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Paleo AIP Tomato Soup is nightshade-free and SO delicious! Surprisingly made without the usual no-mato sauce ingredients. Instead, amazingly, see what special veggies and fruits are used!
Enjoy this fun classic bisque-style treat with dairy-free grilled cheese sandwiches or toast, compliant sausages and salad for a very classic meal that’s not inflammatory and is a sure crowd-pleaser.
This recipe is also great for Whole30, GAPS diet, Dairy-free, Gluten-free and Vegan.
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Ingredients in Paleo AIP Tomato Soup
Surprisingly, the fun ingredients in this soup are nectarines and cherries!! You may also use peaches, if that’s what you find more easily at the grocery store.
I got the idea for this soup and was amazed how it came together to taste just like tomato soup! The other (savory!) ingredients that make it work are:
- sautéed onions
- olive oil
- fresh lemon juice
- dried oregano
- homemade broth
- sea salt
While most nomato recipes use carrots and beets, this recipe uses fruit! This makes Paleo AIP Tomato Soup a truly summer soup recipe, which I love, because it’s seasonal just like fresh tomato soup would be.
Choose white or orange nectarines, or peaches, depending on what looks best. I chose white, so my soup color in the photos is not as tomato-looking as it will be if you choose orange fruit.
Enjoy this soup when the weather is warm but not too hot, or if you have air conditioning. 🙂
We’re enjoying it in Oregon right now because nectarines are fully in season, yet it’s not super hot here. We had a hot spring, but late June/early July is cool most days. Perfect weather for homemade AIP bread, sausages and comforting summer soup.
How to make Paleo AIP Tomato Soup
Start by sautéing onions in olive oil, a great start to any soup recipe! Then:
- Add nectarines, cherries and garlic … then the dried oregano.
- After intermittent sautéing, add broth, and simmer covered for 10 minutes.
- Cool 20 minutes, add fresh lemon juice, and purée until smooth.
- Reheat and serve.
As you’ll see, this soup really does taste just like tomato soup! Pretty exciting.
Paleo AIP Tomato Soup ("nomato" nightshade-free)
- large sauté pan
- 2 nectarines or peaches (I used white, but use orange if you want a more tomato-like color), slightly unripe and peeled, cut off the pit (if not freestone) and chopped
- 1 onion roughly chopped
- 1 cup broth I use homemade meat stock; for Vegan, use flavorful veggie stock
- 4 cherries cut in half, and pits removed
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice fresh
- 2 cloves garlic sliced
- 1 teaspoon oregano dried
- ½ teaspoon sea salt
- Assemble and prepare ingredients.
- Heat large sauté pan over medium-high heat. When hot, add olive oil, onions and ½ teaspoon sea salt, and sauté 5 minutes. Reduce heat to medium-low, and sauté 5 minutes more.
- Add nectarines, cherries and garlic. Stir and continue to sauté over medium-low heat 5 minutes more.
- Add oregano. Sauté 5 additional minutes.
- Add broth, increase heat to medium-high until it reaches a simmer; reduce heat to low, cover, and simmer 10 minutes.
- Remove from heat. Cool uncovered for 20 minutes. Transfer contents to blender. Add fresh lemon juice.
- Purée on medium speed until smooth, about 30 seconds. Pour purée into saucepan. Reheat until steaming hot, but do not simmer. Serve.