Easy Low-FODMAP Veggie Soup and Grilled Cheese Sandwich

On cold winter nights, who doesn’t love a warm grilled cheese sandwich and bowl of vegetable soup?

I know I do!

That’s why I decided to make a quick and easy recipe for both. The soup recipe is a variation of a vegetable soup my mom used to make all the time for us when I was a kid, and the grilled cheese is as simple as can be! Keep in mind that some ingredients (like cheese and tomatoes) have daily FODMAP limits, so stick to one sandwich and bowl of soup per person to be safe.

Utensils/appliances you’ll need:

The Soup Recipe

Ingredients you’ll need:

  • Can of sliced potatoes, drained
  • Can of diced tomatoes, drained
  • Can of green beans, drained
  • Can of sliced carrots, drained
  • 2 tablespoons brown sugar
  • 1 heaping tablespoon Fody Vegetable Soup Base
  • 1 tablespoon garlic oil
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • Bay leaf, if desired
  • 4 cups water


  • In your soup pot, combine all ingredients, cover, and heat on medium heat until warm (about 15-20 minutes), stirring occasionally.

The Grilled Cheese Sandwich Recipe

Once your soup is over heat, it’s time to start the grilled cheese sandwiches.

Ingredients you’ll need:


  • Place two pieces of cheese in between two slices of bread. Smear half of your softened butter on each outer side of the sandwich.
  • Heat your nonstick skillet on medium heat, and then place the sandwich on the skillet until golden brown on the cooked side (takes about 2-3 minutes). Then flip the sandwich to the other side and let it cook for an additional 2-3 minutes. NOTE: If your cheese isn’t melting quickly enough, cover the skillet. This will cause the steam to make the cheese melt.

Once your sandwich is done, serve immediately with a bowl of warm veggie soup. Enjoy!

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