Meal Type: Dinner, Entrèe/Appetizer, Lunch, Sides, Soup
Diet Type: Dairy free, Egg free, Gluten free, Phase 1 Restricted, Vegan, Vegetarian
Cooking Time: Under 1 hour
Diet Type: Dairy free, Egg free, Gluten free, Phase 1 Restricted, Vegan, Vegetarian
Cooking Time: Under 1 hour
Prep: 10 mins
Cook: 30-40 mins
Yields: 4 servings
This roasted tomato and basil soup is a comforting classic that everyone will enjoy. I personally love this recipe because it’s delicious, gluten-free, SIBO friendly, and creamy even without cream. If you can tolerate parmesan cheese, you can sprinkle some freshly grated parmesan on top to make a cheesy version of this soup.
IMPERIAL
METRIC
Ingredients
- 2 lbs plum roma tomatoes, halved
- 2 tbs olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 bunch of basil, finely chopped
- 6 scallions, green part only, chopped
- 16 oz vegetable stock
- 1/3 cup tomato paste
- 2 tbs garlic infused olive oil(optional)
- Basil leaves for garnish
Method
- Pre-heat the oven to 350°F.
- Place the plum roma tomatoes on a roasting sheet and drizzle with 1 tablespoon of olive oil and the salt and pepper. Place in the oven for 30-40 minutes or until the tomatoes are roasted and tender. Remove from the oven and set aside to cool slightly.
- Once cool enough to handle, place the tomatoes and ½ cup of basil in a high-powered food processor and blitz until well combined and creamy.
- In a large pot, heat the remaining olive oil and wilt the scallions. Add to the blender and blitz again.
- Pour the tomato mixture, vegetable stock and tomato paste into the pot and cook for 15 minutes, stirring frequently, until thickened slightly. Right before serving, stir through the remaining basil.
To Serve
- Pour into 4 soup bowls, drizzle with garlic infused olive oil and decorate with extra basil leaves.
Note
- If you can tolerate parmesan, you can sprinkle some freshly grated parmesan on the top to make a cheesy version of this soup.
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I love your site, Rebecca–I’ve consulted it off and on for some time, and now will be using it heavily as I come off of the elemental diet and need to take things slowly (I have some of your chicken broth on the stove-top as I type). I was going to try the tomato and basil soup in the next few days, but on looking into it, I think it might not be low FODMAP. Per Monash, the “green light” serve of Roma tomatoes is 1 small tomato. By 3.33 tomatoes, it goes “yellow light” for fructans, and by 4 tomatoes it’s “red light” for fructans. I’ll definitely keep this recipe tucked away in case I find that fructans aren’t a problem for me. Thanks for this fantastic resource!
Hi Erik
Monash University have just announced the revision to a few foods, including tomatoes, in their FODMAP directory. Unfortunately this means fewer tomatoes can be consumed. I have removed the low fodmap classification of this recipe. It is still suitable for the SIBO Bi Phasic Diet.
Rebecca
Ah, got it. I sure hope I end up ok for fructans, because wow do I love tomatoes! I did try the bi-phasic diet in the recent past, before finally deciding it was time to go full-on elemental diet. I found it (bi-phasic) super challenging, in terms of satiety. But I may need to go that route, again.
This was very good although the color was more on the brown side instead of a deep red. I’m wondering if it was because I added more basil. The recipe yielded 3 average size bowls as a main. I served a salad and mini grilled cheese as sides. I’ll make this again!
Do you roast the tomatoes skin side up or down? Thanks!
Either way will work