My Dad grew some gorgeous black skinned tomatoes this year but although beautiful they were a bit scary looking on crackers and i…more
Ingredients
-
1 tbsp olive oil
-
1 small onion, chopped
-
1 medium carrot, chopped
-
1 stick celery, chopped
-
1 clove garlic, chopped
-
800 grams fresh tomatoes, chopped
-
2 large potato, diced
-
450 ml vegetable or chicken stock
-
1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
-
1 tsp (or to taste) granulated sugar
-
1 tsp (or to taste) low sodium salt
-
1/4 tsp freshly ground black pepper
-
tomato paste / puree
-
oregano and basil
-
60 mls full fat coconut milk (optional)
Steps
-
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
-
Add in the rest of the ingredients and bring to a boil, then reduce the heat and cover
![Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan recipe step 2 photo]()
-
Let simmer for 20 minutes or until the vegetables are well cooked and soft
![Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan recipe step 3 photo]()
-
Puree the soup until smooth, or ladle into a blender and blend smooth
![Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan recipe step 4 photo]()
-
Season by adding some tomato puree, basil, oregano and any extra salt / pepper / sugar to your own taste
-
If you like it a little bit creamier, stir through the 60mls of coconut cream, or oat or soy cream if your diet allows
-
Nice served with a cheese topped roll or toasted sandwich, I like to use Veganic brand vegan cheese which is made from coconut milk
-
Just for interest sake, these were my Dads black tomatoes
![Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan recipe step 8 photo]()
