Roasted Tomato Basil Soup

Just when we thought we had the celiac thing down pat, Will discovers that he is still having serious problems with painful gas and bloating, so we researched some more.
He has narrowed down the foods that were causing the most discomfort and it fits with the low FODMAPs diet, so after consultation with his doctor, here we go!
For six weeks, Will has eliminated tree fruits, onions, cabbage, beans, honey and a variety of other things we create on our farm. Hopefully we will find that he can still eat some of these in small quantities at the end of the test period. At day 12, he is significantly more comfortable.
For more info on the low FODMAPs diet, please check out http://www.ibsdiets.org/fodmap-diet/fodmap-food-list/ or download this great pdf stanfordhealthcare.org

Roasted Tomato Basil Soup

(suitable for low FODMAPs diet)
3 pounds ripe plum tomatoes,
           cut in half lengthwise
1/4 cup olive oil
1 ½ tsp salt
1 tsp freshly ground black pepper
2 carrots, chopped
2 Tbsp olive oil
1 hot pepper, chopped
5 big ripe tomatoes, coarsely chopped
4 cups fresh basil leaves, packed
1 tsp fresh thyme leaves
4 cups stock or water
 Preheat the oven to 375 F. Line a baking sheet with parchment paper. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
Meanwhile, in a stockpot over medium heat, saute the carrot with 2 tablespoons of olive oil. Add hot pepper and chopped tomatoes. Cook at a simmer 45 minutes.
Add the basil, thyme, stock, and the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade. Taste for seasonings.
Serve hot or cold.

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