Low FODMAP Tomato and Basil Soup
This low-FODMAP tomato and basil soup is a delicious and easy-to-digest way to enjoy the flavors of summer. Made with a blend of ripe tomatoes, fresh basil, and a hint of garlic, this soup is both comforting and refreshing. The almond milk adds a touch of creaminess and richness, without the added FODMAPs.
The inspiration for this soup came to me on a hot summer day, when I was craving something light and refreshing. I had a few ripe tomatoes in my fridge, and a bunch of fresh basil on my windowsill. I started to experiment with different combinations of ingredients, and eventually came up with this recipe. I've been making it ever since, and it's become a favorite of mine and my family.
Low FODMAP Tomato and Basil Soup Low FODMAP Tomato and Basil Soup Low FODMAP Tomato and Basil Soup Low FODMAP Tomato and Basil Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds ripe tomatoes, peeled and diced
  • 1 cup vegetable broth
  • 1/2 cup packed fresh basil leaves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup unsweetened almond milk (or other low-FODMAP milk alternative)
  • Fresh basil leaves, for garnish
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the tomatoes, vegetable broth, basil, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the tomatoes are very soft.
  6. Puree the soup with an immersion blender or in a regular blender until smooth.
  7. Stir in the almond milk.
  8. Reheat the soup over medium heat until warmed through.
  9. Serve garnished with fresh basil leaves.
Why It Works
  • The combination of tomatoes, basil, and garlic creates a flavorful and aromatic base for the soup.
  • The almond milk adds a touch of creaminess and richness, without the added FODMAPs.
  • The soup is simmered for 20 minutes, allowing the flavors to meld and develop.
  • Pureeing the soup with an immersion blender or in a regular blender creates a smooth and velvety texture.