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

FAQs

What can I use instead of dairy in soup? ›

Peanut Butter or Tahini

Similarly to nuts, nut butter and spreads like peanut butter and tahini can give soups a creamy boost while keeping them plant-based. These spreads add a nutty flavor that can elevate ingredients like sweet potatoes and other vegetables–our Sweet Potato Peanut Bisque is proof.

Try sneaking in some cauliflower or broccoli for some added vegetable goodness. Soft nuts, such as cashews, add a creamy texture when soaked, such as in this vegan cream of celery soup. Nuts can be pre-soaked the night before, or cooked directly in simmering liquid to soften before blending.

Progresso has many soups that are certified gluten-free. We are a proud partner of the Celiac Disease Foundation and are committed to continuously expanding our gluten free soup options.

The common reasons are better digestion and faster weight loss. It may also lead to a significant improvement in their energy and mood. You need to be careful about the hidden dairy and gluten content in various products that you may consume on a daily basis. Keep reading to know how to go dairy and gluten free.

Starting a gluten-free and dairy-free diet can improve your health, reduce inflammation, manage food sensitivities, and help fight chronic diseases.

Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have. Simmer gently to thicken. The advantage of arrowroot starch over cornstarch is that it does not break down as quickly when heated.

The thing to do when thickening soups without dairy is to add a type of starch. Starch molecules thicken and take on water when exposed to heat, which can take any liquid from runny to thick and creamy. Bread and wheat are starches, but so are rice and potatoes, cornmeal, and other cereal grains.

Arrowroot powder

Add the arrowroot powder one tablespoon at a time once your soup or broth has already cooked until you have the desired thickness. You do not want to cook with the arrowroot because it breaks down very quickly, compared to starch, and will make your soup feel sticky.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Regular canned condensed cream of chicken soup has cream and butter (dairy) and wheat flour (gluten). Those are the easy ingredients to understand! There's also “modified food starch” which could contain gluten, and “whey”, which is most likely dairy based.

Can you use almond milk instead of milk in soup? ›

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.

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 ...

Do you have any gluten free products? We have hundreds of different products across our portfolio that are gluten free. These include Campbell's Condensed Gluten Free Soups, Campbell's Tomato Juice and most of our Pace salsas, Prego Italian sauces, Swanson broths and stocks and V8 juices.

Campbell's® Cream of Chicken Gluten Free Soup starts with high-quality chicken stock, fresh cream and tender chicken raised without antibiotics for deliciously smooth flavor.

Others are lactose intolerant, which results from an enzyme deficiency that makes it impossible to break down the lactose (a sugar found in dairy) in one's system. People with one or both of these conditions don't necessarily need to avoid eggs as they are devoid of milk proteins and lactose. Eggs are also gluten free.

If you're vegan or have a dairy intolerance, we have good news: peanut butter is both dairy-free and gluten-free! Most peanut butter is made from peanuts, salt, palm oil, or hydrogenated vegetable oil (Processed peanut butter may contain some added sugars, too).

Plain, fresh cuts of meat, including beef, poultry (chicken, turkey, etc), rabbit, lamb and fish/seafood meat, are all gluten-free.