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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys dairy-free cream of tomato soup, gf df ef sf nf vegan. One of my favorites. This time, I’m gonna make it a little 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 current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan is something which I’ve loved my entire life. They’re nice and they look fantastic.

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To begin with this particular recipe, we must first 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. Take 1 tbsp olive oil
  2. Get 1 small onion, chopped
  3. Prepare 1 medium carrot, chopped
  4. Take 1 stick celery, chopped
  5. Take 1 clove garlic, chopped
  6. Prepare 800 grams fresh tomatoes, chopped
  7. Get 2 large potato, diced
  8. Take 450 ml vegetable or chicken stock
  9. Prepare 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
  10. Prepare 1 tsp (or to taste) granulated sugar
  11. Get 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. Get 60 mls full fat coconut milk (optional)

I've used them to make this soup. Some were ripe, some were still green inside. Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan. If you want your soup to be extra creamy, you need to use coconut cream in your soup.

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

You can buy a can of coconut cream, which is typically just like coconut milk, but with a little less "water" in it. This is a deliciously creamy tomato soup with the essence of basil. Prepare of Parmesan-style cheese, most grocery stores sell vegan brands. Prepare Handful of freshly sliced basil leaves if desired. It's to taste of Salt & pepper.

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