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Low FODMAP Roasted Tomato and Rosemary Soup

  • Author: Amy Agur
  • Total Time: 1 hr 30 min
  • Yield: 4 servings 1x


Looking for a savoury lunch that travels? This low FODMAP roasted tomato and rosemary soup will be the talk of your lunch table! 


  • 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


  1. 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. 

  2. 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.

  3. 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.


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,