Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Soup


swittenauer

Recommended Posts

swittenauer Enthusiast

What brands of soups are gluten free? I know there are brands in the specialty stores but what about Campbells, Healthy Choice, etc. I get my husband the Chunky Chicken Broccoli Cheese soup from Campbells but I don't know of any others. I'm sure he could go for something different as far as soup is concerned.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



KaitiUSA Enthusiast

Amys, Shelton's, and Thai Kitchen all have soups that are gluten free and say it on the can/package.

swittenauer Enthusiast

I don't think I can get those at Kroger or Walmart. I was hoping to find some everyday brands. Am I out of luck?

VegasCeliacBuckeye Collaborator

Where in the US are you??

swittenauer Enthusiast

Kentucky. We do have a Whole Foods Market but we are just trying to simplify & saw on here that someone said some of Campbells Soups are gluten free. I was wondering what types they were & what other regular brands we could find at our regular local grocery stores.

happygirl Collaborator

Swittenauer....

I shop at a Kroger in Virginia Beach, Virginia, as well as where I just moved from, Auburn, Alabama. The Krogers in both places carry Amy's soups on their "special foods" isle. If they don't carry them now, they might be able to order them since their company as a whole already carries them. I like their chili a lot! I also got their frozen, gluten-free meals from Kroger. I found Kroger to be really helpful.

Good luck! I miss soups, too! After Thanksgiving, I'm going to make a big batch of turkey soup and freeze it in individual servings. YUM!

newo ikkin Rookie

I've looked and I couldn't find one gluten-free Campbell's soup, but I think some Progresso soups are gluten-free.

I get a brand of soup called Tabatchnick. They sell it at regular food stores. Its in the frozen foods section in a box. It comes with 2 packages that you can cook in a mircowave or on the stove top. Not all of them are gluten-free but alot are.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



skoki-mom Explorer

I got some info online that says Campbells Chicken and rice is gluten-free, I've been getting that. That is a Canadian site, might be different formulation in the US.

swittenauer Enthusiast

I think that is what I have heard....it probably was from a member from Canada. I'll just stick with the Chicken Cheese Broccoli soup for now. The store where we shop has the gluten free broth but no soups.

Jenn2005 Contributor

I got my husband several of the Progresso soups. They list all allergens right under the ingredients. Its very easy to read the labels which is nice if you have several food intolerances.

Jennifer

jenvan Collaborator

Shelton has some good gluten-free soups--love the chicken tortilla. They say gluten-free accordingly too. Fantastic Foods has one or two gluten-free instant soup in a container deal...like Five Bean. They're pretty tasty.

Guest nini

just got my list from Campbells of their Gluten Free products, it says that these products are gluten free, and there may be others, but because ingredients change always read the ingredient statement...

anyway, here is what is on the list of ok Campbell's products

Chunky Soup- Chicken Broccoli Cheese 18 oz.

Select Soup- Savory Lentil 19 oz.

Prego Pasta Sauce

Traditional Sauce all sizes

Three Cheese Sauce 26 oz

Mushroom 4 lb 3oz

Prego Pasta Bakes Sauce

3 Cheese Marinara 27.75 oz

Tomato, Garlic & Basil 27.75 oz

Swanson Broth

Lower Sodium Beef Broth 14 oz

RTS Beef Broth 14.5 oz

RTS Chicken Broth 14.5 & 49.5 oz.

Natural Goodness Chicken Broth all sizes

Vegetable Broth 14 oz

Lisa Mentor

This may be a dumb question......If Swanson Low Sodium 14oz is gluten free, will the 32oz also be???

Lisa B.

Guest nini

it may very well be, that's just the way they had it on the list... weird huh? anyway, the disclaimer was that not all of their gluten free products are on the list, this is just to get you started!

swittenauer Enthusiast

Thanks! I knew there was a list from campbells. I didn't have enough patience for it to arrive in the mail. I don't think he'll go for the lentil soup though. Good to know about the pasta sauces too. We usually stick to Newmans Own Pasta Sauces.

canadia Newbie

If you're in Canada, some of the President's Choice soups at Superstore are gluten-free. I found a black bean, a lentil, and even a Cream of Mushroom.

  • 4 months later...
Guest cassidy
just got my list from Campbells of their Gluten Free products, it says that these products are gluten free, and there may be others, but because ingredients change always read the ingredient statement...

anyway, here is what is on the list of ok Campbell's products

Chunky Soup- Chicken Broccoli Cheese 18 oz.

Select Soup- Savory Lentil 19 oz.

Prego Pasta Sauce

Traditional Sauce all sizes

Three Cheese Sauce 26 oz

Mushroom 4 lb 3oz

Prego Pasta Bakes Sauce

3 Cheese Marinara 27.75 oz

Tomato, Garlic & Basil 27.75 oz

Swanson Broth

Lower Sodium Beef Broth 14 oz

RTS Beef Broth 14.5 oz

RTS Chicken Broth 14.5 & 49.5 oz.

Natural Goodness Chicken Broth all sizes

Vegetable Broth 14 oz

I just looked at the Campbell's website and Pace is one of their companies. I thought pace salsa was gluten-free, but it isn't on this list. Any ideas?

Guhlia Rising Star

They may not put it on their gluten-free list because of vinegar??? Just a thought...

As far as soups go, Progresso is definitely the easiest to find gluten free ones. I eat lots of Progresso soups without a problem. I used to stick with the Campbells Chunky chicken brocolli and cheese, but I switched to the Progresso brand since there are so many more selections and their customer service people were VERY helpful on the phone. I generally try to support the companies that will list gluten containing ingrediants.

  • 4 weeks later...
skinnyminny Enthusiast
They may not put it on their gluten-free list because of vinegar??? Just a thought...

As far as soups go, Progresso is definitely the easiest to find gluten free ones. I eat lots of Progresso soups without a problem. I used to stick with the Campbells Chunky chicken brocolli and cheese, but I switched to the Progresso brand since there are so many more selections and their customer service people were VERY helpful on the phone. I generally try to support the companies that will list gluten containing ingrediants.

Do you eat the chicken and wild rice

Lisa Mentor

It is so easy to make home made soups. If any one wants some help doing that, just let me know. Mine are easy - anyone can cook them. You just need to have taste buds.

:)

chasesparents Rookie

Here is a link to Progresso Soups, this website shows the ingredients for each soup. There are a few good ones, that are gluten free.

Open Original Shared Link

  • 3 weeks later...
debbie-doodles Contributor

I recently called Campbells about their new line that comes in the Gold Box. I think it might be Gold Label soups? Anyways...they said that all of those were gluten free EXCEPT the one. They even have a tomato version that is gluten free. I was pretty unbelieving the first time, so I called back and got a different person and they said the same thing.

I also had called Pace and was told that their salsa (mild version is what I called about) is gluten free. that is the salsa that we use.

blueeyedmanda Community Regular

I eat Healthy Choice, chicken and rice, the one in the little green microwavable containter. Tastes great!!!! Very quick for lunch at work too.

jkmunchkin Rising Star

I just tried a delicious Tomato with Roasted Garlic Soup from Pacific Foods. It tastes just like Campbells Tomato soup. I found it at my local Stop & Shop in the healthy food isle.

  • 2 years later...
snwoods.designs Newbie

I just found out personally that the Healthy Choice soups are not Gluten Free. I read in another forum that these soups from Healthy Choice were Gluten free:

  • Split Pea
  • Bean with Bacon
  • Chicken with Rice
  • Country Vegetable

I bought Chicken with Rice and Country Vegetable. Within minutes of eating both soup (I spilled most the first one coming out of the microwave so made both), I was sick :( . It's been two days and I am still not all the way back to normal. I wrote the company and this was their response:

"Unfortunately, we are not able to guarantee that our products ingredients are gluten-free, since the source of an ingredient may change from time to time. We understand how difficult it can be finding foods that meet the requirements of a restricted diet, and we continue to look for ways to meet the dietary needs of our consumers.

Please be aware that although ConAgra Foods cannot certify products to be gluten-free, we can assist you by affirming that a product has been formulated without commonly known gluten containing ingredients. The flour used in our products is often wheat flour and should be avoided by individuals with gluten sensitivities. Some fermented or distilled products, such as vinegar, may be derived from wheat. We suggest you speak with your physician to determine if you need to avoid distilled products derived from wheat, rye, barley, or oats. We always advise consumers who may have sensitivities to recheck the ingredient list on each package. Products are oftentimes reformulated and the ingredients may change. If Natural Flavors, Artificial Flavors, or Spices listed in the ingredients list contain wheat, oat, barley, or rye, these ingredients would be listed in parenthesis immediately following the ingredient."

It's good to know ... I don't think we should eat soup unless it clearly states it is gluten free.. .or we make it ourselves.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

    2. - Scott Adams replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fruits & Veggies

    3. - Scott Adams replied to yellowstone's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Cold/flu or gluten poisoning?

    4. - Scott Adams replied to hjayne19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Screening

    5. - Scott Adams replied to Jmartes71's topic in Related Issues & Disorders
      2

      New issue

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,092
    • Most Online (within 30 mins)
      7,748

    LVanderbeck12
    Newest Member
    LVanderbeck12
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
    • Scott Adams
      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a hypersensitive system. This ambiguity is a significant source of anxiety. The key differentiator often lies in the symptom pattern and accompanying signs: gluten reactions frequently include distinct digestive upset (bloating, diarrhea), neurological symptoms like "brain fog," or a specific rash (dermatitis herpetiformis), and they persist without the respiratory symptoms (runny nose, sore throat) typical of a cold. Tracking your symptoms meticulously after any exposure and during illnesses can help identify your personal patterns. Ultimately, your experience underscores the reality that for a sensitive body, any immune stressor—be it gluten or a virus—can trigger a severe and similar inflammatory cascade, making vigilant management of your diet all the more critical. Have you had a blood panel done for celiac disease? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is important for your lifelong medical record, can rule out other issues, and is often needed for family screening eligibility. The conflicting advice from your doctors creates understandable anxiety. The challenge, of course, is the "gluten challenge"—reintroducing gluten for 4-6 weeks to make the biopsy accurate. Since your symptoms resolved, this will likely make you feel unwell again. You must weigh the short-term hardship against the long-term certainty of a concrete diagnosis. A key discussion to have with your GI doctor is whether, given your clear serology and clinical response, would be getting a diagnosis without the biopsy.
    • Scott Adams
      Your experience of being medically dismissed for decades, despite a clear celiac diagnosis since 1994, is unacceptable. It is a tragic common thread in our community that the systemic failure to understand celiac disease leads to a cascade of other diagnoses—like SIBO, IBS, depression, and now the investigation of MS or meningioma—while the core autoimmune condition is neglected. The constant, severe flu-like symptoms and new neurological concerns are absolutely valid and warrant serious investigation for connections to celiac-related autoimmunity or complications like refractory disease. It is enraging that you must fight so hard to be heard. While I don't have a medical answer about MS or meningioma links, your instinct is correct: relentless symptoms require a specialist who understands celiac disease beyond the gut. Regarding the California proclamation, it is a symbolic advocacy effort; reaching out to the women mentioned may provide supportive community, but your advocacy with your local representative is the most direct action. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.