Gluten-Free Hearty Vegetable Soup with Rustic Bread

Nutriscore Rating: 79/100

Warm up with the comforting goodness of this Gluten-Free Hearty Vegetable Soup with Rustic Bread, a wholesome dish brimming with vibrant flavors and nourishing ingredients. This recipe combines an array of fresh vegetables, including carrots, zucchini, and kale, simmered in a savory vegetable broth infused with thyme and oregano for a depth of flavor that's simply irresistible. Paired with a homemade rustic gluten-free bread that's golden, crusty, and lightly sweetened with honey, this meal provides the perfect balance of rustic charm and gluten-free culinary mastery. Easy to prepare and ready in just over an hour, it’s a satisfying, family-friendly option for cozy weeknight dinners or casual gatherings. Whether you're catering to dietary needs or simply craving a hearty vegan soup, this recipe promises warmth and comfort in every bite.

Recipe Information

• Prep Time: 30 min
• Cook Time: 50 min
• Total Time: 1 hr 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons Olive oil
• 1 large Onion, diced
• 3 units Garlic cloves, minced
• 3 medium Carrots, chopped
• 2 units Celery stalks, chopped
• 1 medium Red bell pepper, chopped
• 1 medium Zucchini, chopped
• 4 cups Tomatoes, diced
• 6 cups Vegetable broth
• 1 unit Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 2 cups Kale, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Gluten-free flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt for bread
• 1 tablespoon Honey
• 2 tablespoons Olive oil for bread
• 1 cup Warm water

📝 Instructions

14 steps

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. Add diced onion and minced garlic to the pot. Sauté until onions are translucent, about 5 minutes.

3. Stir in chopped carrots, celery, red bell pepper, and zucchini. Cook for another 5 minutes.

4. Add the diced tomatoes and vegetable broth to the pot, stirring well.

5. Season the soup with the bay leaf, dried thyme, and dried oregano.

6. Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for 25 minutes.

7. Add the chopped kale to the soup and season with 1 teaspoon salt and 0.5 teaspoon black pepper. Simmer for another 10 minutes until vegetables are tender.

8. For the rustic bread, preheat the oven to 375°F (190°C).

9. In a mixing bowl, combine 2 cups of gluten-free flour, 1.5 teaspoons baking powder, and 0.5 teaspoon salt.

10. Add in 1 tablespoon honey, 2 tablespoons olive oil, and 1 cup of warm water. Mix until a dough forms.

11. Transfer the dough onto a lightly floured surface and shape it into a small rustic loaf.

12. Place the loaf on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown and crusty.

13. Allow the bread to cool slightly before slicing.

14. Serve the hearty vegetable soup hot, alongside slices of the warm rustic gluten-free bread.

Nutrition Facts

1 serving (3946.4g)

Calories		2476
% Daily Value*
Total Fat		74.6 g	96%
	Saturated Fat	11.6 g	58%
	Polyunsaturated Fat	6.9 g
Cholesterol		0 mg	0%
Sodium		7869 mg	342%
Total Carbohydrate		410.9 g	149%
	Dietary Fiber	60.4 g	216%
	Total Sugars	94.8 g
Protein		64.7 g	129%
Vitamin D		0.0 mcg	0%
Calcium		820 mg	63%
Iron		19.9 mg	111%
Potassium		7991 mg	170%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 671 cal (26.1%%)

Protein: 258 cal (10.1%%)

Carbs: 1643 cal (63.9%%)