Keep the Milk. Hold the Fat.

• Some low-fat milk gives soup the same silky mouth-feel of whole milk, while others don't. Substitute any of the lower-fat milks for whole milk on a one-for-one basis, and add an equal amount of water when using canned evaporated milk. Two percent milk has about two-thirds the fat of whole milk, so it still retains some creaminess. One percent milk, with one-fourth the fat of whole milk, and fat-free milk, with no fat at all, may result in thin-tasting soup.

Mixed Results With Alternative Milks

• Dairy-free milks, such as almond, rice, coconut or soy, offer a replacement for whole milk on a one-for-one basis, but they are not all equal. Soy milk and coconut milk both have rich textures that mimic the creaminess of whole milk, but soy milk is low in fat and coconut milk is not. Coconut milk gives soup a hint of nutty and sweet flavor, while plain soy milk gives more neutral flavor. Like fat-free dairy milk, both rice milk and almond milk lack creaminess.

Give Beans a Chance

• Some ingredients, such as beans, cooked rice or cooked potatoes, have enough starch to thicken a vegetable soup without the addition of any milk or milk substitute, giving the impression and mouth-feel of milk. Use chicken or beef stock to replace the milk and add a can of beans for every two cups of stock. When you liquefy the ingredients in a blender or food processor, the beans will disappear and leave creamy texture in their wake.

Chicken or Beef Stock

• Using stock or broth changes the character of a soup from creamy to savory, but if you don't mind the change, stock provides full flavor as long as you add more ingredients and flavors to the soup to make up for the missing smoothness. For example, instead of a smooth, cream of cauliflower made with 2 percent milk or soy milk, mash cooked cauliflower with a potato masher and use full-flavored beef broth, fresh thyme and a tablespoon of tomato paste to transform the soup.