Best Gluten-Free Soup Recipes (Dairy-Free) (2024)

FAQs

How do you make soup thicker without dairy? ›

Use canned or home-cooked beans from dried, both of which are pantry staples. If you use dried, hang on to some of the cooking liquid to use in place of the broth or water called for in the recipe — it's packed with flavor and can help with a thick, smooth texture, too.

In general, yes, you can replace almond milk for cow's milk in a recipe, but you should not expect identical results. Again, you will miss out on some richness, since almond milk does not have any saturated fat and tends to contain slightly more water.

Progresso (a General Mills company) labels many of its soups gluten-free, including Traditional Manhattan Clam Chowder, Garden Vegetable, Creamy Mushroom, Lentil with Roasted Vegetables, and Traditional Split Pea with Ham.

Butternut Squash

With a subtly sweet flavor and creamy texture, butternut squash can work well and add depth to some recipes that call for potatoes. Notes: Butternut squash will impart an orange flavor onto your dish. When To Use It: This swap is great for soups, stews, curries and casseroles.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

The best milk for cooking really depends on the flavor you're looking for. For example, if you're cooking a savory dish, you can try soy milk or hemp milk. If you're cooking a sweeter dish, try alternatives such as oat milk. This option lends a sweet flavor to everything from soups to curries and beyond.

Best Non-Dairy Milk for Soups: Coconut Milk

We've found the best substitute to be full-fat canned coconut milk, and have swapped it in as a dairy substitute for many of the classics, like cream of broccoli, creamy tomato and cream of mushroom.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies.

Soy Milk. Soy milk is the OG of non-dairy milk and is made by soaking soybeans (which have been hulled and ground) in water. Soybeans contain essential amino acids, high levels of protein, and iron, and soy milk has lower fat and cholesterol levels than cow's milk. Soy milk has a subtly sweet, creamy, and mild flavor.

White rice flour: fine wheat substitute

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

What is a gluten-free thickener for soup? ›

Almond flour, amaranth four, arrowroot starch, bean flour, buckwheat flour, coconut flour, corn flour or masa, corn starch, hazelnut or other nut flour, millet flour, oat flour (certified GF), quinoa flour, potato flour, potato starch flour, rice flour (white), rice flour (brown), rice flour (sweet/sticky), sorghum ...

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

A nondairy milk (such as soy or almond) and a neutral oil (like vegetable or canola) can replicate heavy cream in certain recipes—namely, sauces and soups, but also some baked goods.

Blend 1½ cups cooked beans, lentils, or chickpeas with ½ cup water or broth until completely smooth. Add 2 tablespoons bean puree per 1 cup soup or stew, then stir until fully incorporated.