32+ Delicious Dairy-Free Cream Soup Recipes to Keep You Cozy All Year

If you’re looking for comforting, creamy soups but need to avoid dairy, you’ve come to the right place.

Dairy-free cream soups are not only rich and satisfying but also perfect for anyone following a dairy-free, vegan, or lactose-free diet.

From the sweet flavors of butternut squash and sweet potatoes to the savory taste of leeks, tomatoes, and peas, dairy-free cream soups can be as diverse as they are delicious.

With ingredients like coconut milk, cashew cream, and vegetable broths, these soups provide a smooth and creamy texture without the heaviness of traditional dairy.

Whether you’re seeking a warm bowl for a cold day or a creamy option to pair with a fresh salad, these 32+ dairy-free cream soup recipes offer something for everyone.

Let’s dive into a collection of hearty, wholesome, and easy-to-make dairy-free soups that will leave you feeling nourished, satisfied, and cozy without any dairy in sight.

32+ Delicious Dairy-Free Cream Soup Recipes to Keep You Cozy All Year

These 32+ dairy-free cream soup recipes prove that creamy, flavorful soups can be made without the need for dairy.

Whether you prefer the richness of coconut milk, the smoothness of cashew cream, or the natural textures from vegetables like potatoes and sweet potatoes, each recipe is designed to bring you maximum flavor without compromising on taste or texture.

These soups are perfect for those with dietary restrictions, those looking for healthier options, or anyone simply craving a comforting bowl of soup.

Versatile, easy to make, and full of deliciousness, these dairy-free cream soups will quickly become go-to recipes in your kitchen.

So, grab your ingredients, get cozy, and enjoy these delightful dairy-free creations.

Dairy-Free Cream of Mushroom Soup

This dairy-free cream of mushroom soup is a comforting, velvety dish made with earthy mushrooms, fragrant herbs, and coconut milk. With its rich texture and savory flavor, it serves as an excellent base for other dishes or can be enjoyed on its own for a hearty lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 oz. mushrooms, sliced
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened and fragrant, about 3-5 minutes.
2. Add the mushrooms and cook until they release their moisture and become tender, around 7-8 minutes.
3. Pour in the vegetable broth and coconut milk, stirring to combine. Add the thyme, salt, and pepper. Bring the mixture to a simmer.
4. Let the soup simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
5. Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend only part of the soup.
6. Stir in the nutritional yeast (if using) for added creaminess and flavor.
7. Taste and adjust seasonings if needed, then serve hot.

This dairy-free cream of mushroom soup provides all the comfort and richness of a traditional cream soup without the need for dairy. The coconut milk gives the soup a smooth, creamy texture, while the mushrooms and herbs infuse it with deep, earthy flavors. Whether served as a starter or the main event, this soup is sure to satisfy your taste buds. Its versatility makes it a perfect base for adding other vegetables or proteins, ensuring it can be enjoyed in many variations.

Dairy-Free Cream of Tomato Soup

A classic favorite made healthier and dairy-free, this cream of tomato soup is a rich and velvety blend of ripe tomatoes, aromatic herbs, and coconut milk. With a balanced sweetness from the tomatoes and creaminess from the coconut milk, this soup offers the perfect comfort food without any dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups ripe tomatoes, chopped (or 2 cans diced tomatoes)
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 teaspoon basil
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 teaspoon maple syrup (optional for a hint of sweetness)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-5 minutes until softened.
2. Add the chopped tomatoes (or canned tomatoes) to the pot, followed by the vegetable broth, coconut milk, basil, oregano, salt, and pepper. Stir well.
3. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the tomatoes to break down.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend just part of the soup.
5. Taste the soup and stir in the maple syrup if desired, adjusting seasoning as needed.
6. Serve hot with fresh herbs or croutons if desired.

This dairy-free cream of tomato soup is perfect for those seeking a lighter version of the classic comfort food without sacrificing flavor. The coconut milk creates a luxurious creaminess that complements the natural sweetness and acidity of the tomatoes. It’s an ideal dish for chilly evenings and a great option for lunch. By making the soup from scratch, you control the ingredients, ensuring it’s both wholesome and satisfying.

Dairy-Free Cream of Broccoli Soup

This dairy-free cream of broccoli soup is a vibrant, nutrient-packed dish that’s both comforting and healthy. The broccoli provides plenty of fiber and vitamins, while the coconut milk adds a creamy texture without the need for dairy. It’s a great way to enjoy a vegetable-packed meal that’s hearty enough to serve as a main course.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon turmeric (optional, for added color and flavor)
• Salt and pepper to taste
• 1/4 cup lemon juice (for brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until they soften.
2. Add the broccoli florets to the pot, then pour in the vegetable broth and bring the mixture to a simmer.
3. Let the soup cook for 10-15 minutes until the broccoli is tender.
4. Add the coconut milk and turmeric, if using, and stir well. Continue to simmer for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, optionally garnished with a sprinkle of nutritional yeast for extra flavor.

This dairy-free cream of broccoli soup is a wholesome and creamy meal that makes the most of fresh, healthy ingredients. The coconut milk creates a rich and velvety texture while allowing the natural flavor of the broccoli to shine through. With the addition of turmeric and lemon, the soup has a wonderful depth of flavor, making it both satisfying and nourishing. It’s a great option for those following dairy-free diets and a perfect way to incorporate more vegetables into your meals.

Dairy-Free Cream of Cauliflower Soup

This dairy-free cream of cauliflower soup is a velvety, smooth, and comforting bowl of goodness. The cauliflower gives the soup a subtle, mild flavor, while the coconut milk ensures a creamy texture without any dairy. Perfect for chilly evenings, this soup is nourishing, simple to make, and full of healthy vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium cauliflower, cut into florets
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the cauliflower florets to the pot and cook for another 3 minutes.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 15-20 minutes, until the cauliflower is tender.
4. Add the coconut milk and ground nutmeg, stirring well to combine.
5. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only part of the soup.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This dairy-free cream of cauliflower soup is a comforting and delicious choice for anyone craving a creamy, healthy soup. The cauliflower creates a mild yet satisfying base, while the coconut milk adds the perfect creamy texture. With a hint of nutmeg, the soup has a comforting warmth that makes it perfect for cozy dinners. It’s a great addition to any meal plan, especially for those seeking dairy-free or plant-based recipes.

Dairy-Free Cream of Spinach Soup

A rich, velvety soup bursting with the nutrients of fresh spinach, this dairy-free cream of spinach soup is an excellent way to enjoy greens in a flavorful way. The combination of coconut milk and vegetable broth adds a creamy depth to the soup without dairy, making it a perfect choice for vegans or anyone with lactose intolerance.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, packed
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Lemon juice (optional, for a bit of brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the fresh spinach to the pot and cook until wilted, about 3-4 minutes.
3. Pour in the vegetable broth and coconut milk, then stir to combine.
4. Add cumin, salt, and pepper, then bring the soup to a simmer. Let it cook for about 10 minutes to allow the flavors to blend.
5. Use an immersion blender to blend the soup until smooth. If you like a little texture, blend only part of the soup.
6. Taste and adjust seasonings, adding lemon juice if desired for a burst of brightness.
7. Serve hot, optionally garnished with extra spinach or a drizzle of olive oil.

This dairy-free cream of spinach soup is not only healthy but also deliciously creamy and satisfying. The coconut milk makes it rich and velvety, while the spinach provides a nutritional boost. The cumin and optional lemon juice elevate the flavor profile, creating a complex yet balanced soup. It’s a perfect option for a light meal or as part of a larger spread, offering the goodness of leafy greens in a comforting, creamy form.

Dairy-Free Cream of Carrot Soup

This dairy-free cream of carrot soup is a beautifully vibrant and creamy dish that showcases the natural sweetness of carrots. Blended with coconut milk and seasoned with a touch of ginger and turmeric, this soup is both comforting and nourishing, making it an ideal choice for a light lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 medium carrots, peeled and chopped
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped carrots, ground ginger, and turmeric to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 15 minutes, until the carrots are tender.
4. Add the coconut milk, stir, and let the soup cook for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.

This dairy-free cream of carrot soup is a light and vibrant dish that is as nourishing as it is flavorful. The carrots provide natural sweetness, which is perfectly balanced by the creamy coconut milk and the warm spices of ginger and turmeric. The result is a velvety, rich soup that is perfect for a cozy dinner or as a starter for a larger meal. It’s also an excellent way to sneak in some extra vegetables while enjoying a comforting and creamy soup without any dairy.

Dairy-Free Cream of Sweet Potato Soup

This dairy-free cream of sweet potato soup is a comforting, hearty dish that combines the natural sweetness of sweet potatoes with the richness of coconut milk. It’s flavored with warm spices like cinnamon and nutmeg, making it a perfect cozy meal for the fall and winter seasons. This soup is creamy, satisfying, and packed with nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium sweet potatoes, peeled and chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-5 minutes.
2. Add the chopped sweet potatoes, cinnamon, and nutmeg to the pot. Stir for 2-3 minutes to coat the sweet potatoes in the spices.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 20 minutes or until the sweet potatoes are tender.
4. Add the coconut milk and stir to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro or parsley if desired.

This dairy-free cream of sweet potato soup is the epitome of comfort food, with a rich, creamy texture and a subtle sweetness from the sweet potatoes. The addition of coconut milk brings a velvety smoothness, while the warming spices make this soup an inviting option for cooler weather. It’s a wholesome, nutritious dish that works wonderfully as a starter or light meal, and it’s sure to satisfy anyone looking for a dairy-free option that doesn’t compromise on flavor.

Dairy-Free Cream of Pea Soup

This dairy-free cream of pea soup is a light and refreshing soup with a vibrant green color and a naturally creamy texture. Blended with coconut milk and seasoned with mint and lemon, this soup is a perfect balance of fresh and creamy. It’s ideal for those who enjoy a lighter soup packed with flavor and nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups frozen peas
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon fresh mint, chopped (or 1/2 teaspoon dried mint)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh mint or lemon zest for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3-5 minutes until softened.
2. Add the frozen peas to the pot and stir for a couple of minutes.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 8-10 minutes until the peas are tender.
4. Add the coconut milk and chopped mint, stirring to combine. Let the soup cook for another 2-3 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Add lemon juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh mint or lemon zest if desired.

This dairy-free cream of pea soup is an excellent choice for those who enjoy light, vegetable-based soups with vibrant, fresh flavors. The coconut milk adds richness, while the mint and lemon provide a refreshing burst of flavor. It’s a simple yet satisfying dish that’s perfect for lunch or a light dinner. Plus, it’s a great way to incorporate peas into your diet while enjoying a creamy, comforting soup without any dairy.

Dairy-Free Cream of Asparagus Soup

This dairy-free cream of asparagus soup is a silky, smooth dish that highlights the fresh, earthy flavor of asparagus. The coconut milk provides the perfect creamy consistency, while the lemon and garlic add a refreshing depth. This elegant and healthy soup is perfect for spring when asparagus is in season, but it can be enjoyed year-round.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch of asparagus, trimmed and chopped
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3-5 minutes until softened and fragrant.
2. Add the chopped asparagus to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes until the asparagus is tender.
4. Add the coconut milk and lemon juice, stirring well to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.

This dairy-free cream of asparagus soup is a refreshing and elegant dish that brings out the delicate flavor of asparagus. The coconut milk adds a creamy richness, while the lemon provides a light, zesty finish. It’s a simple, yet sophisticated, soup that works well as a starter or a main course, and it’s perfect for those looking for a dairy-free alternative. The addition of fresh herbs as a garnish adds an extra burst of freshness, making it a well-rounded, flavorful meal.

Dairy-Free Cream of Tomato Soup

This dairy-free cream of tomato soup is a classic comfort food reimagined with coconut milk for a smooth, creamy texture. The tomatoes’ natural sweetness is balanced with the richness of coconut milk and a touch of basil, making this soup a perfect pairing with a grilled cheese sandwich or enjoyed on its own for a light meal. It’s an ideal choice for anyone looking for a hearty, yet dairy-free, soup option.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 medium tomatoes, chopped (or 1 can of diced tomatoes)
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, for added sweetness)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened.
2. Add the chopped tomatoes to the pot and cook for 5 minutes, stirring occasionally to release their juices.
3. Pour in the vegetable broth, coconut milk, and dried basil. Stir to combine and bring to a simmer. Let it cook for 15 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy.
5. If the soup is too acidic, add a pinch of sugar to balance the flavors.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

This dairy-free cream of tomato soup brings together the comforting richness of a classic with the smooth texture of coconut milk. It’s naturally sweet, thanks to ripe tomatoes, and the addition of basil and a touch of sugar rounds out the flavor perfectly. This soup is ideal for a cozy meal, especially when paired with a dairy-free grilled cheese sandwich. It’s easy to make, flavorful, and a great addition to any dairy-free or vegan meal plan.

Dairy-Free Cream of Broccoli Soup

This creamy dairy-free cream of broccoli soup is a nutritious and comforting option for those looking for a wholesome meal. The fresh broccoli is blended to create a smooth, velvety texture, while the coconut milk adds richness without the use of any dairy. This soup is perfect for any season, especially when you’re craving a hearty, satisfying soup that’s both healthy and delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon nutritional yeast (optional for a cheesy flavor)
• Salt and pepper to taste
• Lemon juice for brightness (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes until softened.
2. Add the broccoli florets to the pot and stir for a couple of minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for 10-12 minutes, until the broccoli is tender.
4. Add the coconut milk and nutritional yeast (if using), and stir to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Season with salt and pepper to taste and add a splash of lemon juice if desired for extra brightness.
7. Serve hot, garnished with additional broccoli or fresh herbs if desired.

This dairy-free cream of broccoli soup is rich, smooth, and packed with flavor. The coconut milk provides the creaminess you would expect from a traditional broccoli soup, while the nutritional yeast offers a cheesy flavor without any dairy. Whether you’re serving it as a side or a main dish, this soup is a fantastic way to enjoy healthy vegetables in a comforting, creamy form. It’s a simple yet satisfying recipe that’s perfect for any time of year.

Dairy-Free Cream of Zucchini Soup

This dairy-free cream of zucchini soup is a light and refreshing dish that celebrates the delicate flavor of zucchini. The coconut milk adds a luscious creaminess, while fresh herbs like basil elevate the flavor profile. This soup is perfect for a quick weeknight dinner or as a starter for a summer meal, offering a healthy and satisfying option without any dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-5 minutes.
2. Add the chopped zucchinis to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 10-12 minutes until the zucchini is tender.
4. Add the coconut milk and dried basil, and stir well to combine. Let the soup cook for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves for added flavor.

This dairy-free cream of zucchini soup is a light, creamy dish that’s perfect for anyone looking for a fresh and healthy option. The coconut milk lends a velvety texture, while the basil adds an herbaceous kick. This soup is incredibly versatile and can be served as a main dish or a side. It’s a perfect way to enjoy zucchini in a comforting, creamy form without the need for any dairy, making it suitable for vegan or lactose-intolerant diets.

Dairy-Free Cream of Cauliflower Soup

This dairy-free cream of cauliflower soup is a creamy and comforting dish, perfect for those looking for a light, nutritious, and satisfying meal. The cauliflower provides a mild flavor and smooth texture, while coconut milk gives it a rich, velvety finish. It’s an ideal soup for colder months, and it works well as an appetizer or a main course when paired with a slice of hearty bread.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 head of cauliflower, chopped into florets
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened.
2. Add the chopped cauliflower to the pot and stir for a couple of minutes.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 15-20 minutes until the cauliflower is tender.
4. Add the coconut milk and ground turmeric, stirring to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This dairy-free cream of cauliflower soup is an elegant and nutritious option, with a velvety texture and a delicate flavor. The cauliflower base makes this soup naturally light, while the coconut milk adds the creaminess you expect from a traditional cream soup. The turmeric offers a subtle earthiness that enhances the soup’s richness. It’s a wholesome and flavorful dish that’s perfect for a light lunch, a starter, or even a cozy dinner.

Dairy-Free Cream of Mushroom Soup

This dairy-free cream of mushroom soup brings the savory umami of mushrooms into a rich, velvety base without the use of dairy. The combination of coconut milk and vegetable broth creates a smooth texture, while the garlic and thyme lend aromatic depth. It’s an excellent alternative to the traditional cream of mushroom soup and works perfectly as a base for casseroles or enjoyed on its own.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-5 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 10 minutes.
4. Add the coconut milk and dried thyme, stirring to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches if you prefer a chunky texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This dairy-free cream of mushroom soup is a rich and savory treat for mushroom lovers. The coconut milk provides a creamy base, while the earthy mushrooms give the soup its satisfying depth of flavor. Whether you’re using it in a casserole or enjoying it as a standalone dish, this soup offers a comforting, dairy-free option that doesn’t compromise on taste or texture. The addition of thyme enhances its warmth, making it a perfect choice for cozy meals.

Dairy-Free Cream of Carrot Soup

This dairy-free cream of carrot soup is a vibrant and flavorful dish that combines the natural sweetness of carrots with the smooth creaminess of coconut milk. It’s an ideal choice for anyone looking for a comforting yet light soup. The addition of ginger gives it a slightly spicy kick, while the coconut milk ensures a creamy finish. This soup is nourishing and can be enjoyed as a starter or a main course.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups carrots, peeled and chopped
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes until softened.
2. Add the chopped carrots to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, or until the carrots are tender.
4. Add the coconut milk and fresh ginger, stirring to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.

This dairy-free cream of carrot soup is a bright, flavorful option that balances the sweetness of carrots with the creamy richness of coconut milk. The addition of ginger provides a subtle spice, making this soup both warming and refreshing. It’s a fantastic option for a light lunch, dinner, or as part of a larger meal. With its nourishing ingredients and velvety texture, this soup is both comforting and satisfying without relying on any dairy.

Dairy-Free Cream of Butternut Squash Soup

This dairy-free cream of butternut squash soup is a naturally sweet and velvety dish perfect for fall or any time you crave a comforting, healthy meal. The combination of roasted squash, coconut milk, and aromatic spices like cinnamon and nutmeg creates a rich, creamy soup that feels indulgent without any dairy. It’s a delightful and satisfying soup that can be enjoyed on its own or paired with crusty bread for a complete meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, sauté the onion and garlic in a tablespoon of olive oil over medium heat for 5-7 minutes until softened.
3. Add the roasted butternut squash to the pot, along with the vegetable broth and coconut milk. Stir to combine.
4. Add the cinnamon and nutmeg, and let the soup simmer for 10-15 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This dairy-free cream of butternut squash soup is a warm, comforting dish that highlights the natural sweetness of butternut squash and the richness of coconut milk. The cinnamon and nutmeg add a cozy, spiced flavor that makes this soup perfect for chilly days. It’s incredibly easy to make and will leave you feeling satisfied without the heaviness of dairy. Whether you’re enjoying it as a main course or alongside a salad, this soup is a delightful treat for the senses.

Dairy-Free Cream of Sweet Potato Soup

This creamy dairy-free sweet potato soup is a hearty and flavorful dish that combines the natural sweetness of sweet potatoes with the creaminess of coconut milk. A hint of ginger and garlic adds aromatic depth, while the coconut milk provides a smooth, luxurious texture. It’s an ideal choice for a light dinner or a comforting lunch, and it’s a great option for anyone following a dairy-free or vegan diet.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and chopped
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened.
2. Add the chopped sweet potatoes to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes until the sweet potatoes are tender.
4. Add the coconut milk, ginger, and cinnamon, and stir well to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.

This dairy-free cream of sweet potato soup is a comforting, smooth dish that perfectly balances the sweetness of the potatoes with the richness of coconut milk. The ginger and cinnamon add a warm, aromatic flavor, making it a cozy choice for any meal. It’s easy to make, healthy, and packed with nutrients, making it a perfect go-to recipe for a quick, satisfying meal that is also vegan and dairy-free.

Dairy-Free Cream of Leek and Potato Soup

This dairy-free cream of leek and potato soup is a velvety, rich dish that brings together the earthy flavors of leeks and potatoes, without any dairy. The potatoes create a creamy texture, while the coconut milk adds smoothness and depth. This soup is hearty and filling, perfect for cooler weather, and it’s ideal for those following a plant-based or dairy-free diet.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and chopped
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and garlic and sauté for 5-7 minutes until softened and fragrant.
2. Add the chopped potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
4. Add the coconut milk and stir to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme if desired.

This dairy-free cream of leek and potato soup offers a wonderfully creamy texture without the need for any dairy. The leeks bring a subtle sweetness, while the potatoes provide heartiness and depth. The coconut milk adds a rich, velvety finish, making this soup both satisfying and comforting. Perfect for a light meal or as an appetizer, this recipe is simple to make and ideal for those looking for a dairy-free alternative to a classic creamy soup.

Dairy-Free Cream of Broccoli Soup

This dairy-free cream of broccoli soup is a wholesome, nutrient-packed option that’s both satisfying and full of flavor. The broccoli gives the soup its signature green color and fresh taste, while coconut milk adds a creamy texture without any dairy. A touch of garlic and onion rounds out the flavor, making this soup a great choice for lunch or dinner. It’s a fantastic way to enjoy your vegetables in a comforting, silky-smooth soup.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes until softened.
2. Add the broccoli florets to the pot and stir for a few minutes.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes, until the broccoli is tender.
4. Add the coconut milk and ground nutmeg, stirring to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with lemon zest if desired.

This dairy-free cream of broccoli soup is a delicious, nutrient-rich option that makes it easy to incorporate more vegetables into your diet. The creamy coconut milk ensures a smooth texture, while the nutmeg adds a hint of warmth that enhances the overall flavor. This soup is perfect for anyone seeking a light yet filling meal. It can be enjoyed as an appetizer or as a main course paired with crusty bread for a complete meal. Simple, satisfying, and nourishing, it’s a true comfort food classic reimagined without dairy.

Dairy-Free Cream of Tomato Soup

This dairy-free cream of tomato soup is a rich, velvety classic that’s perfect for tomato lovers. The tomatoes bring a natural sweetness, while the coconut milk adds a creamy texture that transforms this soup into a satisfying meal. A touch of basil and garlic infuses aromatic flavors, making it the ideal companion for grilled cheese or a warm, toasted sandwich. It’s a comforting, dairy-free alternative to the traditional tomato soup.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups ripe tomatoes, chopped
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes until softened.
2. Add the chopped tomatoes to the pot and cook for 10 minutes, stirring occasionally, until the tomatoes release their juices and soften.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for another 10 minutes.
4. Add the coconut milk and dried basil, stirring to combine. Let the soup simmer for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil if desired.

This dairy-free cream of tomato soup is the ultimate comfort food with a velvety, smooth texture and a perfect balance of sweetness and savory flavors. The coconut milk adds richness without the heaviness of traditional dairy, making this soup a lighter, yet equally satisfying option. Whether enjoyed with a grilled cheese sandwich or on its own, this soup is both nourishing and comforting. It’s an easy-to-make, dairy-free version of a beloved classic that everyone can enjoy.

Dairy-Free Cream of Pea Soup

This dairy-free cream of pea soup is a refreshing, vibrant dish that combines the natural sweetness of peas with a silky coconut milk base. The soup is seasoned with fresh herbs like mint and thyme, giving it a delightful and aromatic flavor. It’s a light, healthy choice that’s perfect for any time of year and is ideal as a first course or a standalone meal. Full of green goodness, this soup is packed with nutrients and flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups frozen peas
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon dried thyme
• 1/2 teaspoon fresh mint, chopped
• Salt and pepper to taste
• Fresh mint leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes until softened.
2. Add the frozen peas to the pot and cook for 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10 minutes, until the peas are tender.
4. Add the coconut milk and dried thyme, and stir to combine. Let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh mint leaves if desired.

This dairy-free cream of pea soup is an invigorating and wholesome dish that brings out the natural sweetness of peas while the coconut milk ensures a smooth, creamy texture. The fresh mint and thyme add a fragrant herbal note that elevates the soup to a whole new level. Light yet satisfying, this soup is perfect for those looking for a healthy, dairy-free option that doesn’t skimp on flavor. It’s a great choice for a quick weeknight dinner or as a refreshing appetizer for a larger meal.

Note: More recipes are coming soon!