Easy ways to make dairy-free creamed soups
Colder days and chilly chilly nights mean soups are in high rotation on my family menus. No cans or jars here, please. Just simple, honest to goodness home-made soup. There’s nothing better!
Knowing how to turn your creations into a satisfying, creamy creation without dairy can take your soups to the next level! With options like pumpkin or legumes, you will not only make your soup creamy but can also add fibre or protein at the same time. Win-win!!!
Why home-made soup?
Yes, there are plenty of ready-made options available, especially the jarred variety, but they can cost a lot of $$$! Plus, I like being able to customize what I’m eating to suit my tastes and to take advantage of local and seasonal ingredients when they’re available.
These are some of the other reasons I like to make my own soup:
Soup is simple to prepare and is a great option for meal prep. It can be batch cooked and frozen for later (see my basic stock recipe here) and while the soup is simmering, you can do something else (read a book, play cards, do ANOTHER load of laundry). Make your soup on the stovetop, or master the multi-task and use your slow cooker.
Making your own soup is a great way to use up ingredients you have on hand (#economical), so there is less food waste and fewer trips to the grocery store.
The house smells amazing while the soup is simmering. We don’t just eat with our mouths. Preparing the soup, the smells in your kitchen and the anticipation of a delicious meal made by you, can add to the enjoyment and even the nutritional value of your meals.
Making soup can be a family activity. A great way to introduce budding chefs or reluctant cooks to the kitchen beyond making chocolate chip cookies (OK, maybe those too for dessert?)
My #1 reason to DIY my soup is that I can control the ingredients.
I love a creamy soup, but personally I find that sometimes the cream (or other additives, in the case of processed soups) gets in the way of the taste of the actual soup!
Call me a purest, but I like to taste the veggies in my veggie soup or the tomatoes in my tomato soup.
And knowing how to make your soups creamy without dairy also opens up options for those who find dairy problematic. You know who you are, and now you have some alternatives in your pantry!
My favourite dairy free add-ins to make soups creamy:
While your soup is cooking, add in one of these:
Cooked legumes, such as cannellini beans, lentils, chickpeas, navy beans and pinto beans. (use either canned or cook your own)
Cubed white potato. Sweet potatoes work too, but they are not nearly as starchy as a white potato, which is what will give your soup a lovely, creamy texture.
Winter squash (butternut or acorn), cubed
A handful of uncooked rice (any variety)
Starches will be released and once blended, your soup will have a nice, creamy texture.
After your soup has finished simmering, add one of these and then blend until smooth:
Pumpkin puree
Coconut milk
Some additions will add more flavour to your soup than others. For example, white potatoes and rice are fairly neutral, but coconut milk or pumpkin will alter the taste of your soup.
Experiment and play around with options to find the best “creamer” for the soup you are making.
