Canned and restaurant-made soups usually contain FODMAPs, so people with IBS may prefer to make their soups at home. Because the FODMAPs in onions and garlic leach out into the cooking water, it won’t do to simply pick them out after the soup is done. It’s better to leave them out, or to use garlic-infused oil, chives or scallion greens for the flavor. This recipe uses small amounts garlic-infused oil, thyme, and crushed red pepper flakes to add flavor without stealing the show from the fresh tomatoes. When fresh tomatoes aren’t in season, you’ll find that good quality fire-roasted canned tomatoes taste better in this soup than ordinary grocery store tomatoes. If you can’t eat dairy, leave out the cream, but most people with IBS can enjoy low-lactose milk products.
Cream of Tomato Soup
Cream of tomato soup is a comfort food that can be enjoyed cold on a hot summer night or warm with a grilled cheese sandwich.
1 ¾ pounds fresh tomatoes or a 28-ounce can of fire-roasted diced tomatoes, undrained
1 tablespoon garlic-infused oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
½ cup water
¼ teaspoon thyme, crushed
¼ teaspoon crushed red pepper flakes (optional)
6 tablespoons heavy cream
Combine tomatoes, water, sugar and spices in the bowl of a blender or food processor and blend until smooth. Stir in heavy cream. Chill until serving. Or, to serve warm, transfer the soup to a medium saucepan and heat gently over medium heat, stirring occasionally, until very warm but not boiling.
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