🔕 🔔
Loading…

My Basket ()

All questions

Dairy substitutions. What can I use to thicken soups instead of cream (in creamy soups)? My boyfriend is allergic to dairy but I do love making soups but so many are dairy based. What are my options to making thick "creamy" soups?

asked by AmyKlegs almost 6 years ago
26 answers 14403 views
4fa8f6fd a181 41aa b4e7 be25efd9ec07  100 0039
added almost 6 years ago

I've used pureed rice.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added almost 6 years ago

potatoes also--just puree them and stir them in. If you can puree the entire soup, it will be creamier.

445e20c3 ae7c 4384 a5f7 c63a3b70db4d  img 2825
added almost 6 years ago

If you're going to puree, then you can add 1-2 starchy diced potatoes to the soup you're cooking. The starch in the potato will thicken the soup when it's pureed. You can also make a roux or slurry with flour & water and add that to the soup slowly, stirring as you add.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 6 years ago

Or potatoes - boil them in there and then you can puree the whole thing or take out part and puree it and add it back in if you want to keep some chunks as well

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 6 years ago

If it's a pureed soup, like cream of broccoli or zucchini, etc. you can cook a potato in with the other veggies. It will thicken the soup when you puree it.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 6 years ago

Oops...I must be a slow typist...sorry for the redundant spud advice!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I'm all for the potatoes too, but ground nuts or nut butter, I'm thinking almonds in particular, might help give a thick texture and richness to the soup that some of the other substitutes might not.

I'm also wondering if any of the soy milks would work? I've never had, so don't know what happens when you cook them. Can they be reduced?

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

Potato flakes! So easy and they simply vanish. Also, the starch from cooked potatoes or noodles, in the cooking water, works really well, too. Get the sediment from the bottom of the pan. Freeze it in small ziplog bags or in ice cube trays. BTW< that potato water, and those potato flakes too, are my secret weapon in my homemade bread (Pullman loaves for sandwiches and toast, that is) ;o)

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added almost 6 years ago

Stale bread crumbs, like in a classic ribollita. http://www.epicurious.com...

I use coconut milk in some recipes- like butternut squash soup, sweet potato.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added almost 6 years ago

pureed soups with butternut squash and sweet potato will naturally thicken without cream. Likewise, lentil and pea soups. innoabrd's note about nuts reminded me of a delicious curry dish I had at an Indian restaurant last weekend - thickened with ground cashews.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

healthierkitchen is right. Red lentils in particular make a great, hearty base that does not need extra thickeners (though I really like a big dollop of raita in those I make with curry spices). I make this, or some variation on it, about three times a month: http://www.food52.com/recipes... Red lentils don't need any soaking, and generally cook up in the same time it takes to cook the aromatics and vegetables in the soup. ;o)

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added almost 6 years ago

The oldest trick in the book - celeriac (celery root). I learned this trick 30 years ago in Europe. You you be surprised how creamy the soap will taste.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

America's Test Kitchen (or maybe it was Cooks Country?) did a Creamy Tomato Soup on TV a couple weeks ago that was non dairy, It was thickened with bread crumbs of all things.. It looked so good I went to the website and got the recipe. (It' was a freebee recipe because it's this years show.) It was thick and creamy in appearance and there was not a lick of dairy in it. I was interested in the technique to use in other sauces as well.

4d625ded d965 42c7 b1ee ec9d7dc7fb4e  profilepic
added almost 6 years ago

Similar to bread crumbs, tortillas are great for thickening soups with Mexican flavors. To get the creamy flavor in soups with Indian or Thai flavors, I've used coconut milk with great results.

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added almost 6 years ago

I was going to say potatoes, and then I was going to say red lentils. Others beat me to it! Pureed white rice will also work, as will rice flour. I love foodpickle. So many great ideas.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I've also had sucess using pureed rice.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I've used oatmeal. Depending on the texture of your soup, you may want to puree the oatmeal, but if it's a chunky, dark soup, it won't be noticeable if you skip that step. I think that it thickens it really well, withou dulling the flavor.

B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added almost 6 years ago

Potato flour, rice flour, garbonzo bean flour are all great options.

Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 6 years ago

Along the lines of @usuba dashi's suggestion of celeriac, you could use kohlrabi, peeled, sliced and simmered along with your other ingredients. Its flavor is quite mild, subtly sweet, and it gives the silkiest of textures to a pureed soup.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Just to add, a lot of gazpacho recipes I've seen use a small amount of fresh bread crumbs as a thickener. Didn't know about celeriac; want to try that one.

Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 6 years ago

Along those lines, you could soak a hunk of day-old bread in water and incorporate it at the puree stage.

70a78f0d 8ab1 412b ba57 b21f44c4df97  face of world food
added almost 6 years ago

I use soy milk.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Ditto the soy milk. Trader Joe's makes a soy creamer but the Earth Balance unsweetened soy milk is pretty rich tasting.

9e826215 4fd4 472b b1f6 a44a457f43e4  img 2723
added almost 6 years ago

I use 1/3 cup of arborio rice. Just dump it in and let it cook with the soup and then when the soup is done , puree away, you'll never miss the cream.

7fb709d7 1f4c 4c77 93d0 fc4442cbd1cf  alk
added almost 6 years ago

A huge thank you to everyone for their advice, suggestions, comments to my dairy issue. As a big dairy fan, it is tough for me to think of dairy substitutions but with all of your help I now have many options to make 'creamy' soups. I can't wait to start cooking this weekend!

7d6f1c7c 61b9 4b07 86e4 dbd4b1caeb8d  coopers
added almost 6 years ago

This month's edition of Bon Apetit had a fabulous recipe from Molly Wizenberg for Spicy Lentil Soup - to thicken the soup and make it creamy, it include a can of pureed chickpeas (with lemon juice and few tablespoons of olive oil, plus some garlic), stirred into the simmered French green lentils and vegetables. It made the soup delicious - creamy and thick, without being too rich or heavy.