Recipe: Appetizing 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. This Dairy-Free Tomato Soup recipe is creamy and so delicious. But, since we are both dairy-free, he has not been. This is a deliciously creamy tomato soup with the essence of basil.

Soy milk and soy margarine make it delicious. Add the mixture to the simmering soup and stir until just combined. Heat until desired temperature and consistency, add salt and pepper to taste and. You can have Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan using 15 ingredients and 8 steps. Here is how you achieve it.

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

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

This vegan Tomato Soup actually starts with a can of tomatoes. See more ideas about Recipes, Food, Foods with If you love ramen soup, this recipe for gluten free instant noodle cups will prove that gluten free ramen noodles are quick, easy and delicious! CREAMY VEGAN TOMATO SOUP (VEGAN, GLUTEN-FREE, DAIRY-FREE, PALEO-FRIENDLY) Amazing and so good. Mmmm, the ideal comfort food for a cold, winter's day.

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

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.

Perfect served with homemade crusty bread. Fry the garlic for a minute or two in the oil. Add the tins of tomatoes, including liquid, and stir. A lot of tomato soups, even though the main star is the tomato, contain either chicken broth or cream, making them neither vegetarian nor vegan. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year.