Heat the oil in a large pan over and medium heat and cook the garlic and vegetables for 4 mins until the peppers, onions and tomatoes are soft.
Add the tinned tomatoes, stock and basil and bring to the boil.
Reduce the heat and simmer for 10-15 mins, stirring occasionally.
Using a blender or hand blender, pulse the mixture until smooth and add salt and pepper to taste.
Serve with our low protein bread buns, toasted with grated bio cheese or sprinkle with mini crackers!
Why not try adding 50ml of ProZero to make it ‘Cream of tomato, red capsicum and basil soup'?