Dairy Free Tomato Soup

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, diced
• 2 carrots, diced
• 1 red capsicum (bell pepper), chopped
• 2 cloves garlic, minced
• 2 teaspoons diced oregano
• Salt + pepper
• 800 g (24oz) can diced tomatoes
• 1 can white beans (cannelini or butter beans)
• 2 cups vegetable stock

Instructions

1. 1

   Heat olive oil in a large pot over medium-high. Add onion, carrots, capsicum (bell pepper) and garlic. Sauté for 2-3 minutes, until lightly browned.

2. 2

   Add oregano, salt, pepper, and cook for a further 2 minutes until fragrant.

3. 3

   Pour canned tomatoes, vegetable stock, white beans and bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. The veggiees should be fork-tender when done.

4. 4

   Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches. Adjust seasonings to taste.

5. 5

   Serve in bowls with a drizzle of coconut cream, fresh basil leaves and toasted bread if desired.