Roasted tomato and red pepper soup

IBS and gastrointestinal issues are commonplace with so many of us, and a common but little known cause for this is FODMAPS

These are seemingly healthy foods (like onions, garlic etc) which can be difficult for some of us to digest and end up being fermented in your gut.

Not everyone needs to keep a low fodmap diet but if you suffer with IBS symptoms then I highly recommend the FODMAP diet


I’ve kept this soup fodmap-friendly, which means no onion or garlic but tonnes of flavour.

Everything about it screams ease:

  • Ingredients you can buy from any supermarket
  • Super simple to prepare and make
  • Easy to digest

This time of year things can get pretty crazy; family commitments, financial woes in the run up to Xmas – so cut yourself some slack in the kitchen and whip up this warm and vibrant soup.



2tbsp olive oil

4 celery stalks, chopped into large chunks

2 large red peppers, de-seeded and chopped into large chunks

500g tomatoes, cut in half

1 tsp dried chilli (you can also use a fresh chilli)

1 tin of canned/chopped tomatoes

500ml chicken brother or stock

A handful of fresh basil

Ground pepper

Himalayan or sea salt



Heat the oven to 180 degrees.

Put the chopped tomatoes, peppers and celery on a roasting tray and drizzle with olive oil, salt and pepper to taste.

Roast for 30-45 minutes until they have softened (it will smell amazing) and then take out of the oven.

In a large pan, bring the canned tomatoes, broth/stock and dried to chilli to boil. Add your roast vegetables and leave to simmer for 10-15 minutes.

Pour into a blender, or use a handheld, and blend until smooth!

Serve with lots of ground pepper and fresh basil. Yum.