You would not believe that this tomato and basil soup is dairy-free, gluten-free or onion and garlic free! This low FODMAP recipe is a modification of one of my favourite soups- cream of tomato soup. The recipe reminds me of rainy days, wrapped up on the sofa with my hands around a nice warm bowl of tomato soup. It is so nostalgic and makes your home smell so amazing. Give the recipe a try today- it is so cheap and easy!
It really makes a difference using high quality ingredients for this recipe. Vine ripened tomatoes of a high standard really go a long way in this recipe. I did use regular cherry tomatoes for the purpose of this recipe, and the final result still tasted incredible. The acidity from the tomatoes is excellently balanced out by the sweetness of the brown sugar. And the addition of potatoes helps to thicken up the soup and get that creaminess without the use of cream and dairy. This is because the starches in the potato thicken up the consistency whilst boiling and blending up the veggies.
The roasting process really brings out the deep rich flavours of the tomatoes. It really does make a difference compared to if you just add the raw tomatoes into the boiling pot directly. I highly recommend slow roasting the tomatoes if you have the time, but if you are in a rush, you can put the raw tomatoes into the pot. The tomato and basil soup’s flavours may not have fully developed but it will still taste wonderful!
Here you can see my homemade low FODMAP veggie bouillon cubes. I made a batch of these a few weeks ago, froze them and use them in recipes whenever I need them. They melt into stock-based recipes so well, and release all of that delicious flavour I packed into them. They are gluten-free, dairy-free and low FODMAP (a stock cube without onion and garlic- yes you heard that right!!). To get the recipe, click here and try them out for yourselves- they are so cheap and easy to make, I can’t recommend them enough!
I wanted to note that if you do not have mixed dried herbs, I recommend using dried oregano. It tastes very similar and gives the same effect. But I highly suggest that you use fresh basil, since dried basil will not give you that same basil punch which is so wonderful in this recipe. Why not try your tomato and basil soup with some breadsticks? Check out my parsley butter breadsticks recipe!
Despite having the veggie stock cubes, I find myself using salt too. This is because there is so much acidity from the chopped tomato cans and the roasted tomatoes, you need to balance this out. Whilst the sugar does help to balance this, tomatoes are relatively sweet on their own, so ensure you are tasting your soup as you add your ingredients to make sure that it tastes how you like it!
I use a hand blender to blend up tomato and basil soup because it creates minimal mess and I enjoy how much control it gives me. Feel free to use a standing blender or Nutri-Bullet to blend up your soup though! But with a hand blender, I can also feel if there are any unblended elements in the and it also gives me a better idea of the soup consistency. I love a thick texture, but I can sometimes find myself adding a little bit of hot water whilst blending to thin it out. In my opinion, I don’t love using a stand blender to blend up my soups because it doesn’t give me this control!
Ingredients: (serves 2)
- 2 cans chopped tomatoes
- 2 handfuls cherry tomatoes
- 1 carrot
- 1 large white potato
- 1 tbsp dried mixed herbs
- 1 tbsp tomato puree
- 10 basil leaves (plus more to serve)
- 2 low FODMAP veggie bouillon cubes
- 2 tbsp brown sugar
- Salt
- Pepper
Method:
Step 1: preheat your oven to 180°C and line a baking tray with aluminium foil.
Step 2: halve your cherry tomatoes and chop the carrot.
Step 3: Season with a drizzle of olive oil, mixed dried herbs, salt and pepper and roast for 20 minutes.
Step 4: peel and chop your potato.
Step 5: add all ingredients (roasted veggies, chopped tomatoes, potato, dried herbs, tomato puree, basil, stock cubes salt and pepper) to a medium sized pot.
Step 6: Add 1/2 cup of boiled water to the pot and simmer on a medium heat for 20 mins. Stir occasionally.
Step 7: Remove from the heat and blend the soup until you get a smooth consistency.
Plate when hot. The soup will keep in the fridge in an airtight container for 3 days.
Send me pictures of your roasted tomato and basil soups to my Instagram page TheLazyLowFODMAP, I’d love the see them! Make sure to tag me so that I can see them!
