Method

Heat the oil in a large pan, then add the canned tomatoes, tomato puree, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.

Whizz with a stick blender, adding half the pot of lactose free cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more lactose free cream and scatter with basil leaves.

Recipe from Good Food magazine


Ingredients

1 tbsp olive oil

1 tbsp garlic infused oil

2 tsp tomato puree

3 x 400g cans plum tomatoes

500ml vegetable stock

1 tsp sugar, or more to taste

142ml pot lactose free cream

125g fresh basil pesto - click here for recipe

basil leaves, to serve

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Low FODMAP Recipe

Rich tomato soup with pesto