Tomatoes don’t seem to bother me much (thank goodness!) so I tend to use them frequently (in moderation) in my low-FODMAP eating. Here’s a quick tomato soup, adapted from Eating Clean.
(Pictured with crab cakes! and also some polenta croutons and chive oil, recipes forthcoming)
- 1 T extra virgin olive oil or garlic-infused oil
- 1 cup green spring onion, chopped
- 1 clove garlic, chopped (omit if using garlic-infused oil)
- 1/8 teaspoon crushed red pepper flakes
- 1 14-oz. can Muir Glen fire-roasted diced tomatoes
- 1 14-oz. can Muir Glen diced tomatoes
- 2-4 fresh or dried basil leaves (my basil tolerance is low, adjust to your preference)
- 1/2 teaspoon kosher or sea salt
- 2 cups chicken broth (I use Pacific Foods free-range organic chicken broth)
- Freshly ground black pepper
- Pinch baking soda (optional)
- Garnishes: chopped fresh basil, extra virgin olive oil
- In large pot, heat oil over medium heat.
- Add green onion, garlic and red pepper flakes; cook and stir 5 to 8 minutes until garlic and green onions are softening but not browned (reduce heat to medium-low, if necessary). Remove from heat.
- In a blender container combine cooked green onion mixture, both cans of tomatoes, basil leaves, salt and 1 cup of the chicken broth. Cover and blend until smooth.
- Return blended tomato mixture to pot; stir in remaining broth.
- Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes until soup is desired consistency.
- Taste for seasoning. Add freshly ground black pepper and additional salt, if needed. If the soup tastes too acidic, add a pinch of baking soda to neutralize.
- Garnish each serving with additional fresh basil pieces and a drizzle of olive oil.