Smooth Tomato Soup
Velvety tomato soup with acidity mellowed by long simmering and strained completely smooth. Straining removes seeds and skins for a gentler texture during remission.
Smooth Tomato Soup
Velvety tomato soup with acidity mellowed by long simmering and strained completely smooth. Straining removes seeds and skins for a gentler texture during remission.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Heat the garlic-infused oil in a large pot over medium heat until shimmering.
Equipment: large potAdd the canned tomatoes with their juices, breaking up the whole tomatoes with a wooden spoon into rough chunks.
Equipment: wooden spoonStir in the broth, sugar, salt, pepper, and dried basil until combined.
Bring to a gentle simmer and cook for 20 minutes, stirring occasionally, until the flavors meld and the acidity softens.
Tip: Longer simmering reduces acidity—extend to 30 minutes if you're acid-sensitiveRemove from heat and let cool for 5 minutes to prevent hot splattering when blending.
Working in batches if needed, carefully transfer the soup to a blender and blend on high speed for 60-90 seconds until completely smooth and velvety.
Equipment: blenderTip: If using an immersion blender, blend directly in the potSet a fine-mesh sieve over the pot and pour the blended soup through. Use a spatula to press it through, catching any remaining seeds or skin fragments.
Equipment: fine-mesh sieve, spatulaReturn the strained soup to medium-low heat and warm through for 3-4 minutes, stirring occasionally. Taste and adjust seasoning.
Ladle into bowls and garnish with a swirl of coconut cream or lactose-free cream and fresh basil leaves.
Notes
Storage
Refrigerate in an airtight container for up to 4 days. Freezes well for up to 3 months. Reheat gently over low heat, stirring frequently—tomato soup scorches easily.
Don't skip straining
This step removes seeds and tough skin fragments that can mechanically irritate the digestive tract. The extra 2 minutes makes the soup noticeably gentler.
Sugar balances acidity
The small amount of sugar neutralizes tomato acidity without making the soup sweet. For additional acidity reduction, add 1/8 teaspoon baking soda.
Tomato selection
Whole peeled tomatoes are higher quality and less processed than diced, with better flavor and smoother texture for blending. San Marzano varieties are excellent.
Dairy-free cream options
Coconut cream (chilled can, thick part only) or cashew cream work beautifully. For dairy tolerance, lactose-free heavy cream is gentler than regular cream.
Make it heartier
Pair with white sourdough toast or a simple grilled cheese made with aged cheddar (lower lactose) for added protein and calories.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
