Creamy Soups Without Dairy

• March 13, 2014  |
• by Kirstin Uhrenholdt

Want to make a creamy soup, but don’t want to include dairy products? If you are making a pureed vegetable soup like broccoli or asparagus, cooking the vegetables with a tablespoon or two of white rice, or a potato cut up into cubes will add a velvety feel to your soup.

I often add a bit of coconut milk to Asian soups like carrot ginger, or sugar snap pea soup. And a tablespoon or two of pureed almonds or cashews are great too. Either put a handful of hulled nuts into a blender with a bit of water and blend until very smooth, or stir a bit of store-bought almond/cashew butter into your soup, adding protein as well as that yummy creaminess.