Ingredients

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

Method

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