Vickys Cream of Tomato Soup, Gluten, Dairy, Egg & Soy-Free

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

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 60mls of coconut cream, or oat or soy cream if your diet allows
7. Nice served with a cheese topped roll or toasted sandwich
8. Just for interest sake, these were dads tomatoes