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

• 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

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

olive oil, onion, carrot, celery, clove garlic, fresh tomatoes, potato, vegetable, parsley, sugar, salt, ground black pepper

Taken from cookpad.com/us/recipes/350264-vickys-cream-of-tomato-soup-gluten-dairy-egg-soy-free (may not work)