Soups and sides: Non-dairy creamy Tomato Soup

2 tablespoons of coconut oil
3 carrots
4 celery stalks
4 cloves of garlic
2 small onions
2 cups chicken stock (or vegetable stock if vegan)
2 cans (about 28 oz each) crushed tomatoes
Salt and Pepper
a few basil leaves

Dice carrots, celery, onions and garlic. In a pot melt coconut oil (you can use any type of oil you prefer), add your diced vegetables and cook until onions are translucent, careful not to burn. Add your chicken stock and tomatoes and a little water (to your preference). Add salt and pepper to taste. Cook on low simmer until carrots are cooked through. Blend about 75% in blender until smooth. Serve with basil on top.

We paired this soup with the traditional grilled cheese sandwich. My husband with his Colby and white sharp cheddar and me with my daiya cheese, mozzarella flavored. We both thoroughly enjoyed our food.