How to Make Delicious 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. Tomato, Zucchini, Caramelized Onion and Feta Galette Need a vegan date night recipe? Flourless Peanut Butter Chip Cookies ~ gluten free cookies made without flour, or butter.

This dairy-free cream of potato soup is a healthy vegan twist on the classic potato cream soup recipe. Soy milk and soy margarine make it Add the mixture to the simmering soup and stir until just combined. Heat until desired temperature and consistency, add salt and. 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 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. You need 1 of small onion, chopped.
3. You need 1 of medium carrot, chopped.
4. Prepare 1 stick of celery, chopped.
5. You need 1 clove of garlic, chopped.
6. Prepare 800 grams of fresh tomatoes, chopped.
7. Prepare 2 of large potato, diced.
8. Prepare 450 ml of vegetable or chicken stock.
9. Prepare 1 tbsp of fresh parsley, finely chopped (or 1 tsp dried).
10. It's 1 tsp of (or to taste) granulated sugar.
11. Prepare 1 tsp of (or to taste) low sodium salt.
12. It's 1/4 tsp of freshly ground black pepper.
13. Prepare of tomato paste / puree.
14. It's of oregano and basil.
15. You need 60 mls of full fat coconut milk (optional).

This Easy Tomato Basil Soup is for those times when I am feeling virtuous and when I don't have much time. It is so incredibly easy to I just love easy soup recipes. This and my Vegan Pea Soup are my go-to's when I need dinner or lunch on the table super quick. This recipe makes a deliciously creamy tomato soup by using coconut milk instead of cream, creating a rich and tasty dairy-free Thanks for sharing I ve been wanting a DF/GF Campbell s tomato soup kind of recipe and this worked great.

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.

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