This Low-FODMAP Creamy Tomato Soup is onion-free, garlic-free, gluten-free, and can be made vegan. Delicious creaminess for those with sensitive stomachs!
This has been a particularly difficult winter to get through, what with the pandemic, the insurrection, and the never-ending snow here in in Iowa. So I have been eating a lot of comfort foods. One of my favorite foods that I turn to when I need comforting is soup. Especially tomato soup.
I grew up on Campbell’s condensed tomato soup and I still love it. Especially with a grilled cheese sandwich. I mean, is there anything better on a cold winter day? So when I was developing this soup, I kept Campbell’s soup in mind. I also wanted it to be easy. Almost as easy as emptying a can into a pan.
The Main Ingredient: Tomato Puree
The main ingredient of this soup is canned tomato puree (also known as passsata). It’s just pureed, strained tomatoes. So simple. With just a few extra ingredients, it makes a delicious, creamy soup. The brand I use most often is the organic private label Full Circle brand from my local HyVee. There are also some that you can find on Amazon (affiliate links: as an Amazon Associate, I earn from qualifying purchases):
- DeLallo Passata
- Mutti Tomato Puree
- Hunt’s Tomato Puree
- Tuscanini Passata
- Pomi Strained Tomatoes (although a little thinner, it still works for this recipe)
The crackers pictured here are Schar Gluten-Free Snacker Thins, which are very similar to these Schar Gluten-Free Table Crackers.
I highly recommend serving this soup with a grilled cheese sandwich. To make a low-FODMAP grilled cheese sandwich, I use sourdough bread and sharp cheddar cheese slices. It goes deliciously with this Low FODMAP Creamy Tomato Soup. If you like Campbell’s condensed tomato soup, I think you’ll like this!
You may enjoy these other low-FODMAP soup recipes from my collection:
Low FODMAP Easy Creamy Tomato Soup
Ingredients
- 1 1/2 cups water
- 1 teaspoon Fody Chicken Soup Base (Vegetable Soup Base for vegan)
- 2 cups strained tomato puree (also called passata)
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons minced basil, plus more for garnish if desired (1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1 cup lactose-free milk (almond milk for vegan)
- 1 tablespoon cornstarch
Instructions
- Bring the water to a boil in a large saucepan. Reduce heat to medium and add the soup base. Stir until dissolved. Stir in the tomato puree, sugar, basil, and salt. Continue to cook until soup comes to a simmer. Simmer for about 5 minutes.
- In a small bowl or glass measuring cup, whisk the cornstarch into the milk. Slowly pour the milk mixture into the tomato mixture while constantly stirring. Continue to cook until soup is thickened and heated through. Serve.
- Makes 4 low-FODMAP servings (1 cup each).
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
I will try this tomato soup, looks so good! The most recent of your recipes that I have made is the Low Fodmap Vegetable Beef Soup. It was excellent!
Glad you like the vegetable beef soup and hope you like this one!
How easy it was to make! I didn’t have tomato purée so I used plain tomato sauce. Yummy!
So glad you liked it!
Great recipe. Closest to Campbell’s that I’ve tried. Pomi makes an actual passata and it worked perfectly.
Yes, love Pomi, that’s what I use too!
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Could I use fresh, ripe tomatoes instead please.
I have just. bought 500G of large ripe fresh tomatoes.
Please say yes! And tell me how to use them in the recipe…
I am on the fobmat diet and am dairy and gluten free.
Many thanks if you can advise me, Joan x
I haven’t used fresh tomatoes to make this recipe, so I would google how to make tomato puree from fresh tomatoes and then use that following my recipe.