Looking for a savoury lunch that travels? This low FODMAP roasted tomato and rosemary soup will be the talk of your lunch table!
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.
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.
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.
Brought to you by The FODMAP Formula - www.fodmapformula.com