29 Dairy-Free Soup Recipes That Are Undeniably Creamy and Delicious

Complete with an umami-laced, crunchy pumpkin seed-pine nut topper. Be sure to cook the vegetables long enough so all their natural sugars are coaxed out. Might we suggest serving this seasonal stunner at Thanksgiving dinner?

Far more delectable than the neon green pea soup you remember from childhood. (Sorry, grandma.) Chalk it up to the homemade sourdough croutons, sherry vinegar and an entire can of pale lager.

Using store-bought chicken makes pulling this recipe off in a half-hour a breeze. Finish it with sliced scallions, chile crisp and a jammy egg. Bonus points for eating it with chopsticks.

All the components of Italian wedding soup, infused with the intense spices of lamb shawarma. Feel free to swap escarole for collard greens, Swiss chard, kale or beet greens.

It’s *so* easy being green with this veggie-filled recipe in your back pocket. Instead of loading the broccoli soup with cheddar cheese, it’s topped with fresh garlic-lemon croutons.

This low-carb recipe is beyond flexible. Substitute chorizo, kielbasa or Italian sausage for uncured sausage or spruce it up with any leafy greens that you have on hand (like the almost-rotten spinach you forgot about in the crisper drawer).

This dairy-free dish stars creamy unsweetened coconut milk and easy canned black beans. Feel free to leave the beans whole instead of blending the soup and be sure to finish your bowl with sliced jalapeños, a swirl of coconut yogurt and a spritz of lime.

This satiating gem is inspired by the Japanese dish ochazuke, which calls for pouring hot green tea over white rice. Arctic char would be a fine substitute for the broiled salmon if you’d prefer.

Skip the crumbled goat cheese on top and this summer soup is totally dairy-free. The tomatoes are roasted to concentrate their flavor, so the canned stuff won’t even compare.

It’s light, nourishing and packed with probiotics. Instead of the usual tofu and greens, this baby also gets hearty soba noodles, meaty mushrooms and tender spinach.

Curry powder and ground ginger make this soup a flavorful powerhouse, but the real star is the potatoes, which give it a thick, starchy texture without the help of dairy. Use apples that are on the tart side instead of sweet, like Granny Smiths or Bramleys.

Citrusy and slightly spicy, this dish is our go-to when we feel a cold coming on. You can even make the broth a day ahead and add in the rest of the ingredients when you’re ready to eat.

Freekeh is a grain that’s popular in Arab cuisine. It’s made by picking young, green wheat and drying it over wood, which gives it its nutty flavor. Not only does the freekeh enhance the soup with its natural smokiness, but its starches thicken the texture.

Our favorite autumn gourd does it again. Don’t let the swirly crowning glory fool you: The soup is finished with coconut yogurt, so it’s totally dairy-free (despite being impossibly creamy).

Carrots, green lentils, broccoli rabe and Polish sausage unite to create the most satisfying Ayurvedic soup of all time. Make it a day ahead to deepen its flavor (read: it tastes even better the second time around).

Substituting half the potatoes with cauliflower makes for a lighter final product that won’t weigh you down. But the texture will be just as silky as a dairy-based potato soup, thanks to starchy russets. Finish it off with dairy-free cheddar cheese and sour cream (oh, and lots of crumbled bacon).

It blows the ten-cent noodles that you lived on in college way out of the water. But believe it or not, this soup is just as low maintenance to prepare. Load it up with scallions, cilantro, sriracha and a poached egg before digging in.

Talk about a hands-off meal. This nostalgic soup only requires ten minutes of prep and a long simmer to come together. (You’ll even be left with some schmaltz, aka chicken fat, to use in other recipes.)

We love a 30-minute gem that our guests will think came from a fancy restaurant. Wanna make it vegan? Use vegetable stock instead of chicken.

The canned kind you ate as a kid simply can’t compete. Even better, you’ll only need to chop the ingredients, plop them in the Crockpot and wait to make the magic happen.

Thick-cut bacon and an over-easy egg? Don’t mind if we do. (The base is two packets of chicken-flavored ramen noodles, so the recipe will be easy on your wallet to boot.)

Keep a batch in your freezer for up to three months, so you can make yourself a bowl whenever your stomach is bothering you. Your digestive system will thank you.

Pho broth is traditionally simmered for hours on end, but the pressure cooker allows you to make this dish in just over an hour. It’s loaded with rice noodles, fresh produce, tofu and warm spices.

There’s no need for dairy when you can make your own raw cashew cream. If you’d rather save yourself some work, substitute light or full-fat coconut milk.

Spice up Taco Tuesday with this tortilla chip-topped entrée. The recipe couldn’t be easier, since it calls for shredded rotisserie chicken and a slew of frozen and canned pantry staples.

Isn’t she lovely? Fresh herbs, bean sprouts and vibrant Fresno chiles make for a gorgeous finishing touch. Not only is the soup packed with fresh produce, but it’s also totally plant-based, gluten-free and dairy-free.

Ready to have your mind blown? All it takes to make this fall fave is emptying a pumpkin, filling it with chicken stock and herbs and popping the whole thing in the oven. Genius.

If this soup seems snoozy to you, topping it with a runny poached egg will change that. Not only will it add rich flavor to the bowl, but it’ll also boost the protein content.

The key to making a lentil soup that actually looks appetizing (instead of a pile of mush) is gently cooking the legumes so they maintain their structure. Use vegan Greek yogurt on top to keep the recipe dairy-free.