35+ Irresistible Holiday Low-Sodium Cream Soup Recipes for a Feast

The holiday season is a time for warmth, joy, and delicious meals shared with family and friends.

But with holiday celebrations often filled with rich foods and high sodium dishes, it can be challenging to stay on track with health-conscious eating.

This year, why not indulge in comforting, creamy soups that are both festive and low in sodium?

Low-sodium cream soups are the perfect solution—they’re nourishing, full of flavor, and won’t compromise your health goals.

Whether you’re planning a cozy family dinner or looking for an appetizer to start off your holiday feast, these 35+ recipes are here to elevate your holiday table while keeping your sodium intake in check.

From hearty vegetable soups to creamy, indulgent combinations of mushrooms, cauliflower, and more, there’s a soup for every palate.

Dive into these holiday-inspired recipes and discover how satisfying a low-sodium, creamy soup can be, perfect for warming up your guests and keeping your celebrations on the healthy side.

35+ Irresistible Holiday Low-Sodium Cream Soup Recipes for a Feast

This collection of 35+ holiday low-sodium cream soup recipes offers the perfect blend of comfort, flavor, and health-conscious eating for the holiday season.

With a variety of flavors and ingredients to choose from, these soups make a great start to any holiday gathering or a standalone meal.

Each recipe is crafted to provide the creamy, rich texture you love without the excess sodium, so you can enjoy your holidays without guilt.

So, pick your favorites, gather your ingredients, and prepare to impress your guests with these wholesome, heartwarming soups that’ll keep everyone coming back for seconds.

Creamy Holiday Carrot Ginger Soup

This vibrant and warm soup is perfect for cozy holiday gatherings. A blend of sweet carrots and zesty ginger, it’s a nourishing, low-sodium alternative that will complement any festive meal with a touch of sweetness and a subtle kick.

Ingredients

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tbsp fresh ginger, peeled and grated
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt-free seasoning blend, to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
2. Stir in the grated ginger and cook for an additional minute until fragrant.
3. Add the carrots, cinnamon, and nutmeg, stirring to coat the vegetables in the spices. Cook for 2 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let simmer for 20–25 minutes, or until the carrots are tender.
5. Using an immersion blender, puree the soup until smooth, or transfer to a blender in batches and blend until creamy.
6. Return the soup to the pot and stir in the almond milk. Adjust seasoning with a salt-free blend as needed.
7. Serve hot, garnished with fresh parsley or cilantro.

This creamy carrot ginger soup is perfect for adding a healthy, flavorful twist to holiday menus without the sodium. The combination of warm spices and a hint of ginger enhances the natural sweetness of the carrots, creating a rich and satisfying dish that’s sure to impress your guests. Serve it as a starter or a light main course to showcase its comforting flavors.

Creamy Low-Sodium Cauliflower and Leek Soup

A silky, satisfying soup that embodies the flavors of the season, this cauliflower and leek blend is ideal for those looking for a heartwarming, healthy addition to holiday spreads. The leeks add a mild, oniony depth that pairs wonderfully with the tender cauliflower, making each spoonful soothing and delicious.

Ingredients

• 1 large head of cauliflower, chopped into florets
• 2 leeks, cleaned and sliced (white and light green parts only)
• 3 cups low-sodium chicken or vegetable broth
• 1 cup unsweetened oat milk (or preferred plant-based milk)
• 2 tbsp unsalted butter or plant-based alternative
• 1 tsp thyme
• 1/2 tsp ground white pepper
• 1/2 tsp garlic powder
• Fresh chives, finely chopped, for garnish

Instructions

1. Melt the butter in a large pot over medium heat. Add the leeks and sauté for 5–6 minutes, stirring occasionally, until they soften and become fragrant.
2. Add the cauliflower florets and cook for an additional 3 minutes, stirring to coat with the butter and leeks.
3. Pour in the broth, add thyme, white pepper, and garlic powder. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes, or until the cauliflower is fork-tender.
4. Puree the soup using an immersion blender or transfer in batches to a countertop blender. Blend until completely smooth.
5. Stir in the oat milk and adjust seasoning with more thyme or garlic powder if desired.
6. Ladle into bowls and sprinkle with fresh chives for a burst of color and flavor.

This cauliflower and leek soup delivers a luxurious, creamy texture with a perfect balance of flavors, all while being low in sodium. The addition of thyme and garlic powder creates subtle notes that enhance the natural richness of the ingredients. It’s ideal for holiday celebrations, providing guests with a light yet decadent starter.

Low-Sodium Mushroom and Herb Cream Soup

This rich, earthy mushroom soup is filled with savory flavors and subtle hints of herbs, making it an ideal addition to your holiday table. With a delicate balance of creaminess and earthiness, this dish is a celebration of seasonal ingredients that’s comforting without the sodium overload.

Ingredients

• 1 lb mushrooms, thinly sliced (button or cremini work well)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup low-fat sour cream or a dairy-free alternative
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened coconut milk (or preferred plant-based milk)
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1/2 tsp ground black pepper
• Salt-free Italian seasoning, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for 3–4 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 15–20 minutes, allowing the flavors to meld.
4. Using an immersion blender, carefully puree the soup until it reaches a smooth consistency, or blend in batches in a countertop blender.
5. Stir in the coconut milk, thyme, and black pepper. Taste and add salt-free Italian seasoning as desired.
6. Serve with a swirl of sour cream or dairy-free alternative and garnish with fresh parsley.

This mushroom and herb cream soup embodies the essence of the season, providing a warm, creamy dish that’s sure to please everyone at your holiday gathering. The combination of mushrooms, fresh herbs, and the touch of coconut milk creates an indulgent, yet low-sodium, treat. Garnished with parsley and a touch of sour cream, it’s both visually appealing and irresistibly good.

Low-Sodium Butternut Squash and Sage Soup

This comforting butternut squash soup is a holiday classic that pairs the natural sweetness of squash with the aromatic touch of sage. Ideal for guests who prefer healthier, lower-sodium options, it’s a dish that feels indulgent while being light on the palate.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened coconut milk or plant-based milk of choice
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt-free seasoning blend, to taste
• Pumpkin seeds, for garnish (optional)

Instructions

1. In a large pot, sauté the onion and garlic in a little olive oil over medium heat for 3–4 minutes until fragrant.
2. Add the cubed butternut squash and sage, stirring for 1–2 minutes to coat the squash with the aromatics.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20–25 minutes, or until the squash is tender.
4. Blend the soup using an immersion blender or transfer to a countertop blender in batches. Puree until smooth and creamy.
5. Stir in the coconut milk, cinnamon, and nutmeg. Adjust seasoning with a salt-free blend if necessary.
6. Serve warm, garnished with a sprinkle of pumpkin seeds for added texture and a festive touch.

This butternut squash and sage soup is an excellent addition to any holiday table, offering a rich yet light flavor profile. The blend of natural sweetness from the squash and earthy sage, paired with a touch of cinnamon and nutmeg, makes it a seasonal favorite. It’s sure to be a hit with those looking for a comforting, low-sodium option that warms the heart.

Creamy Spinach and Dill Soup

This creamy spinach and dill soup is a beautiful blend of vibrant greens and fresh herbs, perfect for serving at holiday meals. It’s a light and nutrient-rich choice that feels luxurious without being overly heavy. The dill adds a refreshing twist that brightens the flavors.

Ingredients

• 4 cups fresh spinach, roughly chopped
• 1 medium potato, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or any preferred plant-based milk)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1/2 tsp ground white pepper
• Salt-free seasoning blend, to taste
• Lemon zest, for garnish

Instructions

1. In a large pot, heat a little olive oil and sauté the onion and garlic for 3–4 minutes, until soft and fragrant.
2. Add the potato to the pot and cook for another 2–3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 10–12 minutes, or until the potatoes are tender.
4. Add the chopped spinach and cook for 2–3 more minutes until wilted.
5. Puree the soup with an immersion blender or in batches using a countertop blender until smooth.
6. Stir in the almond milk, dill, and white pepper. Adjust seasoning with a salt-free blend as needed.
7. Serve hot, garnished with a sprinkle of lemon zest for a burst of freshness.

This spinach and dill soup is a light and refreshing choice for a holiday meal starter. The earthiness of the spinach combined with the creamy base and the subtle kick of dill make this soup bright and full of flavor. It’s a unique and healthy addition to your holiday repertoire, sure to impress guests and leave them feeling satisfied.

Low-Sodium Roasted Tomato Basil Soup

Nothing says comfort like a bowl of tomato basil soup. This low-sodium version highlights the natural sweetness of roasted tomatoes, paired with aromatic basil for a classic holiday appetizer that’s simple, flavorful, and healthy.

Ingredients

• 2 lbs ripe tomatoes, halved
• 1 medium onion, quartered
• 3 cloves garlic, peeled
• 3 cups low-sodium vegetable broth
• 1/2 cup unsweetened oat milk (or your preferred plant-based milk)
• 1/4 cup fresh basil leaves, plus extra for garnish
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• Salt-free seasoning blend, to taste

Instructions

1. Preheat the oven to 425°F (220°C). Place the halved tomatoes, onion, and garlic cloves on a baking sheet. Roast for 25–30 minutes, or until the tomatoes are soft and caramelized.
2. Remove from the oven and let cool slightly. Transfer the roasted vegetables to a large pot.
3. Add the vegetable broth and dried oregano. Simmer for 10–15 minutes to combine the flavors.
4. Puree the soup using an immersion blender or transfer to a countertop blender in batches until smooth.
5. Stir in the oat milk and fresh basil leaves. Season with black pepper and salt-free seasoning blend as needed.
6. Serve warm, garnished with extra basil leaves.

This roasted tomato basil soup is a perfect, heartwarming addition to your holiday menu. The roasting process intensifies the tomatoes’ natural sweetness, while the oat milk adds a touch of creaminess. With the fresh basil complementing the rich tomato flavors, this dish is both satisfying and nourishing, making it an irresistible low-sodium option for holiday entertaining.

Low-Sodium Sweet Potato and Apple Soup

This sweet potato and apple soup offers a delightful blend of sweet and savory flavors, perfect for holiday gatherings. The natural sweetness of the sweet potatoes is enhanced by the subtle tartness of the apples, creating a rich, comforting soup that’s low in sodium but high in flavor.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 medium apple, peeled and chopped (Granny Smith or Honeycrisp recommended)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1/2 cup unsweetened coconut milk (or preferred plant-based milk)
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Fresh thyme, for garnish

Instructions

1. In a large pot, sauté the chopped onion and garlic in a bit of olive oil over medium heat until fragrant and softened, about 3–4 minutes.
2. Add the sweet potatoes and chopped apple to the pot, stirring to combine with the aromatics.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let simmer for 20–25 minutes, or until the sweet potatoes are fork-tender.
4. Using an immersion blender, puree the soup until smooth, or transfer it to a countertop blender in batches.
5. Stir in the coconut milk, sage, cinnamon, and nutmeg. Adjust seasoning with salt-free seasoning blend as needed.
6. Serve warm, garnished with fresh thyme for a hint of earthiness.

This sweet potato and apple soup is the perfect blend of warmth and comfort for your holiday table. The natural sweetness of the sweet potatoes and apples, combined with the subtle spice of cinnamon and nutmeg, creates a dish that is both satisfying and heartwarming. It’s a healthy, low-sodium option that’s perfect as a starter or main course.

Creamy Leek and Celery Soup

This creamy leek and celery soup is light, flavorful, and perfect for holiday gatherings where you want a healthy, comforting appetizer. The leeks provide a mild, sweet onion flavor, while the celery adds freshness and depth, making this a truly unique low-sodium choice.

Ingredients

• 3 large leeks, cleaned and sliced (white and light green parts only)
• 3 stalks celery, chopped
• 1 medium potato, peeled and diced
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or preferred plant-based milk)
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1/2 tsp ground white pepper
• 1/2 tsp garlic powder
• Salt-free seasoning blend, to taste
• Fresh dill or parsley for garnish

Instructions

1. In a large pot, sauté the leeks and celery in a bit of olive oil over medium heat for 5–6 minutes, until they start to soften.
2. Add the diced potato and cook for another 2–3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15–20 minutes, or until the potatoes are soft.
4. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
5. Stir in the almond milk, dill, white pepper, and garlic powder. Adjust seasoning with salt-free seasoning blend as needed.
6. Serve hot, garnished with fresh dill or parsley.

This leek and celery soup is an elegant, healthy, and flavorful option that’s perfect for holiday meals. The combination of leeks, celery, and fresh dill provides a unique, satisfying taste, while the addition of almond milk ensures a creamy texture without added sodium. It’s a lovely starter that will impress guests with its simple yet sophisticated flavor.

Low-Sodium Creamy Broccoli and Cauliflower Soup

Packed with nutrients and rich in flavor, this broccoli and cauliflower soup is a healthy and festive choice for the holiday season. The combination of the two vegetables creates a hearty and creamy texture, and the added herbs give it a refreshing twist.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 medium onion, chopped
• 3 cups low-sodium vegetable broth
• 1/2 cup unsweetened oat milk (or your preferred plant-based milk)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1/2 tsp ground white pepper
• 1/2 tsp paprika
• Salt-free seasoning blend, to taste
• Fresh chives for garnish

Instructions

1. In a large pot, sauté the onion in a bit of olive oil over medium heat for 3–4 minutes, until translucent.
2. Add the broccoli and cauliflower florets to the pot, stirring for a minute to coat them with the onion.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for 15–20 minutes, or until the vegetables are tender.
4. Use an immersion blender or a countertop blender to puree the soup until smooth.
5. Stir in the oat milk, thyme, white pepper, and paprika. Adjust seasoning with salt-free seasoning blend as needed.
6. Serve hot, garnished with fresh chives for added flavor and color.

This creamy broccoli and cauliflower soup is a wonderful way to include hearty greens in your holiday menu without adding excess sodium. The combination of broccoli and cauliflower provides a hearty base, while thyme and paprika enhance its flavor profile. It’s a comforting, nutritious soup that’s both light and satisfying, making it a perfect addition to any holiday table.

Low-Sodium Carrot and Ginger Soup

This vibrant carrot and ginger soup is perfect for holiday meals, offering a delicate balance of sweet and spicy flavors. The ginger adds warmth and a subtle kick, while the carrots contribute natural sweetness. This low-sodium recipe is both light and nourishing, perfect for those looking to enjoy a healthy start to their holiday feast.

Ingredients

• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 cups low-sodium vegetable broth
• 1/2 cup unsweetened coconut milk (or preferred plant-based milk)
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• Fresh cilantro for garnish (optional)

Instructions

1. In a large pot, sauté the onion, garlic, and grated ginger in a bit of olive oil over medium heat for 3–4 minutes, until the onion is translucent and the ginger is fragrant.
2. Add the chopped carrots and cook for an additional 2–3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20–25 minutes, or until the carrots are soft.
4. Puree the soup with an immersion blender or transfer in batches to a countertop blender until smooth.
5. Stir in the coconut milk, cumin, and coriander. Adjust seasoning with salt-free seasoning blend if needed.
6. Serve warm, garnished with fresh cilantro for an added touch of flavor.

This carrot and ginger soup is a bright and flavorful addition to any holiday meal. The blend of sweet carrots and warming ginger, balanced with creamy coconut milk, creates a soup that is both soothing and refreshing. It’s a nutritious, low-sodium option that will delight your guests and warm them from the inside out.

Low-Sodium Creamy Mushroom and Thyme Soup

This rich and earthy mushroom soup is perfect for holiday entertaining. Infused with the subtle flavors of fresh thyme, this low-sodium recipe offers a creamy, velvety texture and deep, savory taste that pairs beautifully with a warm, crusty bread.

Ingredients

• 2 cups mushrooms, sliced (button or cremini)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1/2 cup unsweetened soy milk (or your preferred plant-based milk)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1/2 tsp ground black pepper
• 1/4 tsp smoked paprika
• Salt-free seasoning blend, to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, sauté the onion, garlic, and mushrooms in a bit of olive oil over medium heat for 5–6 minutes, or until the mushrooms release their liquid and begin to brown.
2. Add the vegetable broth and thyme, and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
3. Use an immersion blender or transfer in batches to a countertop blender and puree until smooth. For a chunkier texture, blend only half of the soup and return it to the pot.
4. Stir in the soy milk, black pepper, and smoked paprika. Adjust seasoning with a salt-free blend if needed.
5. Serve hot, garnished with fresh parsley.

This creamy mushroom and thyme soup is an elegant and hearty choice for holiday meals. The earthy, umami flavors of the mushrooms are complemented by the richness of the plant-based milk and the freshness of thyme. It’s a healthy, low-sodium dish that adds a touch of sophistication to your holiday spread.

Low-Sodium Zucchini and Basil Soup

This light and refreshing zucchini and basil soup is perfect for those who want a flavorful yet low-sodium holiday dish. The zucchini offers a mild, subtly sweet base, while the fresh basil adds brightness and depth. This soup is simple to prepare and can be served as an appetizer or a light main course.

Ingredients

• 3 medium zucchini, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1/2 cup unsweetened oat milk (or preferred plant-based milk)
• 1/4 cup fresh basil leaves, plus extra for garnish
• 1/2 tsp ground black pepper
• 1/4 tsp lemon zest, for garnish
• Salt-free seasoning blend, to taste

Instructions

1. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat for 3–4 minutes, until soft and fragrant.
2. Add the chopped zucchini and cook for an additional 2–3 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15–20 minutes, or until the zucchini is tender.
4. Puree the soup using an immersion blender or in batches using a countertop blender until smooth.
5. Stir in the oat milk and fresh basil leaves. Season with black pepper and a salt-free seasoning blend as needed.
6. Serve warm, garnished with lemon zest and extra fresh basil.

This zucchini and basil soup is light and full of fresh flavors, making it an ideal low-sodium dish for the holiday season. The combination of tender zucchini, creamy oat milk, and aromatic basil creates a soup that is both satisfying and easy to digest. It’s a perfect way to start a holiday meal, offering a simple yet delicious taste of the season.

Low-Sodium Cauliflower and White Bean Soup

This cauliflower and white bean soup is rich, velvety, and full of comforting flavors. Perfect for holiday gatherings, it’s a nutritious, low-sodium choice that packs a punch with the creaminess of cauliflower and the heartiness of white beans.

Ingredients

• 1 medium head of cauliflower, chopped into florets
• 1 can (15 oz) low-sodium white beans, drained and rinsed (such as cannellini or navy beans)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk (or your preferred plant-based milk)
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
• 1/2 tsp ground white pepper
• 1/4 tsp ground turmeric
• Salt-free seasoning blend, to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat for 3–4 minutes, until softened and fragrant.
2. Add the chopped cauliflower and cook for 2–3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15–20 minutes, or until the cauliflower is tender.
4. Add the white beans to the pot and stir well. Simmer for an additional 5 minutes.
5. Puree the soup using an immersion blender or a countertop blender until smooth.
6. Stir in the almond milk, rosemary, white pepper, and turmeric. Adjust seasoning with salt-free seasoning blend if needed.
7. Serve warm, garnished with fresh parsley.

This cauliflower and white bean soup is creamy, satisfying, and perfect for holiday meals. The combination of cauliflower’s mild flavor and the white beans’ richness creates a balanced, nutritious dish. The addition of rosemary and turmeric adds depth and subtle warmth, making this soup a memorable and healthy choice for your holiday table.

Low-Sodium Roasted Red Pepper and Tomato Soup

A classic combination of roasted red peppers and tomatoes, this soup is both hearty and bright. The roasted red peppers bring a sweet and smoky depth, while the tomatoes provide acidity and freshness. This low-sodium soup is perfect for holiday appetizers or as a main course paired with crusty bread.

Ingredients

• 2 red bell peppers, roasted and peeled (or use jarred roasted red peppers, drained)
• 3 cups low-sodium vegetable broth
• 1 can (15 oz) low-sodium diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup unsweetened oat milk (or your preferred plant-based milk)
• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
• 1/2 tsp ground black pepper
• 1/4 tsp smoked paprika
• Salt-free seasoning blend, to taste
• Fresh basil leaves for garnish

Instructions

1. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat for 3–4 minutes, until translucent.
2. Add the roasted red peppers and diced tomatoes, and cook for 2–3 minutes to allow the flavors to meld.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15–20 minutes.
4. Use an immersion blender or a countertop blender to puree the soup until smooth.
5. Stir in the oat milk, dried basil, black pepper, and smoked paprika. Adjust seasoning with salt-free seasoning blend if needed.
6. Serve hot, garnished with fresh basil leaves.

This roasted red pepper and tomato soup is an easy-to-make, flavorful dish that brings a touch of warmth and brightness to your holiday table. The sweet, smoky flavor of the red peppers pairs perfectly with the tartness of tomatoes, while the oat milk adds creaminess without added sodium. Fresh basil as a garnish brings a pop of color and added flavor, making this soup both comforting and festive.

Low-Sodium Spinach and Potato Soup

This spinach and potato soup is a simple yet nutritious option that’s perfect for holiday meals. The combination of tender potatoes and fresh spinach creates a light, hearty soup that’s satisfying and flavorful without excessive sodium.

Ingredients

• 2 large potatoes, peeled and diced
• 4 cups fresh spinach, washed and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1/2 cup unsweetened soy milk (or your preferred plant-based milk)
• 1/2 tsp ground nutmeg
• 1/2 tsp ground black pepper
• Salt-free seasoning blend, to taste
• Fresh chives for garnish

Instructions

1. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat for 3–4 minutes, until softened.
2. Add the diced potatoes and cook for an additional 2–3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
4. Stir in the chopped spinach and let it wilt for about 2–3 minutes.
5. Use an immersion blender to puree the soup until smooth or leave it chunky for more texture.
6. Stir in the soy milk, nutmeg, and black pepper. Adjust seasoning with salt-free seasoning blend if needed.
7. Serve warm, garnished with fresh chives.

This spinach and potato soup is a wholesome, low-sodium option that’s perfect for holiday dining. The creamy texture from the potatoes pairs beautifully with the freshness of the spinach, creating a comforting bowl that’s rich in flavor and nutrients. A touch of nutmeg adds warmth, making this soup an ideal choice for a holiday starter or a light main course.

Note: More recipes​ are coming soon!