Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan.

Ingredients of Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan

1. Prepare 1 tbsp of olive oil.
2. Prepare 1 of small onion, chopped.
3. It’s 1 of medium carrot, chopped.
4. You need 1 stick of celery, chopped.
5. Prepare 1 clove of garlic, chopped.
6. Prepare 800 grams of fresh tomatoes, chopped.
7. It’s 2 of large potato, diced.
8. You need 450 ml of vegetable or chicken stock.
9. You need 1 tbsp of fresh parsley, finely chopped (or 1 tsp dried).
10. It’s 1 tsp of (or to taste) granulated sugar.
11. Prepare 1 tsp of (or to taste) low sodium salt.
12. Prepare 1/4 tsp of freshly ground black pepper.
13. You need of tomato paste / puree.
14. Prepare of oregano and basil.
15. You need 60 mls of full fat coconut milk (optional).

Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan step by step

1. Heat the oil in a large pot over a medium heat and gently fry off the onion, celery, carrot, and garlic until tender, around 10 minutes.
2. Add in the rest of the ingredients and bring to a boil, then reduce the heat and cover.
3. Let simmer for 20 minutes or until the vegetables are well cooked and soft.
4. Puree the soup until smooth, or ladle into a blender and blend smooth.
5. Season by adding some tomato puree, basil, oregano and any extra salt / pepper / sugar to your own taste.
6. If you like it a little bit creamier, stir through the 60mls of coconut cream, or oat or soy cream if your diet allows.
7. Nice served with a cheese topped roll or toasted sandwich, I like to use Veganic brand vegan cheese which is made from coconut milk.
8. Just for interest sake, these were my Dads black tomatoes.