Winter is the perfect time to cozy up with a warm and comforting bowl of creamy dairy-free soup. As the temperatures drop, our cravings for rich and satisfying meals tend to increase. And what better way to satisfy those cravings than with a deliciously creamy and dairy-free soup? In this article, we’ll be sharing 20 recipes that are sure to become your new go-to’s for the cold winter months.
From classic favorites like Butternut Squash Soup to international-inspired dishes like Thai Coconut Soup, there’s something for everyone in this collection. Whether you’re looking for a comforting bowl of Lentil and Vegetable Soup or a spicy kick from Curried Cauliflower Soup, we’ve got you covered. So grab a spoon and get ready to warm up with these creamy dairy-free soups!
Velvety Butternut Squash Soup
This comforting soup is a perfect blend of creamy texture and warm, inviting flavors. Roasted butternut squash adds depth and sweetness, while aromatic spices enhance its natural flavor.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Scoop the flesh into a blender or food processor.
6. Add the chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper to the blender.
7. Blend the mixture until smooth, adding broth as needed to achieve desired consistency.
8. Taste and adjust seasoning if necessary.
9. If desired, stir in heavy cream or half-and-half for an extra creamy texture.
10. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 hour 15 minutes
Spicy Thai Coconut Soup
This Spicy Thai Coconut Soup recipe combines the creamy richness of coconut milk with the bold flavors of chilies, lemongrass, and lime. A perfect blend of spicy and soothing, this soup is a delightful twist on traditional Thai cuisine.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 lemongrass stalk, bruised
– 1-2 Thai bird’s eye chilies, seeded and chopped
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– 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 fragrant, about 2 minutes.
3. Add chilies, broth, and coconut milk; bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Classic Vegan Tomato Basil Soup
Savor the flavors of Italy with this comforting vegan soup, perfect for a chilly evening or a quick lunch.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups mixed tomatoes (canned or fresh), drained
- 1 cup vegetable broth
- 1/2 cup water
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the tomatoes, vegetable broth, water, and basil. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
Cooking Time: 25-30 minutes
Hearty Lentil and Vegetable Soup
This comforting soup is a perfect blend of protein-packed lentils, nutritious vegetables, and aromatic spices. Perfect for a cozy night in or a quick lunch option.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 red bell pepper, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper; cook until the vegetables are tender, about 8 minutes.
2. Add the lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
3. Taste and adjust seasoning as needed. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 40-50 minutes
Creamy Mushroom and Thyme Soup
A rich and comforting soup perfect for a chilly evening, this Creamy Mushroom and Thyme Soup combines the earthy flavors of mushrooms with the warmth of thyme.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
3. Stir in thyme and broth; bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender or transfer soup to a blender; puree until smooth.
5. Return soup to pot and stir in heavy cream or half-and-half; season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh thyme if desired.
Cooking Time: 30-40 minutes
Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup Recipe
This vibrant soup combines the sweetness of roasted red peppers with the tanginess of fresh tomatoes, creating a comforting and flavorful meal perfect for any time of year. With just a few simple ingredients and minimal cooking time, you can enjoy this delicious soup in no time.
Ingredients:
– 2 large red bell peppers
– 3 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes, or until charred and blistered.
3. Peel the roasted peppers and place them in a blender or food processor with the chopped tomatoes, broth, and heavy cream (if using). Blend until smooth.
4. Season the soup with salt and pepper to taste.
5. Serve warm, garnished with fresh basil leaves if desired.
Cooking Time: 45-50 minutes
Curried Cauliflower Soup
A creamy and aromatic soup that showcases the natural sweetness of cauliflower, elevated by a blend of Indian spices.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the cumin, curry powder, turmeric, and paprika; cook for 1 minute.
4. Add the cauliflower and vegetable broth; bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cauliflower is tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the coconut milk; season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Zesty Lemon and Chickpea Soup
Brighten up your day with this refreshing and flavorful soup that combines the tanginess of lemon with the creaminess of chickpeas. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups vegetable broth
– 1/2 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the chickpeas, vegetable broth, lemon juice, and thyme. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Comforting Vegan Potato Leek Soup
This creamy and comforting soup is the perfect remedy for a chilly day. Made with tender potatoes, sweet leeks, and a hint of garlic, it’s a delicious and nourishing option that’s sure to warm your heart and belly.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced
– 3 cloves of garlic, minced
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or oat)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and leeks. Cook until the vegetables are tender, about 10 minutes.
3. Add the diced 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.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Smoky Black Bean and Corn Soup
This hearty soup combines the smokiness of chipotle peppers with the sweetness of corn and the depth of black beans, making it a perfect blend of flavors. Perfect for a cozy night in or a potluck gathering.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 red bell pepper, diced
– 1 small onion, chopped
– 3 chipotle peppers in adobo sauce, minced
– 1 cup frozen corn kernels
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion and bell pepper; cook until tender, about 5 minutes.
2. Add the chipotle peppers, black beans, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in the corn kernels and season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Savory Sweet Potato and Carrot Soup
This comforting soup combines the natural sweetness of sweet potatoes and carrots with a hint of savory spices, making it perfect for a chilly evening.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 4 medium-sized carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss sweet potatoes and carrots with olive oil, cumin, smoked paprika, salt, and black pepper on a baking sheet.
3. Roast in the preheated oven for 30 minutes, or until tender.
4. In a large pot, sauté onion and garlic in a little bit of oil until softened.
5. Add roasted sweet potatoes and carrots to the pot, along with vegetable broth.
6. Bring to a boil, then simmer for 20-25 minutes or until soup has thickened slightly.
7. Stir in heavy cream (if using) and serve hot.
Cooking Time: 55-60 minutes
Herbed Split Pea Soup
This classic soup is a hearty and flavorful blend of split peas, aromatic herbs, and savory spices. Perfect for a cozy evening meal or as a comforting pick-me-up any time of the year.
Ingredients:
– 1 cup dried green split peas
– 4 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic, thyme, and rosemary. Cook for an additional minute, stirring constantly.
3. Add the split peas, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the peas are tender.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Rich Vegan Broccoli Cheddar Soup
Warm up with a creamy and comforting vegan broccoli cheddar soup that’s perfect for a cozy evening.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1/2 cup vegan cheddar cheese shreds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until the onion is translucent.
2. Add the broccoli florets, vegetable broth, and non-dairy milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the broccoli is tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree until smooth.
4. Stir in the vegan cheddar cheese shreds until melted and well combined. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spiced Pumpkin and Coconut Soup
Warm up with this cozy Spiced Pumpkin and Coconut Soup, a perfect blend of autumnal flavors and creamy texture.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cayenne pepper
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro or scallions, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cinnamon, nutmeg, and cayenne pepper; cook for 1 minute, stirring constantly.
3. Add the pumpkin, coconut milk, and broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Purée the soup with an immersion blender or transfer it to a blender in batches.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or scallions.
Cooking Time: 25-30 minutes
Fresh Green Pea and Mint Soup
This refreshing soup is perfect for warm weather, combining the sweetness of green peas with the cooling flavor of mint.
Ingredients:
– 1 cup fresh green peas
– 2 cups vegetable broth
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine green peas, vegetable broth, mint leaves, and olive oil.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 5-7 minutes (blending time included)
Tangy Vegan French Onion Soup
This recipe reimagines the classic French onion soup with a tangy twist, swapping traditional beef broth for a rich and flavorful vegan version.
Ingredients:
– 2 large onions, thinly sliced
– 1 tablespoon olive oil
– 1 teaspoon apple cider vinegar
– 4 cups vegetable broth (homemade or store-bought)
– 1/4 cup nutritional yeast
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 baguette, sliced for serving
Instructions:
1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, until they are softened and caramelized (about 20-25 minutes).
3. Stir in the apple cider vinegar, vegetable broth, nutritional yeast, and thyme. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until slightly thickened.
5. Taste and adjust seasoning as needed.
6. Preheat oven broiler. Place baguette slices under the broiler for 2-3 minutes or until toasted.
7. Serve soup hot, topped with toasted bread croutons.
Cooking Time: 35-40 minutes
Warming Turmeric and Ginger Soup
Warming Turmeric and Ginger Soup Recipe
This comforting soup is a perfect remedy for a cold winter’s day. With the warmth of turmeric and ginger, it will soothe your soul and invigorate your senses.
Ingredients:
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the grated ginger and cook for an additional minute.
4. Stir in the turmeric and cook for 30 seconds.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat and simmer for 20-25 minutes or until the soup has reduced slightly.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. If desired, stir in the coconut milk or heavy cream.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Rustic Minestrone Soup
This hearty, comforting soup is a staple of Italian cuisine, packed with vegetables, beans, and pasta. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup small pasta shapes (e.g., elbow macaroni)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until tender, about 8 minutes.
2. Add diced tomatoes, kidney beans, pasta, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pasta is al dente.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Silky Vegan Corn Chowder
A creamy and comforting vegan corn chowder that’s perfect for a cozy evening meal.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 cup 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. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the corn kernels and cook for an additional 2 minutes.
4. Pour in the vegetable broth and non-dairy milk; bring to a simmer.
5. Reduce heat to low and let chowder simmer for 10-15 minutes or until the flavors have melded together.
6. Season with paprika, salt, and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Fragrant Coconut Curry Soup
Warm up with this aromatic and comforting soup that combines the richness of coconut milk with the bold flavors of curry spices.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon curry powder
– 1/2 teaspoon ground cumin
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in curry powder and cumin; cook for 1 minute.
4. Pour in coconut milk and broth; bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Summary
Cozy up with these 20 creamy dairy-free soup recipes perfect for winter. From classic comfort foods like vegan tomato basil and lentil vegetable soups, to international twists like spicy Thai coconut and curried cauliflower soups, there’s something for everyone. These rich and satisfying bowls are made with plant-based ingredients and free from dairy products. Whether you’re a busy parent or a health-conscious foodie, these soup recipes are sure to become new favorites. Warm up with a bowl of your choice this winter!
