1 tbsp garlic infused oil
2 tins tomatoes
1 jar red peppers
250ml/9fl oz low FODMAP vegetable stock
sea salt and black pepper
Lactose/dairy free double cream (optional)
Basil leaves to garnish
Firstly, sauté the red peppers and then add the tinned tomatoes.
Bring to a simmer and add the stock. Bring to the boil and then gently simmer for four to five minutes, before placing in the blender.
Blend to a smooth soup. Season with salt and pepper.
Return to the pan to warm through and serve immediately scattered with the , garlic oil, basil and a swirl of lactose free double cream, if using.
Recipe adapted from: Good Food