My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?

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    Just find a recipe for soup that doesn't use them. French onion, chicken, pea & ham, leek & potato etc. – Chris H Feb 14 '17 at 12:33
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    Are these soups with chunks of tomato, or with tomatoes blended into the base? – Cascabel Feb 14 '17 at 13:22
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    Tomatoes are basically squishy sweet & sour things. You might be able to get away with cooking chunks of carrots 'til they're soft (but not dissolved), and a splash of vinegar. Actually, cooking the carrots w/ the vinegar already in there might be good so they don't break down completely (but it'll also affect how other things soften) – Joe Feb 14 '17 at 15:59
  • @Joe Interestingly, that's the theory behind the product in Cindy's answer. – Jolenealaska Feb 14 '17 at 16:15
  • Sauces based on red bell pepper (piperade) can stand in for tomato sauces in some projects... – rackandboneman Jan 8 '18 at 0:37

There is an alternate product available that does not contain tomatoes. It is called Nomato .

It is described on the home page as:

Nomato sauces are a delicious natural alternative to traditional tomato based products.

Additional info:

Nomato may be substituted in any recipe using tomato sauce, barbecue sauce, ketchup or salsa.

Nomato is made from vegetables and seasonings. It contains no soy, dairy, wheat, gluten, nuts and of course no tomatoes!

I am not promoting this product and, quite frankly, have not tried it. However, I did read several great reviews about it.

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    The lesson to be learned from looking at that product's ingredient list: Use a carrot puree and additional seasonings. – rackandboneman Jan 8 '18 at 0:36

You are correct. Many home-made soups use a tomato base. After unsuccessfully trying every substitute I could find for tomatoes, I finally discovered that pear juice makes a great substitute base in soups. Buy just juice. If you are using pear juice packed with pears, you'll have to remove the pears. I haven't tried to puree them, but suspect that might work.


I suggest a little experimentation!

Tomatoes have a delicious blend of savory (umami) and acid. Use varying proportions of ingredients that are acidifying or are high in glutamates!

Vinegars and various citrus juices are a natural source of acid, as are yogurts and wines or beer (yum!).

Sources of glutamates can include aged cheese (like Parmesan or Asiago), anchovies/anchovy paste, soy sauces, miso paste, fish sauce, and Worcestershire (also containing fish).

You’ll likely go through a few iterations of each recipe until you find a balance that you like, but I bet you can get a pretty satisfying flavor profile out of it if your willing to tinker a bit.


If you can’t eat tomatoes, stay away from all nightshades including peppers and potatoes. Your digestion will thank you. I use nomato sauce and don’t give up if the first version doesn’t turn out perfectly, when done right it’s almost a perfect match.

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