It depends
Wheat flour is the traditional thickener for gravy and a common carrier in bouillon cubes and soup bases, and barley malt or yeast extract often supplies the savoury note — none of which a US label must disclose.
Because the answer depends on the rest of the label, scanning the actual product is the only way to resolve it — CiCi checks for a gluten-free claim, the allergen statement, and which agency regulates that label, then tells you which way it lands.
soup base is covered by CiCi's entry on bouillon, which share this answer and the reasoning behind it — the full explanation is there.
Every one of these is the same ingredient. The number of names is a large part of why gluten slips past people who read every label.
Point CiCi at the barcode on the product you're holding and get this same reasoning in about two seconds, plus the carbs and the full nutrition panel. 360,000+ packaged foods are already read and waiting.
This answer comes from CiCi's ingredient lexicon — the same rules the scanner uses, not a separate article. Where reputable sources disagree, CiCi takes the conservative position and says so.