dairy free soup

White Bean Sausage Kale Soup from Delish.com is hearty as can be.

Sausage White Bean & Kale Soup

extra-virgin olive oil,

pork

yellow onion, chopped

carrots,

celery stalks, thinly sliced

garlic,

Kosher salt

black pepper

chicken broth

water

Italian seasoning

kale, ribs removed, leaves torn into 2" pieces

white beans,

Parmesan cheese,

red pepper flakes,

Came out great. I am sure a lot of it has to do with the quality of the sausage. We used a spicy chicken sausage. Thanks for the excellent recipe!

Aw man, this soup is the bomb dot com! I wasn't sure if I was going to like it because of the sausage (never had it in soup),but it turned out amazing!! I added a can of diced tomatoes and oh my! 🤤 I'm getting ready to make it again for Christmas.

Amazing recipe, we like it hot so use hot Italian sausage instead. I also usually add 12 cups (3 cartons of chicken broth because I find the liquid barely covers once the beans and kale is added. Which means I also triple the amount of herbs!!Plus it lasts longer with my hubby and kids!! Tonight I’m trying it with chickpeas instead because I forgot to soak my beans last night!! Lots of grated fresh Parmesan and some crusty homemade sourdough! Best comfort food during our #selfisolation#covid192020

Loved this soup! I substituted chicken stock & used the water from cooking the beans for a thicker soup. I also chopped baby kale which I found really mild & smooth compared to full grown kale. Even the picky eaters loved it!

Just did this soup. Had mustard greens so used those. Half kale half mustard green. Fantastic flavor. I am always looking for greens and beans recipes. Thank yu so much

My whole family loves this--I make it about once a month. We're vegetarians so we use veggie sausage. Also adding a can of fire-roasted tomatoes definitely kicks this up a notch. Top it with shaved parmesan and serve it alongside some garlic bread and it's a hearty meal!

This soup is delicious! I made it with sweet Italian Chicken sausage! I’ll be making this often!

Soooo good! I doubled the chicken broth called for because I added egg noodles.

So good and ez pz!  I had another can of beans.   A new favorite for sure.

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This easy homemade sausage soup is the perfect hearty winter meal. Make it ahead and have leftovers throughout the week.

Sausage White Bean & Kale Soup Is Our Newest Healthy Obsession

This ultra-creamy Vegetable Wild Rice Soup is chock-full of delicious vegetables and a wild rice blend, with no dairy or other animal ingredients.

Creamy Vegetable Wild Rice Soup

baby bella mushrooms (1.69)

olive oil (0.32)

garlic (0.16)

onion

celery

carrots

thyme (0.03)

sage (0.03)

wild rice blend (uncooked) (1.55)

vegetable broth (0.52)

13 ounces. can full-fat coconut milk (2.49)

Wash and slice the mushrooms. Add the olive oil and mushrooms to a large soup pot and sauté over medium heat until the mushrooms are fully wilted and browned on the edges (cook until all the moisture is released, evaporated, and the mushrooms begin to actually brown for the best flavor).

While the mushrooms are sautéing, mince the garlic, dice the onion, slice the celery, and peel and slice the carrots.

Add the garlic, onion, celery, carrots, thyme, and sage to the pot with the mushrooms. Continue to sauté for about five minutes more, or until the onions are soft.

Finally, add the wild rice blend and vegetable broth, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it to a boil. Once boiling, turn the heat down and let the soup simmer for about 45 minutes with the lid in place (or however long the instructions on your brand of rice suggests for cooking).

Once the soup has simmered and the rice is tender, add the coconut milk. Stir to combine and allow it to simmer for about 5 minutes more. Finally, taste the soup and add salt if needed (I did not add any, but this will depend on the salt content of your broth). Serve hot with crusty bread for dipping!

This Creamy Mushroom Vegetable Rice Soup is cozy, hearty, and full of good-for-you ingredients. Easy to make in one pot, totally dairy-free, gluten free, and vegan, this flavorful soup will be a welcomed dinner any night of the week.

Creamy Mushroom Vegetable Rice Soup

olive oil

carrots (about 2 medium carrots)

celery (about 1 stalk)

garlic (minced)

Italian herb seasoning

cremini or button mushrooms (ends trimmed and sliced)

sea salt (plus more to taste)

white rice

vegetable broth

beans

baby spinach (roughly chopped)

lemon juice

black pepper (to taste)

 Add oil to a large Dutch oven or soup pot over medium-high heat. Once oil is hot, add onion, carrots, and celery. Cook until onion starts to get golden brown, about 2 minutes. Add garlic and Italian seasoning. Cook for 1 more minute.

Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and most of the liquid in the pan has cooked off. About 5 minutes.

Season with 1 teaspoon of salt then stir in rice and vegetable broth. Scrape the bottom of the pot to release and brown bits stuck to the bottom.

Cover pot and bring to a simmer.  Lower heat to maintain simmer. Cook until rice is soft, about 15 minutes.

Meanwhile, add beans and 1 cup of water to a blender. Blend until smooth.

Once rice is cooked, remove lid and stir in bean puree.

Stir in spinach and cook until wilted. Add lemon juice and additional salt and pepper to taste.

Enjoy warm. Allow leftovers to cool completely before storing in fridge for up to 3 days.Note: As the soup sit, the rice will absorb more liquid so stir in the additional cup of water (or more) as needed. Be sure to taste and re-season the soup after adding more liquid.

Slow cooker mushroom barley soup is an easy, delicious and filling dish.  Made with three different kinds of mushrooms, veggies, barley and broth, this easy pleaser is one you will want to make over and over.

Lazy Mushroom Barley Soup Recipe

oz baby bella mushrooms, sliced

oz shiitake mushrooms, sliced

oz white mushrooms, sliced

carrot

celery stalk, diced

onion,

tbsp minced garlic

Worcestershire sauce

soy sauce (I use reduced sodium)

basil

thyme

pearl barley

broth (vegetable, mushroom

place slow cooker liner into slow cooker, if using

place mushrooms into slow cooker

add diced vegetables to slow cooker

add garlic, Worcestershire sauce, say sauce, basil, thyme and barley to slow cooker

pour broth over ingredients in slow cooker

stir, cover and cook on low for 6 hours.

serve in bowls and enjoy!

Lemony Greek Chickpea Soup with orzo and fresh vegetables in a fragrant, silky broth. This vibrant vegetarian soup, inspired by Avgolemono Soup, is protein-packed and ready in just over 30 minutes. 

Lemony Greek Chickpea Soup

Tbsp. olive oil

yellow or sweet onion

(2-inch) strips lemon peel,

garlic cloves,

chickpeas,

pasta

kosher salt

oregano

eggs,

Tbsp. finely chopped fresh dill, plus more for garnish

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally, until softened. Add garlic; cook 1 more minute, until aromatic.

Add broth and increase heat to bring mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and remove 3/4 cup hot broth from the soup. Set aside.

Place whole eggs, egg yolks, and lemon juice in a large bowl; whisk until combined. While whisking constantly, VERY slowly stream hot broth into egg mixture.*Note: It&#039;s easy to end up with scrambled eggs if you don&#039;t do this properly. When eggs are introduced to heat, they will immediately start to solidify, so to avoid this, you need to temper the eggs. This is achieved when you SLOWLY pour the hot broth into the eggs, while whisking constantly, which brings the eggs up to temperature without scrambling them.

While gently stirring the soup with a wooden spoon or ladle, stream the egg-broth mixture back into the pot of soup. Add kale and continue to cook over low heat for 5 minutes, or until the broth is slightly thickened and greens are wilted. Remove lemon peels.

Stir in fresh dill and taste/adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.

This Slow Cooker Butternut Pear soup with a hint of ginger is vegan and dairy-free and so simple to make. Great as a starter or serve it as a meal with a salad or a sandwich.

Slow Cooker Butternut Pear Soup

lbs butternut squash (halved, seeds removed (1 medium))

pears

shallot (quartered)

ginger

chicken

coconut milk (plus more optional for garnish)

nutmeg

salt

Place the squash, pears, shallots, ginger and broth in the slow cooker.

Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.

Remove squash from skin and discard the peel.

Stir in coconut milk and nutmeg.

Blend in a blender or using an immersion blender until smooth.

Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk, if desired.

This easy vegan pumpkin soup can be on the table in about 30 minutes. Bursting with spices in a silky pumpkin base that you&#039;d never guess was dairy free — this will be your new favorite fall soup!

Easy Vegan Pumpkin Soup

onion, (diced)

garlic cloves, (minced)

cinnamon

cloves

pumpkin

coconut milk

organic brown sugar

apple cider vinegar

Salt, (to taste (I used 1 teaspoon))

Coat the bottom of a large pot with oil and place it over medium heat.

Once the oil heats up, add the onion. Cook the onion for about 10 minutes, stirring occasionally, until it softens up and begins to brown.

Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. Cook everything for about 1 minute, until very fragrant.

Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar.

Raise the heat and bring the soup to a boil. Lower the heat and allow it to simmer, stirring occasionally, until it thickens up a bit, about 15 minutes.

Remove the pot from heat and season the soup with salt to taste. Adjust any other seasonings to your liking.

Ladle into bowls and serve.

This creamy, Sweet Potato Soup with Sausage and Kale is a hearty, gluten-free, dairy-free soup you’ll want to add to your soup rotation! Slow Cooker, Instant Pot or Stove Top directions!

Sweet Potato Soup with Sausage and Kale

Adobo Seasoning (*)

rosemary

potatoes

unsalted chicken Bone Broth

Dairy-Free Heavy Cream (optional (see notes below))

buncg lacinato (Tuscan kale)

In a large skillet, heat the oil over medium-high heat.

Add the sausage and cook, breaking it up with a wooden spoon and stirring frequently, for 2 to 3 minutes, until browned.

Add the onion and garlic and cook, stirring, for 1 to 2 minutes, until the onion begins to soften.

Transfer the ingredients to the slow cooker with the 6 cups broth.  Cover and cook on low for 6 hours or on high for 3 hours.

Remove and discard the rosemary sprig.

Scoop out 1 cup of the broth, onion, and sweet potatoes, being careful to avoid the sausage, and transfer to a blender. Add the 1/4 cup cream, if using, to the blender, blend on high speed until smooth, and return the puree to the pot. Switch the slow cooker to high heat, add the kale, and simmer, covered, for 10 to 15 minutes, until thickened. Serve immediately.

Slow Cooker Version:

Transfer the ingredients to the pressure cooker add 5 cups of the broth and cook for 10 minutes. Let the pressure release naturally.

Scoop out 1 cup of the broth onion and sweet potatoes being careful to avoid the sausage and transfer to a blender. Add the cream to the blender blend on high speed until smooth and return the puree to the pot.

Add the kale turn the machine to sauté on high bring the soup to a boil and boil for 1 to 2 minutes until thickened. Serve immediately.

Instant Pot Version:

Let this simmer in a large pot on the stove 1 1/2 hours, covered over low heat.

No Slow Cooker, No Problem

This Roasted Red Pepper Soup recipe is intensely flavorful, extra creamy, and even comes with an option to add protein.

Roasted Red Pepper Soup Recipe (dairy free)

red bell peppers

⅔ cup diced onion or shallot

garlic

light coconut milk

½ chicken

Tablespoons tapioca starch

cayenne pepper,

cumin

smoked paprika (optional)

salt salt

tomatoes,

parsley

Preheat the oven to 475 F and line a baking sheet with foil.

Place bell pepper(s) on a baking sheet and place in the oven to roast for 15-20 minutes, rotating halfway. Note – Use tongs to rotate the peppers so each side is browned. If needed, broil for 2-3 minutes for extra charring.

Remove peppers from the oven and let cool. Once cooled, remove skin from peppers and slice off the stem and remove core. Dice roasted bell peppers into small pieces for blending. Set aside.

Roasted Peppers

Add olive oil to a large pot. Turn to medium heat and add the onion and garlic sauteing 3 minutes or until fragrant.

In the same pot, combine the coconut milk, broth, tapioca starch, red pepper flakes, cayenne, cumin, paprika, salt, and black pepper. Bring the ingredients to a light boil and simmer for 5 minutes.

Stir in the roasted red bell peppers and crushed tomatoes. Using an immersion blender, carefully blend until smooth. (See notes for blender option.)

Bring soup, uncovered, to a light boil then reduce to a simmer for 10 to 20 minutes or until soup has reduced and thickened. Stirring occasionally. (See notes if adding shrimp).

Serve and garnish with fresh herbs and extra seasoning, if desired.

Store leftovers in an airtight container in the fridge for up to 3 days.

Soup

I LOVE this recipe. I live in Kenya and this soup is perfect, especially on these cold wintery nights! Thanks for sharing this recipe.

This is basically a sweet and sour soup.  Not a fan.  Happy I read the comments and dialed (way) down the spices.

I've made the soup again and it really grew on me! Now I love it, ahah!! I still put less spices.  And I had loooots of shrimps.  Yum!!

This is my favorite recipe whenever I'm on my Whole30 kick. Thank you so much for creating this! When I make it, I usually add a sweet potato &amp; double the peppers for a chunkier feel :)

I looked over and back over this recipe, as I made and afterwards, and still can’t find why I did wrong. 
Not only was the soup not a red/orange color, it was so spicy I couldn’t handle it and it was very watery. 
The only subs I made were to the level of spicy as well as utilizing tapioca instead of cornstarch. 

Any feedback.??! ?

Wow amazing! I'm always looking for new Paleo dishes. I have people in my family that don't like bell pepper or spice but with all these great comments I gave it a try anyways. Everyone loved it! I did about 1/2 the spice level and it was just perfect for my "non spicy lovers" in the family. Thanks so much! This will be a come back meal for me!

I make this recipe all the time and just want to say thanks!

Awesome recipe and easy for a nerd who does not enjoy cooking. I did some variations like: organic safflower lethicin and kosher pectin powder for the emulsifier and added some turmeric bone broth to supplement the chicken broth. It was tasty and definately full of nutrients!

This was delicious 

Used chicken instead of shrimp. Did not use the mustard. Was fine. 
Needs the cilantro though, in my opinion, so if you don’t like cilantro ......

OMG This soup is sooooooo yummy! It might be the best thing I've ever cooked, no exaggeration. Following on you on instagram now...

ps...I skipped the starch and just cooked it down a bit to thicken.

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Top Tags

Sausage White Bean & Kale Soup

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Top 12 dairy free soup recipes from across the web

The most viewed dairy free soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage White Bean & Kale Soup

Creamy Vegetable Wild Rice Soup

Creamy Mushroom Vegetable Rice Soup

Lazy Mushroom Barley Soup Recipe

Lemony Greek Chickpea Soup

Slow Cooker Butternut Pear Soup

Easy Vegan Pumpkin Soup

Sweet Potato Soup with Sausage and ...

Roasted Red Pepper Soup Recipe (dai...

Thai Lemongrass Soup

Thai Carrot Soup

Easy 4-Ingredient Potato Soup

The most viewed dairy free soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine