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We hope you got benefit from reading it, now let’s go back to vickys dairy-free cream of tomato soup, gf df ef sf nf vegan recipe. You can cook vickys dairy-free cream of tomato soup, gf df ef sf nf vegan using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan:

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

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

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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