As the seasons change, our cravings for warm, comforting bowls of goodness only grow stronger. And what better way to satisfy those cravings than with a deliciously creamy and dairy-free soup? Whether you’re looking for a hearty winter warmer or a light and refreshing summer sipper, we’ve got you covered.
In this article, we’ll be sharing 20 of our favorite creamy dairy-free soup recipes, each one carefully crafted to showcase the rich flavors and textures of plant-based ingredients. From classic butternut squash and tomato soups to innovative twists like curry lentil and Moroccan spiced carrot, there’s something for every taste bud and dietary need.
So grab a spoon and let’s dive in – we can’t wait to share these velvety, comforting creations with you!
Creamy Vegan Butternut Squash Soup
Creamy Vegan Butternut Squash Soup Recipe
Summary:
This comforting soup is a perfect blend of roasted butternut squash, aromatic spices, and creamy plant-based goodness. A delicious and nutritious meal for any time of the year.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup non-dairy cream (such as soy or coconut-based)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, drizzle with olive oil, and season with cumin, smoked paprika, salt, and pepper.
4. Roast for 45-50 minutes or until tender.
5. Scoop out flesh and puree in a blender with vegetable broth, non-dairy cream, onion, garlic, and a pinch of salt and pepper.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes (including roasting time)
Dairy-Free Coconut Curry Lentil Soup
This recipe combines the comfort of lentils with the rich flavors of coconut curry, perfect for a cozy evening meal. With its creamy texture and aromatic spices, this dairy-free soup is sure to become a new favorite.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 tablespoons coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) diced tomatoes
– 1 can (15 oz) full-fat coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Stir in the lentils, diced tomatoes, curry powder, and cumin.
4. Pour in the coconut milk and add salt and pepper to taste.
5. Bring the mixture to a simmer and cook for 30-40 minutes or until the lentils are tender.
Cooking Time: 30-40 minutes
Roasted Garlic and Cauliflower Soup
Roasted Garlic and Cauliflower Soup Recipe
Summary: This creamy soup combines the rich flavors of roasted garlic and cauliflower, perfect for a comforting and healthy meal.
Ingredients:
– 2 heads of cauliflower, broken into florets
– 6-8 cloves of garlic, peeled
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, roast garlic by wrapping it in foil with 1 tablespoon olive oil. Bake for 30-35 minutes or until soft.
4. In a large pot, sauté chopped onion in the remaining 1 tablespoon olive oil until translucent.
5. Add roasted cauliflower and garlic to the pot, along with broth and heavy cream (if using). Blend until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Vegan Broccoli Cheddar Soup (Dairy-Free)
A creamy and comforting vegan soup that simmers broccoli, potatoes, and a dairy-free cheddar substitute for a delightful treat.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 medium potatoes, peeled and cubed
– 1 cup vegetable broth
– 1/2 cup dairy-free cheddar shreds (such as So Delicious)
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add broccoli, potatoes, vegetable broth, dairy-free cheddar shreds, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Blend the soup until smooth.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Spicy Thai Coconut Soup
This creamy and aromatic soup is a staple of Thai cuisine, packed with the bold flavors of chilies, lemongrass, and coconut milk. With its spicy kick and velvety texture, it’s sure to become a favorite.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 stalk lemongrass, bruised
– 1-2 Thai bird’s eye chilies, sliced
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– 1/2 cup water
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, ginger, and lemongrass; cook until onion is translucent.
3. Add chilies and cook for 1 minute.
4. Pour in coconut milk, broth, and water; bring to a simmer.
5. Reduce heat to low and let soup cook for 15-20 minutes or until flavors have melded together.
6. Season with salt to taste.
7. Garnish with cilantro leaves before serving.
Cooking Time: 20-25 minutes
Velvety Dairy-Free Tomato Basil Soup
Transform your taste buds with this creamy, dairy-free tomato basil soup that’s perfect for a cozy evening or a quick lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 2 cups vegetable broth
– 1/4 cup cashew cream (see notes)
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the chopped tomatoes, vegetable broth, cashew cream, tomato paste, basil, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and let it cook for 20-25 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil leaves if desired.
Notes: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Drain and blend with 1/4 cup water until smooth. Use immediately or store in the fridge for up to 3 days.
Lemon Turmeric Chickpea Soup
Lemon Turmeric Chickpea Soup: A Bright and Refreshing Recipe
This vibrant soup combines the warmth of turmeric with the brightness of lemon, all wrapped up in a comforting bowl of chickpeas. Perfect for a quick lunch or dinner.
Ingredients:
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 cup water
- 1 tablespoon freshly squeezed lemon juice
- Fresh cilantro leaves for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
- Stir in the chickpeas, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
- Pour in the lemon juice and adjust seasoning as needed.
- Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Vegan Potato Leek Soup
Vegan Potato Leek Soup Recipe
Savor the creamy flavors of this comforting soup made with tender potatoes and sweet leeks, perfect for a cozy evening.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 3-4 medium-sized potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the chopped leeks and cook until they’re tender and lightly caramelized, about 10-12 minutes.
4. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
5. Use an immersion blender or transfer the soup to a blender in batches to puree the soup until smooth.
6. Serve warm, garnished with fresh parsley or chives if desired.
Cooking Time: 40-45 minutes
Creamy Mushroom and Wild Rice Soup
This comforting soup combines the earthy flavors of mushrooms with the nutty taste of wild rice, all swirled together in a rich and creamy broth. Perfect for a cozy evening meal.
Ingredients:
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups chicken or vegetable broth
– 1 cup cooked wild rice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in cooked wild rice and heavy cream. Season with thyme, salt, and pepper.
5. Simmer soup for an additional 2-3 minutes or until heated through.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Dairy-Free Cream of Mushroom Soup
Simplify your meal prep with this creamy and delicious dairy-free mushroom soup, perfect for a cozy night in or as a base for future recipes. With only a few ingredients and quick cooking time, you’ll be enjoying this comforting treat in no time.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup non-dairy creamer (such as soy or almond milk)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the sliced mushrooms and minced garlic; cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and non-dairy creamer. Stir to combine, then bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Season with thyme, salt, and pepper to taste.
Cooking Time: 20-25 minutes
Vegan French Onion Soup
Vegan French Onion Soup: A Classic Twist
This vegan take on the classic French onion soup recipe replaces dairy with a rich and creamy cashew-based broth, perfectly complementing caramelized onions and toasted bread.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cashews
– 2 cups vegetable broth
– 1/4 cup nutritional yeast
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 2 slices whole grain bread, toasted
Instructions:
1. In a large skillet, sauté onions over medium-low heat for 20-25 minutes or until caramelized.
2. In a blender, combine cashews, vegetable broth, nutritional yeast, garlic, and flour. Blend until smooth and creamy.
3. Add the blended mixture to the skillet with the onions and stir to combine.
4. Simmer soup for 10-15 minutes or until heated through.
5. Serve hot, topped with toasted bread and a sprinkle of thyme.
Cooking Time: 40-50 minutes
Silky Dairy-Free Pumpkin Soup
This Silky Dairy-Free Pumpkin Soup recipe is a game-changer for those who crave a creamy and comforting soup without the dairy. Using a combination of pumpkin puree, coconut cream, and spices, this recipe creates a rich and velvety texture that’s sure to become a fall favorite.
Ingredients:
– 1 medium-sized sugar pumpkin (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. Place the pumpkin on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the pumpkin for 30-40 minutes or until tender.
5. Scoop out the flesh and blend into a puree.
6. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
7. Add the cumin, paprika, salt, and pepper and cook for an additional minute.
8. Stir in the pumpkin puree, coconut milk, and vegetable broth.
9. Bring to a simmer and let cook for 10-15 minutes or until heated through.
Cooking Time: 45-50 minutes
Moroccan Spiced Carrot Soup
Moroccan Spiced Carrot Soup Recipe
Warm up with a comforting bowl of Moroccan Spiced Carrot Soup, infused with the aromatic flavors of cumin, coriander, and cinnamon. This sweet and savory soup is perfect for a chilly evening or as a healthy snack.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups carrots, peeled and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, turmeric, and red pepper flakes (if using). Cook for 1 minute.
3. Add carrots, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley or cilantro.
Cooking Time: 25-30 minutes
Serves: 6-8
Vegan Corn Chowder
A hearty and comforting soup perfect for a chilly day, this vegan corn chowder is made with fresh corn, potatoes, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 2 large potatoes, peeled and diced
– 2 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the corn kernels, potatoes, vegetable broth, and non-dairy milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Stir in paprika and season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup: A flavorful and comforting soup that combines the sweetness of roasted red peppers with the tanginess of fresh tomatoes.
Ingredients:
– 2 large red bell peppers
– 3 cups mixed cherry tomatoes, halved
– 4 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
3. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the roasted red peppers, cherry tomatoes, broth, and dried basil to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Season with salt and pepper to taste.
Cooking Time: About 45-50 minutes total, including roasting time.
Curried Sweet Potato and Coconut Soup
Warm up with this creamy and aromatic soup that combines the natural sweetness of sweet potatoes with the richness of coconut milk and a hint of Indian spices.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons curry powder
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the curry powder and cook for 1 minute, stirring constantly.
3. Add the sweet potatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Vegan Creamy Asparagus Soup
This recipe yields a rich and creamy asparagus soup that’s perfect for a cozy evening meal or a light lunch. With just a few simple ingredients, you can enjoy the sweet and earthy flavors of fresh asparagus in every spoonful.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond milk)
– 2 teaspoons lemon juice
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the asparagus, vegetable broth, non-dairy milk, lemon juice, and dried basil. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the asparagus is tender.
6. Blend the soup with an immersion blender or transfer it to a blender and blend until smooth.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Dairy-Free Zucchini Basil Soup
This refreshing summer soup is a perfect blend of zesty flavors and comforting warmth. Made with fresh basil, garlic, and zucchini, it’s a delightful twist on traditional creamy soups.
Ingredients:
– 2 medium zucchinis
– 3 cloves garlic
– 1/4 cup fresh basil leaves
– 1 tablespoon olive oil
– 4 cups vegetable broth (dairy-free)
– 1 can coconut milk (full-fat, dairy-free)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss zucchinis with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Sauté garlic in a large pot over medium heat for 1 minute.
4. Add roasted zucchini, vegetable broth, coconut milk, and basil leaves to the pot. Bring to a simmer.
5. Reduce heat to low and let soup cook for 15-20 minutes or until flavors have melded together.
6. Blend soup with an immersion blender or transfer it to a blender and blend until smooth.
7. Taste and adjust seasoning as needed.
Cooking Time: 40-45 minutes
Smoky Black Bean and Quinoa Soup
A hearty and flavorful soup that combines the richness of black beans, the nuttiness of quinoa, and a hint of smokiness from chipotle peppers in adobo sauce.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 cups water or vegetable broth
– 1 cup cooked quinoa
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can chipotle peppers in adobo sauce (4 oz)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add bell pepper and cook until tender.
3. Add soaked black beans, water or broth, quinoa, chipotle peppers, and cumin.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until beans are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-40 minutes
Vegan Creamy Spinach and Artichoke Soup
This rich and creamy soup is a perfect blend of flavors, with the sweetness of artichokes and the earthiness of spinach. Serve warm, garnished with toasted breadcrumbs or crusty bread for dipping.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 4 cups vegetable broth
– 1 cup non-dairy creamer (such as soy or almond milk)
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add artichoke hearts, spinach, broth, and creamer. Bring to a simmer.
3. Reduce heat to low and let soup cook for 15-20 minutes or until spinach is wilted.
4. Season with salt, pepper, and lemon juice.
5. Serve warm, garnished with toasted breadcrumbs or crusty bread.
Cooking Time: 25-30 minutes
Summary
Get ready to warm up with these 20 creamy dairy-free soup recipes, perfect for every season! From comforting butternut squash to spicy Thai coconut, and from velvety tomato basil to silky pumpkin, there’s something for everyone. This collection of vegan and gluten-free soups is sure to please even the pickiest eaters. Whether you’re in the mood for a hearty lentil soup or a light and refreshing zucchini basil soup, these recipes are easy to make and packed with flavor. Dive into the world of creamy dairy-free soups and enjoy!
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