Thomas Keller's Tomato Soup, Made FodmapPrint Recipe
- 2 tbsp Extra Virgin Olive Oil
- 1 small carrot, finely chopped
- 3 bay leaves
- 1 28 oz can chopped San Marzano tomatoes
- 2 tbsp scallion micro greens
- squeeze of fresh lemon juice
- Freshly ground pepper
Heat the olive oil in a large iron cast pot and add the chopped carrots. Reduce heat to medium and let cook down for 5 minutes. Add bay leaves, scallion micro greens and canned tomatoes, reduce the heat to low and cook for 15 minutes.
When the carrots are fork tender, carefully transfer the contents to a blender, add a squeeze of fresh lemon juice, and pulverize until smooth. Serve hot with a side of toast and cheese for a classic take on tomato with grilled cheese!
Adapted from Thomas Kellers Tomato Soup recipe.
One of my favorite and inspiring chefs that I follow has to be Thomas Keller. The way he speaks about food makes me feel like were kindred spirits, often I find myself finishing his sentences in my head. Furthermore, his attention to detail, focus on local produce, and wonderful balances of flavor clearly show why he is one of the most well regarded and renown chef’s today. It also helps that his restaurants are constantly the top rated in the world, but his passion is probably why he was able to make that happen. Anyways, chef crush aside, I never really follow recipes. Maybe if I look at a chef that I like, I use it more of a guideline really. Thomas would approve I believe, as he has mentioned that you really should make your food your own, using spices you like, flavors you like, and have fun while doing it.
Enter the tomato soup. I had a can of San Marzano tomatoes in the cupboard and did not particularly want to make a comforting meat stew so decided on a soup. Remembering that I had read about this soup from Mr. Keller, I scoured the internet for the recipe and when I saw it included shallots, onions, and garlic (who knows if along the way some food blogger changed it….), had to switch it up to make it low fodmap and still have the complexity of flavors that the original recipe was meant to have. The final product was mind blowing. Though I am no stranger to using canned goods in a pinch, I could not believe the depth of flavor, creaminess, and colorful bowl of goodness that ensued. Using the San Marzano tomatoes, ensures no other spices are added that are not fodmap approved. Its delicious, comforting, vegan, and ready in under 30 minutes.