27+ Delicious Dairy-Free Soup Recipes to Warm Your Soul

Soup is a universal comfort food, perfect for all seasons but especially beloved during the colder months.

Whether you’re dairy-free by choice or necessity, finding soup recipes that are both satisfying and free from dairy ingredients can be a bit challenging.

That’s why we’ve compiled over 27 delicious, creamy, and hearty soup recipes that are completely dairy-free.

From rich, blended veggie soups to flavorful broths, these recipes are designed to keep you nourished, cozy, and satisfied without any dairy.

These soups are full of bold flavors and wholesome ingredients, making them perfect for a healthy, plant-based lifestyle.

So grab your soup pot, and let’s dive into these hearty, dairy-free creations!

27+ Delicious Dairy-Free Soup Recipes to Warm Your Soul

There you have it—over 27 dairy-free soup recipes that will warm you from the inside out!

Whether you’re making a classic tomato soup, a velvety cauliflower puree, or an adventurous spiced lentil stew, these soups will provide you with plenty of variety and flavor to enjoy all year round.

By using plant-based ingredients, you can create meals that are not only dairy-free but also packed with nutrients.

So, don’t be afraid to experiment and make these soups your own by adding your favorite ingredients.

Your body (and taste buds) will thank you!

Creamy Butternut Squash Soup

This creamy dairy-free butternut squash soup is rich and velvety, with a slightly sweet and earthy flavor. It’s perfect for cozying up during the colder months. The soup is naturally creamy without any dairy, thanks to the use of coconut milk. It’s also packed with nutrients, making it a healthy and comforting choice for lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened.
2. Add the diced butternut squash, cumin, ginger, and cinnamon. Stir well to coat the squash in the spices.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for about 20 minutes, or until the squash is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
5. Return the soup to the pot and stir in the coconut milk. Heat the soup for another 5 minutes.
6. Season with salt and pepper to taste. Serve with fresh cilantro, if desired.

This creamy butternut squash soup is a warm, satisfying dish that combines the sweetness of butternut squash with the richness of coconut milk. It’s simple to prepare, and the flavors deepen as it cooks. Whether you’re serving it as a main or as a starter, this dairy-free soup will quickly become a favorite.

Roasted Tomato and Red Pepper Soup

A hearty and vibrant tomato and red pepper soup that is naturally dairy-free and full of flavor. The roasting of the tomatoes and peppers intensifies the sweetness and smokiness, creating a comforting bowl of soup that’s perfect for any season. It’s incredibly easy to make and perfect for a quick lunch or dinner.

Ingredients:

• 4 medium tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 onion, quartered
• 3 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes, red peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with basil, oregano, salt, and pepper.
2. Roast the vegetables for about 25 minutes or until the tomatoes are soft and the peppers are slightly charred.
3. Remove the skin from the garlic cloves and transfer all the roasted vegetables into a blender. Add the vegetable broth and blend until smooth.
4. Pour the blended soup into a pot and heat over medium heat for 5-10 minutes, adjusting the seasoning as needed.
5. Serve with a drizzle of olive oil and fresh basil.

This roasted tomato and red pepper soup is packed with deep, smoky flavors that are brought out through the roasting process. It’s both comforting and refreshing, and its dairy-free nature makes it a great option for those with dietary restrictions. A simple yet delicious bowl that will warm you from the inside out.

Lentil and Spinach Soup

This hearty lentil and spinach soup is a nutritious, protein-packed meal that’s both satisfying and comforting. It’s a perfect option for a quick, wholesome dinner, with the earthy lentils and fresh spinach coming together in a flavorful, hearty broth. It’s an ideal soup for any time of year and works wonderfully as a filling lunch or light dinner.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 6 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Lemon wedges, for serving (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté for about 5 minutes until softened.
2. Add the rinsed lentils, turmeric, cumin, and thyme, and stir well to coat the vegetables and lentils in the spices.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
4. Add the chopped spinach and cook for an additional 5 minutes, until wilted.
   This lentil and spinach soup is the epitome of comfort food with its rich, earthy flavors and nourishing ingredients. The combination of lentils and spinach makes it a hearty, filling meal, while the spices provide a warm, aromatic backdrop. It’s a wonderful option for a cozy dinner, and with its versatility, you can add extra veggies or seasoning

Spicy Carrot and Ginger Soup

This spicy carrot and ginger soup is a perfect balance of warmth and tanginess, with the sweetness of carrots and the zest of ginger giving it a refreshing yet hearty flavor. The addition of chili adds just the right amount of heat, while coconut milk brings a silky creaminess without dairy. It’s a wonderful option to spice up your meal plan.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2-inch piece of fresh ginger, grated
• 1-2 red chili peppers, sliced (optional, depending on heat preference)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3 minutes, until softened.
2. Add the grated ginger and chili peppers, cooking for another 2 minutes until fragrant.
3. Stir in the chopped carrots and ground cumin, coating them in the spices.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for about 25 minutes or until the carrots are tender.
5. Blend the soup until smooth using an immersion blender or in a countertop blender. Return the soup to the pot and stir in the coconut milk.
6. Season with salt and pepper to taste. Serve with fresh cilantro for garnish.

The spicy carrot and ginger soup delivers a perfect combination of sweet, spicy, and creamy flavors. The natural sweetness of the carrots is balanced by the warming heat of ginger and chili, making it a delightful and comforting dish. This dairy-free soup is a great choice for those looking to add a bit of zest to their meals.

Sweet Potato and Coconut Soup

This velvety sweet potato and coconut soup is a comforting dish with a rich, creamy texture and naturally sweet flavor. The earthiness of sweet potatoes is beautifully complemented by the creamy coconut milk, and the touch of lime adds a fresh, citrusy zing. It’s a nourishing and satisfying soup, perfect for a hearty meal on a chilly evening.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Juice of 1 lime
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-5 minutes until softened.
2. Add the diced sweet potatoes, cinnamon, turmeric, and cumin, stirring well to coat the potatoes in the spices.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for about 20 minutes or until the sweet potatoes are tender.
4. Use an immersion blender or countertop blender to puree the soup until smooth.
5. Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
6. Serve garnished with fresh parsley.

This sweet potato and coconut soup is rich, creamy, and bursting with flavor. The combination of cinnamon, turmeric, and cumin adds depth, while the coconut milk makes it velvety and smooth. The fresh lime juice brightens up the entire dish, making it a perfect option for both special occasions and everyday meals.

Zucchini and Basil Soup

A light yet flavorful zucchini and basil soup, this dish is perfect for warmer months or anyone seeking a refreshing yet comforting bowl. The combination of tender zucchini, fresh basil, and a hint of lemon creates a smooth and satisfying soup that is naturally dairy-free. It’s an excellent choice for a quick and healthy meal.

Ingredients:

• 4 medium zucchinis, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 4 cups vegetable broth
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened.
2. Add the chopped zucchini and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes, until the zucchini is tender.
4. Add the fresh basil leaves and cook for an additional 2 minutes.
5. Blend the soup until smooth with an immersion blender or by transferring it to a countertop blender.
   This zucchini and basil soup is a light and refreshing option that doesn’t skimp on flavor. The zucchini blends perfectly with the aromatic basil, and the lemon juice adds a bright, citrusy twist. It’s a wholesome and satisfying dairy-free soup that’s easy to prepare and perfect for a light lunch or dinner.

Mushroom and Thyme Soup

This earthy mushroom and thyme soup is a cozy, hearty dish that’s perfect for a cool evening. The combination of mushrooms and fresh thyme creates a rich, savory broth, while the creamy texture comes from blending the mushrooms and vegetable broth together. It’s a comforting and filling option for a dairy-free meal.

Ingredients:

• 2 cups mushrooms, sliced (button or cremini mushrooms work best)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon ground pepper
• Salt to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for 3-5 minutes until softened.
2. Add the sliced mushrooms and thyme, cooking for another 5-7 minutes until the mushrooms release their juices and soften.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for about 20 minutes.
4. Use an immersion blender to blend the soup until smooth. If using a countertop blender, blend in batches.
   The mushroom and thyme soup is rich in flavor with its earthy mushrooms and aromatic thyme. The texture is perfectly creamy without any dairy, making it a great option for those avoiding dairy but still wanting something comforting and indulgent. It’s a great choice for a satisfying lunch or dinner that is both simple and delicious.

Pea and Mint Soup

This bright and refreshing pea and mint soup is a delicious way to enjoy the natural sweetness of peas combined with the cool, herbaceous flavor of fresh mint. It’s light yet nourishing, perfect for spring or summer days. The soup is naturally dairy-free and can be served chilled or warm, making it a versatile choice for any meal.

Ingredients:

• 4 cups frozen peas
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, chopped
• Salt and pepper to taste
• Lemon juice, to taste (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened.
2. Add the peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 5-7 minutes.
3. Remove the soup from the heat and stir in the fresh mint leaves.
4. Use an immersion blender or a countertop blender to puree the soup until smooth.
5. Season with salt, pepper, and lemon juice to taste. Serve warm or chilled.

This pea and mint soup is a light and refreshing dish that brings out the sweetness of peas while the mint adds a cool, herbaceous twist. It’s versatile, easy to prepare, and can be enjoyed either hot or cold, making it perfect for

Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a rich and velvety dish that’s naturally dairy-free. The combination of the mild sweetness of leeks and the subtle flavor of cauliflower makes for a soothing soup perfect for any time of year. It’s simple to make, and the creamy texture is achieved without dairy, making it both healthy and delicious.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and garlic, cooking for 3-4 minutes until softened.
2. Add the cauliflower florets, vegetable broth, and thyme. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the cauliflower is tender.
3. Use an immersion blender or transfer the soup to a countertop blender and puree until smooth.
4. Season with salt and pepper to taste. Serve garnished with fresh parsley, if desired.

This cauliflower and leek soup is light yet comforting, with a smooth texture that is both satisfying and nourishing. The mild flavor of leeks and cauliflower combines perfectly with fresh thyme, making it an ideal dairy-free option for any meal. It’s an easy and wholesome soup that will warm you up on chilly days.

Broccoli and Cashew Soup

This rich and creamy broccoli and cashew soup is the perfect balance of earthy broccoli and the creaminess of blended cashews. The cashews create a smooth, dairy-free texture that makes the soup indulgent and comforting, while the broccoli adds a nutritional boost. It’s a simple yet decadent option for anyone looking for a healthy, satisfying bowl of soup.

Ingredients:

• 2 cups broccoli florets
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh lemon juice, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the broccoli florets and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for about 10-12 minutes, until the broccoli is tender.
4. Drain and rinse the soaked cashews, then add them to the soup. Use an immersion blender or transfer the soup to a countertop blender and puree until smooth.
5. Season with nutmeg, salt, and pepper. Add a squeeze of fresh lemon juice before serving, if desired.

This broccoli and cashew soup is a deliciously creamy and satisfying dish. The cashews provide a smooth and rich texture, while the broccoli keeps the soup light and full of flavor. It’s a nourishing dairy-free option that’s perfect for a healthy lunch or dinner. Plus, it’s easy to prepare and sure to be a hit.

Cabbage and Potato Soup

This cabbage and potato soup is a comforting, hearty dish that’s simple yet full of flavor. The cabbage provides a slight crunch, while the potatoes add a creamy base when blended. It’s a filling and nutritious soup that’s perfect for anyone looking for a satisfying, dairy-free meal. This dish is great for a cold day or as a warm, cozy comfort food.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 small head of cabbage, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened.
2. Add the diced potatoes, shredded cabbage, and thyme, cooking for 5 minutes while stirring.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 25-30 minutes, until the potatoes are tender.
4. Use an immersion blender or transfer the soup to a countertop blender to puree until smooth.
5. Season with salt and pepper to taste. Serve with a sprinkle of fresh parsley, if desired.

This cabbage and potato soup is a warming, hearty meal that’s naturally dairy-free and full of comforting flavors. The creamy texture from the potatoes and the slight crunch of cabbage create a satisfying contrast, while the thyme adds an aromatic touch. It’s a great, healthy option for a cozy meal.

Tomato and Basil Soup

Tomato and basil soup is a timeless classic, and this version is completely dairy-free while retaining all the comforting, tangy flavors you love. The richness of the tomatoes pairs perfectly with the fresh, aromatic basil, making this soup a simple but delicious option for any meal. It’s also naturally vegan, making it an ideal choice for a wide range of dietary needs.

Ingredients:

• 6 medium ripe tomatoes, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3 minutes until softened.
2. Add the chopped tomatoes and oregano, cooking for 10 minutes until the tomatoes break down and soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
4. Add the chopped basil and blend the soup until smooth using an immersion blender or a countertop blender.
5. Season with salt and pepper to taste. Serve warm with extra basil leaves for garnish.

This tomato and basil soup is fresh, vibrant, and packed with flavor. The combination of ripe tomatoes and aromatic basil makes it a comforting and satisfying option for a dairy-free meal. It’s quick and easy to make, and perfect for a healthy lunch or dinner.

Split Pea and Carrot Soup

This split pea and carrot soup is a hearty, protein-packed dish that’s perfect for a filling meal. The combination of split peas and carrots makes the soup both nutritious and comforting, while the seasonings create a savory flavor profile. It’s a wonderful dairy-free option for anyone looking for a satisfying bowl of soup.

Ingredients:

• 1 cup dried split peas, rinsed
• 2 large carrots, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped carrots, split peas, thyme, and turmeric, stirring well to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 40-45 minutes, until the peas are tender.
4. Use an immersion blender or a countertop blender to puree the soup to your desired consistency.
5. Season with salt and pepper to taste. Serve warm.

This split pea and carrot soup is a filling, nutritious option that’s packed with plant-based protein. The sweetness of the carrots balances the earthy flavor of the split peas, making it a satisfying and comforting dairy-free meal. It’s perfect for a light yet hearty dinner or lunch.

Sweet Corn and Potato Soup

This sweet corn and potato soup is a creamy, comforting dish with the sweetness of corn and the creamy texture of potatoes. It’s easy to make and naturally dairy-free, making it a fantastic option for anyone with dietary restrictions. The subtle sweetness and heartiness of the soup make it a perfect choice for both lunch and dinner.

Ingredients:

• 2 cups frozen corn kernels
• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the diced potatoes and corn kernels, cooking for an additional 5 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 20-25 minutes until the potatoes are tender.
4. Use an immersion blender or a countertop blender to puree the soup until smooth.
5. Season with salt and pepper to taste. Serve with fresh thyme for garnish.

This sweet corn and potato soup is a comforting, creamy dish that’s perfect for chilly days. The combination of sweet corn and creamy potatoes makes for a delightful texture and flavor, while the simplicity of the recipe makes it easy to prepare. It’s a great dairy-free option that’s sure to become a favorite.

Note: More recipes are coming soon