This is a super easy delicious soup to make that not only is GSDF but because there is a potato blended in the soup, has the same qualities as cream of tomato soup. The soup is a perfect satisfying meal on its own or great with a nice salad. I love adding things to my tomato soup: popcorn, lump crab meat, fresh grilled prawns, diced brown cubes of potatoes that are nice and crisp. The tomato soup is a perfect canvas for a culinary imagination.
2 cans of fire roasted tomatoes
1 medium potato, peeled and diced
1 carrot, diced
½ yellow onion, diced
2 cloves of garlic, minced
1 ½ cups of vegetable stock
½ teaspoon salt
¼ teaspoon fresh black pepper
1 tablespoon coconut oil
Place soup pot on stove over medium heat. Add the coconut oil to the pot and let it melt.
Add the onion, carrot and garlic to the pot and cook for 10 minutes, stirring so that the garlic does not brown and the veggies get nice and tender.
Add all the rest of the ingredients, bring up to boil, lower the heat to simmer and cook 20 minutes.
Blend the soup. Either use an immersion blender or a blender. If using a blender, do it in small batches.
Once it is blended taste for salt and pepper, add more if needed.