3lbsplumalso named Roma tomatoes, cut in half lengthwise
1/4cup+ 1/4 cup olive oil
1Tbspsalt
1 1/2tsppepper
1/2yellow onionchopped (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).
6clovesgarlicchopped (will be infused and removed)
1cupcarrot
3Tbspsalted butter
1/2tspancho chili powdernormal chili powder from the USA often contains garlic & onion powder
1can plum tomatoes with juice
4cupsfresh basilchopped slightly and lightly packed
3/4cupfresh thyme
4Garlic & Onion Free Bouillon Cubesaffiliate link to Massel 7’s Bouillon Cubes
1Quart4 cups Water
1/2cupwhipping cream
Instructions
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.