Fody’s Creamy Tomato Basil Soup

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 15 minutes

Cooking Time: 30 minutes

Makes 8 servings

Description of Fody’s Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is the perfect autumn recipe. It’s filled with ditalini pasta and nourishing, low-FODMAP vegetables like mushrooms, carrots, and spinach–plus, it’s an easy, gut-friendly soup that comes together in less than 30 minutes. Fody’s Creamy Tomato Basil Soup recipe makes a great first course or simple holiday side dish, but it’s also a great recipe to whip up when you’re craving a hot and cozy bowl of deliciousness. Plus, it’s super simple to make!

Ingredients for Fody’s Creamy Tomato Basil Soup

  • 1 ½ cups uncooked gluten-free ditalini pasta
  • 2 tbsp Fody’s Garlic Infused Olive Oil
  • 2 cups carrots, diced small
  • 1 ½ cups celery, diced small
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 8 oz. mushrooms, sliced
  • 1 jar Fody’s Tomato Basil
  • 5 cups* water prepared with Fody’s Vegetable Soup Base
  • 1 tbsp Italian seasoning blend
  • 1 tsp dried tarragon
  • ½ cup full-fat canned coconut milk or dairy-free heavy cream
  • 1 large handful spinach
  • 2 tbsp finely chopped fresh parsley
  • ¼ cup grated dairy-free parmesan cheese, optional

            Directions for Fody’s Creamy Tomato Basil Soup

            1. To start your low-FODMAP tomato soup, cook the gluten-free ditalini pasta according to package directions.  Add about 2 tbsp of kosher salt to the pasta water, cook until the pasta is al dente, then drain. 
            2. While the pasta cooks, pre-heat a large pan or soup pot on medium heat. Add Fody’s garlic-flavoured oil, carrots, celery, salt, and pepper. Stir and cook the vegetables for 12-15 min, covered, stirring occasionally. Add the mushrooms, stir and cook for another 5-6 min, stirring occasionally. 
            3. Add Fody’s tomato basil sauce and prepared vegetable soup base, Fody’s Italian seasoning, and tarragon. Stir and cook for 4-5 min or until the vegetables are tender, stirring occasionally and cooking at a gentle simmer. Stir in cooked ditalini, coconut milk/cream and spinach, then serve your gut-friendly soup topped with fresh parsley and (optionally) grated parmesan.

            Recipe Notes:

            *For a thinner soup, use 6 cups of prepared vegetable soup base instead of 5.

              About the Chef

              low-fodmap-food-blogger-dede-wilson

              Janet Gronnow

              Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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