This low FODMAP Roasted Tomato Basil Bisque will satisfy even someone not on a low FODMAP diet. Food for special diets can still pack flavor while tasting rich and delicious.

The best advice I’ve been given when it comes to a necessary diet change is to figure out what you normally love to eat, and learn how to make it within your restrictions. Our family loves toasted cheese sandwiches with Safeway tomato basil bisque soup. Due to the onions and garlic, that is not longer an option on a low FODMAP diet. However, with my own recipe, I have been able to make a version that is acceptable on our new food plan, and you’d never guess it was lacking those two ingredients.

If you want to know more about why we are on a low FODMAP diet and what it means, check out this article.

Our small group from church had a soup and salad night. Everyone enjoyed this soup. They wouldn’t have guessed it was made specifically for a special diet unless I had told them. That’s how you know it is a win.

Ingredients to Make Low FODMAP Roasted Tomato Basil Bisque (6-8 servings)

3 lbs plum (also named Roma) tomatoes, cut in half lengthwise

1/4 cup + 1/4 cup olive oil

1 Tbsp salt

1 1/2 tsp pepper

1/2 yellow onion, chopped (Don’t worry! This will be removed. As long as you infuse the oil with onion and then pull out the chunks, it is allowed on Low Fodmap. This goes the same for garlic).

6 cloves garlic, chopped (will be infused and removed)

1 cup carrot

3 Tbsp salted butter

1/2 tsp ancho chili powder (normal chili powder from the USA often contains garlic & onion powder)

1 can plum tomatoes with juice

4 cups fresh basil, chopped slightly and lightly packed

3/4 cup fresh thyme

4 Garlic & Onion Free Bouillon Cubes (affiliate link to Massel 7’s Bouillon Cubes)

1 Quart (4 cups) Water

1/2 cup whipping cream

How to Make Low FODMAP Roasted Tomato Basil Bisque

Preheat oven to 400 degrees.
Bring one quart water to a boil. Add garlic & onion free bouillon cube. Stir to dissolve the cube.
Toss the 3 lbs plum tomatoes in 1/4 cup olive oil, salt and pepper. Roast for 40 minutes.
In a soup pot, sauté garlic and onion in 3 Tbsp olive oil until onions are opaque. Remove garlic and onions from oil by straining.
Sauté carrots in 3 Tbsp of the newly made olive oil, butter and chili powder until tender but not brown.
Add the oven roasted tomatoes, canned tomatoes, basil, thyme and chicken stock. Bring to a boil and simmer, uncovered for 30-40 minutes.
Blend soup, blending 1/3 of soup at a time. Return to pot.
Stir in whipping cream and cane sugar and heat through.
Ladle into bowls and enjoy. This can be served alongside a sourdough (must be slow-rise for 24-48 hours) toasted cheese sandwich. Serving size of cheese within the sandwich should not exceed one ounce.