I felt like eating tomato soup with meatballs all week. This isn’t a normal feeling for me during spring. Because usually, I don’t eat soup so often in the warmer seasons. But guess what, it feels like winter here. Last week when I was cycling to work in the morning, it was -2! I took out my winter coat and gloves again, ugh. This kind of weather totally justifies eating soup and because I didn’t have a recipe for low FODMAP tomato soup on my blog yet, I created one for you.
I love having a lot of meatballs in my soup, also because I usually eat this soup as a main dish and the meat fills you up a bit better. If you want to serve the soup as a starter, you can also use a little less meat, for example about 100-150 g.
What do you need (for 2 servings)
For the soup
- 1 stalk of spring onion, only the green part
- 6 tomatoes
- 1 roasted bell pepper (check the ingredients for FODMAPs)
- 50 g tomato paste
- 500 ml water
- 1 low FODMAP stock cube
- 1 tbsp garlic infused oil
- Oregano and basil
- Pepper and salt
- Optional: fresh basil (as you can see on the picture, I used parsley, but this was only because they didn’t have fresh basil in the supermarket anymore and I still had parsley at home)
For the meatballs
- 200 g minced meat (I used half pork, half beef)
- 1-2 tbsp low FODMAP bread crumbs or ground oats (make sure to check the ingredients if you use gluten-free bread crumbs, often high FODMAP ingredients are added)
- ½ tsp paprika powder
- ½ tsp cumin
- Pepper and salt
How to prepare the low FODMAP tomato soup with meatballs
- Use a knife to cut a cross into the top of every tomato. Put the tomatoes into a pan with hot water. Like this, the skin will loosen up and you can easily peel the tomatoes. Remove the tomatoes from the water after a few minutes and peel them.
- Cut the tomatoes into pieces and cut the bell pepper into pieces too.
- Heat a tablespoon of oil in a pan.
- Add the green part of the spring onion, the tomatoes, the bell pepper and the tomato paste and fry for a few minutes.
- Add the water and the stock cube. Bring the tomato soup to a boil and leave to simmer for about 20 minutes.
- In the meantime, you can prepare the meatballs.
- Put all ingredients for the meatballs into a bowl. Knead them together well and form little balls with your hands.
- Use a hand blender to make the soup into a smooth mixture. Add salt, pepper, basil and oregano to the soup and taste.
- Add the meatballs to the soup and leave to simmer for another 10-15 minutes. Check if the meatballs are done after about 10 minutes.
- Serve the soup with some fresh basil. You can also add some lactose-free cream if you like.
Enjoy!
Will you let me know if you make my low FODMAP tomato soup? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
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Low FODMAP Tomato soup with meatballs
- Total Time: 45 mins
- Yield: 2
Description
A classic! Low FODMAP tomato soup with meatballs. Delicious on a colder day, for lunch, dinner or as a starter. Gluten-free and lactose-free.
Ingredients
For the soup
- 1 stalk of spring onion, only the green part
- 6 tomatoes
- 1 roasted bell pepper (check the ingredients for FODMAPs)
- 50 g tomato paste
- 500 ml water
- 1 low FODMAP stock cube
- 1 tbsp garlic infused oil
- Oregano and basil
- Pepper and salt
- Optional: fresh basil (as you can see on the picture, I used parsley, but this was only because they didn’t have fresh basil in the supermarket anymore and I still had parsley at home)
For the meatballs
- 200 g minced meat (I used half pork, half beef)
- 1–2 tbsp low FODMAP bread crumbs or ground oats (make sure to check the ingredients if you use gluten-free bread crumbs, often high FODMAP ingredients are added)
- ½ tsp paprika powder
- ½ tsp cumin
- Pepper and salt
Instructions
- Use a knife to cut a cross into the top of every tomato. Put the tomatoes into a pan with hot water. Like this, the skin will loosen up and you can easily peel the tomatoes. Remove the tomatoes from the water after a few minutes and peel them.
- Cut the tomatoes into pieces and cut the bell pepper into pieces too.
- Heat a tablespoon of oil in a pan.
- Add the green part of the spring onion, the tomatoes, the bell pepper and the tomato paste and fry for a few minutes.
- Add the water and the stock cube. Bring the tomato soup to a boil and leave to simmer for about 20 minutes.
- In the meantime, you can prepare the meatballs.
- Put all ingredients for the meatballs into a bowl. Knead them together well and form little balls with your hands.
- Use a hand blender to make the soup into a smooth mixture. Add salt, pepper, basil and oregano to the soup and taste.
- Add the meatballs to the soup and leave to simmer for another 10-15 minutes. Check if the meatballs are done after about 10 minutes.
- Serve the soup with some fresh basil. You can also add some lactose-free cream if you like.
- Prep Time: 45 mins
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Fat: 18
- Carbohydrates: 8
- Fiber: 2
- Protein: 23
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