10+ Best (and Creamiest) Dairy-Free Soup Recipes (2024)

FAQs

What is the best non dairy milk for creamy soups? ›

Add coconut milk.

Other plant-based milks can get the job done, but there's something special about the richness of full-fat coconut milk. If you're not a fan of coconut-y flavor, this is (obviously) not the move—it's difficult to mask the fruity nuttiness.

You can thicken soup with flour or cornstarch, which do not add any additional flavor. If you want more flavor, a roux is the best way to thicken up a soup. Starchy add-ins are another great way to create thick and creamy vegan soups.

Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Coconut cream is a versatile ingredient that makes an excellent vegan substitute for heavy cream. While it can be purchased pre-made, it's also simple to make at home using coconut milk. Simply chill a can of full-fat coconut milk in the fridge overnight, open it and pour the liquid contents into another container.

Perhaps the most distinct of all the plant milks is coconut milk. The creamy alternative has a higher fat content than a lot of plant-based milks making it popular with baking and thickening up dishes like curries.

Coconut milk: Coconut milk is a popular vegan alternative to cream, as it has a rich, creamy texture and a mild flavor that can be used in a variety of dishes. It can be used as a cream substitute in soups, curries, sauces, and desserts.

Blend together one cup of thick coconut cream and one tablespoon of fresh lemon juice. Next, add a pinch of salt and two teaspoons of nutritional yeast for a cheesy tang. Chill the mixture to firm it up, and you'll have a terrific dairy-free cream cheese substitute.

Swap in nut milk, either almond or cashew, in place of the cow's milk or cream. If the soup still seems too thin, cook it a little longer than normal to reduce some of the liquid. Make sure to do this uncovered so the liquid evaporates.

Greek yogurt + milk

You can add extra protein to a recipe by using Greek yogurt as a stand-in for heavy cream. It's often a bit too thick on its own, so for best results, try mixing equal parts whole milk and plain Greek yogurt to add to sauces and soups.

What do restaurants use to thicken soup? ›

Corn Starch

This completely versatile starch is used in savory and sweet dishes alike: gelatinizing fruit pie fillings or thickening your hefty, stick-to-your-bones soups.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

To keep dairy ingredients from curdling, cook your soup on low-to-medium heat, stir frequently, watch for any signals that it's nearing the boiling point, and lower your temperature as needed.

Best Non-Dairy Milk for Soups: Coconut Milk

Coconut milk is higher in fat, similar to cream, so it gives the right viscous texture. It does impart a coconut flavour, which we've found to be a delicious addition to many of these soups.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.

Because it doesn't curdle when exposed to heat, oat milk makes a wonderful creamy-without-the-cream addition to soups and stews.

Swap in nut milk, either almond or cashew, in place of the cow's milk or cream. If the soup still seems too thin, cook it a little longer than normal to reduce some of the liquid. Make sure to do this uncovered so the liquid evaporates.