1 tbsp olive oil
1 tbsp garlic infused oil
2 tsp tomato puree
3 x 400g cans plum tomatoes
500ml low FODMAP 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
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 adapted from: Good Food