As November approaches, we’re feeling the chill in the air and with it, the need for comfort food. There’s nothing like a warm and hearty meal when it’s cold and gloomy out — especially soup! It warms you up from the inside out, and adds variety to your routine meals. Soup is comfort food perfection, especially on cold and rainy days.

We’ve gathered the best darn dairy-free creamy soups we could find. Whether you’re lactose intolerant, plant-based, or following a Paleo lifestyle, you can enjoy these creamy soups without the dairy. These delicious dairy-free soup recipes are also gluten-free and pack a powerful nutritious punch so you can gain all the comfort from the creamy concoctions while also enjoying a nutritious meal.

Recipe adapted from The Fitchen

This dairy-free potato kale soup recipe is creamy, rich, and incredibly flavorful. Using simple ingredients and just one pot, this soup comes together in under an hour on the stovetop.

Ingredients

2 tbsp olive oil

1 medium yellow onion, diced

4 sprigs fresh thyme

3 cloves garlic, minced

1 tbsp white wine vinegar

2 – 15 oz. cans whole coconut milk, well-shaken

2 cups vegetable broth

4 cups red potatoes, cubed

1 tbsp sea salt, to taste

1 tbsp black pepper

2 cups kale

For Vegan Coconut Bacon (Optional):

1 cup coconut shreds

1 tbsp tamari or soy sauce

1 tbsp maple syrup

½ tsp black pepper

½ tsp paprika

Directions

1. In a large pot, heat 2 Tablespoons of olive oil to medium low. Add onion and thyme. Sauté for 5 minutes until onion is softened. Add garlic and sauté 3 minutes.
2. Add white wine vinegar and stir quickly to deglaze the pot.
3. Add coconut milk, vegetable broth, potatoes, salt, and pepper. Bring to a boil and cook 5 minutes.
4. Decrease heat to simmer and cover. Simmer for 20 minutes. Scoop out 2 cups of the soup from the pot and add to a blender. Give it a quick pulse, then pour back into the pot. Add kale and stir to combine. Cover and cook 5 minutes until kale is tender and wilted.
5. Serve it up with warm baguette, crispy coconut bacon, fresh herbs, or whatever you fancy – then enjoy!

Directions for Vegan Coconut Bacon

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Combine tamari/soy sauce, maple syrup, pepper, and paprika in a small mason jar and shake well to combine (or whisk together in a bowl).
3. Add coconut shreds to a ziplock bag and pour in the liquid mixture. Shake well to fully coat. Spread the shreds onto the baking sheet and place in the oven. Bake for 15-20 minutes, tossing every 5 minutes, then remove from oven. Shreds will crisp as they cool.

Recipe from Do You Even Paleo

This cream chicken and mushroom soup uses cauliflower and potatoes to create a creamy base. It’s dairy-free, gluten-free, paleo, and Whole30-compliant.

Ingredients

1 tbsp ghee or extra virgin olive oil

½ cup diced yellow onion

2 cloves garlic, chopped

½ tsp dried thyme

¼ tsp dried sage

¼ tsp dried rosemary

5 cups broth
1 cup yukon gold potatoes, cubed

1 head cauliflower, chopped into large chunks

2 cups cremini mushrooms, sliced

2 chicken breasts

1 tbsp sea salt

Fresh parsley, finely chopped, for garnish

Directions

1. Heat ghee in a large pot over medium heat. Add onion and saute for 5 minutes, until soft and translucent. Add garlic and cook for an additional 1 minute.
2. Pour in broth, then add potatoes, cauliflower, thyme, sage, and rosemary. Increase heat to medium-high and bring the broth to a boil. Boil for 10-15 minutes or until the cauliflower and potatoes are fork-tender.
3. Meanwhile, add chicken breasts to a small pot and sprinkle with salt. Cover completely with water. Bring to a boil, then reduce heat to a simmer and cover. Simmer for 12 minutes.
4. Remove the chicken from the pot and shred using two forks. Set aside.
5. Carefully add the entire contents of the potato, cauliflower, and broth pot to a high-powered blender. Add ½ cup mushrooms to the blender. Blend for 4-5 minutes, until mixture is completely smooth.
6. Return the cauliflower mixture to the pot. Add mushrooms, chicken, salt, and pepper to the soup, stirring to combine. Cook over low, stirring frequently, until heated through. Serve sprinkled with fresh parsley.

Recipe from Jessica In The Kitchen


This Vegan Coconut Curry Lentil Soup is packed with lentils simmering in a rich and creamy curry broth. The perfect one pot meal! Great for lunches at work and also busy weeknights.

Ingredients

1 tbsp sesame oil

1 tsp freshly grated ginger

2 tbsp red curry paste (vegan)

½ red onion

4 cloves garlic, minced

¼ tsp sea salt

¼ tsp ground black pepper

2 tbsp coconut sugar

1 tbsp coconut aminos/gluten-free tamari

1 ½ cups red lentils

1 - 13.5 ounce can coconut milk (full fat or lite)

5 cups vegetable broth

juice of 1 lime

½ tbsp sambal oelek or Sriracha, for heat (optional)

lime & chopped purple cabbage, for garnish (optional)

Directions

1. In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
2. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
3. Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
4. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing it to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
5. Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
6. Add in any of the optional add ins/toppings. Enjoy!

Soup is a cold-weather staple and now with these alternatives, you can enjoy cozy, creamy soups dairy-free! Nourish your body and soul with each cozy slurp and sip as the weather gets cooler and the days get darker. What other cold-weather comfort food would you like to see with a healthy spin?