37 gluten free free cream soup Recipes

gluten-free pasta (i like tinkyada), butter, chicken breast, cut into bite size pieces, cream of mushroom soup (progresso is gluten free), parmesan cheese, ground black pepper

frozen hash browns , partially defrosted (shredded or cubed), plain greek yogurt, shredded cheddar cheese (or whatever you have handy), cream of chicken soup mix (healthy substitute for cream of chicken soup), water, diced onions, butter or 2 2/3 tbsp margarine, corn chex or 1 cup rice chex, butter or 1 1/2 tbsp margarine

blanched green beans, cream of mushroom soup (trader joes-cream of portobello), sweet onion, breadcrumbs (blended gf white bread), parmesan cheese, melted butter

chopped celery, ( i like to peel the string on the outside first), chopped onion, olive oil, salt, black pepper, dried parsley, water, tapioca starch, half & half

chopped celery, chopped onion, olive oil, sea salt, black pepper, dried parsley, water, tapioca flour, half-and-half

vegetable oil, boneless skinless chicken breast, cream of mushroom soup (gluten free), condensed chicken broth (gluten free), red pepper, cut in chunks, green pepper, cut in chunks, cracked black pepper, parmesan cheese, cooked gluten-free pasta

broccoli coarsely chopped, chicken or vegetable stock, butter, flour (2 tsp potato for gluten free), light cream, salt and pepper to taste, nutmeg

chicken breast halves or 6 chicken thighs, olive oil, powdered cream soup (gluten free, see gluten free cream soup base (powdered)), water, chicken broth or 1 cup water, mushrooms, undrained (i drain and rinse them to reduce sodium), golden sherry wine

potatoes (fist-sized), green onions, sliced thin, salt & pepper, to taste, ham, diced (optional), margarine or 2 tbsp butter, cream soup (powdered , see gluten free cream soup base (powdered)), cold water, chicken stock, milk (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup rice (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup almond (i also have used something called mimiccreme that is a vegan sub. for dairy creams.)

milk (whichever kind you prefer), gluten-free flour or 2 tbsp cornstarch, butter , margarine or 1 tbsp olive oil, chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free), salt (or to taste)

cooked gluten-free pasta (i prefer tinkyada), cooked ham, cubed, cream of mushroom soup (progresso is gluten free), water, chopped onions, grated cheddar cheese

rice flour, dry milk, dried minced onion, chicken bouillon cube (omit for gluten free), water (use 1 1/2 cups chicken stock instead for gluten free)

celery, diced, spinach leaves, chopped, kumara, peeled and diced, vegetable stock, margarine , dairy free, onion, medium diced, rice flour, rice milk, salt and pepper

milk, cornstarch, butter, chicken bouillon granule, salt, pepper

powdered milk or 1 cup non-dairy powdered coffee creamer, rice flour, instant minced onion, pepper, salt, powdered stock (gf, chicken or vegetable, maybe bouillon would work), water, water or 1 cup chicken broth

mushrooms, kosher salt, black pepper, dried onion flakes, lemon , juice of, vegetable broth, water, milk , added later

chicken thighs, water, carrot, stalk celery, minced onion, sea salt, black pepper, dried parsley, tapioca flour, half-and-half

chopped portabella mushrooms or 3 cups cremini mushrooms, butter, sea salt, black pepper, dried parsley, water, tapioca flour, half-and-half