FODMAP-friendly Roasted Tomato Soup
This recipe is modified off the Tyler Florence roasted tomato soup to support a low FODMAP meal.
- 2 ½ pounds fresh tomatoes (combination vine tomatoes, grape tomatoes, etc.)
- 5 cloves garlic
- 1 medium sized onion
- ½ cup Garlic-Infused Olive Oil (see December 23 post)
- Salt and pepper
- 1 quart chicken stock (check ingredients to make sure it is free of onion and garlic)
- 1 bay leave
- 4 tbsp butter
- ½ cup chopped fresh basil leaves
- ¼ cup heavy cream (if you can support some cream in diet)
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Slice garlic and onions in large chunks (for easy removal once roasted). Spread tomatoes, garlic and onion on 1 – 2 baking dishes and pour the Garlic-Infused Olive Oil over the mix and sprinkle with salt and pepper. Bake for 20 – 30 minutes until caramelized.
Remove onions and garlic from baking dishes and discard. Move the tomatoes into a large stock pot. Add ¾ of the chicken stock, bay leave and butter to the pot. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves and add to pot. Remove heat and with an immersion blender, puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock if required. Season to taste with salt and pepper.