Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Soup Recipes

GFreeMO

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I was making some tomato meat sauce this evening with Contadina tomato paste and a bunch of spices and herbs. I was thinking that I could somehow make some tomato soup out of Contadina tomato paste and water and some other things. I really miss tomato soup!

Does anyone have any good soup recipes or an idea for my tomato soup. I would prefer a soup without a boxed broth b/c I have a yeast and MSG allergy and most boxed broths have these.

Also on the subject of tomato paste..Do brand make a difference. I have been buying Contadina b/c the only ingredient is tomatoes. Can't beat that! Are some thicker than others or are they pretty much all the same.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


alex11602 Collaborator
alex11602
Posted

I was making some tomato meat sauce this evening with Contadina tomato paste and a bunch of spices and herbs. I was thinking that I could somehow make some tomato soup out of Contadina tomato paste and water and some other things. I really miss tomato soup!

Does anyone have any good soup recipes or an idea for my tomato soup. I would prefer a soup without a boxed broth b/c I have a yeast and MSG allergy and most boxed broths have these.

Also on the subject of tomato paste..Do brand make a difference. I have been buying Contadina b/c the only ingredient is tomatoes. Can't beat that! Are some thicker than others or are they pretty much all the same.

Can't really help on the soup part of the question because I never really enjoyed soups. but as far as tomato paste I have never noticed a big difference in the brands I have used when it comes to thickness, but I have noticed a big difference in acidity. Contadina isn't very acidic and I have found that Hunt's isn't either.

love2travel Mentor
love2travel
Posted

Man, I love making soups! Made a delicious tomato soup last week, actually. SO easy but packed with flavour. When making soups and other things one of my favourite ways to extract flavour is to roast them. I cannot imagine not roasting veg for soup, actually. All I did was split 8 Roma tomatoes lengthwise, tossed in several cloves of garlic, a quartered onion, drizzled with olive oil, sprinkled with fresh thyme and rosemary, S&P and a touch of granulated sugar and roasted in a slow oven (325) for about an hour. All you do is allow to cool for about 10 minutes then process in your food processor or blender. You can add a bit of tomato paste for more tomato flavour and some water or even tomato juice if you want to thin it out a bit. Voila! That is it. Sometimes I add lentils and such but if you want a simple tomato soup, this is it.

In addition to the cans, I like to purchase tomato paste in tubes as they are so convenient. I use tomato paste often as I make my own ketchups, barbecue sauces, rose sauces, etc.

GFreeMO Proficient
GFreeMO
Posted
  • Author

Can't really help on the soup part of the question because I never really enjoyed soups. but as far as tomato paste I have never noticed a big difference in the brands I have used when it comes to thickness, but I have noticed a big difference in acidity. Contadina isn't very acidic and I have found that Hunt's isn't either.

Thanks. I have never tried Hunts. Contadina may be less acidic because it says it is made from roma tomatoes. Maybe they have less acid. There are only a few brands of tomato paste to choose from.

GFreeMO Proficient
GFreeMO
Posted
  • Author

Man, I love making soups! Made a delicious tomato soup last week, actually. SO easy but packed with flavour. When making soups and other things one of my favourite ways to extract flavour is to roast them. I cannot imagine not roasting veg for soup, actually. All I did was split 8 Roma tomatoes lengthwise, tossed in several cloves of garlic, a quartered onion, drizzled with olive oil, sprinkled with fresh thyme and rosemary, S&P and a touch of granulated sugar and roasted in a slow oven (325) for about an hour. All you do is allow to cool for about 10 minutes then process in your food processor or blender. You can add a bit of tomato paste for more tomato flavour and some water or even tomato juice if you want to thin it out a bit. Voila! That is it. Sometimes I add lentils and such but if you want a simple tomato soup, this is it.

In addition to the cans, I like to purchase tomato paste in tubes as they are so convenient. I use tomato paste often as I make my own ketchups, barbecue sauces, rose sauces, etc.

That sounds so good! I will have to try that for my tomato soup. I live in a tiny rural town. They don't sell tomato paste in tubes. lol! I have seen them on TV though. :lol:

love2travel Mentor
love2travel
Posted

That sounds so good! I will have to try that for my tomato soup. I live in a tiny rural town. They don't sell tomato paste in tubes. lol! I have seen them on TV though. :lol:

I know what you mean. When we drive to the city to pick up the tubes it is a 3-hour drive so we stock up.

I hope you get a chance to try this soup! Embarassingly simple but the tomato flavour really shines, especially with Roma tomatoes as they are the best variety available in Winter (out of a meagre selection).

mommida Enthusiast
mommida
Posted

I moved out to the country and the pickings at the grocery stores are miserable! I was ordering a lot of stuff on that on-line store that shall not be named. I offered to try out some recipes for someone here's cookbook. I was soo embarassed, it was taking forever to locate ingredients. I don't think I helped her out at all. I was stuck substituting about half the ingredients. (can you even consider that "following" the recipe?)

I was just in the store (big midwestern chain) and bought the last 8 decent Roma tomatoes. I wanted to buy 20.

Lets keep putting together some soup recipes! God only knows if I will be able to find the ingredients, but I sure want to try.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

I moved out to the country and the pickings at the grocery stores are miserable! I was ordering a lot of stuff on that on-line store that shall not be named. I offered to try out some recipes for someone here's cookbook. I was soo embarassed, it was taking forever to locate ingredients. I don't think I helped her out at all. I was stuck substituting about half the ingredients. (can you even consider that "following" the recipe?)

I was just in the store (big midwestern chain) and bought the last 8 decent Roma tomatoes. I wanted to buy 20.

Lets keep putting together some soup recipes! God only knows if I will be able to find the ingredients, but I sure want to try.

Are you looking for soup ideas other than tomato? If so, I literally have hundreds. Some favourites include:

Roasted Pear, Apple and Parsnip with Stilton

Roasted Butternut Squash and Maple Syrup with Pepitas

Roasted Carrot and Cumin Drizzled with Spiced Oil

Spicy Tomato with Blue Cheese

Wild Rice with Maple Syrup

Watermelon Feta Gazpacho

Creamy Asparagus with Mint

Roasted Poblano and Potato

Creamy Wild Mushroom with Thyme Parmesan Crisps

Spring Pea with Chive Oil and Peppered Creme Fraiche

Vichyssoise

Carrot and Yam with Lime and Spices

Potato and Pancetta (or bacon) with Bacon Marmalade

Roasted Red Pepper and Tomato

Cheeseburger

Roasted Butternut Squash with Apple and Smoked Cheddar

Baked Potato and Leek with Bacon

Smoky Chipotle Chili Corn Chowder

mommida Enthusiast
mommida
Posted

Best to keep the choices simple for my children's palates. ;)

Don't get me started about trying to find creme fraiche! Had to drive 50 minutes one-way to get to the store to buy it. :rolleyes:

love2travel Mentor
love2travel
Posted

Best to keep the choices simple for my children's palates. ;)

Don't get me started about trying to find creme fraiche! Had to drive 50 minutes one-way to get to the store to buy it. :rolleyes:

Oops - sorry! We do not have kids and I need to be more mindful of posting recipes for those who do.

My nearest creme fraiche is 3 hours away so I make my own. Very simple and far cheaper!

Open Original Shared Link

mommida Enthusiast
mommida
Posted

ohhh. that you for the home made creme fraiche tip!

I think the roasted red pepper tomato soup, potato soup could fit into my kids palate. My daughter has Eosinophilic Esophagitus too and we have an even more allergens to avoid. Oddest thing is peas!!? She has a harder time with higher proteins. :huh:

mbrookes Community Regular
mbrookes
Posted

I keep a plastic container in the freezer for left-over little dabs of vegetables. Mostly I will add peas, green beans, corn, onions and tomatoes. Potatoes , asparagus and broccoli work well also. Then when I make soup, I start with a liquid such as chicken or beef or vegetable stock. Add meat if I want it and the contents of the "soup box". Makes great soup every time.

lucia Enthusiast
lucia
Posted

A really easy tomato soup from Martha Stewart:

Open Original Shared Link

This takes just a few minutes and uses very basic ingredients. (I use vegetable stock, and not chicken stock.) Highly recommended!

lucia Enthusiast
lucia
Posted

Also, it's really easy to make your own vegetable stock (I swear!). And also healthier, better tasting, cheaper ...

There are many tutorials online.

mushroom Proficient
mushroom
Posted

Oh man, I used to love vichyssoise soup, it was one of my favourites to make. :(

love2travel Mentor
love2travel
Posted

Oh man, I used to love vichyssoise soup, it was one of my favourites to make. :(

It has always been one of my favourites. I am so sorry you can no longer have it. <_<

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,130
    • Most Online (within 30 mins)
      7,748
    Tony White
    Newest Member
    Tony White
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.