5 Dairy-Free Ways to Make a Creamy Soup, According to a Dietitian (2024)

FAQs

How can I make my soup creamy without milk? ›

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.

Cornstarch, on the other hand, is mixed with a few tablespoons of liquid and then stirred into the soup after it has come to a boil. Either way, the tricks you use to thicken a gravy — flour pastes, cornstarch slurries or even add-ins such as arrowroot or tapioca — can give your soup a thicker mouth feel.

Add Cream: Let's get the obvious one out of the way.

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.

Thick coconut milk is great for sauces and desserts while thin coconut milk is best as a milk alternative in coffee or soups. Most plant milks have a relatively neutral flavor, but coconut milk, both thick and thin, does maintain a slight coconut flavor.

In addition to enhancing the texture of dishes, Greek yogurt is also a great source of protein and provides other essential nutrients like B vitamins and calcium. Brigham recommends swapping Greek yogurt for heavy cream in a 1:1 ratio for recipes like soups or sauces.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

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.

Can I use coconut milk instead of cream in soup? ›

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Almond milk can be substituted one-to-one for dairy milk. Temperature and cooking times usually don't need to be adjusted.

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

There's classic heavy cream, of course, which makes soups like our creamy tomato Parm soup and our cream of broccoli soup extra delicious. Another great (and non-dairy) option is coconut milk.

CBC recommends using almond or cashew milk as an appropriate substitution for dairy milk or cream in soup making.

Water. In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture.

It's simple. Transfer some of the broth or liquid component of the soup to a blender along with some canned (drained and rinsed) cannellini or white beans and blend until smooth. I'll add that mixture to the simmering soup and let it cook and develop flavor. Not only does it look creamy, but it tastes creamy too!

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, add milk in place of water.