Description
Looking for a savoury lunch that travels? This low FODMAP roasted tomato and rosemary soup will be the talk of your lunch table!
Ingredients
- 3 tbsp olive oil
- 4 roma tomatoes, halved
- salt and pepper to taste
- 3 tbsp unsalted butter, divided
- 1/2 cup leek leaves – green part only, chopped
- 2 tbsp fresh rosemary, minced
- 1 tbsp low FODMAP flour
Instructions
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Preheat your oven to 400 degrees. Place the olive oil, tomatoes, leeks, salt, and pepper in a medium-sized bowl and toss to coat. Place the tomatoes in a large baking dish and roast for 1 hour, stirring every 20 minutes. At the 40 minute mark, pop in the leeks.
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Melt 2 tbsp of butter in a large saucepan over medium heat. Then add the rosemary and stir for 1 minute or until you can smell it. Add the broth and the roasted vegetables. Simmer for 20 minutes, stirring occasionally. Then, blend the ingredients using a heat-proof blender or an emersion blender.
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Melt the remaining butter in a small frying pan over low heat and add the flour. Whisk continuously to create a smooth roux. Add the roux to the soup along with some salt and pepper. Stir the soup thoroughly and let it simmer for 3 more minutes.
Notes
Recommended low FODMAP serving – 1 cup per sitting
Monash recently updated the recommended serving of tomatoes. This recipe has been adjusted to accommodate their recommendations.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: lunch, dinner
- Method: stovetop
Keywords: low fodmap tomato soup, fodmap friendly tomato soup, lactose-free tomato soup,