Read this again: Low FODMAP Cream of Tomato Soup with Grilled Cheese Croutons and let that sink in. This is comfort food of the ultimate sort. Warm, slightly creamy tomato soup, not too rich, but tasting like the tomato soup of your childhood (I’m looking at you, Campbell’s). And grilled cheese – oozy, gooey, buttery, crispy, cheesy and crunchy – but this time cut into small squares and floated IN THE SOUP!
Low FODMAP Serving Size Info: Makes about 4 cups (960 ml); 3 servings; serving size 1 1/3 cups (315 ml)
For the Soup: Heat oil over low-medium heat in a large Dutch-oven or heavy pot until shimmering. Add scallion greens and sauté until softened but not browned. Add tomatoes and juice and crush tomatoes with your hands (fun but messy) or squash with a potato masher. Either way go slowly and watch out for squirts! Add salt and pepper, bring to a boil, then adjust heat to a simmer, cover pot, and cook for 15 minutes. Taste and adjust seasoning. Carefully transfer to blender and purée, or purée right in the pot if you have an immersion blender. You can leave as is, or for a more classic texture, strain through a fine-meshed strainer (my recommendation) and return to pot to reheat. Add cream, heat gently, but do not boil. Keep warm.
For the Grilled Cheese Croutons: You make the grilled cheese while the soup is cooking to save time, if you want to multitask.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.