Seriously, this is the BEST soup. I’ve been eating low FODMAP now for about eight weeks and I have been wanting tomato soup. I also have a bunch of tomatoes in my garden, and a beautiful red bell pepper plant that actually grew. This is a miracle. So I decided to go searching for a low FODMAP gentle soup recipe for my tummy that both of us would like. Roy, obviously, does not need to eat low FODMAP, so I wanted him to enjoy it as well.
This turned out amazing, and made so much I later turned it into the base for an amazing Southwestern Chicken Tortilla Soup.
Creamy Roasted Tomato Red Pepper Soup
3 lbs tomatoes fresh, or 2 15 oz cans roasted diced tomatoes (no onions or garlic)
1-2 med red bell peppers
1 cup lite coconut milk
1 small bunch basil
4 cups vegetable or chicken broth
1 bay leaf
1/2-1 hot pepper, depending on your taste
4 Tbs olive oil, split (2 for roasting the veggies, and 2 for sautéing)
1/2 onion for sautéing and removing
2-3 garlic cloves for sautéing and removing
Chop and de-seed (unseed? Take out the seeds from?) the bell peppers. Put onto cookie tray (covered in parchment or Silpat mat or oiled) and drizzle with 1 Tbs olive oil. Put under broiler or at 450 for 15-20 minutes to roast.
Chop the tomatoes and do the same as with the peppers, but they will not need quite as long under the broiler. They also don’t need to be chopped as small, nor seeded.
In the meantime, turn the Instant Pot onto sauté and put 2 Tbs in the bottom. Slice onions into rings and garlic, but don’t make it too small as you’re going to remove it. Sauté in oil to flavor the oil. Remove the onions after they are caramelized and set aside. Sauté the garlic, remove and throw away. Turn off Instant Pot. Add rest of ingredients and set to manual for 10 minutes.
When the IP finishes, allow for a 10 minute natural release, then release (with a towel over to catch any soup off-steaming) the rest of the pressure. Open and mix the soup with an immersion blender.
Serve immediately. I served mine with Baked Mochi instead of croutons, and green onions as a topper.