Vegan Cream of Tomato Soup given an epic vegan and low fodmap twist. Yep, no onions, garlic and just as delish as the classic 57 variety! 

A can of Heinz tomato soup was my go to comfort food to have for lunch whenever I was poorly as a kid. Being bundled up on the sofa under a duvet, watching Harold Bishop return from the ‘dead’, and dunking thickly buttered bread into a warming bowl of tomato soup was my 90’s illkid jam. 

Now that I can’t eat many of my old favourite comfort foods, I always like to try and recreate their magic with a free from/vegan twist. 

I’ve tried and tested this recipe so many times. Each time getting that little bit closer than the last. And I think, I thiiiiink, this is as close as I can possibly get it, while keeping it vegan, gluten free, and low fodmap. 

I hope you love it. 

Vegan Cream of Tomato Soup

Author: Holly Anderson Hollytreekitchen.com

Allergy information: Gluten free, refined sugar free, dairy free, suitable for vegans, nut free, low fodmap

SERVES 4

Ingredients

800g vine tomatoes

3 tbsp tomato puree

4 tbsp garlic infused olive oil

1 litre of low fodmap vegetable stock ( I use 1l boiled water and 2 low fodmap vegetable stock cubes)

salt and freshly ground black pepper

2 tbsp balsamic vinegar

100ml vegan cream

2 tbsp cornflour mixed with 4 tbsp water

pinch of sugar

Method

Pre-heat the oven to 200ºC.

Slice the tomatoes in half and pop them onto a baking tray, mix and coat with the garlic oil and tomato purée. Season generously with salt and black pepper.

Roast for 20-25 minutes for until they’ve reduced in size by about half — this allows the flavour to intensify.

Pop the roasted tomatoes in a large pan along with the vegetable stock. 

Bring to the boil over a medium heat, then simmer away for about 15 minutes.

Blend until completely smooth then pass through a very fine sieve. 

Pop back into the pan, add the vinegar, cornflour, sugar and season to taste. 

Let it simmer and thicken for 5 minutes or so. 

Stir in the cream and serve. 

Store any leftovers in a airtight container in the fridge and consume within 5 days.