#dairyfreesoup

Creamy Dairy-Free Tomato Basil Soup 🍅🌿 Easy 30-Minute Recipe

Rich, velvety and completely dairy-free, this Creamy Tomato Basil Soup makes an easy comfort-food dinner. Sauté onion and garlic, add tomato paste, crushed tomatoes and vegetable broth, then simmer until flavorful. Blend until smooth before stirring in creamy coconut milk and fresh basil.

A delicious and creamy Paleo soup made in the Instant Pot, featuring the smoky flavor of roasted poblano peppers and the sweetness of sweet potatoes. This dairy-free and gluten-free soup is perfect for a nourishing meal on a cold day.

Ingredients: 2 large poblano peppers, roasted, peeled, and diced. 4 cups sweet potatoes, peeled and cubed. 1 onion, diced. 4 cloves garlic, minced. 1 tsp cumin powder. 1 tsp smoked paprika. 1 tsp sea salt. 1/2 tsp black pepper. 4 cups bone broth or chicken broth. 1 cup full-fat coconut milk. 2 tbsp avocado oil. Fresh cilantro, for garnish. Sliced avocado, for garnish.

Instructions: Start by roasting the poblano peppers. Preheat your oven's broiler and place the poblano peppers on a baking sheet. Broil for 5-7 minutes on each side until the skin is charred. Remove from the oven, let them cool slightly, then peel, seed, and dice them. Set your Instant Pot to 'Saute' mode, add avocado oil, and saut the diced onion until translucent, about 3 minutes. Add the minced garlic, cumin powder, smoked paprika, sea salt, and black pepper. Saut for another minute until fragrant. Stir in the roasted poblano peppers and cubed sweet potatoes. Pour in the bone broth or chicken broth, ensuring that the ingredients are covered. Lock the Instant Pot lid in place, set the vent to 'Sealing,' and select 'Manual' or 'Pressure Cook' for 10 minutes at high pressure. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully release any remaining pressure manually. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, but be cautious as it will be hot. Return the pureed soup to the Instant Pot and stir in the coconut milk. Set the Instant Pot to 'Saute' mode again and heat the soup until it's heated through, but avoid boiling. Serve hot, garnished with fresh cilantro and sliced avocado. Enjoy your Paleo Instant Pot Poblano Potato Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Creamy Vegan Pumpkin Soup is a tasty and comforting dish that is great for cold days. It has the earthy sweetness of pumpkin, warm spices, and creamy coconut milk to make a delicious, dairy-free soup that fills you up.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tsp ground cumin. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 4 cups vegetable broth. 1 15 oz can pumpkin puree. 1 13.5 oz can coconut milk. Salt and pepper to taste. Fresh parsley or cilantro for garnish optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onion turns clear. Add the ground ginger, cinnamon, nutmeg, and cumin and mix them in. Cook for one more minute. Add the pumpkin puree, coconut milk, and vegetable broth. Bring to a low boil. Simmer for 15 to 20 minutes, stirring every now and then. Add pepper and salt to taste. You can use an immersion blender or add the soup to a blender in batches and blend until smooth. If you want, you can serve it hot with fresh parsley or cilantro on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

A seafood chowder that is creamy and full of flavor, made with real cod chunks, coconut milk, and fragrant herbs. This chowder is low in carbs and doesn't have any dairy, so it's great for a cozy meal on a cold day.

Ingredients: 1 lb true cod fillets, cut into chunks. 4 slices bacon, diced. 1 onion, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 tsp dried thyme. 1/2 tsp dried oregano. 1/2 tsp paprika. 4 cups fish or vegetable broth. 1 cup coconut milk. 1 cup cauliflower florets. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pot. Add diced onion and celery to the pot and saut until softened, about 5 minutes. Add minced garlic, dried thyme, dried oregano, and paprika. Cook for another 1-2 minutes until fragrant. Pour in fish or vegetable broth and coconut milk. Bring to a simmer. Add cauliflower florets and simmer for 10-15 minutes until cauliflower is tender. Gently add cod chunks to the pot and simmer for an additional 5-7 minutes until fish is cooked through. Season with salt and pepper to taste. Serve hot, garnished with crispy bacon bits and chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

This creamy, dairy-free sweet potato soup has hints of coconut and spices, making it perfect for a cozy meal on a cold day. It's smooth, tasty, and incredibly satisfying. This soup tastes great and is full of good things for you.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 14 oz can coconut milk. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Optional toppings: chopped cilantro, coconut cream, pepitas.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the garlic and onion dices and saut until the onions are clear. Put in coconut milk, ground cumin, ground coriander, diced sweet potatoes, and vegetable broth. Bring to a boil, then lower the heat and let it cook for about 20 minutes, or until the sweet potatoes are soft. Pour the soup into a blender and blend it until it is smooth. Add pepper and salt to taste. If you want, you can serve it hot with chopped cilantro, a drizzle of coconut cream, and pepitas on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

A velvety and creamy tomato bisque soup that doesn't have any dairy in it. It's great for a comforting meal.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 cans 28 oz each crushed tomatoes. 2 cups vegetable broth. 1 cup canned coconut milk. 2 tbsp tomato paste. 1 tbsp maple syrup. 1 tsp dried basil. 1/2 tsp dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and saut until translucent, about 5 minutes. Add minced garlic and cook for another minute. Stir in crushed tomatoes, vegetable broth, coconut milk, tomato paste, maple syrup, dried basil, and dried oregano. Bring the mixture to a simmer, then reduce heat to low and let it cook for 20-25 minutes, stirring occasionally. Season with salt and pepper to taste. Using an immersion blender, blend the soup until smooth and creamy. Serve hot, garnished with fresh basil leaves. Enjoy!