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Tomato & Red Pepper Soup

  • Servings 4
  • Preparation time 10
  • Cooking time 40
  • Difficulty Easy

Tomato & Red Pepper Soup

  • Servings 4
  • Preparation time 10
  • Cooking time 40
  • Difficulty Easy

A simple delicious low FODMAP winter warming soup. The trick is to roast the veggies to bring out their rich, intense flavour.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Preheat oven to 160 C / 350 F.

2

Place the tomatoes, red peppers and thyme into a large baking tray.

3

Drizzle with the oil and vinegar, then season with salt and pepper.

4

Roast in oven for 40 minutes.

5

Remove from the oven and let cool slightly.

6

Add to a food processor along with the feta cheese (if using) and basil. Blend until smooth.

7

Add the stock slowly and blend to your desired consistency.

8

Season with salt and pepper, garnish with basil and serve!

Ingredients

500g Fresh tomatoes (common)

2 Red bell peppers/capsicums, halved and deseeded

2 Tbsp garlic-infused olive oil

1 Tbsp balsamic vinegar

100ml Low FODMAP vegetable stock

100g Feta cheese (optional)

1 Large handful of basil leaves, plus extra for garnish

Sprigs of thyme

Salt & Pepper

Aine Moran

BSc Nutritional Sciences

  • Last updated 25 April 2024
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