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Tomatoless Tomato Soup

  • Noni
  • Jun 20, 2018
  • 3 min read

Sometimes life just calls for those comfort foods. Nothing says comfort and warm my soul like a steaming hot bowl of tomato soup. Wait TOMATOES?? Another No No on the AIP diet. The beloved tomato is a nightshade, and just as the steam will cool off your soup suddenly your craving and need for a comfort food is also disappearing. Never fear there is hope.

I have been playing in the kitchen lately, and FINALLY after tweaking several different recipes together and adding a flare of Noni. I have come up with the PERFECT Tomatoless Soup recipe that tastes, feels, soothes, smells, and looks like creamy tomato soup. This soup has that acidic bite you want from traditional tomato soup so please do not omit the lemon juice or the red wine (see notes for AIP substitute). Go out on a limb and jump. trust me you will be ever so glad you did.

Make sure you read through the entire recipe and the notes at the end before beginning. There is valuable learned upon the way notes.

Ingredients

1 Lb of Carrots

1 Red Onion

8 Cloves of Fresh Garlic

1 Can of sliced Beets (In water or Pickled)

8 Cups of Organic Chicken or Vegetable Broth

1 Can Pumpkin Puree

1/4 Cup Lemon Juice

1/4 Cup Red Wine (See notes for AIP)

1 TB Italian Seasoning (see recipe on blog for AIP)

1 TB dried or fresh basil chopped

1 Tsp Pink Himalayan Salt

1 Tsp Black Pepper (omit for AIP)

2 Bay Leaves

Reserve 1/4 Cup of Water from Beet Can

3 TB Olive, Avocado or other Fat oil of choice

5 to 6 Shiitake Mushrooms (optional I add for further nutrition)

Directions

In a large skillet or dutch oven on the stove top add your oil and heat over medium heat. While oil of choice is heating wash your onions and garlic. Dice onion and add to heated pan. Smash your garlic cloves and peel. Add the 8 cloves of garlic to the onions and caramelize them. While onions and garlic are caramelizing wash, peel, and thinly slice the carrots.

After the onions and garlic have caramelized add the thinly sliced carrots, 3 cups of broth of choice and the red wine (note if you are on AIP the cooking process removes the red wine, but you can substitute 1 to 2 splashes of balsamic vinegar if you choose) to the pan. Bring the carrots and broth mixture to a simmer and place a lid on your pan. Leave the lid partially off the pan so that steam can escape. Cook until carrots are tender and liquid cooks down a bit. This will take approximately 25 minutes.

Now place the cooked carrots and broth mixture into a blender or food processor (If you use a food processor you will not get as creamy of a texture. I used the food processor and then at the end of the cooking placed it into my nutra billet and blended then poured into storage container. This took 4 separate mugs of the nutra bullet. It really achieved the creamy texture I was looking for.) Now add the lemon juice, Italian seasoning, basil, sliced beets and salt and pepper and blend until creamy.

Transfer blended mixture back to your pan and add remaining broth a cup at a time until desired consistency is achieved. At this time add reserved beet juice to achieve a more red color. Add the bay leaves and simmer until heated all the way through.

Notes

For AIP you can omit the red wine and use balsamic vinegar The alcohol will cookout so it is AIP friendly even if you use the red wine.

To keep AIP friendly use the homemade Italian Seasoning recipe from this blog as most store bought ones contain crushed red pepper.

Make sure you are using pumpkin and not pumpkin pie mixture which is loaded with sugar. You can also use butternut squash puree or sweet potato puree

I add pureed spinach at times and shiitake mushrooms for added nutrients. The spinach will give it more of a brown and less of a red color.

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