Do Cream Soups Contain Gluten? Here's What You Need to Know

November 9, 2025 •

3 min read

According to the Celiac Disease Foundation, many soups and sauces are significant sources of hidden gluten, which means most conventional cream soups contain gluten. This is primarily because wheat flour is a common and inexpensive thickener, so careful label reading is essential to avoid potential exposure.

Quick Summary

Most conventional canned cream soups, like those from Campbell's, contain wheat flour as a thickener and are not gluten-free. However, many brands now offer specific gluten-free varieties, and homemade versions are always a safe option. Always check the ingredient label for hidden sources of gluten.

Key Points

Most Conventional Versions Contain Gluten: The majority of traditional canned and condensed cream soups use wheat flour as a thickener and are not gluten-free.
Gluten-Free Options Exist: Many brands, including Campbell's and Pacific Foods, now offer specific versions of cream soups that are certified gluten-free.
Check for 'Hidden' Gluten: Always read the ingredient list for less obvious sources of gluten like modified food starch, wheat-based maltodextrin, or yeast extract.
Read Labels for Certification: Look for a 'Certified Gluten-Free' logo on the packaging, which ensures the product contains less than 20 ppm of gluten.
Make It Yourself: Homemade cream soups are a safe option, allowing you to control ingredients and use gluten-free thickeners like cornstarch or rice flour.
Alternative Thickeners are Available: When cooking at home, you can substitute wheat flour with cornstarch, rice flour, or puréed starchy vegetables.

Why most conventional cream soups contain gluten

For anyone on a gluten-free diet, the assumption that a canned or pre-made cream soup is safe is a common and risky mistake. The creamy texture that many people love in these soups is often achieved by adding a roux, a thickener made from equal parts fat and wheat flour. This makes standard versions of popular soups, such as cream of mushroom or cream of chicken, unsuitable for those with celiac disease or gluten sensitivity.

Hidden sources of gluten in soup

Gluten can lurk in unexpected places beyond just wheat flour. For example, some soup bases and flavorings may contain maltodextrin derived from wheat, or yeast extract. Modified food starch is another ingredient to be wary of, as its source isn't always specified. Some brands may also add flavor enhancers or preservatives that are gluten-based. Even soups that seem naturally gluten-free, such as vegetable soups, can be contaminated with gluten if they are prepared in a facility that also processes products containing wheat. Checking for a certified gluten-free label is the most reliable way to ensure a product is safe.

Finding gluten-free cream soup options

Fortunately, with growing demand, the market for gluten-free products has expanded significantly. Several companies now produce dedicated gluten-free condensed cream soups, which can be found in the regular soup aisle or a designated gluten-free section of the grocery store. These products are formulated using alternative thickening agents like cornstarch, rice flour, or modified cornstarch. Leading brands have introduced gluten-free versions of their most popular varieties, making it easier than ever for consumers to find safe, convenient options. However, always look for the official gluten-free certification mark to be sure.

Comparison of cream soup types

To help navigate the choices, here is a quick comparison of different cream soup options and their gluten status:


Soup Type	Conventional Gluten Status	Gluten-Free Options Available?	Common Thickener	Notes
Canned Condensed	Usually Contains Gluten	Yes	Wheat Flour, Modified Food Starch	Always read the label; look for specific "Gluten-Free" versions from brands like Campbell's.
Restaurant-Made	Varies, Assume Gluten	Unlikely without inquiry	Roux (Wheat Flour + Fat)	Must confirm with the chef or kitchen staff for preparation methods and potential cross-contamination.
Boxed/Carton	Varies, Check Label	Yes	Rice Flour, Cornstarch, Xanthan Gum	Brands like Pacific Foods offer gluten-free boxed cream soups.
Homemade	Can be made Gluten-Free	Always an option	Cornstarch, Rice Flour, Puréed Vegetables	Allows for full control over ingredients and thickeners.

How to make your own gluten-free cream soup

If you prefer making soup from scratch, it is very simple to create a creamy, gluten-free version at home. You simply need to swap the traditional wheat flour for a gluten-free thickener. For a quick and easy cream of chicken, mushroom, or celery soup, you can use a cornstarch slurry to achieve the desired consistency. Another great option is to purée starchy vegetables, like potatoes or winter squash, directly into the soup. Using a measure-for-measure gluten-free flour blend is also an effective substitute for wheat flour when making a roux. With these methods, you can control all the ingredients and ensure a delicious, safe meal for everyone.

Label reading for a gluten-free diet

Reading food labels is crucial for anyone adhering to a gluten-free diet. The U.S. Food and Drug Administration (FDA) requires that any product labeled “gluten-free” contain less than 20 parts per million of gluten. Beyond looking for this specific label, you should always scan the ingredient list for common gluten-containing items such as wheat, barley, rye, or malt. Be mindful of advisory statements like “may contain wheat,” which indicate potential cross-contamination. Understanding these labels is key to avoiding accidental gluten exposure and maintaining your dietary needs.

Conclusion

In conclusion, while many traditional and store-bought cream soups do contain gluten, relying on safe, certified gluten-free products is easier than ever. From readily available alternatives from major brands to the simplicity of making your own at home, there are plenty of options for enjoying a rich, creamy soup without the risk of gluten. Always remain vigilant by checking labels for official gluten-free certification and being aware of potential hidden sources. By taking these precautions, you can confidently include cream soups in a safe and satisfying gluten-free diet.

For more information, the Celiac Disease Foundation offers comprehensive guides on living gluten-free and reading food labels.

Frequently Asked Questions

Cream soups often contain gluten because they are thickened with a roux, which is a mixture of fat and wheat flour. Wheat flour is a common and inexpensive thickening agent used in many pre-packaged soups and sauces.

To determine if a cream soup is gluten-free, always read the product label and ingredient list carefully. Look for a specific 'Certified Gluten-Free' label on the packaging. Scan the ingredients for wheat, barley, rye, malt, or non-specific 'modified food starch'.

No, not all Campbell's cream soups are gluten-free. However, the company has introduced specific varieties, such as Campbell's Condensed Gluten Free Cream of Chicken and Cream of Mushroom soups, which are labeled as gluten-free.

There are several effective gluten-free alternatives for thickening soup. Common choices include using a slurry of cornstarch or rice flour, adding puréed starchy vegetables like potatoes or squash, or incorporating xanthan gum.

Yes, cross-contamination is a risk with pre-made soups, especially those produced in facilities that also handle gluten-containing ingredients. For those with severe sensitivities or celiac disease, looking for a certified gluten-free product is the safest approach.

Several brands now offer gluten-free cream soups. These include specific product lines from The Campbell's Company and Pacific Foods. For a wider selection, check specialty gluten-free brands or health food sections in grocery stores.

Yes, making a gluten-free cream soup at home is straightforward and provides full control over ingredients. You can easily replace wheat flour with cornstarch, rice flour, or puréed starchy vegetables for thickening.