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Cream of Tomato Soup (low-FODMAP & Vegan)

Adapted from Cream of Tomato soup recipe by Pasty Catsos, M.S., R.D.N., L.D. Grain-free, gluten-free, vegan; Free of: peanuts, eggs, dairy, soy
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 92 kcal
Author Sarah Jane

Ingredients

  • 1-3/4 pounds fresh tomatoes or 28-ounce can of fire-roasted diced tomatoes, not drained
  • 1 Tablespoon garlic-infused oil
  • 1/2 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme crushed
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper optional
  • 6 Tablespoons canned coconut milk

Instructions

  1. Combine all ingredients in a blender or large food processor and blend until smooth
  2. If you want to serve this soup warm, pour into a medium pan and heat on the stove until very warm but not boiling
  3. Enjoy!
Nutrition Facts
Cream of Tomato Soup (low-FODMAP & Vegan)
Amount Per Serving
Calories 92 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Sodium 299mg 12%
Potassium 126mg 4%
Total Carbohydrates 3g 1%
Sugars 2g
Vitamin A 5.5%
Vitamin C 6%
Calcium 0.6%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.