Good Day PA: Creamy Soups without the Cream


Hey friends of Good Day! I love a big mug of soup with a chunk of crusty bread. If you’re like me-dairy is so not my friend. I’ve researched vegan options and there are some great recipes out there. I like NEED recipes to be fast and easy. That’s why these soup recipes are staples of the Baker Britcher house.


St. Julia’s Soup Base

If you watched the segment, it’s clear how I feel about Julia Child. She’s the patron saint of my kitchen and her books are my gospel.

Love her old fashioned way of making a soup creamy–rice, butter, and onions. No weird nut milk that you have to go to three grocery stores to find. Just basic ingredients you probably have on hand. Here’s the how:

1-2 cups thinly sliced onion
2 Tablespoons butter (sub Earth’s Balance or other vegan butter)
4 cups water or broth
1/2 cup white rice

Cream of Broccoli Soup
St. Julia’s Soup Base
About 2 pounds of broccoli
4 cups broth
salt & pepper to taste
Saute the onions in the butter for 7-8 minutes until translucent.
Add the rice and liquid. Simmer about 20 minutes until the rice is very tender.
Steam the broccoli for 3-4 minutes. Add to the soup base. Add 4 more cups of liquid and simmer until tender. Whirl it all up.

Dairy-free Creamy Corn Chowder

1 small bag frozen corn

1 thinly sliced onion

a clove or two of garlic

Toss those with some olive oil on a parchment lined cookie sheet. Bake at 450 for about 20 minutes until the corn and onions start to carmelize. Reserve a cup of the most toasted up corn.

1 can of cannellini beans with the liquid

Salt and Pepper to taste

Broth to cover

Put all of the ingredients in a high-powered blender or food processor. Whirl it up til its smooth.

I like to top with those toasty corn bits for some crunch.

Other ways to get a creamy, thick texture without the cream:

Cannellini beans
Garbanzo beans
St. Julia’s Soup Base
Vegetable Puree