Gluten Free, Dairy Free, Low FODMAP Friendly
Approx. time: 15 minutes
- 1 tin of chopped tomatoes
- 2 large roasted red peppers (from a jar)
- 1/2 chicken stock cube*
- 1/2 cup water
- Tsp crushed black pepper
- Hand full fresh / tsp dried basil
- Mixed toasted seeds
- Lactose free cream
This soup is super easy and quick to make. Sure, I could make it with fresh tomatoes and roast the peppers myself but sometimes I don’t have the time or even the motivation to do it from scratch. This is something that can be whipped up in 10-15 minutes, is nutritious, tasty, and can help stop you reaching for the bad foods when there no meal prepared.
- Put the tinned tomatoes into a large pan and turn the heat on to high.
- Remove two large roasted red peppers from the jar and drain off the excess oil before roughly chopping them and adding to the pan.
- Dissolve 1/2 a vegetable stock cube in 1/2 cup of hot water and add it to the soup.
- Bring the soup to the boil before turning it to a low-medium heat and leaving it to simmer for 10 minutes.
- Turn the heat off and mix in a small bunch of fresh basil or a tsp of dried basil, if you want. Add the pepper and mix.
- Liquidise the soup
- Serve as desired – I like to add toasted seeds to my soup to give them a bit of a bite. I had some cream left over from another dish to I added a tablespoon for a creamier taste.
These are the brand of roasted peppers I normally use but there are a few different ones and they all work well.
It is lovely and warming for a lunch on a cold winter’s day or makes a stress-free starter for a dinner party.