Diet Type: Dairy free, Egg free, Gluten free, Low FODMAP, 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.
- 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
- 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.
- Pour into 4 soup bowls, drizzle with garlic infused olive oil and decorate with extra basil leaves.
- 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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