Sauté the garlic, tomatoes, red peppers and leeks in butter.
Add basil, salt and pepper.
Cook approx, 20 minutes or until vegetables are tender.
Add milk and pour into a blender or food processor and purée. Refrigerate.
For a smoother texture, the soup can be put through a strainer.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.