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