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
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    Tomatillos en.wikipedia.org/wiki/Tomatillo thicken down nicely. Used as basis for green chili. Unfortunately they're in the same family as tomatoes and peppers, Solanaceae, so maybe a bit of caution. They used to be hard to find, but not so much anymore in the states. – Wayfaring Stranger Feb 11 '19 at 0:51

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.


For visual appeal sometimes you do just need the red of the tomato. I am unable to enjoy them either...so I substitute red peppers cut in 1/4" strips, as long or as short as I want them.


I tried using beets to make a soup that called for tomatoes and I'm quite happy with the results. I diced raw beets very fine and sautéed them in with the onion, adding carrots and celery a few minutes later, since beets take longer to cook.

I used paprika and a little turmeric to make the colour look closer to that of tomatoes. I also used about a teaspoon of cider vinegar to replicate the acidity of tomatoes. (You might roast the beets and blend them up with some broth if you want a smoother consistency like tomato sauce.)


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.


Sour plums have a really similar texture and flavor to tomatoes - they are a base in a lot of Middle Eastern soups


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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