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

FAQs

What is the best non dairy milk for creamy soups? ›

Best Non-Dairy Milk for Soups: Coconut Milk

We've found the best substitute to be full-fat canned coconut milk, and have swapped it in as a dairy substitute for many of the classics, like cream of broccoli, creamy tomato and cream of mushroom.

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.

Simply filling your soup with rice or potatoes for an extended time is enough to release starch and help thicken it, giving you a creamy consistency, dairy-free.

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.

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.

Progresso (a General Mills company) labels many of its soups gluten-free, including Traditional Manhattan Clam Chowder, Garden Vegetable, Creamy Mushroom, Lentil with Roasted Vegetables, and Traditional Split Pea with Ham.

What is a gluten-free thickener for soup? ›

Arrowroot starch works in these sorts of dishes, too. Some sauces are thickened by starting with a “roux” (a butter + flour mixture), traditionally made with wheat flour. White rice or sweet rice flour is a perfectly good substitute.

White rice flour: fine wheat substitute

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

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).

Yes, meat is naturally gluten-free.

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

Multiple studies have also shown that gluten can alter bowel barrier function in patients with irritable bowel syndrome and lead to the development of symptoms. Lactose intolerance can coexist with gluten intolerance. Patients should be evaluated for celiac disease prior to considering a gluten-free challenge.