Dairy-Free Creamy Soup Recipes?

**Nada.Leona** · 09-10-2009, 06:50 AM

Does anyone have any recipes for creamy soups that don't include milk or cream? Cheese seems to be okay, but milk or cream in our food causes a lot of *ahem* problems.

**2ndGenGranola** · 09-10-2009, 07:40 AM

Have you tested out powdered milk? We have 4 in this house with milk issues who can handle the powdered milk because most of the casein is removed. Soy subs are not exactly the healthiest. Rice milk is good but it gets "lost" in recipes like soup.

**Rebookie** · 09-10-2009, 07:43 AM

I was wondering this myself.. CO soups are helpers in alot of my cooking and when I started cutting out animal products I hit a wall with this one.

**Judi Dial** · 09-10-2009, 08:21 AM

One of the things I've intended to try is rice in soup, buzzed into a liquid. DH and I don't have milk problems, but we're over 50 and have cholestrol concerns, etc. that come with aging. I've never done it, but I HAVE buzzed part of soups that had rice in them and thought it should work?

IHTH!

Judi

**lilyrose** · 09-10-2009, 08:36 AM

I know corn starch mixed in cold water helps to thicken gravy. I'm wondering if that would help make the soup thicker?

**2ndGenGranola** · 09-10-2009, 08:57 AM

Originally Posted by Rebookie

I was wondering this myself.. CO soups are helpers in alot of my cooking and when I started cutting out animal products I hit a wall with this one.

That part is ez.

Lightly brown a little flour in about a T of olive oil. Add in liquid (broth, rice milk...) in the same amount that you would add to the recipe (if you add in a cans worth of water, add that much liquid - don't remember how much a can holds, I eyeball it now)

I just remembered -- coconut milk (canned, oriental section) is a WONDERFUL sub for creamy soups if the other flavors in the mix will go with it. Absolutely awesome in sweet treats.

**2ndGenGranola** · 09-10-2009, 08:59 AM

Originally Posted by lilyrose

I know corn starch mixed in cold water helps to thicken gravy. I'm wondering if that would help make the soup thicker?

corn starch, flour...we like a couple spoons of potato flakes

**Grainlady** · 09-10-2009, 09:13 AM

Is your problem with lactose intolerance? If so, the higher the fat content of a dairy product, the lower the lactose there is in it, which is typically why you have less problem with a small amount of cheese or butter, and probably cream or half & half, than milk (especially a low-fat milk).

My adult son and granddaughter are lactose intolerant and I use a low-lactose whey-based milk substitute and a lactose-free whey-based milk substitute powder (and have used one brand or another for 28-years because it's less expensive than commercial milk). They have used these products nearly all their lives. Our son since he was 4 and our granddaughter since she was weaned from breast milk. It was advised by our son's pediatrician 28 years ago.

Morning Moo's - www.moosmilk.com/ (low-lactose and the best flavor for drinking)

1st and Best Whey Milk (lactose-free) - http://www.wheymilkusa.com/

I've used both of these products for making "Magic Mix", which was developed by Utah State Extension Service. It's a combination of powdered milk, butter (I use coconut oil), and flour or cornstarch. This base mix is quickly converted to white sauce, cream soup bases and many other things. It's one of my favorite homemade "convenience" foods.

http://www.storefood.com/Grain/ldscn/44.html

http://notjustforstoring.blogspot.co...-and-what.html

I have the book, I Can't Believe It's Food Storage by Crystal Godfrey, and included are recipes using Magic Mix as well as cream soup recipes for: Condensed Cream of Mushroom Soup, Condensed Cream of Broccoli Soup, Condensed Cream of Tomato Soup (posted below). As well as recipes for white sauce, gravy, fudgsicles, pudding, and also alfredo sauce are found in this book.

Magic Mix
2-1/3 c. dry powdered milk (I use Morning Moo's or 1st and Best Whey Milk)
1 c. all-purpose flour, or 1/2 c. cornstarch (I use cornstarch)
1 c. (2 sticks) butter, at room temperature (I use coconut oil because it doesn't go rancid like butter does)

Combine dry milk, flour or cornstarch, and butter into a large bowl. Mix with electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to 8-months. Yield: 5-cups.

Condensed Cream of Mushroom Soup

1 c. Magic Mix
1 can (4.5-oz.) mushroom pieces and stems, undrained
1/4 c. water
2 drops Kitchen Bouquet (optional - for color only)
dash onion salt
dash pepper

Combine Magic Mix, mushrooms and liquid, and water. Stir constantly over medium-high heat until mixture thickens. Add Kitchen Bouquet, onion salt, and pepper. Use in any recipe calling for canned cream of mushroom soup.

Condensed Cream of Broccoli Soup

1 c. Magic Mix
3/4 c. water from cooking broccoli
1 c. chopped broccoli, cooked and drained
1/2 t. onion powder
dash garlic salt

Combine Magic Mix and water from cooking broccoli. Stir constantly over medium-high heat until mixture thickens. Add broccoli, onion powder, and garlic salt. Use in any recipe calling for canned cream of broccoli soup.

Condensed Cream of Celery Soup

1 c. Magic Mix
3/4 c. water from cooking celery
1 c. chopped celery, cooked and drained
pinch celery seed
1 t. dry parsley flakes (optional)

Combine Magic Mix and water from cooking the celery. Stir constantly over medium-high heat until mixture thickens. Add celery, celery salt, and parsley. Use in any recipe calling for canned cream of celery soup.

Condensed Cream of Tomato Soup

1 c. Magic Mix
1 15-oz. can diced tomatoes
1 t. dried parsley flakes (optional)
dash salt
dash pepper

Combine Magic Mix and diced tomatoes. Stir constantly over medium-high heat until mixture thickens. Add parsley and add dash of salt and pepper. Blend in blender until smooth. Serve immediately, or use in any recipe calling for canned cream of tomato soup.
------------------------------------
I almost forgot....
Source: Whey Lover's Cookbook

Aunt Chris' Potato Soup

2 lg. potatoes, diced
2 t. minced onion (fresh or dried)
2-1/2 c. cold water (enough to cover the potatoes)
1/2 c. Whey-based milk substitute (Morning Moo's or 1st and Best)
1-2 T. butter or margarine (to taste)
Dash of pepper
Dash of garlic salt
Dash of parsley

Boil potatoes and onions in water until tender. Turn off heat. Add whey-based milk powder and stir until dissolved. Add remaining ingredients. Sprinkle with Parmesan cheese, or a dollop of sour cream topped with some chopped chives.

I use these powdered milk substitutes for making homemade pudding mixes, homemade kefir and yogurt, homemade buttermilk..... When you make mashed potatoes you drain the potatoes and then add the whey-based milk powder (not the reconstituted milk), and it makes incredibly fluffy mashed potatoes. I use this milk in all my baking and cooking. Use it double strength (twice as much powder) as a substitute for canned evaporated milk, or for cream or half-and-half substitute.

**danni** · 09-10-2009, 12:05 PM

I have used oatmeal cooked and blended in a few soups and we liked it.

**Contrary Housewife** · 09-10-2009, 01:20 PM

I do two things to thicken soup without cream...

Make a paste of butter and flour, 1 tb of each thickens 1 cup of broth. Cook it a minute to get the raw flour taste out of it. This is the same as you would do for gravy. I prefer the taste of this to cornstarch.

If you can use cheese, the flour mixture is easier for the cheese to melt into than just broth.

Puree your vegetable and use that to "cream" the soup. When I do creamy broccoli or asparagus I puree the thick stalks and leave the tender tops in bite size pieces.