Jump to Recipe· 5 from 3 reviews

This tomato free soup is the answer to your nightshade-free prayers! It’s made with carrots, beets, and butternut squash, but tastes just like a classic tomato soup.

If you’re nightshade-free, you’ll know that it’s darned near impossible to replace tomato soup! Sure, there are other creamy vegetable soups, but there’s nothing like tomato soup. Though I have recipes for tomato free sauce and ketchup, tomato-free soup has always eluded me. I’ve tried to get this recipe right for years, but it was just so hard to nail the flavor… until now!

This nightshade-free tomato soup is everything you love about tomato soup without the tomato! It’s creamy, easy to make, packed with veggies, and even the diehard tomato fans in your life will love it.

The Ingredients for the Nightshade Free Tomato Soup

  • Olive Oil.
  • White Onion and Garlic.
  • Butternut Squash, Carrots, and Beets. These vegetables form the base of the soup!
  • Chicken Broth. I like the brand Kettle & Fire.
  • Red Wine Vinegar.
  • Salt and Black Pepper. You can omit the pepper for AIP.
  • Coconut milk. You can leave this out if you are looking for a great coconut-free recipe!
  • Fresh basil leaves. To top the soup!

How to make Nightshade Free Tomato Soup

Instant pot version (recommended)

  • Saute the onion and garlic. Add the olive oil to the base of the instant pot and set to saute. Once heated, add the onion and garlic and saute for 3-4 minutes or until translucent.
  • Add the vegetables. Add the carrots, butternut squash, and beets and saute for another 2-3 minutes to lightly soften.
  • Add liquid and seasoning.
  • Cover and set the instant potSet the instant pot to high pressure for 15 minutes. Allow to come to pressure, cook, and allow the pressure to release naturally.
  • Blend. Carefully remove the lid and allow it to cool slightly before blending with an immersion blender until completely smooth.
  • Serve!

Stovetop version

  • Saute the onion and garlic. Add the olive oil to the base of the Dutch oven. Once heated, add the onion and garlic and saute for 3-4 minutes or until translucent.
  • Add the vegetables. Add the carrots, butternut squash, and beets and saute for another 5-6 minutes to lightly soften.
  • Add liquid and seasoning, and simmer. Pour in the broth, vinegar, salt, and pepper and stir to combine. Bring to a boil and then reduce to a medium-low simmer. Cover and allow to simmer for 25-30 minutes, stirring often, until the vegetables are softened.
  • Blend. Remove the lid and allow it to cool slightly before blending with an immersion blender until completely smooth.

Tips & Tricks

  • I highly recommend the instant pot version! Can you make this recipe on the stove instead of the instant pot? You can! It is much easier to make it in the instant pot, but you can follow the instructions in the recipe below for making it on the stove. I find making nightshade-free recipes in the instant pot helps to retain the color best. If you choose to make this recipe on the stove top, please note that the color won’t be as richly red.
  • Add toppings! Basil really put this flavor over the edge! Gluten-free crackers are great too.

How long does this recipe stay fresh in the fridge?

It will stay fresh for 3-4 days if you store it in glass.

Can you freeze this recipe?

You can! This soup freezes great. I like to freeze it flat in small portions and reheat it on the stove.

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Nightshade Free Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Michelle
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Instant Pot
  • Cuisine: Global
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 cup butternut squash, cubed
  • 1 1/2 cup carrots, chopped
  • 3/4 cup beets, chopped
  • 3 cups chicken broth
  • 2 tbsp red wine vinegar
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)

Optional toppings

  • 2–3 tbsp coconut milk
  • Fresh basil leaves

Instructions

Instant pot version (recommended)

  1. Add the olive oil to the base of the instant pot and set to saute. Once heated, add the onion and garlic and saute for 3-4 minutes or until translucent.
  2. Add the carrots, butternut squash, and beets and saute for another 2-3 minutes to lightly soften.
  3. Pour in the broth, vinegar, salt, and pepper and stir to combine.
  4. Place the lid on the instant pot and set to seal. Set the instant pot to high pressure for 15 minutes. Allow to come to pressure, cook, and allow the pressure to release naturally.
  5. Once the pressure has released, carefully remove the lid and allow it to cool slightly before blending with an immersion blender until completely smooth.
  6. Serve topped with optional toppings.

Stovetop (see notes)

  1. Add the olive oil to the base of the dutch oven. Once heated, add the onion and garlic and saute for 3-4 minutes or until translucent.
  2. Add the carrots, butternut squash, and beets and saute for another 5-6 minutes to lightly soften.
  3. Pour in the broth, vinegar, salt, and pepper and stir to combine. Bring to a boil and then reduce to a medium-low simmer. Cover and allow to simmer for 25-30 minutes, stirring often, until the vegetables are softened.
  4. Remove the lid and allow it to cool slightly before blending with an immersion blender until completely smooth.

Notes

The stovetop version will likely not be as rich of a color.

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1
  • Calories: 109
  • Fat: 4.1g
  • Carbohydrates: 16.5g
  • Fiber: 3.5g
  • Protein: 3g

This recipe was published is 2021 and updated in 2023. Photos by Modern Food Stories.