Name: Tomato Bisque (Low FODMAP & SIBO-friendly)
Prep time: 10 min
Cook time: 40 min
Yield: 4 people
Ingredients: 1 medium Kabocha squash; 7 early girl ripe tomatoes (or whatever ripe tomatoes you have); 2-3 sprigs fresh thyme; 1 small sprig rosemary; 6-7 tops of spring onions (or fresh chives to taste); 6-7 leaves Fresh basil; 2 tbsp Extra-virgin olive oil (plus more for finishing); 1/2 cup vegetable stock; 1/4 cup oat creamer or oat milk (or more to taste for extra creaminess); salt and pepper to taste; 1/4 tsp lemon juice; 1/4 tsp brown sugar

Tomato Bisque (Low FODMAP & SIBO-friendly)

Craving a French-inspired tomato bisque but have no time for crustaceous broth? Try this one instead: vegan, low FODMAP and SIBO friendly. Oh, basically a two-step process that will impress your guests and yourself! Buon appetito

Course

Appetizers, Entrees

Servings	Prep Time
4people	10minutes

Cook Time

40minutes

Servings	Prep Time
4people	10minutes

Cook Time

40minutes

Ingredients

1 medium Kabocha squash
7 early girl ripe tomatoesor whatever ripe tomatoes you have
2-3sprigs fresh thyme
1small sprig rosemary
6-7tops of spring onionsor fresh chives to taste
6-7leaves Fresh basil
2tbsp Extra-virgin olive oilplus more for finishing
1/2cup vegetable stock
1/4cup oat creamer or oat milkor more to taste for extra creaminess
salt and pepper to taste
1/4tsp lemon juice
1/4tsp brown sugar

Instructions

Cut the tomatoes in half with peel on, and chop/peel the Kabocha
Arrange everything on a baking dish, add the fresh herbs, salt, pepper, sugar and extra-virgin olive oil.
Bake at 425F for 40 minutes, or until everything is nicely caramelized.
Transfer everything to your vitamin or blender, add creamer, broth, and lemon. Blend until silky and smooth.
Taste and add salt, cream, and lemon to taste.
Serve warm with a drizzle of extra-virgin olive oil.