27 Cozy Dairy Free Soup Recipes for Chilly Days

Chilly days push me to reach for warm bowls. I love the way garlic and herbs fill the kitchen and make the house feel cozy. Here is why I made this: I wanted dairy-free soups that feel creamy and comforting without heavy cream. So I pulled together 27 cozy dairy free soup recipes you can make on a cold night.

Who it’s for

If you love simple, tasty meals that fit a dairy-free life, this one’s for you. It’s for people with lactose intolerance, dairy allergies, or anyone cooking for vegan friends. It’s also for busy households that want affordable meals that taste rich and come together quickly.

What you’ll get

You’ll get a complete lineup of soups that feel smooth and satisfying without dairy. From tomato basil to potato leek and hearty lentil soups, the flavors cover a wide range. Most use pantry staples and dairy-free milks like coconut or almond milk to create creaminess. You’ll learn how to thicken soups naturally with potatoes or beans. There are tips for nut-free substitutions and easy make-ahead options.

These recipes are practical and easy to use. Each one comes with simple steps and quick prep notes. You’ll find ideas for making a batch on Sunday and reheating it on a chilly weeknight. Top your bowls with fresh herbs, a drizzle of olive oil, or crispy croutons to finish.

Note that some soups use coconut milk or almond milk for creaminess. If you can’t have nuts, you can use oat milk or soy milk instead. You’ll also get adjustable salt and spice guidance so you can tailor each soup to your taste.

Ready to get cozy? Grab a pot, a loaf of crusty bread, and a warm mug of soup waiting for you. With these 27 dairy free options, your kitchen will feel inviting and your meals will stay gentle on your stomach. Try a few, then tell me which one becomes your go-to on chilly days.

1. Creamy Vegan Tomato Basil Soup

Cold days call for something warm and easy. This Creamy Vegan Tomato Basil Soup fits your dairy-free life and still tastes like a hug in a bowl. It gets its richness from coconut milk, not cream. Tomato brightness meets fresh basil for a comforting, quick meal. You can have it ready in about 30 minutes.

Here is why it works for you: it’s fast, simple, and plant-based, with pantry ingredients you likely already have.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 150 per serving

Nutritional Information: Per serving: 5g protein, 23g carbs, 5g fat, 3g fiber.

Ingredients:

– 1 can (28 oz) crushed tomatoes

– 1 cup vegetable broth

– 1 cup coconut milk

– 1 onion, chopped

– 3 cloves garlic, minced

– 1/4 cup fresh basil, chopped

– Salt and pepper to taste

Instructions:

1. In a large pot, sauté onions and garlic until translucent.

2. Add crushed tomatoes and vegetable broth; bring to a simmer.

3. Stir in coconut milk and basil; simmer 10 minutes.

4. Blend until smooth with an immersion blender. Season with salt and pepper.

5. Serve warm, with extra basil on top.

Tips: If you like heat, add a pinch of red pepper flakes. A splash of nutritional yeast gives a cheesy touch without dairy.

Frequently Asked Questions:

1. Can I use fresh tomatoes instead of canned?

– Yes. Peel and chop them first.

2. How should I store leftovers?

– Refrigerate in a tight container up to 4 days.

2. Sweet Potato and Coconut Soup

Feeling the chill and want something creamy yet dairy-free? This Sweet Potato and Coconut Soup answers that need in one bowl. The soft sweetness of potatoes pairs with rich coconut milk for a silky, comforting texture. Ginger and curry add warmth without stealing the show. This quick soup fits busy nights or cozy weekends alike.

Here are the details you need to cook it tonight.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 180 per serving

Nutritional Information: Per serving: 4g protein, 30g carbs, 6g fat, 4g fiber.

Ingredients:

– 2 large sweet potatoes, peeled and cubed

– 1 can coconut milk (14 oz)

– 1 onion, chopped

– 3 cups vegetable broth

– 1 tsp ginger, grated

– 1 tsp curry powder

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onions until soft.

2. Add sweet potatoes, ginger, curry powder, and broth.

3. Bring to a boil and simmer until sweet potatoes are tender.

4. Mix in coconut milk and blend until smooth.

5. Season with salt and pepper, then serve hot.

Tips: Top with pumpkin seeds or a drizzle of coconut cream for extra flair.

Frequently Asked Questions:

1. Can I make this soup in advance?

– Yes, it stores well in the fridge for up to 5 days.

2. Is it freezable?

– Yes, just thaw and reheat when you’re ready to enjoy.

3. Hearty Vegetable Lentil Soup

Staying warm on chilly days means you need a meal that comforts and fuels you. You want a dish that fills you up without weighing you down. This dairy-free hearty vegetable lentil soup fits the bill. It blends plant protein with veggies in one pot and stores well for meal prep.

Let’s break it down.

Recipe Overview:

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 230 per serving

Nutritional Information: Per serving: 13g protein, 36g carbs, 4g fat, 10g fiber.

Ingredients:

– 1 cup lentils, rinsed

– 1 onion, chopped

– 2 carrots, diced

– 2 celery stalks, diced

– 4 cups vegetable broth

– 2 cups spinach

– 2 tsp thyme

– Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion, carrots, and celery until soft.

2. Add lentils, vegetable broth, and thyme; bring to a boil.

3. Reduce heat and simmer for about 30 minutes.

4. Stir in spinach and cook until wilted.

5. Season and serve hot.

Tips: Add a splash of lemon juice before serving for brightness.

Frequently Asked Questions:

1. What types of lentils work best?

– Brown or green lentils are recommended for this recipe.

2. Can I add meat to this soup?

– Yes, you can add diced chicken or turkey.

4. Butternut Squash and Sage Soup

When the air grows cool, you crave comfort in a bowl that dairy-free. This butternut squash and sage soup blends roasted squash sweetness with a warm herb aroma. It’s creamy and satisfying without any dairy. It’s perfect for fall nights and easy to make on busy evenings.

Here is why this soup fits your schedule. You get real flavor with simple ingredients. You can make a big batch and save some for later. And you can adjust the heat to your taste.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 40 minutes

– Total Time: 50 minutes

– Calories: 210 per serving

Nutritional Information: Per serving: 3g protein, 32g carbs, 9g fat, 4g fiber

Ingredients:

– 1 medium butternut squash, peeled and diced

– 1 onion, chopped

– 4 cups vegetable broth

– 1 can coconut milk (14 oz)

– 1 tbsp fresh sage, chopped

– Salt and pepper to taste

Instructions:

1. Roast the squash in a preheated 400°F oven until tender, about 25–30 minutes.

2. In a pot, sauté the onion in a little oil until soft.

3. Add the roasted squash and broth; simmer for 15 minutes.

4. Purée in a blender or with an immersion blender until smooth.

5. Stir in coconut milk and sage; season with salt and pepper and heat through gently.

Tips: Garnish with extra sage or a drizzle of olive oil to brighten the flavor.

Frequently Asked Questions:

1. Can I use frozen squash?

– Yes. If you use frozen, add a few extra minutes of simmering.

2. How can I make it spicier?

– Add a pinch of cayenne or chili flakes for a gentle kick.

A warm bowl of butternut squash and sage soup is like a hug for your soul—dairy-free comfort at its finest! Perfect for chilly nights and busy days, it’s a recipe you’ll savor and share.

5. Spicy Black Bean Soup

When the days turn cold, you want a warm bowl that fits dairy-free meals and busy nights. This spicy black bean soup packs protein and fiber and comes together in about 30 minutes. Cumin and chili powder wake up the flavor, while hearty black beans keep it satisfying. You can dial up the heat with extra chili powder or a diced jalapeño.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 200 per serving

Nutritional Information: Per serving: 12g protein, 30g carbs, 4g fat, 9g fiber.

Ingredients:

– 2 cans black beans (15 oz each)

– 1 onion, chopped

– 3 cloves garlic, minced

– 1 green bell pepper, chopped

– 4 cups vegetable broth

– 1 tsp cumin

– 1 tsp chili powder

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until fragrant.

2. Add bell pepper, cumin, and chili powder; cook for a few minutes.

3. Stir in black beans and broth, bringing it to a boil.

4. Simmer for 15 minutes and blend for a smooth texture if desired.

5. Serve garnished with cilantro or avocado.

Tips: Adjust the spice level with more chili powder or fresh jalapeños if you like it hot!

Warm up your chilly days with a spicy black bean soup! Packed with protein and fiber, it’s the comfort food you can whip up in just 30 minutes. Cozy nights never tasted so good!

6. Creamy Cauliflower Soup

If you want a cozy bowl that is creamy and dairy-free, this cauliflower soup fits the bill. It tastes smooth and comforting, yet it uses simple ingredients you likely have at home. Here is why it works: blending cauliflower with coconut milk gives a rich base without heavy cream. It’s quick to make, and you can dip bread or croutons into the velvety goodness.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 140 per serving

Nutritional Information: Per serving: 4g protein, 22g carbs, 4g fat, 3g fiber.

Ingredients:

– 1 head cauliflower, chopped

– 1 onion, chopped

– 4 cups vegetable broth

– 1 cup coconut milk

– 3 cloves garlic, minced

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until soft.

2. Add chopped cauliflower and broth; bring to a boil.

3. Simmer until cauliflower is tender.

4. Blend the mixture with coconut milk until smooth.

5. Season well and serve warm.

Tips:

– Add a pinch of nutmeg for a warm twist.

– If you’re short on time, use frozen cauliflower and skip thawing time.

– Leftovers keep in the fridge for up to 4 days.

Frequently Asked Questions:

1. Can I use frozen cauliflower?

– Yes, frozen cauliflower works fine.

2. How long can I store leftovers?

– Refrigerate for up to 4 days.

7. Wild Mushroom and Thyme Soup

Craving a warm, dairy free soup on a cold night? This wild mushroom and thyme soup brings that cozy feel with every spoon. It uses earthy mushrooms for deep flavor and a bright note from thyme. You get a creamy texture without dairy, thanks to almond milk.

Here is the recipe you can follow tonight.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 200 per serving

Ingredients:

– 2 cups mixed wild mushrooms, sliced

– 1 onion, chopped

– 4 cups vegetable broth

– 2 tbsp fresh thyme, chopped

– 1 cup almond milk

– Salt and pepper to taste

Instructions:

1. Sauté onions in a pot until soft.

2. Add mushrooms and thyme; cook until mushrooms release their juices and start to brown.

3. Pour in the vegetable broth; bring to a gentle simmer.

4. Stir in almond milk; season with salt and pepper.

5. Serve hot, with a light thyme garnish if you like.

Tips:

– Use a mix of mushrooms to deepen flavor.

Frequently Asked Questions:

1. What mushrooms should I use? A mix works best; shiitake and oyster add substance.

2. Can I add other herbs? Yes, rosemary or parsley can brighten the soup.

Enjoy warm bowls.

8. Thai Coconut Curry Soup

Craving a cozy, dairy-free soup that tastes like a quick trip to Thailand? This Thai Coconut Curry Soup is the answer. The coconut milk makes it creamy without dairy, while red curry paste adds a bright, warming kick. It’s loaded with veggies and protein in one pot, which means less cleaning and more flavor. Best of all, you can have it on the table in about 35 minutes.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 250 per serving

Nutritional Information: Per serving: 8g protein, 28g carbs, 12g fat, 5g fiber.

Complete Ingredients:

– 1 can coconut milk (14 oz)

– 2 cups vegetable broth

– 2 tbsp red curry paste

– 1 cup bell peppers, sliced

– 1 cup broccoli florets

– 1 cup tofu, cubed

– Salt and lime juice to taste

Instructions:

1. In a pot, whisk coconut milk, broth, and curry paste until smooth; bring to a simmer.

2. Add bell peppers, broccoli, and tofu; cook until vegetables are tender, about 6–8 minutes.

3. Taste and adjust with salt and a squeeze of lime juice.

4. Serve hot with rice or noodles.

Tips: Garnish with fresh cilantro and lime wedges for extra aroma and brightness.

Frequently Asked Questions:

1. Can I use other proteins? Yes, chickpeas or shrimp can work well.

2. Is it spicy? Adjust the amount of curry paste to control the heat.

9. Moroccan Chickpea Soup

You want a warm, dairy-free soup that comforts you on chilly days. This Moroccan chickpea soup brings easy pantry cooking to your table with bright spices. It’s hearty, filling, and vegan by design. Here is why it works for busy nights and smart meal prep.

Now you can cook with confidence. You’ll taste cumin, coriander, and a touch of cinnamon that lifts plain beans into something cozy and exciting. This bowl fits a family dinner and your lunch box alike. It’s simple, budget-friendly, and naturally dairy-free.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 220 per serving

Nutritional Information: Per serving: 10g protein, 35g carbs, 5g fat, 9g fiber.

Ingredients:

– 2 cans chickpeas (15 oz each), drained and rinsed

– 1 medium onion, chopped

– 2 carrots, diced

– 4 cups vegetable broth

– 1 tsp ground cumin

– 1 tsp ground coriander

– 1/2 tsp ground cinnamon

– 1/4 tsp paprika (optional)

– 1 tbsp olive oil

– Salt and pepper to taste

– Optional toppings: fresh cilantro, lemon juice, dairy-free yogurt

Instructions:

1. In a pot, heat olive oil over medium heat. Add onion and carrot; cook until tender, 5–7 minutes.

2. Add chickpeas, broth, cumin, coriander, and cinnamon. Bring to a boil.

3. Reduce heat and simmer about 20 minutes. Mash a portion of the chickpeas for body.

4. Taste, then adjust salt, pepper, and spices. Serve hot with toppings if you like.

Tips: Finish with a squeeze of lemon and a dollop of dairy-free yogurt for brightness.

Frequently Asked Questions:

1. Can I freeze this soup?

– Yes, freeze in portions for easy meals later.

2. Can I use dried chickpeas?

– Yes, soak and cook them first, then proceed with the recipe.

10. Creamy Spinach and Artichoke Soup

Craving a creamy soup that tastes like spinach artichoke dip but is dairy-free? Here is why this recipe works: coconut milk keeps it silky without dairy, while vegetable broth adds brightness. You get a rich, smooth bowl with simple ingredients and quick steps. This soup shines as a starter or a cozy main on chilly days.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 210 per serving

Nutritional Information: Per serving: 6g protein, 30g carbs, 8g fat, 5g fiber.

Ingredients:

– 1 can artichoke hearts, drained

– 2 cups spinach

– 1 onion, chopped

– 4 cups vegetable broth

– 1 cup coconut milk

– 3 cloves garlic, minced

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until translucent.

2. Add artichokes and broth; bring to a boil.

3. Stir in spinach and coconut milk; simmer for 10 minutes.

4. Blend until smooth and season to taste.

5. Serve warm with fresh herbs.

Tips: Try adding nutritional yeast for a cheesy flavor!

Frequently Asked Questions:

1. Can I make this ahead of time? Yes, reheat gently before serving.

2. Can I use fresh artichokes? Yes, cook until tender.

11. Pea and Mint Soup

You want a dairy-free soup that feels bright, not bland. This pea and mint soup hits that sweet spot on a chilly day. It stays light while tasting clean and fresh. Here is why this works.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 130 per serving

Nutritional Information: Per serving: 5g protein, 22g carbs, 3g fat, 4g fiber.

Ingredients:

– 4 cups frozen peas

– 1 onion, chopped

– 4 cups vegetable broth

– 1/4 cup fresh mint leaves

– Salt and pepper to taste

Instructions:

1. Sauté onion in a pot until soft.

2. Add peas and broth; bring to a boil.

3. Stir in mint and simmer for 5 minutes.

4. Blend until smooth and season to taste.

5. Serve warm, with extra mint on top.

Tips: A splash of lemon juice brightens the flavor.

Frequently Asked Questions:

1. Can I use fresh peas?

– Yes, fresh peas work well.

2. How should I store leftovers?

– Keep in an airtight container in the fridge up to 3 days.

12. Creamy Carrot Ginger Soup

Need a cozy soup that stays dairy free and easy to love. This Creamy Carrot Ginger Soup fits that need. The sweet carrots meet zesty ginger for a clean, comforting taste. It works as a simple starter or a light, satisfying main.

Here is why it works: carrots bring color and beta carotene. Ginger adds warmth. Coconut milk makes it creamy without any dairy.

Ingredients:

– 4 cups carrots, sliced

– 1 onion, chopped

– 4 cups vegetable broth

– 1 inch fresh ginger, peeled and grated

– 1 cup coconut milk

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onions in a little oil until soft.

2. Add carrots and ginger, cooking for about 4 minutes.

3. Pour in vegetable broth; simmer until carrots are tender, 20–25 minutes.

4. Blend with coconut milk until smooth.

5. Season with salt and pepper, warm through, and serve.

Tips:

Top with sesame seeds or a drizzle of olive oil for a subtle crunch.

Frequently Asked Questions:

1. Can I use ginger paste instead?

– Yes, ginger paste works well for convenience.

2. How long can I keep this soup?

– Store in the fridge for up to 5 days.

Warm your soul and brighten your bowl with dairy free soup recipes like Creamy Carrot Ginger. It’s comfort food made easy—sweet, zesty, and oh-so-satisfying!

13. Smoky Corn Chowder

Looking for a warm, dairy free soup that hits the spot on cold days? This smoky corn chowder brings cozy comfort without dairy. Sweet corn meets a touch of smoke for a bright, satisfying bite. Coconut milk makes it creamy and silky, while vegetable broth keeps it lighter. It comes together in about 30 minutes, so you can have dinner on the table fast.

Here is why this dairy free corn chowder fits your busy nights. It tastes rich and welcoming, yet it stays simple and doable. You get real flavor from corn and paprika, plus a creamy texture from coconut milk. And yes, it scales up easily for a crowd.

Recipe Details

Ingredients:

– 3 cups corn (fresh or frozen)

– 1 onion, chopped

– 4 cups vegetable broth

– 1 can coconut milk (14 oz)

– 1 tsp smoked paprika

– Salt and pepper to taste

Instructions:

1. In a pot, sauté the onion until translucent.

2. Add corn, smoked paprika, and broth; bring to a boil.

3. Simmer for 10 minutes, then blend until smooth.

4. Stir in coconut milk and season to taste.

5. Serve warm, with fresh herbs on top if you like.

Tips: For more heartiness, add diced potatoes and simmer until tender.

Frequently Asked Questions:

1. Can I make this ahead of time?

– Yes. Refrigerate up to 4 days and reheat gently.

2. How can I deepen the smoky flavor?

– Add a touch more smoked paprika or a splash of liquid smoke.

14. Mediterranean Quinoa Soup

Chilly day? This Mediterranean quinoa soup keeps you warm and satisfied. It’s a dairy-free, plant-based option that still tastes rich. It blends quinoa with tomatoes and warm spices for a bright, hearty bowl. Best of all, you can cook it in one pot and keep cleanup quick.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 220 per serving

Nutritional Information: Per serving: 9g protein, 36g carbs, 5g fat, 6g fiber.

Ingredients:

– 1 cup quinoa, rinsed

– 1 can diced tomatoes (14 oz)

– 1 onion, chopped

– 4 cups vegetable broth

– 1 tsp oregano

– 1 tsp cumin

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion until soft.

2. Add quinoa, diced tomatoes, broth, and spices; bring to a boil.

3. Simmer for 20 minutes until quinoa is cooked.

4. Season and serve warm.

Tips: Drizzle a little olive oil on top to add a subtle richness.

Frequently Asked Questions:

1. Can I add other vegetables?

– Absolutely. Spinach or zucchini would be nice additions.

2. Is quinoa gluten-free?

– Yes, quinoa is naturally gluten-free.

15. Za’atar Vegetable Soup

On chilly days you want a soup that feels cozy and fresh. Za’atar adds a warm, lemony note to simple vegetables. You get a quick, satisfying meal with just a few ingredients. It all comes together in about 30 minutes and goes well with crusty bread.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 25 minutes

– Total Time: 35 minutes

– Calories: 180 per serving

Nutritional Information: Per serving: 6g protein, 28g carbs, 5g fat, 4g fiber.

Ingredients:

– 2 cups mixed vegetables (carrots, zucchini, broccoli, bell peppers)

– 1 onion, chopped

– 4 cups vegetable broth

– 2 tbsp za’atar spice mix

– Salt and pepper to taste

– Optional: lemon wedge and a drizzle of olive oil

Instructions:

1. In a pot, sauté onion until soft.

2. Add mixed vegetables and za’atar; cook for a few minutes to bloom the spice.

3. Pour in broth and bring to a boil.

4. Simmer for 20 minutes, then season with salt and pepper and serve warm.

Tips: A squeeze of lemon brightens the soup right before eating. If you like it richer, drizzle a little olive oil at the end.

Frequently Asked Questions:

1. Can I use dried za’atar? Yes, just adjust the amount to taste.

2. Can I freeze this soup? Yes, it freezes well for up to 3 months.

16. Garlic and Potato Soup

Craving a warm bowl but want dairy free? This garlic and potato soup is a cozy, budget friendly pick. It feels creamy without cream. The garlic adds a bright kick and the potatoes make it smooth. It’s perfect for weeknights or a quiet lunch.

Here is why it fits your chilly day needs:

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 210 per serving

Nutritional Information: Per serving: 5g protein, 30g carbs, 7g fat, 4g fiber.

Ingredients:

– 4 large potatoes, peeled and diced

– 5 cloves garlic, minced

– 4 cups vegetable broth

– 1 onion, chopped

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until fragrant.

2. Add potatoes and broth; bring to a boil.

3. Simmer until potatoes are soft.

4. Blend until smooth, season, and serve warm.

Tips: Top with fresh chives or parsley for color. For a lighter texture, blend only half and leave the rest chunky.

Frequently Asked Questions:

1. Can I use other types of potatoes?

– Yes, any variety works well in this soup.

2. How long can I store leftovers?

– Up to 5 days in the refrigerator.

17. Roasted Red Pepper and Tomato Soup

Roasted red peppers bring sweetness and a hint of smoke to this soup. When you blend them with tomatoes, you get a creamy, comforting bowl that tastes rich without dairy. Here is why you’ll love it on chilly days. It’s quick to make in one pot and shines in batch meals.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 190 per serving

Nutritional Information: Per serving: 5g protein, 28g carbs, 6g fat, 4g fiber.

Ingredients:

– 2 cups roasted red peppers (jarred or freshly roasted)

– 1 can diced tomatoes (14 oz)

– 1 onion, chopped

– 4 cups vegetable broth

– 1 cup coconut milk

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion until soft.

2. Add roasted peppers and tomatoes, cooking for a few minutes.

3. Pour in broth and bring to a boil.

4. Blend with coconut milk until smooth.

5. Season and serve warm.

Tips: A splash of balsamic vinegar adds depth to the flavor.

Frequently Asked Questions:

1. Can I use fresh peppers?

– Yes, just roast them until tender before adding to the pot.

2. How can I thicken the soup?

– Blend in a few more roasted peppers or add breadcrumbs.

18. Curried Pumpkin Soup

When the weather grows cool, you want a soup that warms you from the inside. This Curried Pumpkin Soup blends sweet pumpkin with warming spices for a cozy bowl. It is dairy-free and creamy thanks to coconut milk, yet light enough for weeknights. In about 30 minutes, you can serve a comforting plate that tastes like fall.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 180 per serving

Nutritional Information: Per serving: 4g protein, 32g carbs, 5g fat, 3g fiber.

Ingredients:

– 2 cups pumpkin puree (fresh or canned)

– 1 onion, chopped

– 4 cups vegetable broth

– 1 cup coconut milk

– 2 tsp curry powder

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion until soft.

2. Add pumpkin, broth, and curry powder; bring to a boil.

3. Simmer for 15 minutes, until flavors meld.

4. Blend with coconut milk until smooth.

5. Season with salt and pepper and serve warm.

Tips: Top with pumpkin seeds or toasted coconut for extra crunch.

Frequently Asked Questions:

1. Can I use fresh pumpkin?

– Yes, roast and puree it first.

2. How long can I store this soup?

– Up to 5 days in the fridge.

19. Garden Vegetable Soup

You want a cozy dairy free soup that uses real veggies and won’t weigh you down. This Garden Vegetable Soup celebrates what grows in the kitchen and adds color to your day. It’s light, yet satisfying enough for a simple lunch or dinner. You’ll use up leftover veggies, reduce waste, and feel nourished.

Here is the complete recipe you can make tonight.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 120 per serving

Nutritional Information: Per serving: 4g protein, 20g carbs, 3g fat, 4g fiber

Ingredients:

– 2 cups mixed vegetables (carrots, zucchini, green beans)

– 4 cups vegetable broth

– 1 can diced tomatoes (14 oz)

– 1 onion, chopped

– 1 tsp Italian seasoning

– Salt and pepper to taste

Instructions:

1. In a pot, sauté the onion until it is soft and fragrant.

2. Add the mixed vegetables and diced tomatoes; cook for a few minutes to wake up the flavors.

3. Pour in the vegetable broth, stir in the Italian seasoning, and season with salt and pepper. Bring to a boil.

4. Reduce heat and simmer for about 20 minutes. Taste and adjust seasonings, then serve warm.

Tips: Add cooked pasta or quinoa for more substance and heartiness.

Frequently Asked Questions:

1. Can I use frozen vegetables?

– Yes, frozen veggies work fine and save time.

2. How should I store leftovers?

– Refrigerate in an airtight container for up to 4 days.

A bowl of Garden Vegetable Soup is like a warm hug on a chilly day. Nourish your body with vibrant veggies and enjoy the comfort of a light yet satisfying meal that reduces waste and brightens your plate!

20. Lemon and Dill Soup

You want a dairy-free soup that feels bright and comforting. Here is why this works: lemon lifts the broth and dill adds a fresh aroma. It’s quick to make and easy to tweak with what you have. This soup fits chilly days and lighter meals alike.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 160 per serving

Nutritional Information: Per serving: 4g protein, 27g carbs, 5g fat, 3g fiber.

Ingredients:

– 4 cups vegetable broth

– 1 onion, chopped

– 1 cup carrots, sliced

– 1/4 cup fresh dill, chopped

– Juice of 1 lemon

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and carrots until soft.

2. Add broth and bring to a boil.

3. Stir in dill and lemon juice, simmer for 10 minutes.

4. Season and serve warm.

Tips: Add a thin lemon slice to each bowl for a brighter finish.

Frequently Asked Questions:

1. Can I use dried dill instead?

– Yes, but use less since dried herbs are stronger.

2. How long can I keep this soup?

– Up to 4 days in the fridge.

21. Spicy Tomato and Lentil Soup

Feeling chilly? This spicy tomato and lentil soup warms you from the inside. It blends sturdy lentils with bright tomatoes and a touch of heat. The result is a hearty, protein-rich bowl that stays satisfying without any dairy. Make a big pot for weeknight dinners you can reheat later.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 240 per serving

Nutritional Information: Per serving: 12g protein, 36g carbs, 5g fat, 8g fiber.

Ingredients:

– 1 can diced tomatoes (14 oz)

– 1 cup lentils, rinsed

– 4 cups vegetable broth

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tsp chili powder

– Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in a pot until soft and fragrant.

2. Add lentils, diced tomatoes, broth, and chili powder; bring to a boil.

3. Reduce heat and simmer 30 minutes, or until lentils are tender.

4. Season with salt and pepper, then serve hot.

Tips: For extra creaminess, top each bowl with avocado slices or a dollop of dairy-free yogurt.

Frequently Asked Questions:

1. Can I use fresh tomatoes?

– Yes, chop them and adjust cooking time as needed.

2. Can I freeze this soup?

– Yes, it freezes well for up to 3 months.

22. Black-Eyed Pea Soup

You need a warm, dairy-free soup that hits comfort and nutrition. This black-eyed pea soup does that. It’s full of healthy beans and vegetables and cooks fast enough for a weeknight. A cozy bowl waits at the end.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 210 per serving

Nutritional Information: Per serving: 8g protein, 30g carbs, 2g fat, 9g fiber.

Ingredients:

– 2 cups black-eyed peas (canned or dried, rinsed if canned)

– 1 onion, chopped

– 2 carrots, diced

– 4 cups vegetable broth

– Salt and pepper to taste

Instructions:

1. Sauté onion and carrots in a large pot over medium heat until tender, about 5-7 minutes.

2. Stir in black-eyed peas and vegetable broth; bring to a gentle boil.

3. Reduce heat, simmer 25-30 minutes, then season with salt and pepper and serve hot.

Tips: For more depth, add a pinch of smoked paprika or cumin. If you use dried beans, soak them overnight and use about 1 extra cup of broth since they soak up liquid.

23. Thai Peanut Soup

Craving a warm bowl that fits a dairy free diet? This Thai Peanut Soup brings creamy comfort without dairy. It bursts with veggies and a bold peanut flavor. It cooks fast, so you can get a tasty dinner on the table in under 30 minutes. You’ll feel full and satisfied, even on busy nights.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 280 per serving

Nutritional Information: Per serving: 10g protein, 35g carbs, 12g fat, 4g fiber

Ingredients:

– 1 can coconut milk (14 oz)

– 4 cups vegetable broth

– 1/2 cup peanut butter

– 1 cup bell peppers, sliced

– 1 cup carrots, sliced

– 2 cloves garlic, minced

– Salt and pepper to taste

Instructions:

1. In a pot, combine coconut milk, broth, and peanut butter; bring to a simmer.

2. Add bell peppers, carrots, and garlic; cook until tender.

3. Season with salt and pepper and serve warm.

Tips: Garnish with chopped peanuts and cilantro for extra crunch and aroma.

Frequently Asked Questions:

1. Can I use almond butter instead?

– Yes, almond butter works and gives a slightly different flavor.

2. How can I thicken the soup?

– Stir in a little more peanut butter or whisk in a small cornstarch slurry until it reaches your desired consistency.

24. Cinnamon Spiced Apple Pumpkin Soup

Chilly days call for a warm bowl you can make fast. You want comfort without dairy. This Cinnamon Spiced Apple Pumpkin Soup blends sweet apple with creamy pumpkin and a hint of cinnamon for cozy flavor. It tastes like fall in a bowl and helps you unwind after a long day.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 210 per serving

Nutritional Information: Per serving: 4g protein, 30g carbs, 8g fat, 5g fiber.

Ingredients:

– 1 cup pumpkin puree

– 1 cup apple, chopped

– 4 cups vegetable broth

– 1 cup coconut milk

– 1 tsp cinnamon

– Salt and pepper to taste

Instructions:

1. In a pot, combine pumpkin, apple, broth, and cinnamon; bring to a boil.

2. Simmer for 20 minutes.

3. Blend in coconut milk until smooth and season to taste.

4. Serve warm.

Tips: Garnish with a light sprinkle of cinnamon or nutmeg for extra warmth. For a thicker texture, blend a portion of the soup and stir back in.

Frequently Asked Questions:

1. Can I use other types of apples?

– Yes, any variety works.

2. How long can this soup be stored?

– Refrigerate up to 4–5 days.

25. Cabbage and Sausage Soup

When the air turns cold, you want a soup that comforts without weighing you down. This Cabbage and Sausage Soup fits that need. It mixes tender cabbage with turkey sausage and a light broth for a satisfying meal you can cook quickly. You’ll feel warm, full, and ready for whatever the day brings.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 250 per serving

Nutritional Information: Per serving: 9g protein, 30g carbs, 8g fat, 5g fiber.

Ingredients:

– 1 lb turkey sausage, sliced

– 4 cups cabbage, chopped

– 1 onion, chopped

– 4 cups vegetable broth

– Salt and pepper to taste

Instructions:

1. In a pot, brown the turkey sausage until cooked through.

2. Add onions and cabbage, sautéing until soft.

3. Pour in broth and simmer for 20 minutes.

4. Season and serve warm.

Tips: Add potatoes for extra heartiness. You can swap kale or chard for a different greens flavor.

Frequently Asked Questions:

1. Can I use other types of sausage?

– Yes, any type works.

2. How long can I store leftovers?

– Refrigerate for up to 4 days.

26. Thai Red Curry Soup with Tofu

You want a warm, dairy-free soup that still feels like a hug in a bowl. This Thai red curry soup with tofu brings that cozy spice to your kitchen. Coconut milk makes it creamy without dairy, and red curry paste adds a bright kick. It is quick to cook, so you can enjoy a wholesome meal on cool days.

Here is how to make it right.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 250 per serving

Nutritional Information: Per serving: 10g protein, 30g carbs, 12g fat, 4g fiber.

Ingredients:

– 1 can coconut milk (14 oz)

– 3 cups vegetable broth

– 2 tbsp red curry paste

– 1 cup tofu, cubed

– 1 cup bell peppers, sliced

– 1 cup spinach

– Salt and pepper to taste

Instructions:

1. In a pot, whisk coconut milk, broth, and curry paste until smooth and simmering.

2. Stir in tofu and peppers; cook until vegetables are tender, about 6 to 8 minutes.

3. Add spinach; cook 1 minute until wilted. Season with salt and pepper and serve warm.

Tips: Serve with jasmine rice or glass noodles for a comforting meal.

Frequently Asked Questions:

1. Can I use other proteins?

– Yes, chicken or shrimp work well.

2. Is it spicy?

– Adjust curry paste to taste.

27. Zucchini Noodle Soup

Are you after a warm bowl that fits a dairy-free diet and a low-carb plan? This zucchini noodle soup hits that need.

It tastes bright and light. The zoodles give texture without heaviness, and the broth feels comforting on chilly days. The veg bite adds color and crunch, making each spoonful satisfying.

Here is why it works in real life: you can swap in whatever vegetables you have, and it cooks in minutes. It’s easy for weeknights, and you can make a bigger batch for lunches.

Next steps, the full recipe details follow so you can cook with confidence.

Ingredients:

– 4 cups vegetable broth

– 2 medium zucchinis, spiralized

– 1 onion, chopped

– 1 cup carrots, sliced

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion until soft.

2. Add broth and carrots; bring to a boil.

3. Stir in zucchini noodles and simmer for 5 minutes.

4. Season with salt and pepper; serve warm.

Tips: A splash of soy sauce or tamari adds depth without dairy.

Conclusion

These 27 cozy dairy-free soup recipes offer a wholesome and delicious escape from the cold.

Whether you’re craving something creamy or spicy, there’s a recipe here to suit your taste and nourish your body.

Try a few of these comforting soups this winter to keep your spirits high and your belly warm!

Frequently Asked Questions

What Are Some Easy Dairy Free Soup Recipes for Beginners?

If you’re just starting with dairy-free cooking, try some simple recipes like the Creamy Vegan Tomato Basil Soup or Garlic and Potato Soup. These soups are not only easy to make but also require minimal ingredients and time. You’ll get delicious flavors that warm you up on chilly days without the fuss!

How Can I Make Dairy Free Soups Creamy Without Dairy?

Great question! You can achieve a creamy texture in dairy-free soups by using ingredients like coconut milk, cashew cream, or pureed vegetables like cauliflower and sweet potatoes. These alternatives provide that comforting creaminess you’re looking for while keeping the soup plant-based and delicious!

Are These Dairy Free Soup Recipes Suitable for Meal Prep?

Absolutely! Many of the soups listed, like the Hearty Vegetable Lentil Soup and Spicy Black Bean Soup, are perfect for meal prep. They store well in the fridge and can even be frozen for later. Just make sure to cool them completely before storing, and you’ll have cozy, homemade meals ready to go whenever you need them!

What Are Some Tips for Making Dairy Free Soups More Flavorful?

To elevate the flavors in your dairy-free soups, consider using a variety of herbs and spices. Fresh herbs like thyme and sage can add depth, while spices like cumin and curry powder can create warmth. Also, don’t forget to season well with salt and pepper to bring all the flavors together!

Can These Dairy Free Soup Recipes Be Made Vegan?

All the soup recipes in this article are naturally vegan and dairy-free! Ingredients like vegetable broth and plant-based milks keep them aligned with vegan diets. Feel free to customize these recipes further by adding your favorite veggies or protein sources to suit your taste!