Creamy Dairy-Free Tomato Soup

​Ingredients
2 tablespoons extra virgin olive oil
1 onion, diced
1 celery stalk, diced
2 pounds tomatoes, diced
1 potato, peeled and diced
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cups chicken or vegetable stock
2 teaspoons salt
1/2 teaspoon pepper

Preparation
Heat the olive oil in a stock pot over medium. Add the onion and celery and sauté for 5 minutes, or until the onion is translucent. Add the garlic and sauté for a minute. Add the rest of the ingredients and let simmer for 10-15 minutes, or until the potato can be easily pierced with a fork. Turn the heat off. Blend the soup with an immersion blender or blender in multiple batches until creamy. Season with salt and pepper.