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

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

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

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

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