27 Gluten Free Dairy Free Fall Recipes Cozy And Comforting

This time of year brings the smell of cinnamon and roasted apples, the sound of rain on the roof, and a craving for cozy food. I want this season to feel warm, no matter what you eat. Why I made this post is simple: I want to help people who need gluten free and dairy free meals keep the fall comfort alive without stomach trouble. I know how hard it is to feed a family or yourself when gluten and dairy are off limits. If you crave fall flavors and want meals that feel like a hug, this one’s for you.

Who it’s for is you—whether you cook for someone with gluten sensitivity or lactose intolerance, or you follow a gluten free dairy free plan yourself. This guide also fits busy parents, college students, roommates, and anyone who wants hearty, cozy food that fits a sensitive stomach. You deserve meals that warm you up without leaving you with a heavy feeling.

What you’ll get is a library of 27 gluten free dairy free fall recipes that celebrate the season. Expect soups that steam with spice, stews that thicken with coconut milk, casseroles that bake to a golden crust, and desserts that taste like autumn but skip the dairy and gluten. Each recipe is built to be simple, affordable, and easy to adapt.

These ideas lean on familiar fall flavors: pumpkin, apple, cinnamon, squash, and herbs. Picture creamy pumpkin soup with a note of ginger, roasted veggie bake with a soft edge from coconut cream, and a hearty chili that glows with cumin. I kept ingredients easy to find and steps clear, so you can cook with confidence even on busy weeknights.

How to use these right away—start with one dish this week. Swap dairy with coconut or almond milk, thicken sauces with a whisk of arrowroot, and choose a gluten free flour blend when you need a crust or batter. Batch cook on Sunday and freeze portions for quick dinners. I share practical tips to help you stay on track.

Cooking gluten free and dairy free should feel welcoming, not like a puzzle. With these 27 recipes you get to savor fall without the guesswork. You can try a new flavor, keep your favorites, and build a cozy menu that fits your life. Save a few favorites, share your wins, and let the season do the rest.

1. Butternut Squash and Apple Soup

You want a warm, comforting soup that fits a gluten free and dairy free life. This Butternut Squash and Apple Soup brings fall into a bowl with bright fruit notes and a cozy finish. Roasted squash adds earthiness, apples add sweetness, and a light spice ties it all together. Here is why this recipe works for you.

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 180 per serving

Ingredients

– 1 medium butternut squash, about 2 lb, peeled, seeded, and cubed

– 1 tablespoon olive oil

– Salt and pepper to taste

– 1 medium onion, chopped

– 2 apples (Granny Smith), cored and chopped

– 4 cups vegetable broth (gluten-free)

– Pinch of ground nutmeg and cinnamon

– Optional: 1/4 cup coconut milk for extra creaminess

– Optional garnish: apple slices or a drizzle of olive oil

Steps

1) Preheat oven to 400°F (200°C).

2) Toss squash cubes with a little olive oil, salt, and pepper. Roast for about 25 minutes until tender.

3) In a pot, sauté onion and apples in a splash of olive oil until soft.

4) Add roasted squash flesh to the pot along with 4 cups vegetable broth. Simmer 10 minutes.

5) Blend the soup until smooth. Stir in nutmeg and cinnamon, and season with salt and pepper.

6) For creaminess, stir in coconut milk. Serve hot, with optional garnish of apple slices or a light olive oil drizzle.

Tips

– For a silkier texture, blend a bit longer and add a splash of coconut milk.

– Pair with gluten-free bread to make a full, cozy meal.

FAQ

1) Can I use frozen squash? Yes. Extend the simmering time by a few minutes until tender.

2) How can I spice it up? Add a pinch of cayenne pepper to the pot with the nutmeg and cinnamon.

2. Creamy Coconut Pumpkin Soup

Fall weather calls for a warm bowl that fits gluten-free and dairy-free needs.

This Creamy Coconut Pumpkin Soup hits that spot with a silky texture.

Coconut milk adds richness, while pumpkin brings natural sweetness and body.

A hint of cinnamon and a light pinch of salt balance the flavors.

Here is the recipe you can make tonight.

Ingredients:

– 1 tablespoon olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 1 can (15 oz) pumpkin puree

– 1 can (14 oz) coconut milk, full fat

– 2 cups vegetable broth

– 1/2 teaspoon ground cinnamon

– Salt and pepper to taste

– Optional toppings: pumpkin seeds, chopped cilantro

Steps:

1. Heat the olive oil in a pot over medium heat. Add the onion and garlic. Cook until soft and fragrant, about 5 minutes.

2. Stir in pumpkin puree, coconut milk, and vegetable broth. Add cinnamon, salt, and pepper.

3. Bring to a gentle simmer. Let it cook 8 to 12 minutes so flavors blend.

4. Use an immersion blender to puree until smooth, or transfer in batches to a blender.

5. Taste and adjust salt. Ladle into bowls and top with pumpkin seeds or cilantro if you like.

Nutrition information (approximate): Calories 210 per serving. Protein about 3 g. Carbs around 26 g. Fat about 12 g. Fiber roughly 4 g.

Next steps: store any leftovers in the fridge for up to 3 days or freeze for later meals. This soup pairs well with gluten-free crackers or a light salad for a complete gluten-free dairy-free dinner.

Warm up this fall with a bowl of creamy coconut pumpkin soup! It’s not just gluten free and dairy free; it’s a hug in a bowl that balances rich flavors with a hint of sweetness.

3. Hearty Lentil and Vegetable Stew

Need a warm, gluten-free and dairy-free dish for crisp fall nights? This Hearty Lentil and Vegetable Stew fills you up with plant protein and seasonal produce. It’s simple to make and tastes even better as leftovers. You’ll savor soft lentils, sweet carrots, potatoes, kale, and herbs in a cozy, sturdy broth.

Complete Recipe

Servings: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 250 per serving

Ingredients:

– 1 tablespoon olive oil

– 1 onion, diced

– 2 garlic cloves, minced

– 2 cups chopped carrots

– 1 cup diced potatoes

– 1 bell pepper, chopped

– 1 cup rinsed lentils

– 6 cups gluten-free vegetable broth

– 1 teaspoon dried thyme

– 2 bay leaves

– Salt and pepper to taste

– 1 cup kale, torn

– Fresh parsley, chopped, for serving

Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until soft, about 5 minutes.

2. Stir in carrots, potatoes, and bell pepper. Cook 8–10 minutes until the edges begin to soften.

3. Add lentils, broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat. Simmer 30 minutes until lentils are tender.

4. Add kale; simmer 5 minutes until wilted.

5. Ladle into bowls and garnish with parsley.

This stew travels well and stores nicely. For a deeper flavor, try adding a pinch of smoked paprika or a splash of lemon juice just before serving.

Warm up your chilly nights with a Hearty Lentil and Vegetable Stew! Packed with plant protein and seasonal veggies, it’s the perfect gluten-free, dairy-free comfort food that only gets better as leftovers.

4. Spicy Tomato and Roasted Red Pepper Soup

Feeling hungry but short on time? This Spicy Tomato and Roasted Red Pepper Soup fits a busy night. It brings bright tomato flavor, a hint of smoke, and a warm cayenne kick. It uses simple pantry staples and cooks in 30 minutes. You can dial the heat to your liking.

Ingredients

– 2 large red bell peppers, roasted, peeled, and chopped

– 1 medium onion, diced

– 3 garlic cloves, minced

– 1 can (14 oz) diced tomatoes

– 3 cups vegetable broth

– 2 tsp smoked paprika

– Pinch cayenne pepper (adjust for heat)

– 1 tbsp olive oil

– Salt to taste

– Optional for serving: a drizzle of olive oil and fresh basil

Nutrition

Calories: 180 per serving; Protein: 4g; Carbs: 30g; Fat: 6g; Fiber: 3g.

Instructions

1. Broil peppers until the skin is charred. Cool, then peel, seed, and chop.

2. In a pot, warm olive oil. Add onion and cook until soft, about 5 minutes.

3. Stir in garlic for 30 seconds.

4. Add tomatoes, peppers, and vegetable broth.

5. Sprinkle in smoked paprika and cayenne; salt to taste.

6. Bring to a simmer and cook 15 minutes.

7. Use an immersion blender until smooth. Or blend in batches.

8. Ladle, then top with a drizzle of oil and basil if you like.

Tips

Pair with gluten-free grilled cheese for a cozy match. Adjust spice to your taste.

5. Chunky Vegetable and Quinoa Soup

Here is a cozy, filling fall soup that fits gluten free and dairy free diets. It blends bright vegetables with hearty quinoa for a satisfying meal. You get warmth, texture, and real nourishment in one pot. The recipe serves 6 and takes about 45 minutes.

Ingredients

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 garlic cloves, minced

– 2 carrots, diced

– 1 zucchini, chopped

– 1 bell pepper, chopped

– 1 cup rinsed quinoa

– 6 cups vegetable broth

– 2 bay leaves

– 1 teaspoon dried thyme

– Salt and pepper to taste

Steps

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

2. Add onion, garlic, and carrots; cook until soft.

3. Stir in zucchini and pepper; cook 4-5 minutes.

4. Add quinoa and broth; bay leaves and thyme go in. Salt and pepper.

5. Bring to a simmer, cook 18-20 minutes until quinoa is tender.

6. Remove bay leaves. Garnish with parsley and serve.

Tips

– Leftovers taste great and reheat easily.

– For a brighter finish, add a small splash of vinegar just before serving.

6. Sweet Potato and Black Bean Chili

Craving a warm, dairy free and gluten free fall dish that fills you up without weighing you down? This sweet potato and black bean chili fits the bill. It blends soft potatoes with hearty beans in a bright tomato broth. You’ll get cozy flavors you can cook in under an hour, plus plenty of leftovers.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 300 per serving

Nutrition Information:

– Calories: 300

– Protein: 12g

– Carbs: 54g

– Fat: 8g

– Fiber: 12g

In a large pot, heat olive oil. Sauté one diced onion, three cloves of minced garlic, and two chopped sweet potatoes until they begin to soften. Add one can of black beans (rinsed), one can of diced tomatoes, and 2 cups of vegetable broth. Season with cumin, chili powder, salt, and pepper. Simmer about 20 minutes until the potatoes are tender. Serve hot with avocado and cilantro.

Ingredients

– 2 tbsp olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 2 medium sweet potatoes, peeled and cubed

– 1 can (15 oz) black beans, rinsed

– 1 can (14.5 oz) diced tomatoes

– 2 cups vegetable broth

– 1 tsp ground cumin

– 1 tsp chili powder

– Salt and pepper to taste

– Optional toppings: avocado slices, chopped cilantro

Steps

1) Heat oil in a large pot over medium. Add onion, garlic, and potatoes; cook 5–7 minutes until softened.

2) Stir in beans, tomatoes, and broth. Add cumin, chili powder, salt, and pepper.

3) Bring to a simmer; cook 20 minutes or until potatoes are tender.

4) Taste and adjust seasoning. Ladle into bowls and top with avocado and cilantro.

Tips:

– Add corn for extra sweetness.

– Jalapeños bring extra heat if you like a kick.

– This chili freezes well—make a big batch for quick meals.

Frequently Asked Questions:

1. Can I use other beans? Yes, kidney beans or pinto beans work too.

2. How long does it take to thaw leftovers? Overnight in the fridge.

7. Garlic and Herb Potato Soup

Craving a warm bowl that helps you slow down on a cool fall night? This garlic and herb potato soup is creamy without dairy. It shines with garlic, thyme, and rosemary. You get cozy comfort in every spoonful.

Here is the complete recipe you can make tonight.

Ingredients

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 4 garlic cloves, minced

– 4 cups potatoes, peeled and diced

– 6 cups vegetable broth

– 1 teaspoon dried thyme (or a few sprigs fresh)

– 1 teaspoon chopped rosemary

– Salt and black pepper to taste

– Fresh parsley or chives for garnish

– Optional: roasted garlic for deeper flavor

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

Steps

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

2) Add onion; cook until soft, about 4 minutes.

3) Stir in minced garlic for about 1 minute until fragrant.

4) Add potatoes, broth, thyme, and rosemary. Season with salt and pepper.

5) Bring to a boil, then simmer until potatoes are tender, about 20 minutes.

6) Purée the soup until smooth, then return to the pot. Fold in chopped herbs.

7) Serve warm and top with extra herbs.

Nutrition Information

Calories: 230 per serving, Protein: 4g, Carbs: 42g, Fat: 6g, Fiber: 5g

Tips

– For extra depth, roast the garlic first.

– Pair with gluten-free bread for dipping.

Frequently Asked Questions

1. Can I make this ahead? Yes, it stores well in the fridge.

2. Can I freeze it? Yes, but the texture may shift a bit after thawing.

8. Apple and Sausage Stuffed Acorn Squash

Recipe Overview: You want a cozy fall dinner that fits gluten-free and dairy-free needs. This Apple and Sausage Stuffed Acorn Squash delivers warmth and real flavor. Sweet apples meet savory sausage inside a tender roasted squash. It makes four good portions and it comes together in about an hour.

Here is why this works: The squash acts as a natural bowl. The sausage browns with the apple for a homey mix. Quinoa or rice adds substance without dairy. A quick bake at the end lets everything merge into one tasty bake.

Complete recipe

Ingredients:

– 2 acorn squashes, halved and cleaned

– 1 lb gluten-free sausage

– 1 apple, diced

– 1 cup cooked quinoa or rice

– 1-2 tbsp olive oil

– Salt and pepper

– Optional: 1/4 cup chopped nuts or 1/4 cup dried cranberries

Steps:

1) Preheat oven to 375°F (190°C). Brush squash cut sides with olive oil, sprinkle with salt and pepper. Place cut side down on a baking sheet and bake 30 minutes.

2) In a skillet, brown the sausage over medium heat. Break it into small pieces as it cooks.

3) Add the diced apple. Cook until the apple is soft, about 5 minutes.

4) Stir in the cooked quinoa or rice. Taste and adjust salt.

5) Flip the squash halves. Stuff each with the sausage mixture.

6) Bake for 15 more minutes. Let rest a few minutes before serving.

Nutrition Information: Calories: 350 per serving, Protein: 20g, Carbs: 30g, Fat: 15g, Fiber: 7g.

Tips: Add crunch with chopped nuts. Stir in dried cranberries for a hint of sweetness. Pair with a fresh green salad.

Frequently Asked Questions:

1. Can I use other squash varieties? Yes, but cooking times change.

2. Is this dish vegetarian? Yes. Skip the sausage and use a plant-based crumble.

9. Creamy Mushroom and Spinach Soup

Recipe at a glance: This creamy soup is friendly to gluten-free and dairy-free diets. It uses mushrooms for a deep, earthy taste. Almond milk gives a smooth richness without dairy. Spinach adds color and a fresh bite that lifts every spoonful; next steps guide you through ingredients and making it.

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 210 per serving

What you will get

– Creamy texture without dairy

– Savory mushroom flavor

– Bright greens from spinach

– Quick, pantry-friendly steps

Ingredients:

– 1 tablespoon olive oil

– 1 small onion, chopped

– 3 garlic cloves, minced

– 8 ounces mushrooms, sliced

– 4 cups vegetable broth

– 2 cups fresh spinach, roughly chopped

– 1 cup almond milk, unsweetened

– Salt and black pepper to taste

– Optional: splash of balsamic vinegar for depth

Steps:

1) Heat oil in a pot. Add onion and garlic; cook until soft.

2) Add mushrooms; brown them well, about 5 minutes.

3) Pour in vegetable broth and simmer gently.

4) Stir in spinach; cook until wilted.

5) Puree with an immersion blender until smooth.

6) Stir in almond milk and warm, not boil.

7) Season with salt, pepper, and optional balsamic.

8) Serve warm, with optional garnish of whole mushrooms or a light olive oil drizzle.

Warm your soul with a bowl of creamy mushroom and spinach soup! This gluten free dairy free fall recipe isn’t just nourishing; it’s a hug in a mug that whispers comfort with every spoonful.

10. Pumpkin and Cauliflower Curry

You want a warm fall meal that is gluten free and dairy free. This pumpkin and cauliflower curry fits the bill. It uses coconut milk and simple spices to comfort you after a long day.

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 320 per serving

Nutrition Information: Calories 320, Protein 6g, Carbs 50g, Fat 12g, Fiber 8g

Ingredients

– 1 tablespoon coconut oil

– 1 onion, diced

– 2 garlic cloves, minced

– 2 cups pumpkin, cubed

– 2 cups cauliflower florets

– 1 can (14 oz) coconut milk

– 1 tablespoon curry powder

– 1/2 teaspoon turmeric

– 1/4 teaspoon salt

– 1 teaspoon grated ginger

– Fresh cilantro, chopped, to serve

– Optional: 1 cup chickpeas, cooked

– Optional: quinoa, to serve

Steps

1) Heat coconut oil in a pot over medium heat.

2) Add onion and garlic; sauté until soft.

3) Stir in pumpkin and cauliflower; cook until lightly browned.

4) Pour in coconut milk and add curry powder, turmeric, salt, and ginger.

5) Simmer 20 minutes until vegetables are tender.

6) Stir in chickpeas if using.

7) Serve hot with cilantro and a side of quinoa or rice.

Tips

– Pair with quinoa for extra fiber and protein.

– For more protein, add chickpeas.

– If you like more heat, add a pinch of chili flakes.

Frequently Asked Questions

1. Can I use frozen vegetables? Yes, just adjust cooking time.

2. How spicy is it? Tailor the curry powder to your taste.

Warm your soul with a bowl of Pumpkin and Cauliflower Curry! This gluten free, dairy free delight is the perfect cozy meal for those crisp fall evenings.

11. Baked Tomato Basil Risotto

You want a cozy gluten free and dairy free dish. Here is why this Baked Tomato Basil Risotto works: the cream comes from the rice itself and a little nutrition yeast for a cheesy bite. It bakes in the oven, so you can focus on other tasks while it cooks.

Ingredients

– 2 cups Arborio rice

– 1 (14 oz) can diced tomatoes

– 4 cups vegetable broth

– 3 cloves garlic, minced

– 2 tablespoons olive oil

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1/3 cup nutritional yeast

– 1/2 cup fresh basil, chopped (plus extra for serving)

Instructions

1. Preheat oven to 375°F (190°C).

2. In a baking dish, mix rice, tomatoes, broth, and garlic. Drizzle with olive oil. Season with salt and pepper. Stir in basil.

3. Cover tightly and bake for 30 minutes.

4. Stir in nutritional yeast.

5. Bake 5-10 minutes more until rice is tender. Serve with extra basil.

Tips

– Add seasonal veggies like spinach or mushrooms for more texture.

Nutrition

Calories: 290 per serving. Protein 6 g, Carbs 52 g, Fat 7 g, Fiber 3 g.

FAQs

1. Can I make this on the stovetop? Yes, just simmer and stir often to keep the creaminess.

2. How long does it keep? About 3 days in the fridge.

12. Carrot Ginger Soup

Want a warm, easy meal that fits gluten-free and dairy-free needs? Carrot Ginger Soup is gentle on the stomach and bright on the tongue. The sweetness of carrots pairs with sharp ginger for a comforting bowl. You can make it with pantry staples and a blender.

Ingredients

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 1 tablespoon fresh ginger, minced

– 1 pound carrots, peeled and chopped

– 4 cups vegetable broth, gluten-free

– Salt and pepper to taste

– Optional: 1/4 cup coconut milk for extra creaminess

– Fresh cilantro for serving

– Optional: gluten-free bread for serving

Instructions

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

2. Add onion and ginger; cook until soft, about 5 minutes.

3. Stir in carrots and cook 4–5 minutes.

4. Pour in broth and season with salt and pepper. Bring to a simmer and cook until carrots are tender, about 20 minutes.

5. Blend the soup until smooth with an immersion blender. If you don’t have one, blend in batches in a blender.

6. Return to heat. Stir in coconut milk if you use it and adjust seasoning.

7. Serve warm with cilantro. If you want more, dip gluten-free bread into the bowl.

Nutrition

Calories: 170 per serving; Protein: 3 g; Carbs: 30 g; Fat: 5 g; Fiber: 6 g.

Tips

– A splash of coconut milk adds creaminess.

– Pair with gluten-free bread for a complete meal.

Frequently Asked Questions

1. Can I add more spices? Yes, try cumin or coriander.

2. How long does it last? About four days in the fridge.

13. Cauliflower and Chickpea Tagine

Winter nights call for warm, dairy-free comfort. This Cauliflower and Chickpea Tagine fits the bill with simple ingredients and bold North African flavors. It fills the kitchen with a sweet spice aroma and leaves you satisfied. You’ll enjoy the plant-based goodness in one pot, and the leftovers taste even better tomorrow.

Servings: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 310 per serving

Ingredients

– 1 head cauliflower, florets

– 1 can chickpeas, drained

– 1 can diced tomatoes

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tbsp olive oil

– 1 tsp ground cumin

– 1 tsp ground coriander

– 1/2 tsp cinnamon

– 2 cups vegetable broth

– Salt and pepper

– Optional: 1/4 cup dried apricots

– Optional: quinoa or gluten-free couscous to serve

Steps

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

2. Add onion and cook until soft, about 5 minutes.

3. Stir in garlic and cook 1 minute.

4. Add cauliflower, chickpeas, tomatoes, and spices; stir to coat.

5. Pour in vegetable broth and bring to a simmer.

6. Cover and cook about 30 minutes, until cauliflower is tender.

7. If using apricots, add them in during the last 5 minutes.

8. Serve over quinoa or gluten-free couscous. Season with salt and pepper.

Tips

– Leftovers taste better after a night in the fridge.

– For extra sweetness, add apricots or raisins.

14. Sweet Potato Coconut Curry

You want a warm, gluten free, dairy free curry that fits fall. This Sweet Potato Coconut Curry does the job. It blends tender sweet potatoes with coconut milk for a rich, comforting bowl. It cooks in one pot, so cleanup is easy. A side of gluten-free naan or rice and a handful of spinach make it complete.

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 320 per serving

Ingredients:

– 2 cups cubed sweet potatoes

– 1 can (14 oz) coconut milk

– 2 cups vegetable broth

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 tablespoon curry powder

– 1 tablespoon coconut oil

– Salt and pepper to taste

– Optional: handful of spinach, chopped

– Fresh herbs for garnish

Steps:

1. Heat coconut oil in a pot. Add onion and garlic. Sauté until soft.

2. Stir in curry powder. Cook 30 seconds to wake the aroma.

3. Add sweet potatoes, coconut milk, and broth. Bring to a simmer.

4. Simmer 25 minutes, until potatoes are tender. Season with salt and pepper.

5. Serve warm. Top with spinach to wilt and garnish with herbs.

Nutrition Information: Calories: 320, Protein: 5g, Carbs: 60g, Fat: 10g, Fiber: 8g.

Tips: Spinach adds greens; pair with gluten-free naan or rice for a filling meal.

Frequently Asked Questions:

1. Can I use other veggies? Broccoli and bell peppers work well.

2. Is it spicy? Adjust curry powder to your taste.

15. Spiced Carrot and Apple Soup

Want a warm, gluten free and dairy free soup for chilly fall days? Spiced Carrot and Apple Soup blends sweet carrots with crisp apples and a cozy spice mix. It’s easy to make and fills you up without dairy. This autumn soup keeps well in the fridge and tastes great with crusty gluten free bread.

Complete Recipe

Ingredients

– 1 large onion, diced

– 2 cloves garlic, minced

– 2 pounds carrots, peeled and chopped

– 2 apples, peeled and chopped

– 4 cups vegetable broth

– 1 teaspoon ground ginger

– 1/2 teaspoon ground nutmeg

– Salt and black pepper, to taste

– Optional: splash of orange juice

Steps

1) Heat a tablespoon oil in a large pot over medium heat.

2) Add onion and garlic; cook until soft, about 5 minutes.

3) Stir in carrots and apples; cook 5 minutes more.

4) Pour in broth; stir in ginger, nutmeg, salt, and pepper.

5) Simmer 25 minutes until carrots are tender.

6) Blend until smooth, using an immersion blender, or blend in batches.

7) Return soup to pot; heat through and adjust seasoning.

8) Optional: add a splash of orange juice for brightness.

Tips

– Brighten with a splash of orange juice for a fresh lift.

– Serve with gluten-free bread or crackers.

Notes

– Make ahead: refrigerate up to 3 days; reheat gently.

– Frozen carrots work; no big changes to the recipe, just a touch more simmer time if needed.

16. Cozy Harvest Vegetable Soup

You want a warm, filling soup that fits gluten free and dairy free life. This Cozy Harvest Vegetable Soup uses the best fall vegetables. It is quick to make and great for meal prep. Total time is about 55 minutes, and each bowl feels like a hug.

Ingredients

– 2 tbsp olive oil

– 1 large onion, chopped

– 3 carrots, diced

– 2 celery stalks, diced

– 2 potatoes, cubed

– 1 zucchini, diced

– 1 cup corn kernels

– 8 cups vegetable broth

– 2 bay leaves

– Salt and pepper to taste

Steps

1) Heat olive oil in a large pot. Sauté onion, carrots, and celery until soft, 5 to 7 minutes.

2) Stir in potatoes, zucchini, and corn. Cook 5 minutes more.

3) Pour in vegetable broth. Add bay leaves, salt, and pepper. Bring to a simmer.

4) Simmer 25 to 30 minutes until vegetables are tender.

5) If using greens or beans, add in the last 5 to 7 minutes. Remove bay leaves and adjust seasoning.

Tips

– Swap in other fall veggies if you have them on hand.

– Refrigerate leftovers for easy meal prep; reheat gently.

FAQs

1) Can I make this ahead? Yes. It stores well in the fridge for several days and freezes fine.

2) What about protein? Add beans or lentils to boost protein without compromising dairy or gluten free needs.

17. Spicy Pumpkin and Black Bean Soup

You want a warm soup that fits dairy-free and gluten-free needs. This Spicy Pumpkin and Black Bean Soup packs flavor without dairy. It has fall pumpkin, hearty beans, and a touch of heat that stays balanced. It is simple to make on a busy night.

Here is the complete recipe you can follow step by step.

Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 290 per serving

Ingredients

– 1 tablespoon olive oil

– 1 medium onion, diced

– 2 garlic cloves, minced

– 1 can pumpkin puree (15 oz)

– 1 can black beans, rinsed and drained (15 oz)

– 4 cups vegetable broth

– 1 teaspoon chili powder

– 1/2 teaspoon ground cumin

– Salt to taste

– Optional toppings: dairy-free sour cream, chopped cilantro

Steps

1) Heat olive oil in a pot over medium heat. Add onion and garlic; cook until soft, about 5 minutes.

2) Stir in pumpkin puree and black beans; cook 2 minutes.

3) Pour in vegetable broth. Add chili powder, cumin, and salt. Bring to a simmer.

4) Simmer 20 minutes. Blend until smooth with an immersion blender, or in batches in a blender.

5) Serve hot. Top with a dollop of dairy-free sour cream and cilantro if you like.

Tips

– Adjust chili powder to taste.

– A squeeze of lime brightens the soup.

– Cilantro adds color and freshness.

FAQ

1) Can I make it milder? Skip the chili powder.

2) How long does it last? About 4 days in the fridge; freeze for longer.

18. Roasted Tomato and Basil Soup

You want a warm, comforting soup that fits gluten free and dairy free meals this fall. This Roasted Tomato and Basil Soup is a perfect fit. Roasting the tomatoes brings a deep, sweet flavor. A simple onion and garlic base adds comfort without dairy. Fresh basil brightens every spoonful and makes the soup feel lively. In about 40 minutes you have a smooth, cozy bowl to savor.

Complete recipe

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 200 per serving

Ingredients

– 4 cups halved tomatoes

– 1 medium onion, chopped

– 3 garlic cloves, minced

– 3 cups vegetable broth

– 2 tablespoons olive oil (plus extra for roasting)

– Salt and pepper to taste

– 1/2 cup fresh basil, chopped (plus extra for garnish)

Steps

1) Preheat your oven to 400°F. Toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast on a sheet until caramelized, about 25–30 minutes.

2) While the tomatoes roast, heat the remaining olive oil in a pot. Sauté the onion until soft, about 5 minutes. Add the garlic and cook briefly until fragrant.

3) Add the roasted tomatoes and the vegetable broth. Bring to a gentle simmer and cook for about 10 minutes.

4) Use an immersion blender to blend the soup until smooth. Stir in the chopped fresh basil.

5) Ladle into bowls and garnish with more basil. Finish with a light drizzle of olive oil and a pinch of salt if needed.

Tips: Pair this gluten-free, dairy-free soup with gluten-free garlic bread for dipping.

This dish keeps things simple while delivering rich flavor. It works great for weeknight dinners or a cozy weekend meal. If you like a thicker texture, whisk in a teaspoon of cornstarch mixed with water and heat until your desired consistency.

19. Chunky Beef and Vegetable Stew

Craving a warm, filling meal that fits gluten-free and dairy-free needs? This chunky beef and vegetable stew hits home. It pairs tender beef with potatoes, carrots, and celery for a comforting, one-pot dinner. Slow simmering makes the beef melt-tender and fills your kitchen with a cozy aroma. Here is the complete recipe so you can cook it tonight.

Complete ingredients

– 1 lb beef stew meat, cut into chunks

– 2 Tbsp olive oil

– 1 large onion, chopped

– 2 carrots, sliced

– 2 celery stalks, diced

– 2 medium potatoes, cubed

– 4 cups beef broth (gluten-free)

– 1 tsp dried thyme

– 1 bay leaf

– Salt and black pepper to taste

– Optional: 1 cup frozen peas for color and sweetness

Step-by-step directions

1) In a large pot, heat olive oil over medium heat. Brown the beef on all sides, then remove to a plate.

2) Add onion, carrot, and celery. Sauté until they soften, about 5–7 minutes.

3) Return beef to the pot. Stir in potatoes, broth, thyme, and bay leaf. Season with salt and pepper.

4) Bring to a boil, then reduce heat. Cover and simmer for 2 hours, until the beef is tender and the vegies are soft.

5) Remove the bay leaf. If you use peas, stir them in now and cook a few minutes. Taste and adjust salt.

Nutrition

Nutrition per serving: 350 calories; Protein 30 g; Carbs 25 g; Fat 15 g; Fiber 4 g.

Tips

– This stew freezes well. Make a big batch and portion for quick meals.

– Serve with gluten-free bread or a side of greens for balance.

– If you like a thicker stew, mash a few potato chunks into the broth and stir.

20. Autumn Harvest Grain Salad

Autumn asks for warm colors and hearty meals.

This Autumn Harvest Grain Salad blends quinoa with peppers, broccoli, and carrots for a satisfying bite you can enjoy.

It is gluten free and dairy free, easy to make, and great for your meal prep.

Serve it warm after cooking or chill it for a bright cold dish.

Servings: 4

Total Time: 30 minutes

Ingredients:

– 1 cup quinoa, rinsed

– 2 cups water

– 1 red bell pepper, diced

– 1 cup broccoli florets

– 1 cup carrot sticks

– 1/2 cup dried cranberries

– 2 tablespoons olive oil

– 2 tablespoons balsamic vinegar

– 1 teaspoon Dijon mustard, optional

– Salt and pepper to taste

Steps:

1) Rinse quinoa. In a pot, combine quinoa and water; bring to a boil. Reduce heat; cover and simmer 15 minutes. Fluff with a fork.

2) For vegetables, roast or steam. If roasting, heat oven to 425F. Toss peppers, broccoli, and carrots with 1 tablespoon oil; roast 15–20 minutes.

3) Make vinaigrette: whisk oil, balsamic, Dijon, salt, pepper.

4) Assemble: in a large bowl, mix quinoa, veggies, and cranberries. Drizzle vinaigrette and toss. Serve warm or cold.

5) Storage: refrigerate leftovers in an airtight container up to 4 days.

Tips: Add chickpeas or grilled tofu for extra protein.

21. Curried Cauliflower Soup

Are you craving a warm, cozy soup that fits gluten free and dairy free needs? Curried Cauliflower Soup is a perfect pick. It blends curry spice with a creamy texture from cauliflower. You can make it in about 35 minutes for a quick weeknight meal. Each serving clocks in around 250 calories, so you get comfort without a heavy feeling.

Ingredients

– 1 head cauliflower, cut into florets

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 garlic cloves, minced

– 4 cups vegetable broth

– 1 to 2 tablespoons curry powder

– 1/2 teaspoon ground ginger (or 1 inch fresh, grated)

– Salt to taste

– 1/4 cup coconut milk for serving

– Optional toppings: roasted chickpeas for crunch

Instructions

1) In a pot, heat olive oil and sauté onion and garlic until soft.

2) Add cauliflower and cook until lightly golden.

3) Pour in broth and stir in curry powder, ginger, and salt.

4) Bring to a simmer and cook 20 minutes until cauliflower is tender.

5) Blend the soup until smooth with a blender or immersion blender.

6) Return it to the pot and warm through, then stir in coconut milk if you like.

7) Serve hot with toppings like roasted chickpeas for extra texture.

Notes for you: this soup freezes well, so you can batch it for future meals. If you prefer a thinner soup, add a splash of broth or water after blending. For a bolder taste, increase curry powder by a small amount and taste as you go.

22. Harvest Vegetable and Barley Soup

You want a warm, easy soup that fits gluten free and dairy free needs. Harvest vegetables shine in a simple barley soup, with thyme and a gentle barley base. If you need strict gluten free, swap barley for quinoa or rice and keep the fall flavors. This pot is built for busy nights and for using up leftover veggies, and the kitchen smells like autumn as it simmers.

Servings: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 230 per serving

Nutrition Information: Calories: 230, Protein: 7g, Carbs: 45g, Fat: 3g, Fiber: 8g

Ingredients

– 1 tablespoon olive oil

– 1 small onion, diced

– 2 carrots, diced

– 2 celery stalks, diced

– 1 cup barley (or substitute 1 cup quinoa for gluten-free)

– 6 cups vegetable broth

– 1 cup seasonal vegetables (zucchini, green beans, etc.)

– 1 teaspoon dried thyme

– Salt and pepper to taste

– Fresh parsley, chopped for garnish

Instructions

1) In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook until vegetables soften.

2) Stir in barley (or quinoa) and pour in vegetable broth.

3) Add the seasonal vegetables and thyme. Season with salt and pepper.

4) Bring to a gentle boil, then reduce heat. Simmer 30 minutes, or until barley is tender.

5) Taste and adjust seasoning. Ladle into bowls and top with parsley.

Tips

– A great way to use up leftover vegetables. This soup freezes well.

Frequently Asked Questions

1) Can I use other grains? Yes, quinoa or rice work too.

2) How do I store leftovers? Keep in an airtight container in the fridge.

23. Wild Rice and Mushroom Soup

Need a warm, gluten free and dairy free soup for crisp fall evenings? This Wild Rice and Mushroom Soup delivers comfort in every bowl. Chewy wild rice meets earthy mushrooms, with a gentle kiss of thyme. It’s simple to make, friendly to your budget, and freezes well for busy days.

Here is the complete recipe you can follow:

Ingredients

– 1 tablespoon olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 cup wild rice, rinsed

– 6 cups vegetable broth

– 8 ounces mushrooms, sliced

– 1 teaspoon fresh thyme (or 1/2 teaspoon dried)

– Salt and pepper to taste

– Optional: chopped fresh herbs for serving

Steps

1) In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 4–5 minutes.

2) Stir in the wild rice and cook for 1 minute to wake the grains.

3) Pour in the vegetable broth. Add the mushrooms and thyme.

4) Bring to a simmer, then cover. Cook about 30 minutes, until the rice is tender.

5) Season with salt and pepper. If you like, add more mushrooms for meaty texture.

6) Serve warm, topped with fresh herbs if you wish.

Nutrition and Servings

– Servings: 4

– Total time: 50 minutes

– Calories per serving: 280

– Nutrition: Protein 8g, Carbs 42g, Fat 7g, Fiber 5g

Tips

– You can add carrots, peas, or spinach for extra color and nutrients.

– Leftovers freeze well and reheat nicely in a pot or microwave.

Frequently Asked Questions

1. Can I use brown rice? Yes, but simmer longer until tender.

2. How do I store leftovers? Refrigerate in an airtight container.

24. Sweet Potato and Kale Soup

If you want a warm, comforting soup that fits a gluten-free and dairy-free plan, this one is for you. Sweet potato adds natural creaminess, and kale brings color, fiber, and a bright bite. You can have it on the table in about 40 minutes and it serves four. It stores well and freezes in portions for easy weeknight meals.

Ingredients:

– 1 tablespoon olive oil

– 1 medium onion, diced

– 3 garlic cloves, minced

– 2 cups cubed sweet potato (about 1 large potato)

– 4 cups vegetable broth

– 2 cups kale, chopped

– Salt and pepper to taste

– Optional: 1 cup white beans or chickpeas for extra protein

Steps:

1. In a large pot, heat the olive oil. Add onion and garlic. Sauté until soft.

2. Add sweet potato and broth. Bring to a simmer. Cook about 20 minutes until the potatoes are tender.

3. Stir in kale. Simmer 4–5 minutes until the greens are bright and tender. If you want more protein, mix in the beans now.

4. Turn off the heat. Season with salt and pepper. If you like a creamier texture, blend part of the soup with an immersion blender.

5. Ladle into bowls and finish with a light drizzle of olive oil if desired.

Nutrition information: Calories: 220 per serving; Protein: 4 g; Carbs: 40 g; Fat: 6 g; Fiber: 8 g.

Tips: The flavors deepen after a night in the fridge. Freeze portions for quick meals later.

25. Creamy Vegan Potato Leek Soup

If you want a cozy bowl that fits gluten free and dairy free, you found it. This Creamy Vegan Potato Leek Soup is rich without dairy. Leeks bring gentle sweetness, and potatoes add heartiness. A splash of almond milk keeps it smooth and friendly to vegan diets. It comes together in about 40 minutes and makes great leftovers.

Here is the complete recipe so you can cook right away.

Ingredients:

– 2 leeks, white and pale green parts, sliced

– 1 onion, finely chopped

– 4 cups potatoes, diced

– 6 cups vegetable broth

– 1 cup almond milk (unsweetened)

– 2 tablespoons olive oil

– Salt, pepper, thyme to taste

Steps:

1) Heat olive oil in a large pot. Add leeks and onion. Cook until soft, about 6–8 minutes.

2) Add potatoes and broth. Season with salt, pepper, and thyme.

3) Simmer until potatoes are tender, about 20 minutes.

4) Blend the soup until smooth with an immersion blender or a regular blender.

5) Stir in almond milk and warm through. Taste and adjust salt.

Tips: Top with crispy roasted chickpeas for crunch. This soup freezes well—portion and store in airtight containers.

Frequently Asked Questions:

1) Can I switch to sweet potatoes? Yes, texture and flavor change a bit, but it still tastes good.

2) How long does it keep? About 4 days in the fridge.

26. Spicy Chickpea and Spinach Soup

Looking for a warm, comforting soup that fits a gluten-free and dairy-free day? This Spicy Chickpea and Spinach Soup hits the spot. It uses simple pantry ingredients and comes together fast. You get protein from chickpeas, greens from spinach, and a bright lemon finish. A touch of cayenne gives it a friendly kick without overpowering the flavors. It’s a satisfying bowl you can make any night.

Here is the complete recipe you can rely on.

Ingredients

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 (15 oz) can chickpeas, rinsed and drained

– 2 cups vegetable broth

– 1 teaspoon ground cumin

– 1/4 teaspoon cayenne pepper (adjust to taste)

– 2 cups fresh spinach, roughly chopped

– 1 tablespoon lemon juice

– Salt and black pepper to taste

– Optional garnish: chopped fresh herbs of your choice

Instructions

1) In a medium pot, heat olive oil over medium heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.

2) Stir in chickpeas, vegetable broth, cumin, and cayenne. Bring to a gentle simmer.

3) Let the soup simmer for about 20 minutes so flavors meld.

4) Add spinach and cook just until it wilts, 1–2 minutes. Stir in lemon juice and season with salt and pepper.

5) Serve warm. Top with fresh herbs if you like.

Tips

– For extra flavor, finish with a squeeze of lemon and a pinch of salt.

– Serve with a side of rice if you want a heartier meal.

Serving and storage

– Makes 4 servings. Each bowl is about 220 calories. It keeps well in the fridge for up to 4 days.

Frequently Asked Questions

1) Can I add more veggies? Yes, you can toss in carrots, bell peppers, or zucchini.

2) How long does it last? About 4 days in the fridge.

27. Maple Pumpkin Soup

You want a warm, comforting soup that fits gluten free and dairy free menus. Maple Pumpkin Soup gives you that cozy fall taste without dairy or gluten. The maple adds gentle sweetness and keeps the pumpkin smooth and friendly on the palate. Fall spices lift every bite, but they stay gentle enough for a light, everyday meal. Here is why this soup works for busy weeknights and relaxed weekends alike. Next steps will show you exactly how to make it.

Ingredients:

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 can pumpkin puree (15 oz)

– 2 cups vegetable broth

– 1/4 cup maple syrup

– 1/2 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– Salt and pepper to taste

– Optional garnish: pumpkin seeds, a swirl of coconut cream

Nutrition & timing:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 250 per serving

Steps:

1) In a pot, heat olive oil over medium heat. Add onion and garlic. Cook until soft, about 5 minutes.

2) Stir in pumpkin puree and vegetable broth. Bring to a gentle simmer.

3) Add maple syrup, cinnamon, and nutmeg. Season with salt and pepper. Simmer 20 minutes.

4) Blend the soup until smooth. Use an immersion blender right in the pot, or blend in batches.

5) Taste and adjust seasoning. Serve warm with pumpkin seeds. A little coconut cream on top adds extra richness if you like.

Tips & FAQs:

– Tip: Drizzle with coconut cream for a creamier feel without dairy.

– FAQ: Fresh pumpkin works too—roast it first and puree.

This recipe keeps your kitchen cozy without dairy or gluten. It’s easy, flavorful, and great for lunch or a light dinner.

Conclusion

As the crisp fall air settles in, these 27 gluten free dairy free recipes offer the perfect blend of cozy and comforting dishes to keep you warm and satisfied. From hearty soups to vibrant stews, there’s something here for everyone to enjoy. So, gather your loved ones, create some delicious meals, and savor the flavors of autumn.

Each recipe is a reminder of how delightful comfort food can be, even with dietary restrictions. Dive into these dishes and let the fall flavors fill your home with warmth and happiness!

Frequently Asked Questions

What are some easy gluten free dairy free fall recipes to try?

If you’re looking for easy-to-make options, try the Butternut Squash and Apple Soup or the Chunky Vegetable and Quinoa Soup. Both are cozy and comforting dishes that highlight the best flavors of fall while being gluten free and dairy free. You’ll love how simple they are to prepare while enjoying the seasonal ingredients!

Can I meal prep these gluten free dairy free fall recipes?

Absolutely! Many of these recipes, like the Hearty Lentil and Vegetable Stew and Garlic and Herb Potato Soup, are perfect for meal prep. They store well in the fridge and can even be frozen for later use, making it easy to enjoy cozy, healthy meals on busy days. Just remember to reheat them well before serving!

What are some popular spices to use in gluten free dairy free fall recipes?

Fall is all about warm, comforting flavors! Popular spices include cinnamon, nutmeg, and ginger. These spices not only enhance the taste of your dishes like Spiced Carrot and Apple Soup but also evoke the cozy feelings associated with autumn. Don’t be shy to experiment with them in your cooking!

How can I ensure my fall recipes are truly gluten free and dairy free?

To ensure your recipes are completely gluten free and dairy free, always check the labels of packaged ingredients. Look for certified gluten-free products and replace dairy with alternatives like almond milk or coconut milk. Recipes like the Creamy Coconut Pumpkin Soup are designed to be safe and satisfying, so you can enjoy the flavors without worry!

Are there any gluten free dairy free fall recipes that are kid-friendly?

Yes! Many kids love the flavors found in fall recipes. Try the Sweet Potato and Black Bean Chili or the Apple and Sausage Stuffed Acorn Squash. These dishes are not only delicious but also packed with nutrients. They can be fun to make together, too, making mealtime both enjoyable and healthy for the whole family!