It's flippin' freezing here at the moment and something warm at lunchtime is becoming very necessary.
It's the same old issue when you go to buy something ready made; most shop bought soups have onion in as the base. Even most stocks that you would use as a a base for a homemade soup would usually have onion powder in (grrr).
Undeterred I set about creating my own soup. I'd heard that you could make tomato soup using tinned tomatoes, so thought I'd give it a whirl, with my usual throw-it-in-and-see-how-it-turns-out approach to cooking.
What I used...
* 1 x 280g can chopped tomatoes
* 1 tbsp tomato puree
* handful fresh basil leaves
* 1 tsp Garlic infused olive oil
* 1 tbsp dark soy sauce
Method...
1. Using a blender, blitz the tomatoes and tomato puree until smooth.
2. Add the basil leaves and pulse until they are chopped, then set aside.
3. In a large sauce pan heat the oil.
4. Add the dark soy sauce.
5. Pour in the blended tomatoes and basil and warm through.
Serve with your favourite gluten free bread, or be sneaky like me and make cheese on gluten free toast to dip in!
** Please note this recipe is based on my own experiences of FODMAP and should not be followed, or used only as a guide, if you suffer from severe food intollerances or allergies.
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