Contributor: Rebecca Coomes


  • 2 lbs plum roma tomatoes, halved
  • 2 tbs olive oil
  • 1 bunch of basil, finely chopped
  • 6 scallions, green part only, chopped
  • 16 oz vegetable stock
  • 1/3 cup tomato paste
  • 2 tbs garlic infused olive oil (optional)
  • Basil leaves for garnish


  1. Pre-heat the oven to 350°F.
  2. Place the plum roma tomatoes on a roasting sheet and drizzle with 1 tablespoon of olive oil and the salt and pepper. Place in the oven for 30-40 minutes or until the tomatoes are roasted and tender. Remove from the oven and set aside to cool slightly.
  3. Once cool enough to handle, place the tomatoes and ½ cup of basil in a high-powered food processor and blitz until well combined and creamy.
  4. In a large pot, heat the remaining olive oil and wilt the scallions. Add to the blender and blitz again.
  5. Pour the tomato mixture, vegetable stock and tomato paste into the pot and cook for 15 minutes, stirring frequently, until thickened slightly. Right before serving, stir through the remaining basil.
  6. To serve, pour into 4 soup bowls, drizzle with garlic infused olive oil and decorate with extra basil leaves. You can also sprinkle some freshly grated parmesan on the top to make a cheesy version of this soup.

Rebecca Coomes is the creator of the Healthy Gut. A passionate cook and educator, she is the author of SIBO Summer Cookbook and SIBO Family Favourites Cookbook, and the host of the SIBO Cooking Show.

SUBSCRIBE to our news letter for product updates, special offers and gluten science news