Gluten Free, Dairy Free Creamy Tomato Soup
1 tablespoons canola oil (or oil of choice)
1/2 cup diced onion
1 stick celery, chopped
1 medium carrot, chopped
1 clove garlic, chopped
1 - 796 ml can diced tomatoes
1 medium potato, peeled and diced
1 1/2 cups gluten-free vegetable stock (chicken stock can be substituted)
1 1/2 - 2 teaspoons salt
1 teaspoon dry parsley (or 1 tablespoon fresh)
1 teaspoon of sweetener of your choice (optional)
1/2 teaspoon ground black pepper
In a large pot over medium heat, saute the onion, celery, carrot, and garlic in the oil until tender, about 10 minutes.
Add the remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
Use an immersion blender to puree the mixture until smooth, or ladle a small amount into a blender and blend until smooth. If you are using a blender or food processor, only work with small amounts of soup at a time. Garnish with basil and gluten-free croutons, or gluten-free grilled cheese. Enjoy!