Heat the oil in a large pot over a medium heat and gently fry off the onion, celery, carrot, and garlic until tender, around 10 minutes
Add in the rest of the ingredients and bring to a boil, then reduce the heat and cover
Let simmer for 20 minutes or until the vegetables are well cooked and soft
Puree the soup until smooth, or ladle into a blender and blend smooth
Season by adding some tomato puree, basil, oregano and any extra salt / pepper / sugar to your own taste
If you like it a little bit creamier, stir through the 60mls of coconut cream, or oat or soy cream if your diet allows
Nice served with a cheese topped roll or toasted sandwich, I like to use Veganic brand vegan cheese which is made from coconut milk
Just for interest sake, these were my Dads black tomatoes
