Creamy Tomato & Basil Soup

Tomato soup is such a classic dish for when the weather starts to get a little colder. It’s perfect to pair with a grilled cheese or topped with some croutons to provide a hearty meal. Most tomato varieties unfortunately are high in FODMAPs, specifically fructans, but common tomatoes are low in FODMAPs making it the perfect tomato for this dish. Whilst the common tomato doesn’t typically have as much flavour as other varieties, this recipe calls for roasting the tomatoes to really enhance this dish. 

Serves: 4

Prep time: 10 mins

Cook time: 1 hour

Ingredients:

8 common tomatoes
2 teaspoon garlic infused olive oil 
1 tbsp olive oil
1 potato, peeled and quartered
¼ cup basil
½ tbsp oregano
400ml vegetable liquid stock
150ml coconut milk (or 100ml lactose free cooking cream)
*Use slightly more milk or cream if you prefer a thinner soup. 

Method:

1. Preheat an oven to 180°C. 

2. In a large baking dish, add in tomatoes and drizzle over both oils. Bake for 40 minutes or until tomatoes have started to blister and fall apart easily on touch. 

3. In a large saucepan, add in stock and potato and bring to a boil. Once boiling reduce to a simmer and allow the potato to cook for another 5 - 10 minutes until softened. 

4. Add in tomatoes, basil and oregano and cook for another 10 minutes. 

5. Add in coconut milk (or cream if preferred), stirring to combine well. Use a stick mixer to blend soup. Optional: if you want to ensure a really smooth soup you can strain the soup prior to serving. 

6. Serve with any additional herbs, croutons or with a grilled cheese to dip. 

In this dish I use coconut milk as it provides a really light coconut flavour that compliments the roasted tomatoes beautifully. If you prefer a more traditionally creamy tomato soup, using a lactose free cooking cream instead of the coconut milk is a great option. This soup can be kept in the fridge for up to 3 days and is great as an entree if you have guests coming over or as a main on it’s own.