Are you looking for a Vegan Cream of Vegetable Soup (I call it “cream of vegan soup”) that is both gluten free and dairy free? This super simple recipe is savory, creamy, and smooth! Dairy lovers won’t know the difference when you tell them there is no dairy in this cream of vegetable soup!
Cream of Vegan Soup – The Story
Isn’t that the best part of cooking gluten free and dairy free dishes for friends and family? You know who I mean…the ones who hear “gluten free” and assume it tastes like cardboard, or “dairy free” and assume it will taste awful without real cow’s milk! Many of us don’t have the luxury of making two batches of everything, which is why this cream of vegan soup is a perfect substitute for cream of chicken soup or cream of mushroom soup! Or, if you have vegan or vegetarian friends who are coming over for dinner, fear not, because you can substitute this cream of vegan soup for the glop in a can. It will be so much tastier and healthier for you without the preservatives.
From soups to savory entrees, this versatile cream of vegan soup works wonders!
During the holidays, you can use this recipe (adding more liquid) to make a deliciously creamy gluten free and dairy free vegan gravy.
Looking for dessert ideas? Try THESE DELICIOUS ALMOND BUTTER COOKIES OR NO BAKE COOKIE DOUGH BALLS!
What You Need
For best results, melt the vegan butter with the spices. Then make the “roux”, constantly stirring in the gluten free flour (I used this kind) until it starts to bubble and resembles a thick paste (2-5 minutes). At this point, the white roux will be a light tan color, with the texture of wet sand. Next, make the vegetable broth by boiling the water and adding the vegetable bouillon cube (I use this brand), stirring until fully dissolved. Pour the vegetable broth into the roux and whisk until you have a smooth, thick sauce. It will take quite a bit of whisking for the lumps to dissolve, but just keep stirring and they will mix in eventually. Finally, slowly pour in the non-dairy milk (I used unsweetened almond milk) and whisk it all together. Bring to a simmer, and stir until the cream of vegan soup thickens, about 10-12 minutes.
If you don’t have almond milk, you can also use coconut milk or soy milk. If you try another dairy free milk, let me know how it worked out!
If you’re not vegan and just need dairy free, use chicken broth instead of vegetable broth for a gluten free dairy free cream of chicken soup.
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Cream of Vegan Soup (Dairy Free, Gluten Free)
Are you looking for a Vegan Cream of Vegetable Soup (I call it "cream of vegan soup") that is both gluten free and dairy free? This super simple recipe is savory, creamy, and smooth! Dairy lovers won't know the difference when you tell them there is no dairy in this cream of vegetable soup!
- 4 Tbsp vegan butter or ghee, if not vegan
- 1.5 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt to taste
- 6 Tbsp gluten free flour
- 1.5 cups vegetable broth or chicken broth, if not vegan
- 1 cup unsweetened non-dairy milk
Melt the vegan butter with the spices (onion powder, salt, pepper).
Make the "roux", constantly stirring the gluten free flour (I used this kind) until it starts to bubble and resembles a thick paste (2-5 minutes) and is a light tan color, resembling the texture of wet sand.
Pour in the vegetable broth and whisk until you have a smooth, thick sauce, stirring constantly.
Slowly pour in the non-dairy milk (I used unsweetened almond milk) and whisk it all together.
Bring to a simmer, and stir until the cream of vegan soup thickens, about 10-12 minutes.
Enjoy in your favorite dishes in place of cream of chicken or cream of mushroom. Store covered in refrigerator.