Low FODMAP roasted tomato and red pepper soup

Name: Low FODMAP roasted tomato and red pepper soup
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 800g ripe tomatoes, halved; 2 red peppers, deseeded and chopped; 3 tbsp garlic infused olive oil; 1 tsp dried oregano; 1 tsp caster sugar; 600ml gluten free vegetable stock, made without onion or garlic; 15g fresh basil

Sweet roasted tomatoes and red pepper blitzed into a smooth, vibrant soup with fresh basil.

Time55 min
LevelEasy
Costabout £2.06 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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800 gripe tomatoeshalved
2red peppersdeseeded and chopped
3 tbspgarlic infused olive oil
1 tspdried oregano
1 tspcaster sugar
600 mlgluten free vegetable stockmade without onion or garlic
15 gfresh basil

Method

1
Heat the oven to 200°C (180°C fan).
2
Spread the tomatoes and peppers in a large roasting tin. Drizzle with the oil, sprinkle with the oregano, sugar and a good pinch of salt and toss.
3
Roast for 40 minutes until soft, sweet and charred at the edges.
40 min
4
Tip everything into a large pan with the stock. Bring to a simmer and cook for 5 minutes.
5 min
5
Add most of the basil and blitz with a stick blender until smooth. Season to taste and serve topped with the last basil leaves.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.