Pacific Foods Organic Creamy Soup


Many store bought soups are full of unwanted ingredients, but Pacific Foods has set out to create a line of delicious soups with only the best ingredients.

Pacific Foods Creamy Soups (review) - organic dairy-free creamy soups made with simple wholesome ingredients!

With the use of fresh herbs and spices and garden vegetables, these soups are full of flavour, while still thankfully being free of preservatives and artificial ingredients.

Tasting Notes for Pacific Foods Organic Creamy Soups

Their Creamy line of soups are available in 6 dairy-free varieties and are perfect to cozy up with any day!

Creamy Butternut Squash Soup

Sporting a brilliant and enticing yellow-orange hue, with a rich and silky texture, it was a shame that the Organic Butternut Squash Soup from Pacific Foods just didn’t hit the mark with my family. The other creamy dairy-free soups from Pacific will easily find their way into my shopping cart again, but this one will have to wait for the next consumer who wanders down the natural food aisle.

To be honest, I was hesitant from the start for a couple of reasons – I’m not a fan of soymilk based soups since we try to keep our soy consumption at a modest level, and butternut soup tends to be too sweet for my tastes. And alas, this one was. Unlike the other Pacific creamy soups, this one lacked in spice (for my tastes) but not in sugar.

After a few solo tastes, I decided to spice it up a bit with another pinch of salt (this was not the low sodium variety mind you), a good dash of ground ginger, and a few twists of the pepper grinder. I also braised some greens and added them to the soup. I thought the contrasting bitterness of the greens would be complimentary, and they were.

Pacific Foods Butternut Squash Soup - Dairy-Free and Vegan

In the end, this lunch ended up better, pretty good in fact, but still not fantastic. If you’re a fan of butternut squash soup, then I do recommend giving this one a try, particularly since it is organic and sports some nice easy-to-read ingredients.

Curried Red Lentil

Since my husband isn’t a fan of Indian curry, I had this soup all to myself, and I wasn’t a bit disappointed. Though it was rather thick when poured, it thinned to a very smooth and creamy soup once heated with a wonderfully inviting warm sunshine hue.

Pacific Foods Dairy-Fere Curried Red Lentil Soup

I found the Curried Red Lentil to be more filling than your average soup, and wasn’t as tempted to throw in more ingredients – it was pretty tasty on its own.

I was surprised by how spot-on the flavor is. All of the ingredients seem to work harmoniously to create a somewhat rich curry flavor, with a nice kick of spice in the aftertaste – you know, that slightly spicy aftershock that causes you to quickly return the spoon to the bowl for another taste, and another, and another, until you have devoured the entire bowl in roughly 60 seconds.

Anyone who remotely likes curry will probably like this blend, but those who are turmeric timid, may want to stick to the other creamy, dairy-free soups from Pacific. Also, unlike so many Indian-inspired foods, this soup is not vegetarian, it does contain chicken broth in the base. Just wanted to offer a heads up!

Once again, I was a bit bummed that they do use a bit of sweetener (evaporated cane juice), as I like to keep my meals savory. Although in this case, I do concur that it may be an essential ingredient to achieve flavor perfection.

Cashew Carrot Ginger

Of all the soups, the Cashew Carrot Ginger Soup was the one I was most excited to trial. The title holds three of my favorite foods! Although I had never thought to bring them all together with such intensity. The bright orange hue and the bold flavors were just what my senses had been longing for.

That said … this soup is not for the ginger averse. The heat from the ginger alone is enough to warm up this soup without even placing it atop the stove!  If you have ever tasted a truly intense ginger tea then you can expect a similar ginger punch from this soup, but with the added compliments of the sweet carrots and cashews.

Naturally “spicy,” rich, and a touch sweet, this slightly thick yet smooth soup was a true winner in my book. If I could change one thing, it would be to take down the sweetener a notch. I felt it masked some of the natural sweetness from the cashews and carrots. It also made it taste a bit more indulgent than a lunchtime meal. I think in the future I may serve this soup atop brown rice with some cooked greens mixed in for a more well-rounded meal. Other than that, it was simply perfect as is for a cozy meal.

Spicy Black Bean

This variety was well-suited to my husband’s taste buds. It came in quite handy on a busy day when preparing lunch hadn’t even occurred to me. Fortunately, heat and serve is right up my husband’s alley when he is reaching that grumpy hunger stage, so he managed to prepare a bowl for himself in an instant. As for the taste, he certainly approved, and was in a much better mood following a nice bowl of this.

I took a little more time to prep my bowl, since I wasn’t quite as ravenous. This is a purely smooth and silky soup, not a bean or veggie chunk to be found. I loved the consistency actually; it was like a light cream rather than a starchy thick soup. But, I can never leave well enough alone. I sautéed three sweet carrots in 1 teaspoon of oil, then added the soup to heat, and served it up with some chopped avocado. The combination was delightful.

Pacific Foods Spicy Black Bean Soup - Dairy-Free and Vegan

The soup on its own had a wonderful taste and just the right amount of heat, spices, and salt. Nothing was over the top, and it all melded rather nicely. There was just one note that kept tasting “off” to me. It was mostly in the aftertaste, so it didn’t deter me from devouring the bowl. Nonetheless, it left me curious, so I checked the ingredients and finally spotted the culprit … cilantro paste. Yes, I am one of those cilantro supertasters who generally dislike it. Cilantro fans will find this soup spot on, but luckily, the cilantro is far enough down the ingredient list that even most “cilantro tastes like soap” people (such as me) will enjoy it.

The Facts on Pacific Foods Creamy Soups

Certifications: Pacific Foods Creamy Soups are Certified Kosher Parve, Certified Organic, and Non-GMO Verified.

Dietary Notes: By ingredients, these Pacific Foods Creamy Soups are dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, vegan / plant-based, vegetarian. Some varieties are soy-free. Nonetheless, always read the ingredient statement and check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.

For More Product Information: Visit the Pacific Foods website at

Pacific Foods Butternut Squash Soup - Dairy-Free and Vegan

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I too did not like it by itself but when I simmered organic celery into two cups of it and then real mashed potatoes it was delicious. The next time around I used celery again but before adding the mashed potatoes added 1% lactaid milk (yes, dairy, but with the latase enzyme added for digestibility) and then the potatoes did not cream as they did with only two cups of butternut squash soup. But I ate a large bowl full with fat free crotons added. Then I used the remainder of the squash, Lactaid milk, real mashed potato soup to add Birds Eye microwaveable frozen garlic peas and mushrooms. Absolutely delicious with reduced fat Triscuits added to soak up the liquid. Very much a comfort food.

    • Thanks for sharing your modifications Lynn! Sounds like it really saved the soups! Those who can’t have dairy at all could use coconut milk beverage, particularly in the squash one – those flavors go nicely!

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