- 2 tsp olive oil
- 2 red peppers, roughly chopped
- 2-6 garlic cloves, roughly chopped
- 12 ripe tomatoes, diced
- 1 tsp salt
- 2 tsp balsamic vinegar
- 12 basil leaves
- 1 cup So Good™ unsweetened almond milk
Add oil to a saucepan and heat gently over a medium flame. Add red peppers and garlic and cook for about 3 minutes to slightly soften the red peppers. If garlic starts to brown, turn down heat.
Add diced tomatoes to saucepan. As the tomatoes cook they will release their liquid creating a chunky soup. Add salt, balsamic vinegar and basil leaves.
Place the tomato mixture into a blender and blitz until fully pureed.
Return to the saucepan over a medium heat and gently simmer for about 10 minutes until the soup reduces and thickens. Add So Good™ unsweetened almond milk and adjust seasoning to taste.
Saturated Fat (g)0.7
Dietary Fibre (g)5.7