Red & Roasted Soup

Escape the cold with a warm roasted vegetable soup!

We are in the peak of soup season. This Low FODMAP soup option is great for a winter staple to keep you warm! Filled with rich veggies and flavor, this soup will keep you coming back for more.

Flavorful and Cozy!

This soup is filled with common vegetables and spices, making it an easy recipe to follow! It is not vegetarian, but can easily be made such. It is dairy free* and can easily be gluten free (there is only a trace amount of barley in one small ingredient which can be subbed). Base vegetables of red pepper, tomato, and carrot are balanced well as to not go over the low FODMAP serving size. I meal prepped this and ate it with a grilled cheese and ham for four nights and did not tire of it! Try it yourself to enjoy the coziness and flavor this winter!

Red & Roasted Soup

Ingredients

• 1 Red Pepper

• 2 and ½ common tomatoes (diced) *

• 2 medium carrots (diced)

• ½ cup chopped scallions (green parts only)

• 3 tbsp of Fody Foods Garlic infused olive oil

• 2 Chicken Bouillon Cubes*

• 2 and ½ cups of water

• 1 14.5 oz can diced tomatoes

• 1 tbsp of fresh parsley leaves (chopped)

• 1 and ½ tsps of oregano

• 1 and ½ tsps of ground black pepper

• ½ tsp of parsley flakes

Directions

1. Preheat oven to 400° F.

2. Cut red pepper into ½ in wide strips. Dice tomatoes into cubes. Chop carrot into ½ in thick rounds.

3. Arrange chopped vegetables on a baking tray. Sprinkle 1 and ½ tbsp of garlic infused oil on top and use your hands to spread the oil evenly around, coating the vegetables.

4. Sprinkle on parsley flakes, oregano, and black pepper evenly and again use your hands to ensure that the spices are distributed.

5. Place tray in oven and roast for 50 minutes.

6. Prep scallions, water, diced canned tomatoes, parsley, chicken cubes, and oil.

7. When there are about 10 minutes left, add the rest of the oil (1 and ½ tbsp) to a thick-bottomed stock pot. Let heat for 30 seconds. Then add chopped scallions and let simmer in oil for about 1 and ½ minutes.

8. Add fresh parsley and let simmer for about 1 minute. Add water and let heat for 30 seconds.

9. Add chicken bouillon cubes and bring to a boil. Let cook (stirring occasionally) for about 5 minutes, ensuring that the chicken bouillon cubes are fully dissolved.

10. During that cooking time remove vegetable from oven and carefully transfer to a blender. Blend on low speed for about 2 minutes and then medium for another 2. If you still feel like it has not liquified enough to your liking, add in another minute on low or medium depending on your needs.

11. Add canned-diced tomatoes to pot and let simmer for 2 minutes.

12. Add in blended vegetables and cook for another 5 minutes, stirring often. Season with salt and pepper to taste.

Notes

1. This recipe is naturally dairy-free! So, you can still enjoy if you have a dairy allergy!

2. If you find that this amount of tomatoes causes issues or you know that the fructose is tomatoes is a big trigger for you personally, I would suggest taking out one of the tomatoes and adding in an extra carrot (large). This will change the flavor a bit, but not by a huge amount.

3. This recipe can be made gluten free by replacing the chicken bouillon cubes. You can either replace with a gluten-free soup base (such as Fody Foods vegetable or chicken soup base (2 tsps) or you can sub out one of the cups of water for chicken or vegetable stock.

4. Similarly if you want to make this recipe vegetarian, you can replace with a vegetable soup base or sub out one of the cups of water for vegetable stock.

Try it for yourself!

Let me know how you like it by DMing me on Instagram or commenting below.