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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys dairy-free cream of tomato soup, gf df ef sf nf vegan. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. 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 can achieve it.

The ingredients needed to make Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan:
  1. Make ready 1 tbsp olive oil
  2. Take 1 small onion, chopped
  3. Make ready 1 medium carrot, chopped
  4. Prepare 1 stick celery, chopped
  5. Take 1 clove garlic, chopped
  6. Prepare 800 grams fresh tomatoes, chopped
  7. Make ready 2 large potato, diced
  8. Make ready 450 ml vegetable or chicken stock
  9. Take 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
  10. Make ready 1 tsp (or to taste) granulated sugar
  11. Make ready 1 tsp (or to taste) low sodium salt
  12. Make ready 1/4 tsp freshly ground black pepper
  13. Make ready tomato paste / puree
  14. Take oregano and basil
  15. Take 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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