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We hope you got insight from reading it, now let’s go back to vickys dairy-free cream of tomato soup, gf df ef sf nf vegan recipe. To cook vickys dairy-free cream of tomato soup, gf df ef sf nf vegan you only need 15 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan:
- You need 1 tbsp olive oil
- Get 1 small onion, chopped
- You need 1 medium carrot, chopped
- Prepare 1 stick celery, chopped
- Prepare 1 clove garlic, chopped
- Use 800 grams fresh tomatoes, chopped
- Get 2 large potato, diced
- Take 450 ml vegetable or chicken stock
- Prepare 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- Get 1 tsp (or to taste) granulated sugar
- Use 1 tsp (or to taste) low sodium salt
- Provide 1/4 tsp freshly ground black pepper
- Prepare tomato paste / puree
- Prepare oregano and basil
- Provide 60 mls full fat coconut milk (optional)
Steps to make Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan:
- 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
- Add in the rest of the ingredients and bring to a boil, then reduce the heat and cover
- Let simmer for 20 minutes or until the vegetables are well cooked and soft
- Puree the soup until smooth, or ladle into a blender and blend smooth
- Season by adding some tomato puree, basil, oregano and any extra salt / pepper / sugar to your own taste
- If you like it a little bit creamier, stir through the 60mls of coconut cream, or oat or soy cream if your diet allows
- Nice served with a cheese topped roll or toasted sandwich, I like to use Veganic brand vegan cheese which is made from coconut milk
- Just for interest sake, these were my Dads black tomatoes
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