60 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 4 • One of the best parts of this soup is the way it will make your kitchen smell! The roasting tomatoes fill the room with the anticipation of a delicious meal. The flavor is simply wonderful and the whole family will love it.

Ingredients

6-8 heirloom tomatoes, quartered

3-4 tablespoons garlic-infused olive oil

2 tablespoons fresh thyme leaves

Salt and pepper

1 cup lactose-free whole milk (or coconut milk), plus more to thin if needed

1/3 cup lemon basil pesto, see recipe below

Freshly grated parmesan, for serving (optional)

Directions

(1) Preparation: Preheat oven to 425 degrees F and quarter the tomatoes

(2) Cook the tomatoes: In a large Dutch oven or other oven-safe pot, combine the tomatoes, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the hot oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Remove from the oven and let cool slightly.

(3) Prepare the soup: If you cooked in a large Dutch oven, you’re good to go, if not, transfer the roasted tomatoes and their juices to a soup pot. Then, add the milk and use an immersion blender to blend until smooth. (You can also do this in batches in a standard blender if you prefer.)

(4) Finish: Once blended, place the soup pot over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if needed.

(5) Plate and serve: Ladle soup into bowls and top with a dollop of lemon basil pesto, freshly grated parmesan, and some toasted gluten-free bread on the side. One of my favorites is Against the Grain gluten-free baguette. You can split it in half and toast and butter it for a delicious crunchy accompaniment.

Lemon Basil Pesto

If you’ve never made pesto before, it’s easy and worth the five extra minutes it takes to gather and blend the ingredients to have perfect FODMAP-free pesto. If you don’t have lots of fresh basil on hand, feel free to use your favorite store-bought pesto as long as it’s free of FODMAP ingredients.

Ingredients: Pesto

2 cups fresh basil leaves - chopped

1/2 cup fresh dill - chopped

1/4 cup garlic-infused olive oil

1-2 tablespoon fresh-squeezed lemon juice

1 jalapeño pepper, seeded and chopped (optional)

1/4 - 1/2 cup fresh-grated parmesan cheese

Salt and pepper to taste

Directions: Pesto

(1) Prepare the ingredients: Wash and chop the basil and dill. Seed and chop the jalapeño (if using). Squeeze the lemon juice. Grate the parmesan.

(2) Blend the ingredients: Blend all ingredients except salt and pepper in either a blender or food processor until smooth.

(3) Finish: Taste and add salt and pepper to your liking.

(4) Serve: Serve on soup, pizza, as a dip for bread, or in any recipe that calls for basil pesto.

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