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

Tomatoes are botanically classified as a fruit, but they are commonly referred to and used as a vegetable in cooking.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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

Cooking Method: Blending, Simmering Cuisine: International Courses: Dairy-Free, Egg-Free, Gluten free, Lunch, Soup, Soy-Free Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion, chopped
• 2 clove Garlic Cloves, minced
• 2 medium Carrots, chopped
• 2 stalk Celery, chopped
• 1 can Canned Tomato
• 2 cup Vegetable Stock
• 2 tablespoon Tomato Paste
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 cup Coconut Cream
• 4 leaf Fresh Basil Leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Add carrots and celery, cook for another 5 minutes.
3. Stir in canned tomato, vegetable stock, tomato paste, dried basil, dried oregano, salt, and black pepper. Bring to a boil.
4. Reduce heat and simmer for 20 minutes, until vegetables are tender.
5. Remove from heat and let it cool slightly. Use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot and stir in coconut cream. Heat gently until warmed through.
7. Serve hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 23g8%

Sugars 10g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.