, methods, and tips to make this delicious gluten-free risotto vegetable soup recipe at home, I encourage you to give it a try. Not only is it healthy and packed with nutritious veggies like carrots, broccoli, and peas, but it’s also dairy-free and vegan-friendly.

By choosing wholesome and organic ingredients, like naturally gluten-free arborio rice, vegetable broth, and white wine, you’re not only taking care of your body but also supporting sustainable agriculture practices that prioritize the environment. Even if you don’t follow a gluten-free or dairy-free diet, this recipe is a great option to add variety and flavor to your meal planning.

And who said a healthy meal can’t be tasty? The creamy texture of the risotto combined with the crunchy broccoli florets and the sweet peas bursts in your mouth with every spoonful. It’s comfort food at its finest without compromising on nutrition.

I hope this recipe inspires you to explore new flavors, expand your culinary skills and become more conscious about what you put on your plate. Let’s embrace healthier cooking habits that benefit us both inside and out. Happy cooking!

Gluten Free Risotto Vegetable Soup

Gluten Free Risotto Vegetable Soup Recipe

A quick, easy and tasty soup to have a go at. Wether your on the go or ready for a coast night in I'm sure you will be satisfied with the results!
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Prep Time 5 mins
Cook Time 30 mins
Cuisine Italian
Calories 54.8 kcal


  • 1 ounce gluten-free pasta
  • 2 chicken bouillon cubes
  • 2 1/2 cups water
  • diced carrot
  • 1 ounce peas
  • 1 ounce broccoli, chopped


  • Place the Boulon Cubes and Water into a pan and boil for approximately 3 minutes.
  • Boil rissoto pasta for approximately 15 minutes (until tender).
  • Boil carrots peas and broccoli for approximately 10 mins (until tender).

Add Your Own Notes


Serving: 656gCalories: 54.8kcalCarbohydrates: 7.8gProtein: 3.6gFat: 1.3gSaturated Fat: 0.3gCholesterol: 1mgSodium: 1938mgFiber: 2.3gSugar: 3.5g
Keyword < 60 Mins, Easy, Stocks
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