3 x 400g tin chopped tomatoes
500ml/18fl oz low FODMAP vegetable stock
1 tbsp caster sugar
150ml/5fl oz lactose free full-fat milk
150ml/5fl oz lactose free double cream
salt and freshly ground black pepper
3–4 tsp low FODMAP basil pesto, to serve
Serves - 6-8
Set a large, deep pan over a medium heat and add tinned tomatoes, stock and sugar and bring to the boil, stirring constantly.
Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.
Remove from the heat and, using a hand blender, blend the soup in the pan.
Stir in the lactose free milk and cream and season with salt and freshly ground black pepper before heating through on the hob.
Serve hot with ½ teaspoon basil pesto swirled on the top of each bowl of soup.
Recipe adapted from: Good Food