No’mato Tomato Soup (nightshade free)
Who doesn’t love tomato soup? Especially on a day when it’s cold and snowy? Me. I mean I like a good bowl of tomato soup here and there but most of the time it gives me heartburn. When I was a kid I loved tomato soup with a grilled cheese sandwich. It’s weird though because up until about 7 years ago, I hated tomatoes. I couldn’t stomach them.
My best friend and college roommate also hated tomatoes. It helped to know I wasn’t the only “weirdo” who didn’t like tomatoes. Together we formed an alliance against all things tomato. Although we have both have out grown it, it made us closer, as weird as that sounds. Maybe it was the texture or maybe I never really had a good ripe tomato. Whatever the reason I stayed away from them until I met my husband.
From then on, I ate just about any type of tomato and tomato containing dish. About five years ago, I started having some major stomach issues (aside from my celiac disease issues), stress and anxiety. I was also having a hard time staying pregnant so my naturopathic doctor put me on an elimination diet that excluded nightshades. I was on this diet for a while and slowly reintroduced most of the things I had gone without for a about six months. I never got back to some of the nightshades but tomatoes were one of the first to come back into my diet.
After being nightshade free for a while, I got creative with making nightshade free sauces and soups. I’ve been having a few dietary issues as of late, so was experimenting with a tomato free, tomato soup. This No’mato Tomato Soup is pretty awesome. It’s texture and taste is similar to a thicker, hearty tomato soup. It’s bright red color is beautiful and makes it look similar to tomato soup. The flavors are:
creamy earthy fresh hearty mildly sweet savory
Even if you can have nightshades, this soup is a winner. Top it with some coconut cream or full fat yogurt and some avocado or cilantro. It’s the prefect lunch or comfort dinner. The absolute best part is that it’s healthy and gluten and grain free. Give this No’mato Tomato Soup a try the next time you are looking for a hearty, warm soup.
1/4 cup coconut oil or ghee
1 large red beet, cut into 1 inch cubes
1/2 medium butternut squash, cut into inch cubes (can use a bag of frozen butternut squash)
1 cup Bone Broth (use your favorite, I used chicken bone broth)
1 1/2 cup full fat coconut milk
1 1/2 tsp sea salt, plus more for taste
pinch black pepper
1 tsp oregano
1 tsp celyon cinnamon
Heat oil in a large pot over medium-low heat. Once oil has melted, add the carrots, butternut squash and beet. Cook for about 6 minutes.
Add the spices to the pot and mix well. Continue to cook for another 3 minutes.
Add bone broth and coconut milk. Turn the heat up to medium-high and bring to a boil.
Once the pot is boiling, turn the heat to low and simmer, covered for 15 minutes or until vegetables are soft. Add the sherry if using and continue to cook for another 3-4 minutes.
Remove the pot from the heat and cool for a bit. Using a high speed blender or immersion blender, blend until soup is smooth like tomato soup.