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

My Dad grew some gorgeous black skinned tomatoes this year but although beautiful they were a bit scary looking on crackers and i…more


6 servings

  1. 1 tbsp olive oil

  2. 1 small onion, chopped

  3. 1 medium carrot, chopped

  4. 1 stick celery, chopped

  5. 1 clove garlic, chopped

  6. 800 grams fresh tomatoes, chopped

  7. 2 large potato, diced

  8. 450 ml vegetable or chicken stock

  9. 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)

  10. 1 tsp (or to taste) granulated sugar

  11. 1 tsp (or to taste) low sodium salt

  12. 1/4 tsp freshly ground black pepper

  13. tomato paste / puree

  14. oregano and basil

  15. 60 mls full fat coconut milk (optional)


  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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