50+ Flavorful Holiday Dairy-Free Soup Recipes to Warm Your Festive Gatherings

The holiday season is the perfect time to gather with loved ones, share stories, and enjoy comforting, hearty meals.

Soups often take center stage as they warm the soul and set the tone for cozy celebrations.

However, for those following a dairy-free diet—whether due to allergies, lactose intolerance, or personal preference—finding delicious holiday soup recipes that fit the bill can feel challenging.

Worry no more! In this blog, we’ve curated 50+ holiday dairy-free soup recipes that cater to everyone at your table without sacrificing flavor or texture.

From velvety smooth purees to chunky, hearty stews, this list offers a delightful variety that’s perfect for your festive gatherings.

Whether you’re craving something traditional, like creamy roasted tomato soup, or seeking unique combinations like spiced sweet potato and coconut soup, you’ll find something to satisfy every palate.

Prepare to add warmth and creativity to your holiday menus with these flavorful, comforting, and dairy-free soup ideas. Let’s get cooking!

50+ Flavorful Holiday Dairy-Free Soup Recipes to Warm Your Festive Gatherings

The holidays are about creating memories, sharing meals, and ensuring everyone at the table feels included. With these 50+ holiday dairy-free soup recipes, you’ll never feel limited or out of options.

These soups are packed with flavor, texture, and warmth, proving that dairy-free meals can be just as indulgent, satisfying, and festive.

From vibrant vegetable purees to hearty legume stews and creamy coconut-based broths, these recipes cater to all tastes and dietary needs.

Whether you’re hosting a holiday party, preparing a cozy family dinner, or simply looking for a comforting bowl of soup to savor by the fire, this collection will inspire you to whip up dishes that are healthy, delicious, and dairy-free.

So grab your ladle and celebrate the season with warmth and flavor—one bowl at a time!

Creamy Dairy-Free Butternut Squash Soup

This creamy dairy-free butternut squash soup is the perfect comfort food for the holidays. With a rich and velvety texture, it combines the sweetness of roasted butternut squash with savory flavors from onions, garlic, and herbs. It’s a nourishing dish that can be served as a starter or a main dish, especially for those looking to enjoy a creamy soup without any dairy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 1/2 cup coconut milk (or other dairy-free milk)
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes or until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-5 minutes until softened and fragrant.
3. Add the roasted squash, vegetable broth, ground ginger, cinnamon, and turmeric to the pot. Stir to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
4. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, you can transfer the soup in batches to a blender.)
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley, if desired.

This dairy-free butternut squash soup brings warmth and depth to any holiday table. It’s both comforting and satisfying, offering a rich, creamy texture without any dairy. Perfect for guests with dietary restrictions or anyone seeking a lighter soup option, it pairs well with crusty bread or a side salad. Make it ahead of time and simply reheat for an easy, elegant holiday meal.

Hearty Dairy-Free Potato Leek Soup

This hearty potato leek soup is the epitome of comfort, ideal for cozy winter days or festive holiday dinners. The combination of tender potatoes, leeks, and vegetable broth creates a flavorful base, while coconut milk adds a subtle creaminess that makes this soup indulgent yet dairy-free. It’s a rich, savory option that will satisfy both vegans and non-vegans alike.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and garlic, and sauté for 5 minutes until soft and fragrant.
2. Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are fork-tender.
3. Using an immersion blender, blend the soup to your desired texture. For a smoother soup, blend thoroughly. For a chunkier version, blend only half of the soup.
4. Stir in the coconut milk and dried thyme, and let it simmer for another 5 minutes. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh chives.

This potato leek soup is a rich and satisfying dish that is perfect for a festive holiday meal or a comforting weeknight dinner. The creamy coconut milk ensures the soup is smooth and velvety without any dairy, making it an excellent choice for those with dietary restrictions. Pair it with a side salad or warm bread for a complete and cozy holiday meal that everyone will enjoy.

Spicy Tomato Basil Soup (Dairy-Free)

This dairy-free spicy tomato basil soup packs a punch of flavor, blending the natural sweetness of tomatoes with a kick of heat and the freshness of basil. It’s an aromatic, hearty soup that is both vibrant and comforting. This soup is perfect for the holiday season when you want a tangy, bold option to serve to guests or enjoy by yourself.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 4 cups vegetable broth
• 1 tablespoon fresh basil, chopped (plus more for garnish)
• 1/2 cup canned coconut milk
• Salt, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes, red pepper flakes, ground cumin, and black pepper to the pot. Stir well and cook for an additional 10 minutes, until the tomatoes release their juices and break down.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth. (If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.)
5. Stir in the coconut milk and chopped fresh basil. Season with salt to taste.
6. Serve hot, garnished with additional fresh basil.

This spicy tomato basil soup is the perfect balance of heat, sweetness, and creaminess, with the coconut milk adding a rich texture that makes it feel indulgent. It’s a great option for holiday gatherings or as a lighter, vibrant soup to enjoy during the colder months. With its bold flavor profile, this dairy-free soup will be a crowd-pleaser for anyone looking for a little kick without the dairy.

Dairy-Free Roasted Cauliflower and Garlic Soup

This roasted cauliflower and garlic soup is a flavorful and creamy dairy-free option for the holidays. Roasting the cauliflower brings out its natural sweetness, while the garlic adds depth and warmth. Combined with vegetable broth and coconut milk, this soup becomes silky smooth and comforting, perfect for a festive meal or a cozy winter day.

Ingredients:

• 1 medium cauliflower, cut into florets
• 6 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cauliflower florets and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes, until the cauliflower is tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
3. Add the roasted cauliflower and garlic to the pot, along with the vegetable broth and ground turmeric. Stir to combine, and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley.

This dairy-free roasted cauliflower and garlic soup offers a warm, comforting flavor profile with a silky texture, making it a wonderful choice for holiday meals or gatherings. The combination of roasted cauliflower and garlic adds complexity and depth, while the coconut milk ensures a creamy finish without any dairy. This soup can be made ahead and easily reheated for an effortless and indulgent holiday starter.

Dairy-Free Sweet Potato and Carrot Soup

This dairy-free sweet potato and carrot soup is a colorful and nourishing dish that perfectly suits the holiday season. The natural sweetness of sweet potatoes and carrots is balanced with the subtle warmth of ginger and cinnamon. It’s a wholesome, velvety soup that can be enjoyed as a starter or as a main dish for a festive, health-conscious meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 medium carrots, peeled and chopped
• 1 onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 4 cups vegetable broth
• 1/2 cup canned coconut milk
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes, until softened.
2. Add the cubed sweet potatoes, chopped carrots, cinnamon, and ginger to the pot. Stir to combine, and cook for 5 minutes to allow the spices to release their flavors.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes and carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro or parsley.

This dairy-free sweet potato and carrot soup is a warm and inviting dish that highlights the sweet, earthy flavors of root vegetables. The coconut milk provides a rich, creamy texture without dairy, making it perfect for those with dietary restrictions. It’s an excellent addition to any holiday menu, offering a vibrant and wholesome option that will appeal to guests of all ages.

Dairy-Free Mushroom and Herb Soup

This dairy-free mushroom and herb soup is earthy and aromatic, making it a perfect dish for the colder months. With a medley of mushrooms, garlic, and fresh herbs, this soup is both satisfying and full of flavor. The creamy texture is achieved with the use of coconut milk, giving it a silky smooth consistency that is free from any dairy.

Ingredients:

• 1 pound mixed mushrooms (e.g., cremini, shiitake, button), sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for another 5-7 minutes, until the mushrooms release their moisture and begin to brown.
3. Add the vegetable broth, dried thyme, and rosemary to the pot. Stir to combine and bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh thyme or parsley.

This dairy-free mushroom and herb soup is a rich and flavorful option for the holidays, with its hearty texture and savory mushroom base. The addition of coconut milk gives it a smooth, creamy finish that enhances the earthy flavors without any dairy. This soup can be made ahead of time, making it a perfect, low-effort dish for a festive gathering or a cozy meal at home.

Dairy-Free Winter Squash and Apple Soup

This winter squash and apple soup combines the natural sweetness of roasted squash with the tartness of apples, creating a flavorful and satisfying bowl perfect for the holiday season. The addition of aromatic spices like cinnamon and nutmeg gives this soup a comforting, festive feel. It’s a dairy-free, vegan-friendly dish that’s both creamy and nourishing—ideal for chilly winter nights.

Ingredients:

• 1 medium winter squash (such as acorn or kabocha), peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh sage or thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the squash cubes and chopped apples on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
3. Add the roasted squash and apples to the pot, then pour in the vegetable broth. Stir in the cinnamon and nutmeg. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh sage or thyme.

This dairy-free winter squash and apple soup offers the perfect balance of sweet and savory flavors. The roasted squash and apples create a creamy, flavorful base, while the coconut milk adds a smooth finish without any dairy. This soup is an excellent choice for holiday dinners or a warming appetizer to kick off a festive meal. It’s naturally vegan and free from dairy, making it suitable for all guests to enjoy.

Dairy-Free Coconut Lentil Soup

This dairy-free coconut lentil soup is a hearty and nutritious option that combines protein-packed lentils with the creamy richness of coconut milk. The spices and vegetables bring warmth and flavor, making it an ideal soup for colder weather and holiday gatherings. It’s vegan, gluten-free, and full of fiber—perfect for a satisfying meal that caters to many dietary preferences.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5 minutes until softened.
2. Add the minced garlic, ground cumin, coriander, and turmeric to the pot, and cook for another 2 minutes until fragrant.
3. Stir in the lentils, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Simmer for 25-30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh cilantro.

This dairy-free coconut lentil soup is a wonderfully rich and filling dish that offers layers of flavor from the combination of spices and coconut milk. The lentils provide a satisfying protein boost, while the coconut milk ensures the soup is creamy and indulgent. It’s a perfect choice for holiday meals, offering a warm, nutritious option that is vegan and free of dairy. Serve it alongside some fresh bread for a complete and hearty meal.

Dairy-Free Spiced Pumpkin Soup

This spiced pumpkin soup is a festive and comforting option that combines the rich flavors of pumpkin with a mix of holiday spices. The addition of coconut milk makes it smooth and creamy without any dairy, while the cinnamon, nutmeg, and ginger enhance the warmth of the dish. This soup is perfect for a cozy winter night or as a starter for a holiday meal.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• Pumpkin seeds, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Stir in the pumpkin puree, cinnamon, ginger, and nutmeg, and cook for 2-3 minutes to let the spices bloom.
3. Add the vegetable broth, and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve hot, garnished with pumpkin seeds.

This dairy-free spiced pumpkin soup is the perfect fall and winter dish, capturing the essence of the season with its warm spices and creamy texture. The coconut milk provides a rich, smooth finish without dairy, making it an ideal choice for those following dairy-free diets. This soup is not only delicious but also visually appealing with a sprinkle of pumpkin seeds on top, adding both texture and a hint of crunch. It’s a must-try for any holiday gathering or a comforting evening at home.

Dairy-Free Butternut Squash and Coconut Soup

This creamy, dairy-free butternut squash and coconut soup is a festive and vibrant dish, perfect for holiday gatherings. The natural sweetness of the butternut squash pairs wonderfully with the creamy coconut milk, creating a velvety texture without any dairy. Spices like cinnamon and nutmeg add a cozy, warming touch, making it a perfect choice for cold winter evenings or as a starter for a holiday feast.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
3. Add the roasted butternut squash to the pot, along with the vegetable broth, cinnamon, and nutmeg. Stir to combine and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This dairy-free butternut squash and coconut soup is a perfect winter dish that combines the natural sweetness of squash with the richness of coconut milk. The spices add a festive flavor, making it a great choice for holiday meals. Whether served as a starter or as a main dish, this soup is sure to be a crowd-pleaser. The creamy texture and delicate sweetness will appeal to both dairy-free and traditional eaters alike, ensuring everyone enjoys this warming and delicious bowl of goodness.

Dairy-Free Tomato Basil Soup

This dairy-free tomato basil soup brings together the classic comfort of tomato soup with the fresh, aromatic flavor of basil. Using coconut milk to create a smooth, creamy texture, this soup is a vegan-friendly alternative to the traditional creamy tomato soup. The bright acidity of the tomatoes is balanced with the creaminess of coconut milk and the herbal note of fresh basil, making it a refreshing yet comforting choice for the holidays.

Ingredients:

• 6 large ripe tomatoes, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped
• Fresh basil leaves, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Add the chopped tomatoes to the pot and cook for 10 minutes, stirring occasionally, until the tomatoes start to break down.
3. Stir in the coconut milk, vegetable broth, and dried oregano. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender.
5. Stir in the fresh basil leaves, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This dairy-free tomato basil soup is a comforting and fresh alternative to traditional tomato soup, with its creamy coconut milk base providing a rich, velvety texture. The fresh basil adds a burst of flavor, making it perfect for the holidays. Whether enjoyed as a starter or paired with a grilled dairy-free cheese sandwich, this soup offers a delicious and satisfying meal that caters to a variety of dietary needs. Its light yet creamy texture will make it a favorite on any holiday table.

Dairy-Free Creamy Broccoli Soup

This dairy-free creamy broccoli soup is a hearty and healthy dish that is rich in flavor and texture, thanks to the blend of fresh broccoli and coconut milk. It offers the creamy consistency typically found in broccoli cheese soup without the dairy, making it a perfect option for those with dietary restrictions. The addition of garlic, onion, and lemon brightens the flavors, creating a balanced and satisfying bowl.

Ingredients:

• 2 heads of broccoli, cut into florets
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Add the broccoli florets to the pot and sauté for another 5 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
5. Stir in the coconut milk and lemon juice, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This dairy-free creamy broccoli soup offers a rich and comforting option without any dairy. The coconut milk adds a smooth and creamy finish, while the broccoli brings a healthy, nutrient-packed element to the dish. The garlic and lemon elevate the flavors, ensuring this soup is both satisfying and refreshing. Perfect for any holiday meal, this soup can be enjoyed as a starter or as a main dish alongside your favorite dairy-free bread. Its simple yet rich flavor will delight both dairy-free and traditional eaters alike.

Dairy-Free Sweet Potato and Carrot Soup

This dairy-free sweet potato and carrot soup is a delightful blend of earthy root vegetables, making it a comforting and healthy choice for any holiday gathering. The sweet potatoes provide a creamy base, while the carrots add a touch of natural sweetness. Enhanced with warming spices like cumin, ginger, and cinnamon, this soup is perfect for cold weather and offers a vibrant, nourishing option for those avoiding dairy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Add the diced sweet potatoes and chopped carrots to the pot. Stir in the cumin, ginger, and cinnamon, and cook for another 2 minutes until fragrant.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 25 minutes, or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This dairy-free sweet potato and carrot soup is the perfect combination of creamy, sweet, and savory flavors. The blend of spices makes it aromatic and warming, ideal for cozy holiday meals. With the creamy texture from the sweet potatoes and coconut milk, this soup is rich and satisfying, without the need for any dairy. It’s an excellent choice for vegan or dairy-free guests, as well as anyone seeking a comforting dish to warm them up during the colder months.

Dairy-Free Spicy Black Bean Soup

This spicy black bean soup is a hearty and flavorful dish, featuring the deep richness of black beans and a kick of heat from chili powder and cumin. The addition of tomatoes and bell peppers adds a touch of sweetness, while the cilantro provides a refreshing finish. It’s a great choice for a dairy-free, vegan-friendly holiday meal that’s packed with protein and flavor.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for 5 minutes until softened.
2. Add the minced garlic, chili powder, cumin, and smoked paprika, and cook for another minute.
3. Stir in the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld.
4. Use an immersion blender to partially blend the soup, leaving some of the beans intact for texture. Alternatively, blend about half of the soup in a regular blender and return it to the pot.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges.

This dairy-free spicy black bean soup is full of bold flavors, with just the right amount of heat to make it exciting. The combination of black beans, vegetables, and spices creates a satisfying and hearty dish that is sure to please. It’s a great option for holiday dinners or any time you need a filling, flavorful meal. Plus, with its dairy-free and vegan ingredients, it caters to a wide range of dietary needs, making it a fantastic choice for any occasion.

Dairy-Free Roasted Red Pepper and Tomato Soup

This dairy-free roasted red pepper and tomato soup offers a perfect balance of smoky roasted peppers and the rich, natural sweetness of tomatoes. With a touch of garlic, onion, and basil, this soup has a comforting, deep flavor profile that’s ideal for any holiday meal. Coconut milk is added to make it creamy and smooth, providing a dairy-free alternative that is just as rich and satisfying as traditional cream-based soups.

Ingredients:

• 3 large red bell peppers, roasted, peeled, and chopped
• 4 large tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. To roast the bell peppers, place them on a baking sheet under the broiler for about 10-12 minutes, turning occasionally until the skins are blackened. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
3. Add the roasted red peppers, chopped tomatoes, vegetable broth, and dried basil to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil.

This dairy-free roasted red pepper and tomato soup combines rich flavors with a creamy texture, making it the perfect comforting dish for any holiday meal. The roasting process intensifies the peppers’ sweetness and adds a smoky depth, while the coconut milk ensures a smooth, dairy-free creaminess. It’s a vibrant, healthy, and vegan-friendly option that everyone can enjoy. Whether served as a starter or paired with a dairy-free grilled cheese sandwich, this soup is sure to be a hit.

Note: More recipes are coming soon!