This whole food tomato soup is nice and sweet up front with a little kick at the end! With a couple of surprise ingredients, this isn’t your traditional tomato soup, but it still pairs well with a crusty loaf of bread. Gluten-free, Vegan, and Low FODMAP-friendly.

It’s snowing here in Nebraska. Again. Snow always makes me think of a cozy fire in the fireplace and a warm bowl of soup. And bread, I mean let’s be honest, a crusty slice of bread is the best part of soup, right??

I love tomato soup. But, trying to find canned soup at the store that meets my dietary requirements is an impossible task. I have celiac disease, and I am also dairy free and follow a Low Fodmap diet. So finding packaged foods that are gluten-free, dairy-free, and free of garlic and onion is always a challenge. So, I set out to make my own tomato soup, and I was surprised at how easy it actually is! Sure, there’s some cooking time required, but the actual prep time is quite minimal.

I suppose one could use canned tomatoes as a shortcut, but I find that roasting fresh tomatoes first really adds great flavor. I just quarter them, cut off the stem area, and put them onto a baking sheet. I like to line my baking sheets with foil to make the transfer to the pot easier, and I spray my sheets with cooking spray first. Once the tomatoes are on the sheet, sprinkle with salt and pepper.

Roast the tomatoes at 425 degrees for about 30 minutes, or until they start to brown on the edges. Your house should be smelling good by now! Let those cool for a bit while you start the soup.

In your soup pot, heat up 3 tablespoons of olive oil. I love using garlic-infused olive oil, because it’s Low-Fodmap friendly and I can still get the great flavor from garlic. I get mine at Trader Joe’s, but you can buy it at most grocery stores (just be sure to buy garlic infused, not garlic flavored).

Add the carrots and bell peppers. Don’t worry about these being chunky in your soup, because we’ll blend it all later. Add all of the spices and saute for about 3-5 minutes. Now it should be smelling heavenly!

Next, add your tomatoes, stock, and cilantro, and bring to a boil. Let simmer for about 30 minutes, uncovered.

After the 30 minutes, use an immersion blender to fully blend the soup. If you don’t have an immersion blender, no worries – you can transfer to either a blender or food processor. Just be careful – it’s hot!

Add the canned coconut milk. If you aren’t dairy free, feel free to use real whipping cream – about one cup should work fine. Also add your sweetener of choice. I prefer Stevia to keep it low-sugar, but you can use real cane sugar or whichever sweetener you’d prefer. Stir and cook a few minutes longer until the milk is incorporated and heated through.

Now it’s ready to serve up! I love garnishing my soup with a bit more cilantro, and a piece (or two) of crusty bread on the side. Or even better, a grilled cheese (dairy free, of course!) sandwich!

Enjoy!!