800g/1lb 12oz tomatoes, cut in half

2 tbsp golden syrup

2 sprigs fresh thyme

1 stalk celery chopped

8 tbsp olive oil

1 tbsp garlic infused oil

4 tbsp lactose/dairy free cream

large bunch fresh Greek basil, leaves picked


Preheat the oven to 230C/450F/Gas 8.

Arrange the tomatoes on a baking tray, top with the thyme and drizzle over the syrup and two tablespoons of the olive oil.

Roast in the oven 15 minutes.

Remove the tomatoes from the oven and set aside to cool slightly.

Carefully peel off the skins, then chop the tomatoes and thyme.

Heat two tablespoons of the olive oil in a large lidded saucepan, add the celery, cover with a lid and fry for 3-4 minutes.

Add 75ml/3fl oz water and the remaining four tablespoons of olive oil and blend in a blender or food processor until smooth.

Season to taste with salt add freshly ground black pepper.

To serve, reheat the soup if necessary, then ladle it into a bowl, top with a spoonful of lactose/dairy free cream.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Roast tomato and olive oil soup
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