Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan
My Dad grew some gorgeous black skinned tomatoes this year but although beautiful they were a bit scary looking on crackers and in salad! I've used them to make this soup. Some were ripe, some were still green inside but it's came out absolutely delicious and we love it
Ingredients
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1 tbsp olive oil
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1 small onion, chopped
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1 medium carrot, chopped
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1 stick celery, chopped
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1 clove garlic, chopped
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800 grams fresh tomatoes, chopped
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2 large potato, diced
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450 ml vegetable or chicken stock
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1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
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1 tsp (or to taste) granulated sugar
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1 tsp (or to taste) low sodium salt
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1/4 tsp freshly ground black pepper
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tomato paste / puree
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oregano and basil
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60 mls full fat coconut milk (optional)
Cooking Instructions
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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
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2
Add in the rest of the ingredients and bring to a boil, then reduce the heat and cover
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3
Let simmer for 20 minutes or until the vegetables are well cooked and soft
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4
Puree the soup until smooth, or ladle into a blender and blend smooth
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5
Season by adding some tomato puree, basil, oregano and any extra salt / pepper / sugar to your own taste
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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
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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
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8
Just for interest sake, these were my Dads black tomatoes
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