Low FODMAP Easy Creamy Tomato Soup

Course Soup

Cuisine American

Keyword basil, gluten-free, low-fodmap, soup, tomato, vegan, vegetable, vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

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

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).